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首页> 外文会议>International symposium on animal nutrition, health and feed additive >Effects of dietary protein level on intramuscular fat content and its fatty acid composition in lean and obese genotype finishing pigs
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Effects of dietary protein level on intramuscular fat content and its fatty acid composition in lean and obese genotype finishing pigs

机译：膳食蛋白质水平对瘦菌和肥胖基因型精加工猪肌内脂肪含量及其脂肪酸组成的影响

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Effects of dietary protein level on intramuscular fat content and its fatty acid composition in lean and obese genotype finishing pigs were studied. Twenty four Crossbred (Duroc×Landrace×Large White) barrows (49.1±4.9kg of BW) and eighteen Ningxiang barrows (61.6±4.1kg of BW) were equally randomly assigned to two groups and fed diets I (13.89% CP) and diet II (15.33% CP), respectively. The pigs were slaughtered after 46 days. Longissimus dorsi muscle (LD) and semitendinosus muscle (ST) samples were taken and the intramuscular fat (IMF) content as well as its fatty acid compositions was determined. There was no significant difference in IMF content both in LD and ST between breed, within breed or between muscles, when diet I was fed. The percentage of oleic acid (C18:1) and linoleic acid (C18:2) in LD of Crossbred was lower (P<0.01) and higher (P<0.01) significantly than that of Ningxiang, respectively, when diet I was fed. There was no significant difference (P>0.05) in fatty acid compositions in ST between breeds when diet I was fed. When diet II was fed, the IMF amount of LD in Crossbred was significantly lower (P<0.01) than that in Ningxiang and significantly lower (P<0.05) than that of its own ST. Ratio of stearic acid (C18:0), C18:1 and C18:2 in LD of Crossbred was significantly higher (P<0.01), lower (P<0.01) and higher (P<0.01) than that of Ningxiang pig, respectively. Ratio of palmitic acid (C16:0), C18:0, C18:1 and C18:2 in ST of Crossbred was significantly lower (P<0.01), higher (P<0.01), lower (P<0.01) and higher (P<0.01) than that of Ningxiang pig. Ratio of C18:1 in LD of Crossbred was significantly lower (P<0.01) than that of its own ST while ratio of C18:0 and C18:1 in LD of Ningxiang pig was significantly higher (P<0.05) and lower (P<0.05) than that of its own ST, respectively. These results indicate that breed, protein level of diet and muscle types have effects on IMF content and its fatty acid composition and that different muscle types of different breeds responded differently in IMF content and fatty acid composition to the small change in dietary protein level.
机译：研究了膳食蛋白质水平对瘦菌和肥胖基因型精加工猪肌内脂肪含量及其脂肪酸组成的影响。二十四个杂交（Duroc×Landrace×大白）巴雷（49.1±4.9kg BW）和十八次宁乡巴枪（61.6±4.1kg BW）同样随机分配给两组，喂食饮食I（13.89％CP）和饮食II（15.33％CP）。 46天后猪被屠宰。采集了镰刀菌肌（LD）和肌肉肌肉（ST）样品，测定肌内脂肪（IMF）含量以及其脂肪酸组合物。在饲养饮食中，在品种或肌肉之间，在繁殖中，在品种之间没有显着差异，在繁殖中，在饮食中，饮食。富含杂交LD杂交中的油酸（C18：1）和亚油酸（C18：2）的百分比分别比宁乡的较低（P <0.01），更高（P <0.01），当饮食时，饮食饮食。当饮食喂养时，脂肪酸组合物中脂肪酸组合物没有显着差异（p> 0.05）。喂食饮食II时，杂交中LD的IMF量显着降低（P <0.01），而不是宁乡，显着降低（P <0.05），而不是自己的ST。在LD杂交中的硬脂酸（C18：0），C18：1和C18：2的比例显着升高（P <0.01），降低（P <0.01）和更高（P <0.01），而不是宁乡猪。棕榈酸的比例（C16：0），C18：0，C18：1和C18：2杂交的ST是显著降低（P <0.01），高于（P <0.01），低级（P <0.01）和高（ P <0.01）比宁翔猪。 C18：1在杂交中的比例显着降低（P <0.01），而宁乡猪LD中的C18：0和C18：1的比例显着更高（P <0.05）和更低（P <0.05）分别比其自己的ST。这些结果表明，饮食和肌肉类型的品种，蛋白质水平对IMF含量及其脂肪酸组成具有影响，并且不同品种的不同肌肉类型在IMF含量和脂肪酸组合物中对膳食蛋白质水平的小变化进行了不同的反应。

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