共轭亚油酸对梅花鹿鹿茸脂肪酸代谢组的影响

Effect of Conjugated Linoleic Acid Supplementation on Fatty Acid Metabolism of Sika Deer Antler

试验旨在研究饲粮中添加不同水平共轭亚油酸(CLA)对梅花鹿鹿茸脂肪酸类组成和含量比例的影响,为CLA在提高鹿茸品质和梅花鹿精细化饲养中的应用提供科学依据。选取16头平均体重为(40.25±2.38) kg的1岁雄性梅花鹿,随机分为4组,每组4头鹿。对照组(G0组)饲喂基础饲粮,试验组分别在基础饲粮中添加0.25%(G1组)、0.50%(G2组)和1.00%(G3组)的CLA,试验期80 d。为确定鹿茸中各脂肪酸组成和含量比例,采用气相色谱-质谱联用仪的方法,测定了鹿茸中脂肪酸代谢情况。结果表明:各试验组鹿茸中棕榈油酸、硬脂酸、油酸、反式油酸、亚油酸和反式亚油酸含量均显著高于对照组(P<0.05),其中棕榈油酸、硬脂酸、油酸和亚油酸含量达到差异极显著水平(P<0.01),0.50%组鹿茸中脂肪酸含量最高;各试验组二十碳二烯酸和花生四烯酸含量亦明显增加(P<0.05),以0.50%组含量最高。各试验组鹿茸中多不饱和脂肪酸和饱和脂肪酸所占比例均有所提高,其中G2组与对照组相比达到差异显著水平(P<0.05);各试验组单不饱和脂肪酸所占比例下降,其中G2组与对照组相比达到差异显著水平(P<0.05)。说明饲粮中添加CLA提高了鹿茸中多种脂肪酸含量,且提高了鹿茸中多不饱和脂肪酸所占比例,提升了鹿茸品质,其中CLA添加量为0.5%时效果最为明显。

This experiment was conducted to study the effects of conjugated linoleic acid(CLA)supplementation on fatty acid metabolism of sika deer antler,so as to provide basis for the application of CLA in sika deer production.Sixteen 1-year-old male sika deer with similar body weight of(40.25±2.38)kg were randomly divided into 4 groups with 4 deer in each group.Deer in the control group(G0 group)were fed a basal diet,and others in experimental groups were fed basal diets supplemented with 0.25%(G1 group),0.50%(G2 group)and 1.00%(G3 group)CLA,respectively.The metabolism of fatty acids in velvet antler was determined by gas chromatography-mass spectrometry.The results showed that 35 kinds of fatty acids were detected after adding CLA,which was more than that of other scholars;CLA supplementation could increase the content of most fatty acids in antler,among which the contents of palmitoleic acid,stearic acid,oleic acid,trans oleic acid,linoleic acid,trans linoleic acid,eicosadienoic acid and arachidonic acid increased significantly(P<0.05).The proportion of PUFA and SFA in antler for 0.50%CLA was significantly higher than that in control group(P<0.05),and the proportion of MUFA in this group was significantly lower than that in control group(P<0.05).The deposition of PUFA in deer antler has a positive effect to the quality of deer antler.The effect was most pronounced when the CLA was added at 0.50%.