This experiment was conducted to study the effects of flaxseed on fat acid composition of body fat in meat sheep. Twelve 1-year-old wethers with similar body weight were randomly divided into four groups with three replicates in each group and one sheep per replicate. Sheep in control group were fed a basal diet ( with-out flaxseed) , and the flaxseed for sheep in experimental groups were processed under three different modes, which were uncooked grain, saute grain and grounding, respectively. The experiment was consisted of three successive 4í4 Latin square tests, and the supplemental levels of flaxseed were 75, 150 and 225 g/d, respec-tively. The experiment lasted for 180 days with 60 days and four stages (15 days per stage) in each Latin square test. At the end of experimental period, sheep were slaughtered to collect samples from tail fat, suet, intestinal fat and subcutaneous fat, and fatty acid contents were analyzed. The results showed as follows:1 ) considering the effects of processing modes of flaxseed, n-6 polyunsaturated fatty acids/n-3 polyunsaturated fatty acids ( n-6/n-3 ) showed control group ( 12 . 81 ) > grinding group ( 4 . 72 ) > uncooked grain group (3. 21) > saute grain group (1. 63), the differences between groups were significant (P<0. 01). 2) Con-sidering the difference of fatty acid composition from different parts of body fat in meat sheep, n-6/n-3 showed subcutaneous fat (3. 64) > suet (3. 52) > intestinal fat (3. 05) > tail fat (2. 69), n-6/n-3 of subcutane-ous fat was significantly higher than that of intestinal fat and tail fat ( P<0 . 05 ) , and n-6/n-3 of suet was sig-nificantly higher than that of tail fat. In conclusion, the supplementation of flaxseed has a strong effect on the improvement of n-3 polyunsaturated fatty acids ( n-3 PUFA) nutritional value of body fat in meat sheep, espe-cially saute grains; thenutritional value of n-3 PUFA and flavor of tail fat are better than those of intestinal fat and suet, and the worst is subcutaneous fat.%本试验旨在研究亚麻籽对肉羊体脂脂肪酸组成的影响。选取12只体重相近的1岁羯羊,随机分成4组,每组3个重复,每个重复1只羊,对照组采用基础饲粮(无亚麻籽),试验组饲喂的亚麻籽分别采用生粒、炒粒、粉碎3种不同的加工方式。试验包括3个连续的4伊4拉丁方试验,亚麻籽添加水平分别为75、150和225 g/d。试验期180 d,每个拉丁方试验60 d,其中分为4期,每期15 d。试验期结束后屠宰,分别取尾油、板油、网油和皮下脂肪样品,检测各脂肪酸含量。结果表明：1)从亚麻籽加工方式的影响来看, n-6多不饱和脂肪酸( n-6 PUFA )/n-3多不饱和脂肪酸(n-3 PUFA)(n-6/n-3)为对照组(12.81)>粉碎组(4.72)>生粒组(3.21)>炒粒组(1.63),组间差异极显著(P <0.01)。2)从肉羊不同部位体脂脂肪酸组成的差异来看, n-6/n-3为皮下脂肪(3.64)>板油(3.52)>网油(3.05)>尾油(2.69),其中皮下脂肪与网油和尾油差异显著(P<0.05),板油与尾油差异显著(P<0.05)。综上所述,肉羊饲喂亚麻籽可显著强化体脂n-3 PUFA营养特性,其中炒粒的加工方式效果最佳；尾油n-3 PUFA营养价值和风味要显著高于网油和板油,最差的是皮下脂肪。
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