共轭亚油酸对蛋黄脂肪酸组成及其抗氧化特性的影响

摘要

将40周龄海兰白蛋鸡480只平均分为4组，分别饲喂添加0、0．5％、1．0％和2．0％CLA的日粮，研究日粮不同CLA水平对蛋黄脂肪酸组成及蛋黄抗氧化功能的影响。结果表明：随着日粮CLA含量的增加，蛋黄中饱和脂肪酸含量显著增加（P＜0．05），单一不饱和脂肪酸含量显著下降（P＜0．05），蛋黄中的共轭亚油酸含量呈线性增加的趋势（P＜0．05）；蛋黄的各抗氧化指标发生显著变化，随着CLA添加量的增加，T－SOD酶含量线性增加， MDA的含量显著低于对照组（P＜0．05），谷胱甘肽过氧化物酶活性显著高于对照组（P＜0．05）。因此，以蛋黄中CLA含量和抗氧化性强弱为评价指标时，CLA的适宜添加量为2．0％。%The experiment was conducted to study the effect of dietary conjugated linoleic acid ( CLA ) on fatty acid composition and antioxidant function of egg yolk.Four hundred and eighty 40-week-old White Leghorn hens were allocated to 4 dietary treatments (0, 0.5%, 1.0% and 2.0% CLA) with 3 replicates. The results showed that with the increase of CLA proportion, the content of saturated and polyunsaturated fatty acids increased significantly (P<0.05), while the content of monounsaturated fatty acids decreased signifi-cantly.The antioxidant parameters also changed significantly along with the increase of CLA proportion.The content of T-SOD increased linearly;the MDA content was significantly lower than that of the control group ( P<0.05);the activity of glutathione peroxidase was significantly higher than that of the control group ( P<0.05).In conclusion, the suitable CLA addition amount was 2.0%when using CLA content and antioxidant capacity as evaluation parameters.