| This test by fodder in the diet with adding different vegetable oil to set the different omega-6 / omega-3 fatty acid composition ratio,research omega 6 /omega-3 fatty acids composition than pig growth performance,immune function and the blood,the influence of the fat metabolism and deposition in the organization,for the reasonable application of plant functional oil feed,to provide the basis for target purpose functional health pork production.108 du ×Long × Large ternary hybrid lean meat finishing pigs in good body condition were selected as the experimental subjects.The experimental period was 45 days.The experimental group was randomly divided into 6 treatment groups,with 6replicates in each treatment group.In the first treatment group,soybean oil was added to 2% of the basal diet,and in the second to sixth treatment group,soybean oil was replaced by weight,such as 0.4%,0.8%,1.2%,1.6%,and 2% of the basal diet.Therefore,the omega-6 / omega-3 ratios of each group were 7.8:1,5.2:1,3.1:1,2.5:1,2.2:1,and 1.9:1,respectively.The test results show that:1.With the decrease of omega-6 / omega-3 fatty acid value in diet,it had no significant effect on the production performance indicators such as feed to weight ratio(P>0.05),but the HIGHEST ADG was found in group 3.1:1.2 The reduction in omega-6 / omega-3 fatty acid values had no significant effect on carcass indicators such as pig eye muscle area(P>0.05).3 There was no significant effect on shear force,cooked meat rate,water loss,and other meat quality indicators(P>0.05).4 With a reduction in the omega-6 / omega-3 value of the diet,total serum cholesterol levels were significantly lower,and were lowest at the omega-3 ratio of 1.9:1,with a 35.93% reduction compared with the control group(P<0.05);Serum triglyceride levels were significantly reduced with a decrease in omega-6 / omega-3 fatty acid values(P<0.05),and the-6/-3 ratio was thelowest at 1.9:1.Serum HDL showed an increasing trend in each treatment group,but there was no significant difference between groups(P>0.05).Serum LOW density lipoprotein content decreased,but the difference was not significant(P>0.05);With the decrease of the omega-6 / omega-3 ratio,adiponectin increased significantly,with a 2.5:1 group increasing by 57.06% compared with the control group(P<0.05);Leptin levels increased significantly with a decrease in omega-6 / omega-3 fatty acids(P<0.05).5 Serum levels of interleukin-6 and immunoglobulin G were significantly lower with a reduction in omega-6 / omega-3 fatty acid values,with the lowest levels in the 1.9:1 group,45.95% lower than the control group,respectively(P<0.05)and 54.37%(P<0.05).6 A decrease in omega-6 / omega-3 fatty acid values in 6 diets was associated with a decrease in serum peroxidase dismutase(P>0.05),while malondialdehyde content increased significantly(P<0.05)Malondialdehyde content was the highest when the-6/-3 ratio was 1.9:1,which was 24.60%higher than that of the control group.However,the effect of omega-6 / omega-3ratio on total antioxidant capacity and glutathione content was not significant(P>0.05).7.Triglycerides in muscular fat increased with a decrease in dietary omega-6 / omega-3 fatty acid values,but the difference was not significant(P>0.05),the low density lipoprotein content in the muscle showed a decreasing trend,but the content difference was not significant(P>0.05),high density lipoprotein content was significantly increased(P<0.05),of which 1.9:1 was15.63% higher than that of the control group.There was no significant difference in triglyceride and HDL levels in the liver with a decrease in the omega-6 /omega-3 fatty acid ratio(P>0.05),but the low density lipoprotein content showed a significant decrease trend(P<0.05),and 1.9:1 group was the lowest,with a reduction of 52.54% compared with the control group(P<0.05).8.Muscle omega-3 levels increased significantly with a decrease in omega-6 / omega-3 fatty acid values(P<0.05),decreased levels of omega-6 fatty acids(P<0.05)The omega-3 fatty acid omega-6 / omega-3 ratio in muscles was significantly lower(P<0.05.).As the omega-6 / omega-3 fatty acid value of the diet decreased,the omega-6 fatty acid content in fattened pig livers decreased significantly(P<0.05),but no significant effect on omega-3 content(P>0.05);The amount of omega-3 fatty acids in subcutaneous adipose tissue increased significantly with a decrease in the omega-6 / omega-3 value(P<0.05),while the omega-6 / omega-3 fatty acids in the fats were significantly reduced(P<0.05).9 A decrease in omega-6 / omega-3 fatty acid values increased the expression of the lipoprotein lipase gene in the muscle tissue of the longus dorsi muscle(P<0.05),but had no significant effect on LPL gene in liver and fat(P>0.05).To sum up,the diet-omega 6 / omega-3 fatty acid value,to reduce the ratio of1.9:1,the lowest triglyceride levels in serum and tissue,backfat thickness,lowest omega-3 pufa content is one of the most abundant,but antioxidant properties compared with other groups of the weakest,and diet-6 / omega-3omega in 3.1:1,the oxidation resistance is relatively stable,increase the amount of fat deposition in the muscle,and increases the levels of good cholesterol,increases the organizations of omega-3 pufa enrichment capacity,the production performance,meat quality performance of pig has a better effect. |
PDF Full Text Request