不同共轭亚油酸水平对淘汰安格斯母牛血清生化指标和肌肉脂肪酸的影响

doi:10.16431/j.cnki.1671-7236.2019.12.015

摘要/Abstract

摘要： 试验旨在研究不同共轭亚油酸（CLA）水平对淘汰安格斯母牛血清生化指标及肌肉脂肪酸组成的影响。采用完全随机设计的方法，选用40头健康无病、体重（417.70±30.83）kg的22月龄淘汰安格斯母牛，随机分为4组，每组10头。对照组不添加CLA，试验组分别添加0.5%（0.5% CLA组）、1.0%（1.0% CLA组）和1.5%（1.5% CLA组）CLA，整个试验期为105 d，其中预试期15 d，正试期90 d。试验结束时，每组随机选取3头体重相近的试验牛采血并屠宰，测定其血清中总胆固醇（TC）、甘油三酯（TG）、高密度脂蛋白（HDL）、低密度脂蛋白（LDL）、生长激素（GH）、胰岛素（INS）、脂联素（ADPN）和瘦素（LEP）及肌肉脂肪酸含量。结果表明：各组间血清中TC、TG、HDL、LDL及GH、ADPN和LEP含量均无显著差异（P>0.05）；对照组和1.0% CLA组血清中INS含量显著低于0.5%、1.5% CLA组（P<0.05），但0.5% CLA组和1.5% CLA组之间无显著差异（P>0.05）。日粮中添加CLA对淘汰安格斯母牛肌肉中脂肪酸含量有影响，与对照组相比，0.5%、1.0%和1.5% CLA组C14：0含量与1.0% CLA组C16：0含量显著降低（P<0.05），且均以1.0% CLA组C14：0与C16：0含量最低；1.0% CLA组C18：1n9c、MUFA（单不饱和脂肪酸）含量及1.0%、1.5% CLA组C18：2n6c、PUFA（多不饱和脂肪酸）含量显著提高（P<0.05），且均以1.0% CLA组不饱和脂肪酸含量最高。由此可见，在该试验条件下，日粮中添加1.0% CLA能降低淘汰安格斯母牛血清中INS水平，提高牛肉中MUFA和PUFA含量，改善牛肉品质。

关键词: 共轭亚油酸; 淘汰安格斯母牛; 血清生化指标; 脂肪酸

Abstract: The aim of this experiment was to study the effects of different conjugated linoleic acid (CLA) levels on serum biochemical parameters and muscle fatty acid composition of eliminated Angus cows.The method of complete random design was adopted,forty healthy 22 months old Angus cows with body weight (417.70±30.83) kg were randomly divided into four groups with 10 cows each.The diet of control group did not add CLA,while of the experimental groups added 0.5% (0.5% CLA group),1.0% (1.0% CLA group) and 1.5% (1.5% CLA group) CLA,respectively.The experiment lasted for 105 days,which consisted of 15 days of per-feeding period and 90 days of formal period.At the end of experimental,three cows were randomly selected from each group for collect blood and slaughter,and measure serum total cholesterol (TC),triglyceride (TG),high density lipoprotein (HDL),low density lipoprotein (LDL),growth hormone (GH),insulin (INS),adiponectin (ADPN),leptin (LEP) and muscle fatty acid contents.The results showed as follows:There were no significant differences in serum TC,TG,HDL,LDL,GH,ADPN and LEP among the groups (P>0.05).The INS levels in control group and 1.0% CLA group were significantly lower than those in groups 0.5% and 1.5% CLA (P<0.05),but there was no significant difference between 0.5% CLA group and 1.5% CLA group (P>0.05).The dietary CLA supplementation had an effect on fatty acid content in muscle of elimination Angus cows.Compared with the control group,the content of C14:0 in 0.5%,1.0% and 1.5% CLA groups and the content of C16:0 in 1.0% CLA group significantly decreased (P<0.05),and the contents of C14:0 and C16:0 in 1.0% CLA groups were the lowest;The contents of C18:1n9c and monounsaturated fatty acids (MUFA) in 1.0% CLA group and C18:2n6c and polyunsaturated fatty acids (PUFA) in 1.0% CLA group and 1.5% CLA group significantly increased (P<0.05),and the content of unsaturated fatty acids in 1.0% CLA group was the highest.It could be seen that 1.0% CLA supplementation could reduce the serum INS level,whereas increase the content of MUFA and PUFA in beef,accordingly,improve beef quality of elimination Angus cows.

Key words: conjugated linoleic acid; elimination Angus cows; serum biochemical parameters; fatty acids

中图分类号:

S823

刘欢欢, 郭雁华, 张巧娥, 封元, 梁小军. 不同共轭亚油酸水平对淘汰安格斯母牛血清生化指标和肌肉脂肪酸的影响[J]. 中国畜牧兽医, 2019, 46(12): 3581-3589.

LIU Huanhuan, GUO Yanhua, ZHANG Qiaoe, FENG Yuan, LIANG Xiaojun. Effects of Different Conjugated Linoleic Acid Levels on Serum Biochemical Parameters and Muscle Fatty Acids in Eliminated Angus Cows[J]. China Animal Husbandry and Veterinary Medicine, 2019, 46(12): 3581-3589.

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