摘要
羊肉的多不饱和脂肪酸(PUFA)组成是评价其品质的主要指标。提高羊肉中对人体健康有利的n-3多不饱和脂肪酸(PUFA)含量、降低n-6PUFA/n-3PUFA比值对改进羊肉品质具有重要的意义。本文综述了羊肉中PUFA的组成特点与影响因素,从增加饲粮C18∶3n3供给、降低C18∶3n3的脂质过氧化、增加C18∶3n3过瘤胃保护的角度总结了提高羊肉n-3PUFA含量的营养措施及其调控机制,为通过营养途径优化羊肉的PUFA组成、提高营养价值提供理论参考。
The composition of polyunsaturated fatty acids(PUFA)is the main parameter to evaluate the quality of mutton.It is of great significance to improve the quality of mutton by increasing n-3PUFA content and decreasing n-6PUFA/n-3PUFA.The present paper reviews the composition characteristics and influencing factors of PUFA content in mutton,and the nutritional regulation measures and underlying mechanisms to improve n-3PUFA content in mutton from the perspective of increasing dietary C18∶3n3 supply,decreasing lipid peroxidation of C18∶3n3,and increasing rumen protection of C18∶3n3,so as to provide theoretical reference for optimizing the composition of PUFA in mutton and improving its nutritional value through nutritional approaches.
作者
闫素梅
孟凡珠
刘树林
YAN Sumei;MENG Fanzhu;LIU Shulin(College of Animal Science,Inner Mongolia Agricultural University,Inner Mongolia University Key Laboratory of Animal Nutrition and Feed Science,Hohhot 010018,China)
出处
《动物营养学报》
CAS
CSCD
北大核心
2022年第10期6379-6387,共9页
CHINESE JOURNAL OF ANIMAL NUTRITION
基金
国家自然科学基金项目(31760685)。
关键词
羊肉
多不饱和脂肪酸
影响因素
营养调控
mutton
polyunsaturated fatty acids
influencing factors
nutritional manipulation
