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首页> 外文期刊>Journal of Animal Science >Influence of extruded linseed on growth, carcass composition, and meat quality of slaughtered pigs at one hundred ten and one hundred sixty kilograms of liveweight.
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Influence of extruded linseed on growth, carcass composition, and meat quality of slaughtered pigs at one hundred ten and one hundred sixty kilograms of liveweight.

机译：膨化亚麻籽油对屠宰猪的生长，car体组成和肉质的影响（体重为110公斤/ 160公斤）。

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The Western diet is characterized by a high intake of SFA relative to PUFA, and the consumption of n-3 PUFA is decreased relative to n-6 PUFA. Therefore, there has been much interest in recent years in ways to manipulate the fatty acid composition of meat. The objective of this work was to determine the effects of dietary extruded linseed, an n-3 PUFA source, on growth performance, carcass composition, meat quality, and oxidative stability of pigs slaughtered at 111.0 (+/-4.8) kg of BW and 160.0 (+/-9.2) kg of BW. The association of these factors with BW at slaughter was also examined. Forty barrows, 78.1 (+/-1.75) kg of initial BW, were fed a control diet (2.5% sunflower oil) or a linseed diet containing 5% of whole extruded linseed. Both diets contained 170 mg of vitamin E and 250 mug of selenium. Eight pigs from each dietary treatment were slaughtered at 110 kg of BW and the others at 160 kg of BW. There was no dietary effect (P 0.05) on growth, carcass characteristics, meat quality, or the activity of malic enzyme in LM and backfat. Inclusion of linseed increased (P 0.05) n-3 PUFA content in both LM and backfat and decreased the n-6:n-3 PUFA ratio from 12 to 4.5 in LM, and from 11 to 3 in backfat. Liveweight at slaughter significantly influenced carcass characteristics, meat quality, total lipid and oxidative stability of LM, malic enzyme activity in adipose tissue, and fatty acid content of LM and backfat. This study shows that the inclusion of linseed in swine diets may improve the fatty acid profile of pork without deleteriously affecting oxidation or color stability. Thus, such a feeding practice may improve human health based on the n-6:n-3 PUFA ratio recommended for the human diet.
机译：西方饮食的特点是相对于PUFA，SFA的摄入量较高，相对于n-6 PUFA，n-3 PUFA的消耗量减少了。因此，近年来，人们对控制肉的脂肪酸组成的方法非常感兴趣。这项工作的目的是确定日粮挤压亚麻籽（n-3 PUFA来源）对以111.0（+/- 4.8）kg体重和体重屠宰的猪的生长性能，car体组成，肉质和氧化稳定性的影响。 160.0（+/- 9.2）公斤体重。还检查了这些因素与屠宰体重的关系。向40只公猪（初始体重为78.1（+/- 1.75）kg）饲喂对照日粮（2.5％葵花籽油）或亚麻籽日粮，其中亚麻籽日粮占整个膨化亚麻籽的5％。两种饮食都含有170毫克的维生素E和250杯的硒。每种饮食处理的八头猪的体重为110千克体重，其他的为160千克体重。 LM和背脂对日粮的生长，car体特性，肉质或苹果酸酶活性没有饮食影响（P> 0.05）。亚麻籽的加入增加了LM和后脂肪中n-3 PUFA的含量（P <0.05），并使n-6：n-3 PUFA的比例从LM中的12降低到4.5，而后脂肪中的n-6：n-3 PUFA比例从11降低到3。屠宰时的活重显着影响car体的特性，肉质，LM的总脂质和氧化稳定性，脂肪组织中的苹果酸酶活性以及LM和背脂的脂肪酸含量。这项研究表明，在猪日粮中添加亚麻籽可以改善猪肉的脂肪酸谱，而不会对氧化或颜色稳定性产生有害影响。因此，基于推荐给人类饮食的n-6：n-3 PUFA比，这种喂养方式可以改善人类健康。

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