Department of Poultry Science, 2472 TAMU, Texas A & M University, College Station 77843-2472.
Poult Sci. 2012 Apr;91(4):1009-17. doi: 10.3382/ps.2011-01836.
To minimize the amount of n-6 fatty acids in broiler chicken meat, 120 Cobb × Ross male broilers were divided into 6 different groups and fed a basal corn-soybean meal diet containing 5% fat from 5 different lipid sources: 1) a commercial mix of animal and vegetable oil, 2) soybean oil and olive oil (2.5% each), 3) flaxseed oil and olive oil (2.5% each), 4) flaxseed oil, eicosapentaenoic acid (C20:5; EPA; n-3), and olive oil (2.45, 0.05, and 2.5% respectively; FEO), 5) flaxseed oil, docosahexaenoic acid (C22:6; DHA; n-3), and olive oil (2.45, 0.05, and 2.5% respectively; FDO), and 6) fish oil and olive oil (2.5% each; FHO). At 6 and 9 wk, one bird per pen (4 pens per treatment) was processed, and liver, breast, and thigh samples were collected and used for fatty acid profiles or Δ6- and Δ9-desaturase mRNA gene expression levels. The deposition of linoleic acid (C18:2; n-6) or arachidonic acid (C20:4; n-6) was decreased in breast and thigh muscles of chickens fed n-3 fatty acids for 9 wk compared with chickens fed animal and vegetable oil and soybean oil and olive oil diets (P < 0.05). The addition of EPA to the diet (FEO; P > 0.05) did not reduce the deposition of linoleic acid and arachidonic acid as much as DHA (FDO; P < 0.05), and it suppressed the expression of Δ6- and Δ9-desaturase. When EPA and DHA were blended (FHO) and supplied to broiler chickens for 9 wk, EPA and DHA combination effects were observed on the deposition of LA and arachidonic acid in breast and thigh muscles. Thereby, the addition of a mixed EPA and DHA to a broiler chicken diet may be recommendable to reduce arachidonic acid accumulation in both broiler chicken breast and thigh meats, providing a functional broiler chicken meat to consumers.
为了将肉鸡肌肉中的 n-6 脂肪酸含量降到最低，将 120 只科宝 × 罗斯雄性肉鸡分为 6 组，分别用 5 种不同来源的 5%脂肪的基础玉米-豆粕日粮喂养：1）一种商业混合动植物油，2）大豆油和橄榄油（各 2.5%），3）亚麻籽油和橄榄油（各 2.5%），4）亚麻籽油、二十碳五烯酸（C20:5；EPA；n-3）和橄榄油（分别为 2.45、0.05 和 2.5%；FEO），5）亚麻籽油、二十二碳六烯酸（C22:6；DHA；n-3）和橄榄油（分别为 2.45、0.05 和 2.5%；FDO），6）鱼油和橄榄油（各 2.5%；FHO）。在 6 周和 9 周时，每笼（每个处理 4 个笼）取一只鸡进行处理，收集肝脏、胸部和大腿样本，用于分析脂肪酸图谱或 Δ6-和 Δ9-去饱和酶 mRNA 基因表达水平。与饲喂动物和植物油及大豆油和橄榄油日粮的鸡相比，饲喂 n-3 脂肪酸 9 周的鸡的胸部和大腿肌肉中 linoleic 酸（C18:2；n-6）或 arachidonic 酸（C20:4；n-6）的沉积减少（P < 0.05）。在日粮中添加 EPA（FEO；P > 0.05）并不能像 DHA（FDO；P < 0.05）那样减少 linoleic 酸和 arachidonic 酸的沉积，而且还抑制了 Δ6-和 Δ9-去饱和酶的表达。当 EPA 和 DHA 混合（FHO）并供给肉鸡 9 周时，在胸部和大腿肌肉中观察到 EPA 和 DHA 的组合效应，影响 LA 和 arachidonic 酸的沉积。因此，在肉鸡日粮中添加混合 EPA 和 DHA 可能有助于减少肉鸡胸肉和大腿肉中 arachidonic 酸的积累，为消费者提供功能性肉鸡。
