Dietary Lecithin Improves the Ratio of Polyunsaturated to Saturated Fatty Acids in Pork

机译：膳食卵磷脂可提高猪肉中多不饱和与饱和脂肪酸的比率

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Previous research has shown that dietary lecithin may improve the fatty acid profile of pork (D’Souza et al., 2005). The aim of this experiment was to test the hypothesis that dietary lecithin would improve the fatty acid profile of pork and to extend the range of fatty acids analysed. Thirty-six Large White x Landrace (PrimeGro” Genetics, Rivalea (Australia) Pty Ltd, Corowa) gilts were randomly allocated at 16 weeks of age (62.9±0.56 kg, mean±standard error; SE) to finisher diets containing 0, 4, 20 or 80 g/kg soybean lecithin (ADM Australia Pty Ltd, Bondi Junction). Pigs were housed individually and had ad libitum access to feed and water for six weeks prior to slaughter at 103.2±1.67 kg. Twenty-four hours after slaughter, the L. thoracis was removed and frozen prior to fatty acid analysis by capillary gas chromatography and cholesterol analysis using a kit (Sigma-AIdrich Pty Ltd, Sydney, Australia). Data were analysed for linear and quadratic effects of dietary lecithin.

机译：以前的研究表明，膳食卵磷脂可以改善猪肉的脂肪酸谱（D'souza等，2005）。该实验的目的是测试膳食卵磷脂将改善猪肉脂肪酸谱的假设，并延长分析的脂肪酸的范围。三十六大白X Landrace（Primegro“Genetics，Rivalea（澳大利亚）Pty Ltd，Corowa）吉尔在16周龄，20或80克/千克大豆卵磷脂（ADMASTRALA PTY LTD，BONDI JENCING）。在屠宰前103.2±1.67公斤之前，猪在屠宰前饲喂和水的饲料和水。屠宰后二十四小时，通过毛细管气相色谱和胆固醇分析，使用套件（Sigma-Aidrich Pty Ltd，Sydney，Australia）在脂肪酸分析之前将L. Thoracis除去并冷冻。分析数据以进行膳食卵磷脂的线性和二次效应。

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《Biennial Conference of the Australasian Pig Science Association》|2011年||共1页
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H. Akit; F.T. Fahri; T.Y. Hung; D.N. DSouza; B.J. Leury; E.N. Ponnampalam; F.R. Dunshea;
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Dietary Lecithin Improves the Ratio of Polyunsaturated to Saturated Fatty Acids in Pork

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