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首页> 外文期刊>Canadian Journal of Animal Science >Effects of diets containing linseed oil or lard and supplemented with pumpkin seeds on oxidative status, blood serum metabolites, growth performance, and meat quality of naked neck chickens
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Effects of diets containing linseed oil or lard and supplemented with pumpkin seeds on oxidative status, blood serum metabolites, growth performance, and meat quality of naked neck chickens

机译：含亚麻籽油或猪油的饮食的影响，并补充了南瓜种子对氧化地位，血清代谢物，生长性能和裸颈鸡肉的肉质

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摘要

This study investigates the effect of two dietary fats, namely linseed oil (LO) and lard (LF), and supplementation with pumpkin seeds (PS) on the performance, oxidative status, and blood serum metabolites of broilers, along with the composition, oxidative stability, and fatty acid (FA) profile of broiler meat. Ninety-six 64-d-old naked neck chickens were randomly distributed into four groups of 24 chickens each (8 chickens per cage, three cages per treatment) and fed a LO diet, a LO diet supplemented with 50 g PS kg(-1), a LF diet, and a LF diet supplemented with 50 g PS kg(-1). The antioxidant system is increased and reactive oxygen species decreased in chickens fed PS diets. Glycemia and cholesterol levels were significantly lower in the chickens fed PS diets than in those given diets without supplementation; the cholesterol levels were also significantly lower in the chickens fed LO diets than those fed LF diets. However, the LO diet affected the fresh meat quality by decreasing pH values of the meat at 24 h after slaughter. Adding PS to the LO diet improved the oxidative stability of the muscle at day 3 of refrigerated storage. The use of LO instead of LF favourably modulates the FA profile of meat, by increasing both linoleic and alpha-linolenic acid content and reducing the n-6/n-3 polyunsaturated FA ratio, atherogenic and thrombogenic index.
机译：本研究调查了两种膳食脂肪，即亚麻籽油（LA）和猪油（LF）的效果，并用南瓜种子（PS）对肉鸡的性能，氧化地位和血液血清代谢物以及组合物，氧化肉鸡的稳定性和脂肪酸（FA）型材。九十六个64-d古裸颈鸡被随机分布成四组24只鸡（每个笼子，每次笼子，​​三个笼子），并喂食罗饮食，补充了50g ps kg（-1 ），LF饮食，以及补充有50g PS kg（-1）的LF饮食。抗氧化体系增加，鸡喂食PS饮食中的活性氧物种减少。在没有补充的情况下，鸡喂食PS饮食中的血脂和胆固醇水平显着降低;在喂食牛喂食的胆固醇水平也明显低于饲料的饮食。然而，罗饮食通过在屠宰后24小时降低肉的pH值来影响新鲜肉质。向LO饮食添加PS改善了冷藏储存第3天肌肉的氧化稳定性。通过增加亚油酸和α-亚麻酸含量并降低N-6 / N-3多不饱和FA比，致动血栓形成和血栓形成指数，使用LO而不是LF的使用而不是LO对肉的FA轮廓进行调节。

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