| 饲粮调控对猪胴体脂肪酸的组成改善及氧化稳定性的增强效应 |
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| 引用本文： | 史清河.饲粮调控对猪胴体脂肪酸的组成改善及氧化稳定性的增强效应[J].动物营养学报,2000(4). |
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| 作者姓名： | 史清河 |
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| 作者单位： | 中国农业大学动物科技学院!北京100094 |
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| 摘 要： | 从猪胴体脂肪酸组成特点及其改变的可能性入手 ,系统综述了饲粮中添加不同种类与水平的油脂、全脂油籽与饼粕对猪胴体脂肪酸组成的改善 ,以及维生素E、硒、维生素C、类胡萝卜素与肌肽对不饱和脂肪酸含量较高的胴体脂肪氧化稳定性的增强效应 ,并指出了今后的研究和发展方向。
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| 关 键 词： | 饲粮调控 猪 胴体 脂肪酸组成 氧化稳定性 |
THE EFFECT OF DIET MANIPULATION ON IMPROVEMENT OF FATTY ACIDS PROFILE AND ANTIOXIDATION OF FAT IN PIG CARCASS |
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| SHI Qing-he.THE EFFECT OF DIET MANIPULATION ON IMPROVEMENT OF FATTY ACIDS PROFILE AND ANTIOXIDATION OF FAT IN PIG CARCASS[J].Acta Zoonutrimenta Sinica,2000(4). |
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| Authors: | SHI Qing-he |
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| Abstract: | This paper reviewed the characteristics of fatty acids composition of pig carcass,the potential to alter the fatty acid profile by diet manipulation.The effect of different types and level of fat and oil,full-fat oil seeds and meals on the improvement of fatty acid profile of pig carcass,and vitamin E,selenium,vitamin C,carotenoids and carnosine on antioxidation of carcass fat,which contain high level of unsaturated fatty acids were discussed,and the research and development direction in the future was finally presented. |
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| Keywords: | diet manipulation pig carcass profile of fatty acids antioxidation |
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