共轭亚油酸对蛋黄脂肪酸组成及其抗氧化特性的影响

Effects of Conjugated Linoleic Acid on Egg Yolk Fatty Acid Composition and Its Antioxidation

将40周龄海兰白蛋鸡480只平均分为4组,分别饲喂添加0、0.5%、1.0%和2.0%CLA的日粮,研究日粮不同CLA水平对蛋黄脂肪酸组成及蛋黄抗氧化功能的影响。结果表明:随着日粮CLA含量的增加,蛋黄中饱和脂肪酸含量显著增加(P<0.05),单一不饱和脂肪酸含量显著下降(P<0.05),蛋黄中的共轭亚油酸含量呈线性增加的趋势(P<0.05);蛋黄的各抗氧化指标发生显著变化,随着CLA添加量的增加,T-SOD酶含量线性增加,MDA的含量显著低于对照组(P<0.05),谷胱甘肽过氧化物酶活性显著高于对照组(P<0.05)。因此,以蛋黄中CLA含量和抗氧化性强弱为评价指标时,CLA的适宜添加量为2.0%。

The experiment was conducted to study the effect of dietary conjugated linoleic acid（CLA）on fatty acid composition and antioxidant function of egg yolk.Four hundred and eighty 40-week-old White Leghorn hens were allocated to 4 dietary treatments（0,0.5%,1.0% and 2.0% CLA） with 3 replicates.The results showed that with the increase of CLA proportion,the content of saturated and polyunsaturated fatty acids increased significantly（P〈 0.05）,while the content of monounsaturated fatty acids decreased significantly.The antioxidant parameters also changed significantly along with the increase of CLA proportion.The content of T-SOD increased linearly; the MDA content was significantly lower than that of the control group（P〈 0.05）; the activity of glutathione peroxidase was significantly higher than that of the control group（P〈 0.05）.In conclusion,the suitable CLA addition amount was 2.0% when using CLA content and antioxidant capacity as evaluation parameters.