十二指肠增量灌注游离亚麻酸对乳脂氧化稳定性的影响

›› 2010, Vol. 37 ›› Issue (6): 9-12.

• 动物营养与饲料科学 • Previous Articles Next Articles

Effect of Increasing Amounts of Free Linolenic Acid Infused into the Duodenum of Lactating Dairy Cows on Oxidation Stability of Milk Fat

LIU Qing-sheng^1,2，WANG Jia-qi²，Khas-Erdene²，YANG Guang²，ZHAO Guo-qi¹

(1. College of Animal Science and Technology of Yangzhou University， Yangzhou 225009 ,China;2. State Key Laboratory of Animal Nutrition , Institute of Animal Sciences, Chinese Academy of Agricultural Sciences , Beijing 100193, China)

Received:1900-01-01 Revised:2010-03-05 Online:2010-06-20 Published:2010-06-20
Contact: WANG Jia-qi

Abstract

Abstract: This experiment used four primiparous Holstein cows infused with free linolenic acid (0, 100, 200, 300, 400 g/d) into the duodenum of dairy cows in cross-over design, the author investigated the effect of increasing amounts of free linolenic acid on the content of fatty acids and oxidation stability in milk fat. The results observed that the content of polyunsaturated fatty acids, especially α-linolenic acid increased significantly in milk fat, but the total activity of superoxide dismutase and total antioxidant activity were all have the tendency of decreasing, however, the thiobarbituric acid reactive substances have the opposite tendency. The results showed that fatty acid profile and the oxidation stability in milk fat would be influenced by increasing amounts of free linolenic acid infused into the duodenum of dairy cows.

Key words: linolenic acid; fatty acid; oxidation stability

CLC Number:

S816.7

LIU Qing-sheng;WANG Jia-qi;Khas-Erdene;YANG Guang;ZHAO Guo-qi. Effect of Increasing Amounts of Free Linolenic Acid Infused into the Duodenum of Lactating Dairy Cows on Oxidation Stability of Milk Fat[J]. , 2010, 37(6): 9-12.

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Effect of Increasing Amounts of Free Linolenic Acid Infused into the Duodenum of Lactating Dairy Cows on Oxidation Stability of Milk Fat

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