Roberta Lima de Valença, Américo Garcia Silva Sobrinho, Nomaiací de Andrade, Marco Túlio Costa Almeida
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Given the above, the objective of this work was to evaluate the concentrations and relationships of fatty acids in the meat of Ile de France lambs fed with marine microalgae meal (Schizochytrium sp.) and vitamin E. Newly weaned (n = 32), 60-d-old, intact Ile de France breed lambs, with body weight (BW) = 20.0 kg were randomly distributed into four treatments: CO: control diet; FA: diet with 4% seaweed meal; VE: diet with 1,000 mg of vitamin E; or FAVE: diet with 4% seaweed meal and 1,000 mg of vitamin E. The lambs were slaughtered at 35 kg BW and their meat was evaluated regarding the fatty acid profile, to then obtain concentration and relationships of fatty acids in lamb meat. The data were evaluated in a completely randomized design, with four treatments and eight replications, with the means of the analysis of variance compared using the Tukey test, with 5% significance. A greater (P < 0.01) AGS and decreased AGI concentration were observed in the VE diet (51.47 and 48.53%, respectively), the greatest (P < 0.01) AGI and monounsaturated (AGMI) concentrations, were observed in the CO diet, with 53.63 and 45.14%, respectively. The concentration of PUFA in the FA treatment was greater (P < 0.01) in relation to the VE treatment and like the others (Table 1). The Σn–6 was greater in the CO treatment (7.44%) and less in the VE (4.22%), whereas the Σn–3 was 9.6 times greater (P < 0.01) in the FA treatment (4. 04%) in relation to CO (0.42%), the AVEF treatment exhibited the second greatest values (2.63%), followed by VE (0.49%). The n-6:n-3 ratio was 14 times less (P < 0.01) in the FA treatment (1.24) compared with CO (17.71), the second least value was in the FAVE (1.64), in the VE treatment, a ratio of 8.61 was observed. Seaweed flour from the genus Schizochytrium potentially increases concentration of n-3 in lamb meat and greatly reduces the n-6:n-3 ratio, resulting in a healthier food. Vitamin E, combined or not with a source of PUFA, does not bring benefits in terms of the fatty acid profile.","PeriodicalId":14895,"journal":{"name":"Journal of animal science","volume":null,"pages":null},"PeriodicalIF":2.7000,"publicationDate":"2024-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"PSIX-25 Sums and relationships of fatty acids of lamb meat fed with marine microalgae meal (Schizochytrium sp.) and vitamin E\",\"authors\":\"Roberta Lima de Valença, Américo Garcia Silva Sobrinho, Nomaiací de Andrade, Marco Túlio Costa Almeida\",\"doi\":\"10.1093/jas/skae234.904\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The meat production chain, while seeking to reduce production costs, has been demanding in terms of quality, with growing consumer concern regarding the benefits and harms that meat can bring to health. In this sense, the composition of ruminant fat has been a concern for the community in general, due to it being mostly composed of saturated fatty acids (SFA), Supplementary sources of polyunsaturated fatty acids (PUFA) in the diet of ruminants are being researched, especially long-chain ones, such as those present in some species of marine microalgae; however, these fatty acids are susceptible to oxidation, and the use of an antioxidant is recommended, like vitamin E. Given the above, the objective of this work was to evaluate the concentrations and relationships of fatty acids in the meat of Ile de France lambs fed with marine microalgae meal (Schizochytrium sp.) and vitamin E. Newly weaned (n = 32), 60-d-old, intact Ile de France breed lambs, with body weight (BW) = 20.0 kg were randomly distributed into four treatments: CO: control diet; FA: diet with 4% seaweed meal; VE: diet with 1,000 mg of vitamin E; or FAVE: diet with 4% seaweed meal and 1,000 mg of vitamin E. The lambs were slaughtered at 35 kg BW and their meat was evaluated regarding the fatty acid profile, to then obtain concentration and relationships of fatty acids in lamb meat. The data were evaluated in a completely randomized design, with four treatments and eight replications, with the means of the analysis of variance compared using the Tukey test, with 5% significance. A greater (P < 0.01) AGS and decreased AGI concentration were observed in the VE diet (51.47 and 48.53%, respectively), the greatest (P < 0.01) AGI and monounsaturated (AGMI) concentrations, were observed in the CO diet, with 53.63 and 45.14%, respectively. The concentration of PUFA in the FA treatment was greater (P < 0.01) in relation to the VE treatment and like the others (Table 1). The Σn–6 was greater in the CO treatment (7.44%) and less in the VE (4.22%), whereas the Σn–3 was 9.6 times greater (P < 0.01) in the FA treatment (4. 04%) in relation to CO (0.42%), the AVEF treatment exhibited the second greatest values (2.63%), followed by VE (0.49%). The n-6:n-3 ratio was 14 times less (P < 0.01) in the FA treatment (1.24) compared with CO (17.71), the second least value was in the FAVE (1.64), in the VE treatment, a ratio of 8.61 was observed. Seaweed flour from the genus Schizochytrium potentially increases concentration of n-3 in lamb meat and greatly reduces the n-6:n-3 ratio, resulting in a healthier food. 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引用次数: 0
摘要
肉类生产链在寻求降低生产成本的同时,对质量的要求也越来越高,消费者越来越关注肉类对健康的益处和害处。从这个意义上讲,反刍动物脂肪的组成一直是社会普遍关注的问题,因为它主要由饱和脂肪酸(SFA)组成,目前正在研究反刍动物膳食中多不饱和脂肪酸(PUFA)的补充来源,特别是长链脂肪酸,如某些种类的海洋微藻中的多不饱和脂肪酸;然而,这些脂肪酸容易氧化,建议使用抗氧化剂,如维生素 E。新断奶(n = 32)、60 日龄、体重(BW)= 20.0 千克的完整法兰西岛羔羊随机分为四个处理:CO:对照组日粮;FA:添加 4% 海藻粉的日粮;VE:添加 1,000 毫克维生素 E 的日粮;或 FAVE:添加 4% 海藻粉和 1,000 毫克维生素 E 的日粮。羔羊在体重达到 35 千克时屠宰,对其肉质进行脂肪酸谱评估,以获得羔羊肉中脂肪酸的浓度和关系。数据评估采用完全随机设计,四个处理八个重复,用 Tukey 检验比较方差分析的均值,显著性为 5%。在 VE 日粮中观察到 AGS 浓度较高(P&P;lt; 0.01),AGI 浓度较低(分别为 51.47% 和 48.53%);在 CO 日粮中观察到 AGI 和单不饱和(AGMI)浓度最高(P&P;lt; 0.01),分别为 53.63% 和 45.14%。与 VE 处理相比,FA 处理中的 PUFA 浓度更高(P < 0.01),其他处理也是如此(表 1)。CO 处理中的Σn-6 较高(7.44%),VE 处理中的Σn-6 较低(4.22%),而 FA 处理中的Σn-3 是 CO 处理(0.42%)的 9.6 倍(P & lt; 0.01),AVEF 处理中的Σn-3 是 CO 处理(4.04%)的 2.63 倍,其次是 VE 处理(0.49%)。与 CO(17.71)相比,FA 处理的 n-6:n-3 比率(1.24)低 14 倍(P < 0.01),FAVE(1.64)次之,VE 处理的比率为 8.61。海藻粉有可能增加羊肉中 n-3 的浓度,并大大降低 n-6:n-3 的比例,从而获得更健康的食品。维生素 E 无论是否与 PUFA 结合使用,都不会对脂肪酸组成产生益处。
PSIX-25 Sums and relationships of fatty acids of lamb meat fed with marine microalgae meal (Schizochytrium sp.) and vitamin E
The meat production chain, while seeking to reduce production costs, has been demanding in terms of quality, with growing consumer concern regarding the benefits and harms that meat can bring to health. In this sense, the composition of ruminant fat has been a concern for the community in general, due to it being mostly composed of saturated fatty acids (SFA), Supplementary sources of polyunsaturated fatty acids (PUFA) in the diet of ruminants are being researched, especially long-chain ones, such as those present in some species of marine microalgae; however, these fatty acids are susceptible to oxidation, and the use of an antioxidant is recommended, like vitamin E. Given the above, the objective of this work was to evaluate the concentrations and relationships of fatty acids in the meat of Ile de France lambs fed with marine microalgae meal (Schizochytrium sp.) and vitamin E. Newly weaned (n = 32), 60-d-old, intact Ile de France breed lambs, with body weight (BW) = 20.0 kg were randomly distributed into four treatments: CO: control diet; FA: diet with 4% seaweed meal; VE: diet with 1,000 mg of vitamin E; or FAVE: diet with 4% seaweed meal and 1,000 mg of vitamin E. The lambs were slaughtered at 35 kg BW and their meat was evaluated regarding the fatty acid profile, to then obtain concentration and relationships of fatty acids in lamb meat. The data were evaluated in a completely randomized design, with four treatments and eight replications, with the means of the analysis of variance compared using the Tukey test, with 5% significance. A greater (P < 0.01) AGS and decreased AGI concentration were observed in the VE diet (51.47 and 48.53%, respectively), the greatest (P < 0.01) AGI and monounsaturated (AGMI) concentrations, were observed in the CO diet, with 53.63 and 45.14%, respectively. The concentration of PUFA in the FA treatment was greater (P < 0.01) in relation to the VE treatment and like the others (Table 1). The Σn–6 was greater in the CO treatment (7.44%) and less in the VE (4.22%), whereas the Σn–3 was 9.6 times greater (P < 0.01) in the FA treatment (4. 04%) in relation to CO (0.42%), the AVEF treatment exhibited the second greatest values (2.63%), followed by VE (0.49%). The n-6:n-3 ratio was 14 times less (P < 0.01) in the FA treatment (1.24) compared with CO (17.71), the second least value was in the FAVE (1.64), in the VE treatment, a ratio of 8.61 was observed. Seaweed flour from the genus Schizochytrium potentially increases concentration of n-3 in lamb meat and greatly reduces the n-6:n-3 ratio, resulting in a healthier food. Vitamin E, combined or not with a source of PUFA, does not bring benefits in terms of the fatty acid profile.
期刊介绍:
The Journal of Animal Science (JAS) is the premier journal for animal science and serves as the leading source of new knowledge and perspective in this area. JAS publishes more than 500 fully reviewed research articles, invited reviews, technical notes, and letters to the editor each year.
Articles published in JAS encompass a broad range of research topics in animal production and fundamental aspects of genetics, nutrition, physiology, and preparation and utilization of animal products. Articles typically report research with beef cattle, companion animals, goats, horses, pigs, and sheep; however, studies involving other farm animals, aquatic and wildlife species, and laboratory animal species that address fundamental questions related to livestock and companion animal biology will be considered for publication.