摘要
试验旨在探究日粮中添加百里香对滩羊肌肉中脂肪酸含量的影响,试验分别在全混合日粮中添加5%百里香、10%百里香,对照组不加百里香,通过对宁夏滩羊进行饲养,屠宰后参考AOAC 996.06酸水解提取-气相色谱分析法,对滩羊背最长肌肉中脂肪酸含量进行了分析。结果表明,日粮中添加百里香,可以提高脂肪酸的总含量,其提高效果与其添加百里香的剂量有关,10%百里香组极显著(P<0.01)高于对照组、5%百里香组比对照高11.874 g/kg(P>0.05);10%百里香组可以显著(P<0.05)提高不饱和脂肪的含量,极显著(P<0.01)提高多不饱和脂肪的含量。日粮中添加百里香提高了滩羊肌肉中不饱和脂肪酸的含量,进而提高了滩羊肉的营养价值和风味品质。
To explore the effect of thyme on sheep＇s fatty acid,the test analyzed the quantity of sheep＇s fatty acid among two Ningxia sheep groups that respectively fed with the total mixed diets added thyme by 5% and by 10%, and the control group （without thyme）, on the basis of AOAC 996.06 and gas chromatography.The result showed that thyme can improve the content of fatty acid which related with the amount of added thyme. 10% of thyme added into the total mixed diets can greatly （P〈 0.01）improve the content of fatty acid, 5% of thyme added into the total mixed diets was 11.874 g/kg （P〉0.05） higher than the control; Adding thyme diets can significantly （P〈0.05） improve the content of USFA,and greatly （P〈0.01） improve the content of PUFA; In short, thyme added into the total mixed diets improved sheep mutton＇s USF, thereby increasing the nutritional value and flavor of sheep mutton.
出处
《饲料工业》
北大核心
2014年第19期33-38,共6页
Feed Industry
基金
盐池县滩羊产业技术研发项目[20111017]
关键词
滩羊
百里香
脂肪酸
sheep
thymus vulgaris
fatty acid
