[滴滴涕和林丹残留对猪板油营养价值选定参数的活体效应]

[Intravital effect of DDT and gamma-HCH residues on selected parameters of the nutritive value of porcine lard].

作者信息

Mikulík A, Dobes M, Vávrová M

出版信息

Vet Med (Praha). 1977 Apr;22(4):137-42.

Abstract

On the basis of FAO/WHO tolerance recommendations, slaughtered pigs were divided into groups with gamma-HCH residues ranging from 0.5 to 2.0 mg per kg and with DDT residues ranging between 0.5 and 5.0 mg per kg in fat. Groups with negative residue findings were formed for control. Some parameters of the biological value of lard were determined in pig back fat. The presence of DDT and gamma-HCH residues did not change the melting and congelation points of lard. The acid number was higher by 31%, the saponification number dropped by 2.6%, the iodine number by 7.6%, the level of palmito-oleic acid by 16%, linoleic acid by 15% and linolenic acid by 40% due to the presence of DDT residues in lard. In the lard containing gamma-HCH residues the acid number increased by 42%, the saponification number decreased by 3.6%, the number of 8.1%, the level of palmito-oleic acid by 14%, linoleic acid by 18% and linolenic acid by 30%. It has been inferred from the results that the presence of DDT and gamma-HCH residues in the organism of a pig reduces the biological value of lard owing to the probable alteration of fat metabolism.

摘要

根据粮农组织/世界卫生组织的耐受量建议，将屠宰猪按脂肪中γ-六氯环己烷残留量为每千克0.5至2.0毫克、滴滴涕残留量为每千克0.5至5.0毫克进行分组。设立了残留检测呈阴性的组作为对照。测定了猪背部脂肪中猪油的一些生物学价值参数。滴滴涕和γ-六氯环己烷残留的存在并未改变猪油的熔点和凝固点。由于猪油中存在滴滴涕残留，酸值提高了31%，皂化值下降了2.6%，碘值下降了7.6%，棕榈油酸水平下降了16%，亚油酸下降了15%，亚麻酸下降了40%。在含有γ-六氯环己烷残留的猪油中，酸值增加了42%，皂化值下降了3.6%，碘值下降了8.1%，棕榈油酸水平下降了14%，亚油酸下降了18%，亚麻酸下降了30%。从结果推断，猪体内滴滴涕和γ-六氯环己烷残留的存在可能由于脂肪代谢的改变而降低了猪油的生物学价值。