富含α亚麻酸油料籽实对肉羊机体脂肪酸组成影响.pdf

Effects ofHigh Levels α-Linolenic Acids Oilseedsonthe FormationofFatty Acid ofSheepAbstractThe well selected high α-linolenic acid of oilseeds (cooked, uncooked and ground) from Inner Mongolia were fed to twelve sheep, which were randomly divided into four groups for one-year age, average 30-35 kg body weight. The respective feeding levels were75g, 150g, 225. Each fed cycle was 60d,for 3 cycle and experimental time were 180 days. sheepwere slaughter and be taken 6 samples of different sides(suet,intestinal,tail,subcutaneous,brain and muscle),18samples per group,total 72 trial was 3×3 Latin square experiment : n-6/n-3PUFA of lipid from low to high wascooked(:1)<uncooked (:1)<ground(:1)<control (:1), significantly (P<). MCFA of Subcutaneous fat was on the top of the list (P<). Intestinal fat and suet content c18:0 highly but low in c16:0 (P<). On the opposite, the content of c16:0 in subcutaneous fat was higher than c18:0 (P<). In tail fat, c18:1c9 was more abundant than c18:1t9 and c18:2t6. Intestinal fat and suet contains higher level of c18:1t9 and c18:2t6 but waslack of c18:1c9. The values of n-6/n-3 from high to low wastail fat (:1)>intestinal fat (:1)>suet(:1)>subcutaneous fat (:1), with (P<). The nutritional value of PUFA in tail fat wasobviously higher than that in intestinal fat and suet, and the worst one wassubcutaneous. The best flavor of fatty acidswasin tail fat and the worst in subcutaneous. n-6/n-3 PUFA of Muscle value (:1) in cooked groups were significantly (P<) lower than those in uncooked group (:1) and groundgroup (:1). All of themwere lower than 10:1. There wasno significant difference of n-6/n-3 value between uncooked and groundgroups (P>), both of whichwassignificantly (P<) lower than that in control groups (:1). In brain tissue, th