Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada.
J Anim Sci. 2010 May;88(5):1842-7. doi: 10.2527/jas.2009-2575. Epub 2010 Jan 29.
In western Canada, ethanol is produced mainly from wheat. As the demand for wheat increases, so do grain prices, which in turn creates incentives for feeding reduced-cost distillers coproducts to livestock. Substitution of wheat dried distillers grains plus solubles (DDGS) for barley grain may also create opportunities for enhancing beef fatty acid profiles because reducing starch concomitantly increases dietary fiber and oil and may shift PUFA biohydrogenation toward a healthier trans and CLA profile. To study this potential, heifers were fed diets containing 0, 20, 40, or 60% wheat DDGS (DM basis) substituted for rolled barley (n = 24; 133-d finishing period). Adding DDGS increased dietary oil (from 1.9 to 3.7%), but dietary fatty acid compositions remained consistent. Feeding increasing amounts of DDGS linearly decreased total diaphragm fatty acids on a milligram per gram basis (P = 0.031). For both brisket fat and diaphragm, feeding increasing amounts of DDGS caused linear increases in percentages of 18:2n-6 (P = 0.001) and total n-6 fatty acids (P = 0.001) but did not change the concentrations of individual or total n-3 fatty acids. Feeding increasing amounts of DDGS did not change the content of total trans MUFA in either brisket fat or diaphragm but led to linear decreases in 10t-18:1 (P = 0.033, brisket fat; P = 0.004, diaphragm) and increases in 11t-18:1 (P = 0.005, brisket fat; P = 0.003, diaphragm). Feeding increasing amounts of DDGS also caused a linear increase in 9c11t-18:2 (P = 0.044, brisket fat; P = 0.023, diaphragm) and total CLA (P = 0.086, brisket fat; P = 0.039, diaphragm). Overall, feeding DDGS enhanced the fatty acid composition of beef by decreasing 10t-18:1 while increasing the major CLA isomer (9c,11t-18:2) and its precursor 11t-18:1.
在加拿大西部，乙醇主要由小麦生产。随着对小麦需求的增加，谷物价格也随之上涨，这反过来又促使人们用低成本的酿酒副产物来喂养牲畜。用小麦干酒糟及可溶物（DDGS）替代大麦谷物也可能为提高牛肉脂肪酸谱创造机会，因为同时减少淀粉会增加膳食纤维和油脂，并可能使多不饱和脂肪酸生物氢化向更健康的反式和 CLA 谱转移。为了研究这种潜力，给小母牛饲喂含 0、20、40 或 60%小麦 DDGS（干物质基础）替代膨化大麦的日粮（n = 24；133 天育肥期）。添加 DDGS 可线性增加日粮油脂（从 1.9%增至 3.7%），但日粮脂肪酸组成保持一致。随着 DDGS 用量的增加，每毫克基础上膈脂肪酸总量呈线性下降（P = 0.031）。对于胸腩脂肪和膈，随着 DDGS 用量的增加，18:2n-6（P = 0.001）和总 n-6 脂肪酸（P = 0.001）的百分比呈线性增加，但并未改变单个或总 n-3 脂肪酸的浓度。随着 DDGS 用量的增加，无论是胸腩脂肪还是膈，总反式单不饱和脂肪酸的含量都没有变化，但 10t-18:1（P = 0.033，胸腩脂肪；P = 0.004，膈）含量线性下降，11t-18:1（P = 0.005，胸腩脂肪；P = 0.003，膈）含量线性增加。随着 DDGS 用量的增加，9c11t-18:2（P = 0.044，胸腩脂肪；P = 0.023，膈）和总 CLA（P = 0.086，胸腩脂肪；P = 0.039，膈）也呈线性增加。总的来说，饲喂 DDGS 通过降低 10t-18:1 而增加主要 CLA 异构体（9c，11t-18:2）及其前体 11t-18:1，从而改善牛肉的脂肪酸组成。
