摘要
为了明确不同能量和蛋白质水平对蜀宣花牛牛肉脂肪酸含量和组成的影响,试验选用体重为(352.6±28.0)kg的健康蜀宣花牛公牛15头,随机分为A、B、C 3组,A组为高能低蛋白组(HELP),B组为低能高蛋白组(LEHP),C组为低能低蛋白组(LELP),每组5个重复,试验期为360 d,试验结束后屠宰试验牛,取12~13肋间背最长肌测定肌肉中的脂肪酸组成和含量。结果表明:B组单不饱和脂肪酸(MUFA)含量最高,较C组高15.25%(P<0.05),C组较A组高13.05%(P>0.05);C组的多不饱和脂肪酸(PUFA)含量最高,分别较A组和B组提高8.10%(P>0.05)和14.67%(P<0.05)。B组的棕榈油酸(C16∶1)含量最高,分别较C组和A组高32.72%(P>0.05)和55.86%(P<0.05);A组的顺-10-十五碳烯酸(C15∶1)含量最高,较B组高103.06%(P<0.05),C组较B组高94.90%(P<0.05)。C组的花生四烯酸(C20∶4)含量最高,较A组和B组高5.89%(P>0.05)和30.26%(P<0.05),A组较B组高23.02%(P<0.05)。说明提高日粮的蛋白质水平能够提高肉中MUFA含量,显著降低C20∶4含量,可改变脂肪酸的组成比例,进而影响牛肉风味和健康功能。
In order to determine the effect of different energy and protein levels on fatty acid content and composition in Shuxuan cattle,fifteen healthy Shuxuan cattle bull weighing(352.6±28.0)kg were selected as experimental animals and were divided randomly into 3 groups(5 repli-cates per group),namely group A(high energy and low protein levels,HELP),group B(low energy and high protein levels,LEHP),and the group C(low energy and low protein levels,LELP).The experiment lasted for 360 days.At the end of 360 days,the cattle were slaugh-tered,and the content and composition of fatty acids in muscle of the longest back from 12 to 13 intercostal muscles were measured.The results showed that MUFA content in the group B was 15.25%(P<0.05)higher than that in the group C,and which of group C was 13.05%(P>0.05)higher than that in the group A.The content of PUFA in the group C was 8.10%(P>0.05)and 14.67%(P<0.05)higher than that in the groups A and group B,respectively.Palmitic acid content(C16∶1)in the group B was 32.72%(P>0.05)and 55.86%(P<0.05)high-er than that in the groups C and group A,respectively.Cis-10-pentadecenoic acid content(C15∶1)in the group A was 103.06%(P<0.05)higher than that in the group B,which in the group C was 94.90%(P<0.05)higher than that in the group B.Arachidonic acid content(C20∶4)in the group C was 5.89%(P>0.05)and 30.26%(P<0.05)higher than that in the groups A and B,respectively,which in the group A was 23.02%(P<0.05)higher than that in the group B.In conclusion,the results indicated that increasing dietary protein levels can increase MUFA content,significantly decrease C20∶4 content,and change the composition ratio of fatty acids,which can affect beef flavor and health functions.
作者
王巍
石溢
甘佳
付茂忠
方东辉
易军
WANG Wei;SHI Yi;GAN Jia;FU Maozhong;FANG Donghui;YI Jun(Animal Breeding and Genetics Key Laboratory of Sichuan Province,Sichuan Animal Science Academy,Chengdu 610066,China)
出处
《黑龙江畜牧兽医》
CAS
北大核心
2020年第4期29-35,共7页
Heilongjiang Animal Science And veterinary Medicine
基金
国家重点研发计划项目(2018YFD0501705)
四川省科技计划重点研发项目(18ZDYF3215)
四川省科研院所基本科研业务费专项(SASA201904)
现代农业产业技术体系四川肉牛创新团队
四川省科研院所成果转化项目(2019JDZH0019)
“十三五”四川省农畜育种攻关公益性育种研究专项(2016NYZ0050)。
关键词
蜀宣花牛
能量
蛋白质
脂肪酸
多不饱和脂肪酸
Shuxuan cattle
energy
protein
fatty acid
polyunsaturated fatty acids
作者简介
王巍(1984—),男,副研究员,博士,研究方向为动物遗传育种与繁殖,wws20062127@163.com;通信作者:易军(1971—),男,研究员,本科,研究方向为动物营养与饲料加工,yj372197981@163.com.
