Effects of Flaxseed on Fatty Acid Composition of Body Fat in Meat Sheep

SHUANG Jin; LI Ming; AO Ligerima; HOU Xianzhi; YAN Sumei

doi:10.3969/j.issn.1006-267x.2014.04.013

Chinese Journal of Animal Nutrition >

2014 , Vol. 26 >Issue 4: 930 - 939

DOI: https://doi.org/10.3969/j.issn.1006-267x.2014.04.013

Ruminant Nutrition

Effects of Flaxseed on Fatty Acid Composition of Body Fat in Meat Sheep

SHUANG Jin ,
LI Ming ,
AO Ligerima ,
HOU Xianzhi ,
YAN Sumei

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College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China

Received date: 2013-10-10

Online published: 2014-04-01

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Abstract

This experiment was conducted to study the effects of flaxseed on fat acid composition of body fat in meat sheep. Twelve 1-year-old wethers with similar body weight were randomly divided into four groups with three replicates in each group and one sheep per replicate. Sheep in control group were fed a basal diet (without flaxseed), and the flaxseed for sheep in experimental groups were processed under three different modes, which were uncooked grain, saute grain and grounding, respectively. The experiment was consisted of three successive 4×4 Latin square tests, and the supplemental levels of flaxseed were 75, 150 and 225 g/d, respectively. The experiment lasted for 180 days with 60 days and four stages (15 days per stage) in each Latin square test. At the end of experimental period, sheep were slaughtered to collect samples from tail fat, suet, intestinal fat and subcutaneous fat, and fatty acid contents were analyzed. The results showed as follows: 1) considering the effects of processing modes of flaxseed, n-6 polyunsaturated fatty acids/n-3 polyunsaturated fatty acids (n-6/n-3) showed control group (12.81) > grinding group (4.72) > uncooked grain group (3.21) > saute grain group (1.63), the differences between groups were significant (P<0.01). 2) Considering the difference of fatty acid composition from different parts of body fat in meat sheep, n-6/n-3 showed subcutaneous fat (3.64) > suet (3.52) > intestinal fat (3.05) > tail fat (2.69), n-6/n-3 of subcutaneous fat was significantly higher than that of intestinal fat and tail fat (P<0.05), and n-6/n-3 of suet was significantly higher than that of tail fat. In conclusion, the supplementation of flaxseed has a strong effect on the improvement of n-3 polyunsaturated fatty acids (n-3 PUFA) nutritional value of body fat in meat sheep, especially saute grains; thenutritional value of n-3 PUFA and flavor of tail fat are better than those of intestinal fat and suet, and the worst is subcutaneous fat.

Key words： flaxseed; meat sheep; body fat; fatty acid composition

Cite this article

SHUANG Jin , LI Ming , AO Ligerima , HOU Xianzhi , YAN Sumei . Effects of Flaxseed on Fatty Acid Composition of Body Fat in Meat Sheep[J]. Chinese Journal of Animal Nutrition, 2014 , 26(4) : 930 -939 . DOI: 10.3969/j.issn.1006-267x.2014.04.013

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