Keywords

Flaxseed, Mutton, Body Fat, Fatty Acid Composition

Abstract

The purpose of this experiment was to study the effect of flaxseed on the fatty acid composition of lamb body fat. Twelve 1-year-old Jie sheep with similar weights were selected and randomly divided into 4 groups, with 3 repetitions in each group and 1 sheep in each repetition. The control group used basic diet (without flaxseed), and the flaxseed fed to the experimental group was respectively There are three different processing methods: raw granulation, fried granulation and crushing. The trial consisted of three consecutive 4¡Á4 Latin square trials with flaxseed supplementation levels of 75, 150 and 225g/d. The test period is 180 days, and each Latin square test is 60 days, which is divided into 4 periods, each period is 15 days. After the experimental period, the animals were slaughtered, and samples of tail oil, suet, net oil and subcutaneous fat were taken to detect the content of each fatty acid. The results show: 1) From the perspective of the influence of flaxseed processing methods, n-6 polyunsaturated fatty acids (n-6PUFA)/n-3 polyunsaturated fatty acids (n-3PUFA) (n-6/n-3) are Control group (12.81) > Crushed group (4.72) > Raw granulated group (3.21) > Fried granulated group (1.63), the difference between the groups is extremely significant (P<0.01). 2) Judging from the differences in fatty acid composition of body fat in different parts of mutton, n-6/n-3 is subcutaneous fat (3.64) > suet (3.52) > net oil (3.05) > tail oil (2.69), in which subcutaneous fat and There is a significant difference between net oil and tail oil (P<0.05), and there is a significant difference between board oil and tail oil (P<0.05). In summary, feeding flaxseed to mutton sheep can significantly enhance the nutritional properties of body fat n-3PUFA, among which the fried grain processing method has the best effect; the nutritional value and flavor of tail oil n-3PUFA are significantly higher than those of net oil and suet, and the most effective The bad thing is subcutaneous fat.   For further details regarding this article and its research, please do not hesitate to contact our team for assistance. Original research done by Shuangjin, Liming, Ao Ligerima, Hou Xianzhi, Yan Sumei  

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