本文選題：肉牛　切入點(diǎn)：飼糧　出處：《甘肅農(nóng)業(yè)大學(xué)學(xué)報(bào)》2017年04期

【摘要】：【目的】研究飼糧中添加牛至精油對(duì)牛肉脂肪酸含量及氧化穩(wěn)定性的影響.【方法】選擇10頭體質(zhì)量相近、健康的‘荷斯坦’公牛,隨機(jī)分為試驗(yàn)組(添加牛至精油)和對(duì)照組(未添加牛至精油),每組5頭,試驗(yàn)組每頭牛每天添加牛至精油28g,相同環(huán)境下飼喂8個(gè)月后屠宰,測(cè)定牛肉脂肪酸含量及氧化穩(wěn)定性.【結(jié)果】飼糧中添加牛至精油使背最長(zhǎng)肌中飽和脂肪酸(SFA)含量顯著低于對(duì)照組(P0.05),不飽和脂肪酸含量(UFA)顯著高于對(duì)照組(P0.05),包括油酸、亞油酸以及人體所需的必需脂肪酸n-6多不飽和脂肪酸,同時(shí)多不飽和脂肪酸和飽和脂肪酸比值(P/S)也比對(duì)照組高0.06(P0.05).熟化3d后,試驗(yàn)組牛肉脂質(zhì)氧化速率顯著降低(P0.05).【結(jié)論】飼糧中添加牛至精油可以調(diào)控牛肉中脂肪酸的合成,使飽和脂肪酸顯著降低,不飽和脂肪酸顯著升高,多不飽和脂肪酸和飽和脂肪酸比值也升高到0.43更加接近膳食推薦值0.45,降低脂質(zhì)氧化速率,提高氧化穩(wěn)定性.
[Abstract]:[objective] to study the effect of dietary essential oil on fatty acid content and oxidative stability of beef. [methods] Ten healthy Holstein bulls with similar body weight were selected.They were randomly divided into experimental group (supplemented with essential oil of oregano) and control group (5 in each group without adding essential oil of oregano). Each cow in test group was fed with 28 g of essential oil of oregano every day and slaughtered in the same environment after feeding for 8 months.[results] the content of saturated fatty acid (SFAs) in the longissimus dorsi muscle was significantly lower than that in the control group (P 0.05), and the content of unsaturated fatty acid (UFAA) was significantly higher than that of the control group (P 0.05), including oleic acid.Linoleic acid and essential fatty acid n-6 polyunsaturated fatty acid, and the ratio of polyunsaturated fatty acid to saturated fatty acid (P / S) were also higher than that of the control group.After 3 days of maturation, the lipid oxidation rate of beef in the test group decreased significantly (P 0.05). [conclusion] the addition of essential oil to diet can regulate the synthesis of fatty acids in beef, decrease the saturated fatty acids and increase the unsaturated fatty acids significantly.The ratio of polyunsaturated fatty acids to saturated fatty acids increased to 0.43, which was closer to the recommended dietary value of 0.45, which reduced the oxidation rate of lipid and improved the oxidation stability.
【作者單位】： 甘肅農(nóng)業(yè)大學(xué)動(dòng)物科學(xué)技術(shù)學(xué)院;
【基金】：蘭州市科技局戰(zhàn)略性新興產(chǎn)業(yè)技術(shù)攻關(guān)專項(xiàng)“蘭州市高產(chǎn)奶牛選育策略與高校養(yǎng)殖技術(shù)研究示范”(2011-1-110) 農(nóng)業(yè)部“絨毛用羊產(chǎn)業(yè)技術(shù)體系放牧生態(tài)崗位科學(xué)家”項(xiàng)目(CARS-40-09B) 國(guó)家外專局文教類高端外國(guó)專家項(xiàng)目“甘肅省典型農(nóng)區(qū)肉牛生產(chǎn)體系優(yōu)化研究與應(yīng)用”(GDT20146100035) 甘肅省外專局文教類引進(jìn)外國(guó)專家項(xiàng)目“甘肅肉牛生產(chǎn)體系要素優(yōu)化匹配研究”(LW20156200007) 農(nóng)業(yè)部公益性行業(yè)(農(nóng)業(yè))科研專項(xiàng)項(xiàng)目“北方作物秸稈飼用化利用技術(shù)研究與示范”(201503134-HY15038488)
【分類號(hào)】：S823.5

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