Margetín Milan, Oravcová Marta, Margetínová Jana, Kubinec Róbert
Department for Animal Husbandry Systems, Breeding and Product Quality, National Agricultural and Food Centre - Research Institute of Animal Production Nitra, 95141 Lužianky, Slovakia.
Department of Animal Husbandry, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, 94976 Nitra, Slovakia.
Arch Anim Breed. 2018 Oct 26;61(4):395-403. doi: 10.5194/aab-61-395-2018. eCollection 2018.
The fatty acid (FA) composition in the intramuscular fat (IMF) of the musculus longissimus dorsi (MLD) of Ile de France purebred lambs in two different production systems in Slovakia was evaluated using gas chromatography. In the first production system, lambs and ewes were assigned to pasture without access to concentrates (P). In the second system, lambs and ewes were confined indoors with hay/silage and access to concentrates (S). An analysis of variance with the following factors was employed: production system, sex, and production system-sex interactions. The proportions of arachidonic, eicosapentaeonic, docosapentaeonic, and docosahexaenoic FAs, i.e. long-chain polyunsaturated FA (PUFA), were significantly higher in P lambs (1.83, 0.82, 0.92, 0.29 g 100 g FAME, respectively) than in S lambs (0.45, 0.14, 0.30, 0.09 g 100 g FAME, respectively). The proportions of conjugated linoleic acid (CLA), n-6 PUFA, n-3 PUFA, and essential FA (linoleic and -linolenic) were also significantly higher in P lambs (2.10, 8.50, 4.55, and 8.80 g 100 g FAME, respectively) than in S lambs (0.65, 3.27, 1.50, and 3.64 g 100 g FAME, respectively). The proportions of palmitic acid and myristic acid as important individual saturated FAs (SFA) were significantly higher in S lambs (28.51 and 8.30 g 100 g FAME, respectively) than in P lambs (21.80 and 5.63 g 100 g FAME, respectively). The proportion of all SFAs was also significantly higher in S lambs (57.87 g 100 g FAME) than in P lambs (48.70 g 100 g FAME). From a nutrition and human health point of view (i.e. higher proportions of PUFA, CLA, and essential FAs and lower proportions of SFAs), meat from P lambs was found to be more favourable and would be more highly recommended for consumption.
采用气相色谱法对斯洛伐克两种不同生产系统下法国岛纯种羔羊背最长肌（MLD）肌内脂肪（IMF）中的脂肪酸（FA）组成进行了评估。在第一种生产系统中，羔羊和母羊被放养在牧场，不接触精饲料（P）。在第二种系统中，羔羊和母羊被圈养在室内，有干草/青贮饲料并可接触精饲料（S）。采用包含以下因素的方差分析：生产系统、性别以及生产系统 - 性别交互作用。花生四烯酸、二十碳五烯酸、二十二碳五烯酸和二十二碳六烯酸（即长链多不饱和脂肪酸，PUFA）在P组羔羊中的比例（分别为1.83、0.82、0.92、0.29 g/100 g脂肪酸甲酯，FAME）显著高于S组羔羊（分别为0.45、0.14、0.30、0.09 g/100 g FAME）。共轭亚油酸（CLA）、n - 6多不饱和脂肪酸、n - 3多不饱和脂肪酸以及必需脂肪酸（亚油酸和α - 亚麻酸）在P组羔羊中的比例（分别为2.10、8.50、4.55和8.80 g/100 g FAME）也显著高于S组羔羊（分别为0.65、3.27、1.50和3.64 g/100 g FAME）。作为重要的单一饱和脂肪酸（SFA），棕榈酸和肉豆蔻酸在S组羔羊中的比例（分别为28.51和8.30 g/100 g FAME）显著高于P组羔羊（分别为21.80和5.63 g/100 g FAME）。所有饱和脂肪酸在S组羔羊中的比例（57.87 g/100 g FAME）也显著高于P组羔羊（48.70 g/100 g FAME）。从营养和人类健康的角度来看（即多不饱和脂肪酸、共轭亚油酸和必需脂肪酸比例较高，饱和脂肪酸比例较低），发现P组羔羊的肉更有益，更推荐食用。
