饲料中不同油脂类型对北京鸭胸肌烤炙前后脂肪酸水平的影响

Effects of different oil types in feed on fatty acid levels of breast muscle ofbeijing duck before and after roasting

文章旨在研究肉鸭日粮中添加不同类型油脂对鸭胸肉烤炙前后脂肪酸含量的影响。试验将750只1日龄健康Z型北京鸭随机分为对照组(大豆油)和试验组(双低菜籽油),每组5个重复,每个重复75只肉鸭,试验为期6周。结果表明,试验组和对照组烤炙前分别检测出16种和20种脂肪酸,烤炙后分别检测出18种和21种脂肪酸,其中试验组亚麻酸(C18:3)烤炙后显著高于烤炙前(P<0.05)。对照组烤炙前肉豆蔻酸(C14:0)极显著高于试验组(P<0.01)。试验组烤炙前油酸(C18:1)显著高于对照组(P<0.05),二十碳三烯酸(C20:3)极显著高于对照组(P<0.01)。试验组烤炙后油酸(C18:1)显著高于对照组(P<0.05)。结论:饲料中不同油脂类型可影响鸭肉中的脂肪酸组成与含量变化,可根据需要选择添加油脂,提高鸭肉品质。

The experiment aims to investigate the effect of adding double low rapeseed oil to the diet of meat ducks on the amino acid and fatty acid content of duck breast meat before and after roasting.7501-day-old healthy Z-type Beijing ducks were selected and randomly divided into a control group(soybean oil)and an experimental group(double low rapeseed oil).Each group had 5 replicates,with 75 meat ducks per replicate.The experimental period was 6 weeks.The results showed that:The experimental group and control group detected 16 and 20 fatty acids before roasting,and 18 and 21 fatty acids after roasting,respectively.Among them,the experimental group showed significantly higher levels of linolenic acid(C18:3)after roasting compared to before roasting(P<0.05).The myristic acid(C14:0)in the control group before roasting was significantly higher than that in the experimental group(P<0.01).The oleic acid(C18:1)before roasting in the experimental group was significantly higher than that in the control group(P<0.05),and the eicosotrienic acid(C20:3)was extremely significantly higher than that in the control group(P<0.01).After roasting,the oleic acid(C18:1)in the experimental group was significantly higher than that in the control group(P<0.05).Conclusion:Different types of oil in feed can affect the composition and content of fatty acids in duck meat.Oil can be selected according to needs to improve the quality of duck meat.