Whitehead C C, Griffin H D
Br Poult Sci. 1986 Jun;27(2):317-24. doi: 10.1080/00071668608416884.
Comparisons were made of the performance and carcase composition of lean and fat broilers from the 4th generation of a breeding experiment which were fed diets containing 25 or 80 g fat/kg. Selection over the 4th generation resulted in continued divergence in the selection trait and the correlated responses of total body lipid and protein contents and the efficiencies of conversion of food and dietary protein. In both lines body weight, efficiency of food utilisation and total body lipid and protein contents were unaffected by dietary fat content. Tissue fatty acid composition was influenced by dietary and genetic factors: dietary fat increased the proportions of linoleic and oleic acids at the expense of palmitic, palmitoleic and stearic acids whilst greater body fatness increased the proportion of palmitoleic at the expense of linoleic acid.
对育种实验第4代的瘦肉型和脂肪型肉鸡的生产性能和胴体组成进行了比较，这些肉鸡饲喂含25克或80克脂肪/千克的日粮。经过第4代的选择，选择性状持续分化，同时全身脂质和蛋白质含量以及食物和膳食蛋白质转化效率产生了相关反应。在两个品系中，体重、食物利用效率以及全身脂质和蛋白质含量均不受日粮脂肪含量的影响。组织脂肪酸组成受日粮和遗传因素影响：日粮脂肪增加了亚油酸和油酸的比例，同时棕榈酸、棕榈油酸和硬脂酸的比例降低；而更高的体脂率则增加了棕榈油酸的比例，同时亚油酸的比例降低。
