Juodka Robertas, Nainienė Rasa, Šiukščius Artūras, Leikus Raimondas, Šarauskas Giedrius
Department of Ecology, Animal Science Institute, Lithuanian University of Health Sciences, R. Zebenkos 12, 82317 Baisogala, Lithuania.
Department of Animal Breeding and Reproduction, Animal Science Institute, Lithuanian University of Health Sciences, R. Zebenkos 12, 82317 Baisogala, Lithuania.
Life (Basel). 2023 Dec 28;14(1):53. doi: 10.3390/life14010053.
The purpose of the study was to investigate the effects of dietary hempseed or camelina cakes on the fatty acid profiles of intramuscular fat in quail. A total of 189 one-day-old quail were allocated to three dietary treatment groups. The diet of the control (C) group was supplemented with 10% rapeseed cake, whereas the rapeseed in experimental 1 (HE) and experimental 2 (CA) groups was replaced by, respectively, hempseed cake and camelina cake in the same proportions. The length of the study was 42 days. Dietary enrichment with camelina cake increased the α-linolenic fatty acid (ALA) content in the meat of CA group 2.5 times ( < 0.01). The muscle tissues of CA contained 3.4-3 times more eicosapentaenoic acid ( < 0.01), 1.2 times more docosapentaenoic acid ( < 0.05- < 0.01) and 1.3 times more docosahexaenoic acid ( < 0.01) and, thus, demonstrated the increase in total long chain (LC) n-3 polyunsaturated fatty acids (PUFA) ( < 0.01) and total n-3 PUFA ( < 0.01) compared with the C group. The ALA and total n-3 PUFA content in the breast and leg meat of HE-treated quail were, respectively, 1.3 and 1.1 times higher ( < 0.01) than in the C group but the accumulation was lower compared to the CA group. The content of γ-linolenic acid was found to be 1.21-1.31 times higher in HE quail meat ( < 0.01). However, hempseed cake supplementation had a negative effect on growth performance. The supplementation of quail feed with camelina or hempseed cakes resulted in the production of healthy meat with an increased n-3 PUFA content.
本研究的目的是调查日粮中添加大麻籽饼或亚麻荠饼对鹌鹑肌肉脂肪脂肪酸组成的影响。总共189只1日龄鹌鹑被分配到三个日粮处理组。对照组（C）的日粮添加10%的菜籽饼，而实验1组（HE）和实验2组（CA）的菜籽饼分别以相同比例被大麻籽饼和亚麻荠饼替代。研究时长为42天。日粮中添加亚麻荠饼使CA组肉中的α-亚麻酸（ALA）含量增加了2.5倍（<0.01）。CA组的肌肉组织中二十碳五烯酸含量高3.4 - 3倍（<0.01），二十二碳五烯酸含量高1.2倍（<0.05 - <0.01），二十二碳六烯酸含量高1.3倍（<0.01），因此，与C组相比，总长链（LC）n-3多不饱和脂肪酸（PUFA）（<0.01）和总n-3 PUFA（<0.01）有所增加。HE处理的鹌鹑胸肉和腿肉中的ALA和总n-3 PUFA含量分别比C组高1.3倍和1.1倍（<0.01），但与CA组相比积累量较低。发现HE组鹌鹑肉中γ-亚麻酸含量高1.21 - 1.31倍（<0.01）。然而，添加大麻籽饼对生长性能有负面影响。在鹌鹑饲料中添加亚麻荠饼或大麻籽饼可生产出n-3 PUFA含量增加的健康肉类。
