Department of Animal Science, University College of Agriculture and Natural Resources, University of Tehran, Karaj, P.O. Box 31587-77871, Iran.
Meat Sci. 2012 Dec;92(4):848-54. doi: 10.1016/j.meatsci.2012.07.012. Epub 2012 Aug 1.
This study examined the effect of palm, soybean or fish oils on the performance, muscle fatty acid composition and meat quality of goat kids. Twenty-four male Mahabadi kids (BW=19.4±1.2 kg) were divided into three groups according to liveweight and randomly allocated to one of three diets. Animals were fed ad libitum for 84 days. Different dietary fat sources had no effect on performance and/or carcass quality attributes. The soybean oil diet decreased 16:0 and 18:0 concentrations and increased 18:2 and 18:3 and the ratio of PUFA/SFA in the muscle compared with other treatments. Fish oil feeding increased 20:5 n-3 and 22:6 n-3 concentrations and decreased the ratio of n-6/n-3 in the muscle. The results demonstrate that the use of fish oil is a nutritional strategy to improve the health claimable long-chain omega-3 fatty acid content and n-6/n-3 ratio in goat meat without changing the sensory properties or colour of meat.
本研究考察了棕榈油、大豆油和鱼油对山羊幼崽生产性能、肌肉脂肪酸组成和肉质的影响。将 24 只雄性 Mahabadi 幼崽（BW=19.4±1.2kg）按照体重分为三组，随机分配到三种日粮中的一种。动物自由采食 84 天。不同的日粮脂肪源对生产性能和/或胴体质量特性没有影响。与其他处理相比，大豆油日粮降低了肌肉中 16:0 和 18:0 的浓度，增加了 18:2 和 18:3 以及 PUFA/SFA 的比例。鱼油喂养增加了肌肉中 20:5n-3 和 22:6n-3 的浓度，并降低了肌肉中 n-6/n-3 的比例。结果表明，在不改变肉的感官特性或颜色的情况下，使用鱼油是一种提高羊肉中可声称的长链 omega-3 脂肪酸含量和 n-6/n-3 比例的营养策略。
