Keywords

Flaxseed, Serum Biochemical Indicators, Lipoprotein Metabolism, Fat Metabolism, Mutton

Abstract

This experiment aimed to study the effects of flaxseed on serum lipoproteins and biochemical indicators related to fat metabolism in lambs. 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. On the second day of each of the three Latin square trials, blood was collected from the jugular vein at 1.5, 7.0, 12.0 and 18.0 hours after feeding flaxseed, and biochemical indicators related to lipoprotein metabolism in the serum were detected. At the same time, 225g/d was detected. Biochemical indicators related to serum fat metabolism in flaxseed Latin square test. The results show: 1) Comparing different processing methods, the concentrations of serum high-density lipoprotein cholesterol (HDLc), low-density lipoprotein cholesterol (LDLc) and apolipoprotein A (APO-A) and the relative content of HDLc in the fried rice group were extremely significant. Higher than other groups (P<0.01), and the raw granulation group and crushed group were extremely significantly higher than the control group (P<0.01). As the level of flaxseed addition increases, serum triglyceride (TG), HDLc, LDLc, very low-density lipoprotein cholesterol (VLDLc) and APO-A concentrations, as well as the relative content of HDLc, all increase significantly (P<0.01). Comparing between different time points, from 1.5 to 18.0 hours after feeding, the concentrations of serum TG, HDLc, VLDLc, APO-A and apolipoprotein B (APO-B), as well as the relative contents of LDLc and VLDLc, all experienced a decrease first, then an increase, and then again. Declining wave-like change process, the change is significant or extremely significant (P<0.05 or P<0.01). 2) Comparing different processing methods, the serum insulin (INS) concentration and hormone-sensitive lipase (HSL) activity of the roasted grain group were extremely significantly higher than those of the other groups (P<0.01), and the raw grain group and crushed group were extremely significantly higher than the control. group (P<0.01), while the change trend of fatty acid synthase (FAS) activity was opposite; the serum ¦Â-hydroxy¦Â-methylglutaryl-CoA reductase (HMGR) activity in the control group was extremely significantly higher than that of the other groups. group (P<0.01), the fried granulated group and the crushed granulated group were extremely significantly higher than the raw granulated group (P<0.01); the serum acetyl-coenzyme A carboxylase (ACCase) activity was control group>crushed group>raw granulated group>fried granulated group, The difference between groups was extremely significant (P<0.01). Comparison between different time points, 1.5~7.0h after feeding, the serum FAS and ACCase activities of the three test groups decreased significantly or extremely significantly (P<0.05 or P<0.01), and 7.0~18.0h after feeding, showed a gradual increase. The change trend of serum HSL activity and INS concentration was opposite to that of the control group; while the change trend of the control group was opposite to that of the experimental group. In short, flaxseed can not only strengthen the body's HDLc nutrition, but also greatly weaken the negative impact of LDLc on the body. At the same time, the biochemical indicators related to fat metabolism in the serum of mutton sheep were significantly improved. Under this test condition, the processing method of fried grains has better effect.   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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