摘要
本实验旨在研究沙葱及其提取物对肉羊不同部位脂肪酸组成和含量的影响。将健康小尾寒羊分为对照组(饲喂基础饲粮)、多糖组(饲喂基础饲粮中添加基础饲料质量0.1%的沙葱多糖)、沙葱组(饲喂基础饲粮中添加沙葱10 g/(只·d))、滤渣组(饲喂基础饲粮中添加滤渣10 g/(只·d)),预实验期15 d,正式实验期60 d,实验结束后,分别采集背最长肌、臀肌、皮下脂肪后采用气相色谱-质谱联用法测定脂肪酸的组成和含量。结果表明:与对照组相比,沙葱组背最长肌中的C14:1、C16:1、C17:1和中链膻味脂肪酸(midchain mutton odour fatty acid,MCMOFA)、3个实验组臀肌中的C22:6n3、沙葱组皮下脂肪中的C18:1n9c、滤渣组皮下脂肪中的C18:3n3、多糖组和沙葱组皮下脂肪中的C18:3n6相对含量均显著降低(P<0.05),沙葱组和滤渣组臀肌中的C20:0、沙葱组臀肌中的C18:3n6和C20:1、滤渣组臀肌中的C10:0、C23:0和MCMOFA、沙葱组和滤渣组皮下脂肪中的C17:0、沙葱组皮下脂肪中的C18:0和C18:1n9t、3个实验组皮下脂肪中的C15:1相对含量均显著升高(P<0.05);沙葱组背最长肌中的饱和脂肪酸和MCMOFA、3个实验组背最长肌中的多不饱和脂肪酸(polyunsaturated fatty acid,PUFA)、滤渣组臀肌中的PUFA、沙葱组和滤渣组背最长肌的C18:0含量均显著降低(P<0.05),3个实验组背最长肌和臀肌中总脂肪酸含量均有降低趋势(P>0.05);多糖组和沙葱组3个部位中的致动脉粥样化指数、沙葱组和滤渣组背最长肌中的形成血栓指数均呈降低趋势(P>0.05)。由此可见,基础饲粮中分别添加沙葱多糖、沙葱、滤渣饲喂肉羊均可调控肉羊不同部位的脂肪酸组成和含量,从而改善羊肉的风味和营养价值。
The objective of this study was to investigate the effects of dietary supplementation of Allium mongolicum Regel(AMR)and its extract on the fatty acid composition and contents of lipids in different carcass tissues of small-tailed Han sheep.Healthy sheep were randomly divided into control,AMR polysaccharide,AMR and polysaccharide extraction residue groups.The control group was fed on a basal diet,while the rest were fed on a basal diet supplemented with 0.1%of AMRpolysaccharide,10 g of AMR and 10 g of AMR extraction residue per animal daily,respectively.The pre-experimental period lasted for 15 days,and the formal experimental period lasted for 60 days.At the end of the experiment,Longissimus dorsi,gluteal muscle and subcutaneous fats were collected to determine the composition and contents of fatty acids by gas chromatography-mass spectrometry(GC-MS).The results obtained showed that compared with the control group,the relative contents of C14:1,C16:1,C17:1 and midchain mutton odor fatty acid(MCMOFA)in Longissimus dorsi muscle of the AMR group,C22:6n3 in gluteus muscle of the three experimental groups,C18:1n9c in subcutaneous fat of the AMR group,C18:3n3in subcutaneous fat of the extraction residue group and C18:3n6 of the polysaccharide and AMR groups were significantlydecreased(P<0.05),while the relative contents of C20:0 in gluteal muscle of the AMR and residue groups,C18:3n6 and C20:1in gluteal muscle of the AMR group,C10:0,C23:0 and MCMOFA in gluteal muscle of the residue group,C17:0 in subcutaneous fat of the AMR and residue groups,C18:0 and C18:1n9t in subcutaneous fat of the AMR group and C15:1 in subcutaneous fat of the three experimental groups were significantly increased(P<0.05).In addition,the contents of saturated fatty acid(SFA)and MCMOFA in Longissimus dorsi of the AMR group,polyunsaturated fatty acid(PUFA)in Longissimus dorsi of the three experimental groups,PUFA in the gluteal muscle of the extraction residue group and C18:0 in Longissimus dorsi of the AMRand extraction residue groups were significantly decreased(P<0.05);the contents of total fatty acids(TFA)in Longissimus dorsi and gluteal muscle of the three experimental groups were decreased(P>0.05);atherogenic index(AI)in each fatty tissue of the polysaccharide and AMR group,thrombosis index(TI)in Longissimus dorsi of the polysaccharide group were decreased(P>0.05).Therefore,dietary supplementation of AMR polysaccharide,AMR and extraction residue can adjust fatty acid composition and contents in different carcass parts of sheep,thereby improving the flavor and nutritional value of mutton.
作者
张秀媛
王翠芳
丁赫
李书仪
敖长金
ZHANG Xiuyuan;WANG Cuifang;DING He;LI Shuyi;AO Changjin(College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China;School of Agriculture and Forestry Science and Technology, Hebei North College, Zhangjiakou 075000, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第11期23-29,共7页
Food Science
基金
国家自然科学基金地区科学基金项目(31460611)
关键词
小尾寒羊
脂肪酸
沙葱
多糖
small-tailed Han sheep
fatty acid
Allium mongolicum Regel
polysaccharide
