Chinese Journal of Animal Nutrition >

2025 , Vol. 37 >Issue 8: 4999 - 5010

DOI: https://doi.org/10.12418/CJAN2025.409

REVIEW

Research Progress on Nutritional Value of Extruded Flaxseed and Its By-Products and Their Application in Livestock and Poultry Production

  • CHEN Luyao , 1 ,
  • HU Zhu 1 ,
  • QIAO Hanzhen , 1, 2, * ,
  • WANG Jinrong 1
Expand
  • 1 College of Bioengineering, Henan University of Technology, Zhengzhou 450001, China
  • 2 College of Forestry and Prataculture, Ningxia University, Yinchuan 750021, China
*associate professor, E-mail:

Received date: 2025-01-06

  Online published: 2025-08-14

Fold

Abstract

Flaxseed and its by-product, flaxseed meal, serve as a novel unconventional feed resource rich in high-quality protein, which is of great significance in alleviating the current shortage of protein feed resources in China and promoting the implementation of a soybean meal reduction and substitution strategy. However, the high content of antinutritional factors and low nutrient digestibility in flaxseed and its by-product greatly limit their application in livestock and poultry production. Extrusion technology, as an efficient processing strategy, holds great potential in reducing the contents of antinutritional factors such as cyanogenic glycosides and phytic acid in raw materials, improving nutrient digestibility, and enhancing the feeding value of raw materials. This paper systematically reviewed the progress in the application of extrusion technology to improve the nutritional value of flaxseed and its by-product, and delved into their effects on the growth performance of livestock and poultry. It provides a theoretical basis for the application of extrusion technology, as well as flaxseed and its by-product, in livestock and poultry production.

Key words： flaxseed; flaxseed meal; extrusion; nutritional value; livestock and poultry production

Cite this article

CHEN Luyao , HU Zhu , QIAO Hanzhen , WANG Jinrong . Research Progress on Nutritional Value of Extruded Flaxseed and Its By-Products and Their Application in Livestock and Poultry Production[J]. Chinese Journal of Animal Nutrition, 2025 , 37(8) : 4999 -5010 . DOI: 10.12418/CJAN2025.409

亚麻是一种1年或多年生草本植物,可分为纤维用亚麻、油用亚麻以及油-纤兼用亚麻[1],是纤维、油料和医药领域中不可缺少的天然植物资源。我国内蒙古、甘肃、山西等地都有种植亚麻籽,栽培历史悠久。根据联合国粮农组织的数据,全球亚麻产量在2022年达到了306.8万t,中国的总产量稳定在40万~50万t,在世界上排名第二。亚麻籽,俗称胡麻籽,富含脂肪、蛋白质、α-亚麻酸、木酚素、膳食纤维及维生素,具有降低胆固醇、改善心脏功能[2]、减轻过敏反应及预防便秘等多种功效。亚麻籽饼粕是亚麻籽提油后的副产物,同样富含营养物质和生物活性成分,如32%~49%的蛋白质、10%~12%的脂质、18%~47%的膳食纤维以及约7%的矿物质和维生素等,具有改善动物生长性能、提高机体抗氧化性能等作用[3-5]。然而,因抗营养因子含量高、适口性不佳以及营养物质消化率较低等问题,影响了亚麻籽及其副产物在畜牧生产中的广泛应用。因此,通过加工手段对亚麻籽及其副产物进行预处理,消减原料中的抗营养因子,改善其适口性,提升其营养物质消化率,将对亚麻籽及其副产物在畜禽生产中的广泛应用具有重要推动作用。
目前,在饲料生产上,生物法、物理法和化学法常被用于提升非常规饲料原料的饲用价值。挤压膨化与其他加工方式相比展现出了其独特的优势(表1)。挤压膨化是在高温、高压、高剪切力的条件下,对原料迅速施加热能传递、机械剪切以及压力变化的组合加工过程[6],同步实现了淀粉的有效糊化以及蛋白质的适度变性,从而显著提升饲料的消化利用率。此外,挤压膨化工艺的产量稳定高效、产品易于储存,十分契合工业化生产的需求[7]。
表1 非常规饲料原料不同预处理工艺的对比

Table 1 Comparison of different pretreatment processes for non-conventional feed ingredients[8]

项目
Items		 物理法
Physical method		 化学法
Chemical method		 生物法
Biological method
高压蒸汽
High pressure
steam		 蒸煮
Steaming		 挤压膨化
Extrusion		 亚硫酸钠
Sodium sulfite		 酶解
Enzymolysis		 发酵
Fermentation		 发芽
Sprout		 育种
Breed
优点
Vantages		 破坏谷物
淀粉颗粒		 无污染,不产
生毒副作用		 提高适口性,
营养成分破
坏少,方便
储存		 节约设备和
资源		 反应条
件温和		 高效温和 改善
适口性		 从根本上
去除抗
营养因子
缺点
Disadvantages		 功耗大,
污染环境		 成本高,难以
大范围使用,
且易引起营
养物质损失		 含水量
下降		 化学残留导致的
毒害作用,影响
饲料品质,
污染环境		 不稳定 培育
周期长		 条件严格,
可能产生霉
菌毒素		 周期长、
投资大

1 亚麻籽及其副产物的营养价值

1.1 亚麻籽及其副产物的主要营养成分

1.1.1 蛋白质与氨基酸

亚麻蛋白是一种优质蛋白质,内含清蛋白、球蛋白等组分[9],其营养成分及氨基酸构成均能与大豆蛋白相媲美。此外,亚麻蛋白中富含支链氨基酸和芳香族氨基酸,具有促进机体蛋白质合成、提高免疫功能及抗氧化、减少炎症反应等功能[10]。表2详细列出了亚麻籽的主要营养成分及含量。
表2 亚麻籽的主要营养成分及含量

Table 2 Main nutritional components and their contents of flaxseeds[11-13]

营养成分
Nutritional components		 单位
Unit		 含量
Content		 营养成分
Nutritional components		 单位
Unit		 含量
Content
粗脂肪Crude fat g/100 g 45.38±0.73 铬As mg/kg 0.07
粗蛋白质Crude protein g/100 g 20.90±0.16 钴Co mg/kg 6.05
粗纤维Crude fibre g/100 g 28.50±0.46 镉Cd mg/kg 0.57
水分Moisture g/100 g 6.09±0.37 铬Cr mg/kg 6.07
粗灰分Crude ash g/100 g 4.28±0.55 锰Mn mg/kg 24.97
钠Na mg/kg 204 镍Ni mg/kg 4.17
镁Mg mg/kg 2 749 铅Pb mg/kg 1.25
钾K mg/kg 4 776 硒Se mg/kg 1.13
钙Ca mg/kg 597 锶Sr mg/kg 4.82
铁Fe mg/kg 51 维生素B2 Vitamin B2 mg/100 g 0.2
磷P mg/kg 4 505 维生素B6 Vitamin B6 mg/100 g 0.6
铜Cu mg/kg 10.35 维生素C Vitamin C mg/100 g 0.5
锌Zn mg/kg 37.14 维生素B1 Vitamin B1 mg/100 g 0.5

1.1.2 脂肪酸

亚麻籽含40%左右的油脂[14],其中饱和脂肪酸(saturated fatty acid,SFA)含量较低,而不饱和脂肪酸(unsaturated fatty acid,UFA),尤其是多不饱和脂肪酸(polyunsaturated fatty acid,PUFA)的含量丰富。在PUFA中,ω-3 PUFA尤为关键,包括α-亚麻酸、二十碳五烯酸和二十二碳六烯酸[15],在生物体内发挥着复杂而精细的生理调节功能。其中,α-亚麻酸作为亚麻籽油的主要成分,其含量占总脂肪的57%[14],展现出极高的营养价值。α-亚麻酸不仅参与机体的脂质代谢,还通过调节血压、抗炎以及平衡血糖和血脂等多种生物活性机制对维护机体健康发挥积极作用[16-17]。

1.2 亚麻籽及其副产物中的主要功能性成分

1.2.1 膳食纤维

亚麻籽含有28%左右的膳食纤维[18],依据其在水中的溶解度可分为可溶性膳食纤维(soluble dietary fiber,SDF)与不可溶性膳食纤维(insoluble dietary fiber,IDF)两大类。其中,SDF主要由树胶、果胶和半纤维素等组成,又称为亚麻籽胶,而IDF则主要由纤维素和木质素组成[19]。研究表明,亚麻籽中的SDF增加了肠道内容物的黏度,延迟了胃排空和营养吸收[20]。在肉鸡饲粮中添加亚麻籽会导致其脂肪和脂肪酸的消化率降低,肠黏度增加[21],而蛋白质的消化率不受影响。
此外,亚麻籽胶还具有改善食品流变性、增强乳化稳定性及提升凝胶性能等功能,常作为乳化剂与稳定剂。然而,值得注意的是,亚麻籽胶遇水变黏稠的物理特性使其可能会降低单胃动物对营养物质的吸收[22]。例如,王润莲等[23]的研究表明,当以豌豆、亚麻籽饼为蛋白质源饲喂蛋鸡时,会导致蛋鸡的生长速度减缓、饲料利用率下降。

1.2.2 木酚素

亚麻籽是木酚素的重要来源[24],亚麻籽中的主要木酚素被称为开环异落叶松树脂酚二葡萄糖苷[25],其主要存在于亚麻籽种皮上[26]。木酚素结构与人类雌激素相似,具有多种生理功能,又被称作植物雌激素。禹晓等[27]的研究数据显示,不同品种及产地的亚麻籽中木酚素含量(1.2~9.18 mg/g)存在显著差异;伊六喜等[28]的研究结果显示木酚素平均含量为7.37 mg/g,并进一步印证了木酚素含量受亚麻籽产地与品种的影响。
木酚素在抗氧化、抗炎、抗病毒、免疫调节及预防癌症等方面展现出显著的生物活性[29-30]。谢懿德等[31]通过转录组测序技术,揭示了木酚素可能通过激活过氧化物酶体增殖物激活受体(PPAR)信号通路来调节小鼠的血脂水平,从而阐明了木酚素改善高脂血症的分子机制。

2 挤压膨化技术在改善亚麻籽及其副产物营养价值方面的应用

2.1 挤压膨化工艺流程

挤压膨化技术是一种高效的物理加工手段,通过构建高温高压的连续挤压环境,对物料施加剪切、摩擦和混合等强烈的机械力作用,从而实现物料的结构重塑和性能优化,在急剧减压的条件下,物料迅速膨胀并冷却干燥,形成结构疏松、易于消化的膨化饲料。图1为挤压膨化工艺流程图,该工艺不仅显著提高了原料的营养价值和生物利用率,还改善了原料的适口性。
图1 挤压膨化工艺流程图

Fig.1 Process flow diagram of extrusion

2.2 挤压膨化对亚麻籽及其副产物营养价值的影响

亚麻籽及其副产物作为优质蛋白质饲料资源,其营养成分受亚麻品种、产地气候、榨油方法和制造过程等多种因素影响[32]。挤压膨化技术的应用为非常规原料的营养价值调控增添了新手段。秦毅等[33]的研究结果表明,经挤压膨化处理后,大豆、玉米和亚麻籽的蛋白质含量均有提升,并有效促进了饲料原料在动物体内的消化与降解,可能与挤压过程中的机械力促进大分子物质转变成小分子物质,使其更易于动物胃肠道消化吸收有关。

2.2.1 蛋白质与氨基酸

挤压膨化过程中,亚麻籽蛋白质的总量及其生物学效价可能发生显著变化[34]。这是由于高温、高压环境促使蛋白质分子发生重构,部分肽键断裂,进而形成更小的肽段或游离氨基酸。这一过程有助于提高蛋白质的溶解度和消化率。然而,这一过程也可能引发美拉德反应等非酶促褐变现象,导致氨基酸特别是必需氨基酸如赖氨酸(Lys)的部分损失[35]。这种损失的程度与挤压工艺参数(如挤压温度、物料水分、螺杆转速等)密切相关,因此,优化挤压工艺条件对于减少原料中营养素的非必要损失至关重要。如表3所示,尽管经过挤压膨化处理,不同原料中大部分氨基酸含量并未受到显著影响。Björck等[36]研究表明,Lys的损失程度与机筒温度以及物料含水量间存在关联,在温度为170 ℃、含水量为13%的条件下加工时,Lys损耗率为13%左右;当温度升至210 ℃时,Lys损耗率为37%;在温度为210 ℃、含水量为18%的条件下加工时,Lys损耗率降至29%,上述结果表明较高的物料含水量更有利于Lys的保留。
表3 挤压膨化前后亚麻籽、亚麻籽粕及豆粕的氨基酸组成对比

Table 3 Comparison of amino acid composition of flaxseed, flaxseed meal and soybean meal before and after extrusion[37-38] %

项目
Items		 亚麻籽Flaxseed 亚麻饼粕Flaxseed meal 豆粕Soybean meal
前Before 后After 前Before 后After 前Before 后After
蛋氨酸Met 1.5 1.4 0.51 0.42 0.49 0.52
赖氨酸Lys 4.0 3.9 1.17 0.87 2.42 2.51
缬氨酸Val 4.6 4.7 1.69 1.82 1.69 1.80
异亮氨酸Ile 4.0 4.0 1.68 1.85 1.54 1.59
亮氨酸Leu 5.8 5.9 2.01 2.23 3.01 3.09
苯丙氨酸Phe 4.6 4.7 1.44 1.59 1.89 1.99
苏氨酸Thr 3.6 3.7 1.18 1.28 1.63 1.66
天冬氨酸Asp 9.3 9.7 2.45 2.62 4.70 4.88
丝氨酸Ser 4.5 4.6 1.91 1.96 3.28 2.29
谷氨酸Glu 19.6 19.7 4.76 4.84 7.43 7.71
甘氨酸Gly 5.8 5.8 1.69 1.75 1.92 1.74
丙氨酸Ala 4.4 4.5 1.37 1.52 1.78 1.73
酪氨酸Tyr 2.3 2.3 1.05 1.13 1.23 1.27
组氨酸His 2.2 2.3 0.68 0.76 1.11 1.11
精氨酸Arg 9.2 9.4 2.89 2.60 2.97 3.02
脯氨酸Pro 3.5 3.5 1.02 1.20 1.88 1.92

2.2.2 脂肪酸

挤压膨化技术对亚麻籽及其副产物中的脂肪组分同样具有较显著影响。由表4可知,经挤压膨化处理后,原料中部分结合态脂肪被有效释放,导致原料总脂肪含量的下降。然而,这一过程也优化了原料中的脂肪酸组成。挤压膨化后原料中的α-亚麻酸含量显著升高,而油酸、硬脂酸等SFA含量则相应下降。这种脂肪酸组成的改变不仅提升了脂肪的营养价值,更改善了饲料整体的品质。
表4 挤压膨化前后亚麻籽及其副产物的脂肪酸组成对比

Table 4 Comparison of fatty acid composition of flaxseeds and their by-products before and after extrusion[39-41] %

脂肪酸
Fatty acids		 亚麻籽
Flaxseed		 亚麻籽油
Flaxseed oil		 亚麻籽粕
Flaxseed meal		 膨化亚麻籽
Extruded linseed
棕榈酸Palmitic acid (C16∶0) 5.00 5.0 6.4 4.6
硬脂酸Stearic acid (C18∶0) 5.02 5.0 3.4 3.6
油酸Oil acid (C18∶1) 24.76 24.8 18.7 15.8
亚油酸LA (C18∶2) 15.04 15.0 14.7 14.7
α-亚麻酸ALA(C18∶3) 49.40 49.5 54.2 55.0
饱和脂肪酸SFA 10.27 10.3 9.9 9.5
不饱和脂肪酸UFA 89.36 89.4 87.7 86.8

2.2.3 膳食纤维

在亚麻籽等富含膳食纤维的原料中,纤维素、半纤维素和木质素等传统纤维成分的存在通常会影响饲料的适口性和生物利用度,而挤压膨化技术的应用能够促进这些纤维成分的降解与重构[38]。代国信等[42]通过测定米糠处理前后的堆积密度、持水力、膨胀性、水溶性及阳离子交换能力等指标,探究了挤压膨化对米糠膳食纤维结构的影响,结果显示,挤压膨化处理显著改变了米糠膳食纤维的分子结构,具体表现为糖苷键与氢键的断裂,从而增强了膳食纤维的水溶性和生物可及性。综上所述,挤压膨化技术凭借其独特的理化作用机制,成功对亚麻籽等原料中膳食纤维分子结构进行了改造,并优化了其功能特性,为非常规饲料资源的深加工与高值化利用提供了新思路。

2.2.4 抗营养因子

抗营养因子经动物消化吸收前后,会对动物产生危害或引起不良生理反应。亚麻籽内含有生氰糖苷(cyanogenic glycosides,CG)、植酸(phytic acid,PA)、单宁酸(tannic acid,TA)、胰蛋白酶抑制因子(trypsin inhibitor,TI)及抗维生素B6因子等抗营养因子,直接饲喂会对动物机体造成损害。亚麻籽中抗营养因子的种类及其抗营养机制见表5。
表5 亚麻籽中抗营养因子的种类及其抗营养机制

Table 5 Types and antinutritive mechanisms of antinutritional factors in flaxseed

成分
Components		 抗营养机制
Antinutritive mechanisms		 参考文献
References
生氰糖苷CG 与糖苷酶作用水解产生氢氰酸,氢氰酸中的氰根离子(CN-)能迅速与细胞色素
氧化酶中Fe3+结合,导致细胞缺氧,可能对心血管、内分泌和神经系统造成损害		 Zheng等[43]
植酸PA 与矿物质结合形成不可溶且非常稳定的
化合物,从而使后者也无法被人体消化吸收		 Feizollahi等[44]
单宁酸TA 与各类营养物质形成难溶于水的
复合物,影响营养吸收		 周红蕾等[8]
胰蛋白酶抑制因子TI 与糜蛋白酶和胰蛋白酶结合,降低蛋白质利用率 林大彪等[45]
鉴于抗营养因子的潜在危害,探究其有效消减方法对于提升饲料质量及保障动物健康具有重要意义。表6汇总了多项研究中采用的不同挤压膨化工艺参数对多种饲料原料中抗营养因子的显著消减效果,特别是对生氰糖苷的消除率可达到90%以上,充分证明了挤压膨化技术在饲料原料抗营养因子消减方面的有效性。
表6 挤压膨化处理对不同饲料原料中抗营养因子的消减效果

Table 6 Reduction effect of extrusion processing on antinutritional factors in different feed ingredients

饲料原料
Feed ingredients		 成分
Components		 工艺参数
Process parameters		 结果
Results		 参考文献
References

亚麻籽粕
Flaxseed meal		 HCN、TA 机筒温度140 ℃,进料速率60 kg/h,
螺杆转速100 r/min,水分含量20%		 HCN、单宁含量分别
降低84%和73%		 Imran等[46]
HCN 机筒温度150 ℃,进料速率18 r/min,
螺杆转速120 r/min,水分含量20%		 HCN含量降低
96.59%		 李次力等[47]

亚麻籽Flaxseed		 HCN 机筒温度146 ℃,进料速率32.7 kg/h,
螺杆转速152.5 r/min		 HCN含量降低
83.32%		 Wu等[48]
TA 机筒温度82.5 ℃,螺杆转速90 r/min,
水分含量41.22%		 TA含量降低
61.25%		 Mukhopadhyay
等[49]
HCN、TA 机筒温度140 ℃,进料速率25 kg/h,
螺杆转速160 r/min		 HCN、TA含量分别
降低86%和76%		 Imran等[50]
HCN 机筒温度147~153 ℃,进料速率61.7~
74.0 kg/h,螺杆转速180~211 r/min,
水分含量13.8%~17.6%		 HCN含量降低
95%		 宋春芳[51]
麸皮Bran PA
TI		 机筒温度140 ℃,水分含量20%
机筒温度115 ℃,水分含量20%		 PA含量降低54.51%
TI含量降低72.39%		 Kaur等[52]
大豆Soybean TI
PA		 机筒温度150 ℃,螺杆转速250 r/min,水分含量16%
机筒温度150 ℃,螺杆转速350 r/min,水分含量16%		 TI含量降低96%
PA含量降低57%		 Kumar等[53]

HCN:氢氰酸 hydrocyanic acid;PA:植酸 phytic acid;TA:单宁酸 tannic acid;TI:胰蛋白酶抑制因子 trypsin inhibitor。

3 膨化亚麻籽及其副产物在畜禽生产中的应用

3.1 在猪生产中的应用

3.1.1 仔猪

仔猪消化系统尚未发育完全,对亚麻籽及其副产物中的抗营养因子的耐受力有限。通过挤压膨化处理可有效降低这些抗营养因子的含量,使得亚麻籽及其副产物能够作为安全的蛋白质源加入到仔猪饲粮中。此外,在母猪分娩前的饲粮中补充n-3 PUFA可进一步改善其繁殖性能与仔猪生长性能。研究表明,亚麻籽及其副产物中富含的n-3 PUFA在挤压膨化处理后含量增加,n-3 PUFA不仅能够增强肠道屏障功能[54],还能通过调节类二十烷酸代谢,对机体的急性和慢性炎症表现出良好的预防和治疗潜力[55],从而提升整体健康水平。Tarricone等[56]研究表明,在仔猪断奶后饲喂32周含3%挤压亚麻籽的饲粮,不仅没有影响生长性能,而且改善了猪肉的脂肪酸组成。苏莹莹等[57]通过向妊娠母猪饲粮中添加不同比例(0~15%)的膨化苜蓿草粉-亚麻籽混合物,发现仔猪血清中脂质代谢指标(如低密度脂蛋白-胆固醇、总胆固醇、亚油酸、n-6 PUFA的含量以及n-6/n-3 PUFA比值均显著降低)显著改善,同时免疫球蛋白A(IgA)、免疫球蛋白M(IgM)含量上升,该结果印证了母猪营养结构的改善对仔猪健康的积极作用。

3.1.2 育肥猪

对于70~180日龄的生长肥育猪而言,此阶段不仅是其生长速度最快的时期,也是饲料成本占比最高的阶段(约占总成本的70%)。亚麻籽及其副产物作为一种高品质蛋白质饲料添加到育肥猪饲粮中可以改善猪肉和背膘中的n-6/n-3 PUFA比值[58];然而,与玉米-豆粕型基础饲粮相比,饲粮中添加12%或30%的亚麻籽粕会降低猪的采食量,并对其生长性能产生负面影响[59-60],这可能是与亚麻籽粕中存在的抗营养因子有关。因此,在确保育肥猪健康生长的同时,降低成本并改善饲料原料结构显得尤为重要。Juárez等[61]在育肥猪饲粮中分别添加5%、10%和15%的挤压亚麻籽(分别饲喂4、8和12周),结果表明,饲喂较短时间较高水平与饲喂较长时间较低水平的挤压亚麻籽均能显著增加猪背膘中的n-3 PUFA含量。许明曙等[62]进一步探讨了膨化亚麻籽饲喂时间(屠宰前30、60和90 d)对育肥猪生长性能及肉品质的影响,结果表明,更早饲喂膨化亚麻籽能提升猪背最长肌以及背膘中n-3 PUFA含量,优化脂肪酸比例(n-6/n-3 PUFA比值降低),同时增强机体免疫功能[血清补体、IgM和免疫球蛋白G(IgG)含量均升高],且未对血清生化指标造成不利影响。此外,Czech等[5]的研究结果显示,饲粮中添加2%、4%或6%的膨化亚麻籽在降低血浆及肌肉胆固醇含量方面有积极作用,并建议最佳添加量为4%,以避免高剂量添加可能带来的脂质过氧化风险。

3.2 在家禽生产中的应用

3.2.1 鸡

加工方式显著影响亚麻籽粕的饲用价值。未处理的亚麻籽粕添加量的增加会显著抑制肉鸡体重增长并降低生产性能[63];而经挤压膨化处理后,其营养价值得到提升,饲喂效果得到改善。秦蕾等[64]通过6周的饲养试验发现,在肉鸡饲粮中添加5.7%的膨化亚麻籽能显著降低肉鸡体内的血液中总胆固醇含量,显示出其在改善机体脂质代谢方面的潜力。Gheorghe等[65]研究发现,饲粮中添加12%的膨化亚麻籽不仅未对肉鸡的生长性能、屠体性状和免疫器官发育造成不利影响,反而通过调节n-6/n-3 PUFA比值改善了血脂状况,这对动物整体健康水平及畜产品的安全性具有重要意义。Anjum等[66]的研究则揭示了饲料膨化度与饲料转化效率之间的正相关关系,并指出添加10%膨化亚麻籽能显著增加鸡肉的总脂肪含量,为生产富含健康脂肪酸的鸡肉产品提供了科学依据。
蛋鸡饲粮中添加亚麻籽对产蛋性能及蛋品质的影响呈现剂量依赖性和加工方式特异性。研究表明,在蛋鸡饲粮中添加亚麻籽能显著增加鸡蛋中的n-3 PUFA含量[67-69]。然而,Leeson等[70]的研究表明,蛋鸡饲粮中添加20%的亚麻籽会导致其体重减轻、产蛋量减少,饲料利用率降低,这可能是由于抗营养因子的负面作用。而Imran等[50]在蛋鸡饲粮中添加20%的膨化亚麻籽粕,可使蛋黄中的α-亚麻酸和二十二碳六烯酸沉积量最大化,且蛋品质在可接受范围内。Sepehr等[71]在蛋鸡饲粮中添加不同水平(3%、6%和9%)的膨化亚麻籽,结果表明,蛋鸡的产蛋性能、哈氏单位、采食量和产蛋量随着饲粮中膨化亚麻籽比例的提高而提高。张建民等[72]则利用膨化亚麻籽饼粕作为饲料成分,发现适量添加(4%)膨化亚麻籽粕可优化蛋鸡的产蛋效率和蛋品质,体现了膨化亚麻籽在饲料资源多样化利用方面的价值。然而,Huang等[73]在蛋鸡饲粮中添加不同水平(0、7.5%、15.0%和22.5%)的膨化亚麻籽进行8周是饲喂试验后,结果显示,7.5%的添加量不影响蛋鸡的生产参数,而15.0%和22.5%的添加量可能会降低总肠道营养和能量利用率。赵丹阳等[74]在北京油鸡饲粮中分别添加9%、12%、15%的膨化亚麻籽,与添加9%亚麻籽组相比,北京油鸡的生长性能和屠宰性能无显著差异,鸡肉中ω-3 PUFA的沉积量也未显著增加,这可能是由于亚麻籽品种的差异或者脂肪酸更多地沉积在鸡蛋中所致。

3.2.2 水禽

对于水禽而言,膨化亚麻籽的应用同样展现出积极效应。李蓉等[75]的研究表明,蛋鸭饲粮中添加膨化亚麻籽或压榨亚麻饼显著增强了抗氧化能力,有助于提升蛋鸭的健康水平。朱喜玲等[76]在平坝灰鹅上的研究揭示了膨化亚麻籽虽然对于灰鹅的屠宰性能无显著影响,但可以显著提高其蛋白质代谢能力,尤其是添加3.8%膨化亚麻籽组表现出更为显著的效果。尽管膨化亚麻籽对屠宰性能和抗氧化能力的直接影响有限,但这一发现仍为优化水禽饲料配方提供了新思路。

3.3 在反刍动物生产中的应用

在反刍动物(奶牛、山羊等)的饲养管理中,采用挤压膨化技术处理亚麻籽被证实能显著提升乳产品的品质。余婕等[77]的研究表明,在奶牛饲粮中添加3%的膨化亚麻籽,虽未显著影响产奶量,但有效改善了乳品质,具体表现为乳汁中PUFA含量显著增加。这一发现强调了膨化亚麻籽作为功能性饲料添加剂在提升乳制品营养价值方面的潜力。魏宗友等[78]的研究表明,饲粮中添加5%膨化亚麻籽显著降低了湖羊血清中谷胱甘肽过氧化物酶与超氧化物歧化酶的活性,显著增加了过氧化氢和丙二醛的含量,同时,湖羊背最长肌中n-3 PUFA含量显著提高,n-6/n-3 PUFA比值显著降低,表明膨化亚麻籽在改善湖羊肉质脂肪酸组成的同时,可能通过影响机体抗氧化酶系统而改变氧化代谢状态。值得注意的是,尽管膨化亚麻籽及其副产物在反刍动物饲养中的应用仍处于初步探索阶段,但Ariza等[79]的研究揭示了其在不同生长阶段奶牛饲养中的具体效应,该研究指出,随着饲粮中膨化亚麻籽添加量的增加,奶牛的产奶量出现正向变化,而乳脂率和乳蛋白率则相应降低,这一变化模式受到奶牛胎次(即生理发育阶段)的显著影响。因此,在应用膨化亚麻籽时,需结合动物的生理特性进行精细化调整,以达到最佳效果。

4 小结与展望

近年来,畜牧业的蓬勃发展伴随着对饲料资源多样化与高效利用需求的急剧增长,亚麻籽及其副产物作为新兴的蛋白质饲料资源,潜在的应用价值受到了学术界和产业界的广泛关注。为应对亚麻籽及其副产物中抗营养因子对动物健康的损害并提升原料营养价值,挤压膨化技术被引入亚麻籽及其副产物加工体系中。该技术采用高温、高压协同效应,实现了亚麻籽及其副产物中生氰糖苷、植酸等抗营养因子的有效消减,以及营养成分的释放与生物可及性的提高,显著增强了饲料的安全性和整体利用率。
然而,当前研究仍面临若干关键问题与局限性。首先,关于挤压膨化过程中亚麻籽及其副产物营养成分与活性物质变化规律的认识尚不全面,缺乏深入的机制解析;其次,尽管短期研究普遍显示挤压膨化亚麻籽及其副产物对畜禽生长性能具有积极效应,但长期饲养试验的缺乏限制了对其长期效果的全面评估;再者,鉴于畜禽种类与生长阶段的多样性,对挤压膨化饲料的适应性及反应机制尚需通过更多试验研究加以阐明。针对上述问题,未来的研究应聚焦于以下几个方向:1)深入探索挤压膨化技术的营养与活性物质变化机制。通过现代分析技术,系统解析挤压膨化过程中亚麻籽及其副产物中关键营养成分与活性物质的动态变化规律及其机制,为技术优化提供坚实的理论支撑。2)开展长期饲养试验,全面评估对畜禽生长性能影响。设计并实施长期、大规模的饲养试验,系统评价挤压膨化饲料对畜禽生长性能、健康状况及肉蛋奶产品品质等指标的长期影响,为生产实践提供可靠的数据参考。3)探索多种技术融合与应用拓展。研究挤压膨化技术与其他饲料加工技术的协同作用,探索创新性的饲料加工模式,同时,将挤压膨化技术的应用范围扩展至更多含有热敏性抗营养因子的饲料原料,推动饲料工业的发展。

References

Publishing order | Descend order by publishing year | Descend order by cited within
[1]
MELNIKOVA N V, KUDRYAVTSEVA A V, ZELENIN A V, et al. Retrotransposon-based molecular markers for analysis of genetic diversity within the genus Linum[J]. BioMed Research International, 2014, 2024(1):231589.

[2]
PARIKH M, KURA B, GARG B, et al. Dietary flaxseed reduces myocardial ischemic lesions,improves cardiac function and lowers cholesterol levels despite the presence of severe obesity in JCR:LA-cp rats[J]. The Journal of Nutritional Biochemistry, 2021,98:108829.

[3]
ATTIA Y A, AL-SAGAN A A, HUSSEIN E S O S, et al. Dietary flaxseed cake influences on performance,quality,and sensory attributes of eggs,serum,and egg trace minerals of laying hens[J]. Tropical Animal Health and Production, 2024, 56(2):50.

[4]
JI X Y, LIU X Y, WANG J P, et al. Effect of degraded flaxseed meals on the growth performance,nutrient digestibility,and health status of broilers[J]. Animal Bioscience, 2024, 37(7):1255-1262.

[5]
CZECH A, KLIMIUK K, SEMBRATOWICZ I. Effect of the inclusion of extruded flaxseed in the diet of fattening pigs on lipid metabolism and tissue redox status[J]. Scientific Reports, 2023, 13(1):13312.

DOI PMID

[6]
ALAM M S, KAUR J, KHAIRA H, et al. Extrusion and extruded products:changes in quality attributes as affected by extrusion process parameters:a review[J]. Critical Reviews in Food Science and Nutrition, 2016, 56(3):445-475.

[7]
PRABHA K, GHOSH P, S A, et al. Recent development,challenges,and prospects of extrusion technology[J]. Future Foods, 2021,3:100019.

[8]
周红蕾, 李春玲, 王贵平, 等. 大豆中抗营养因子及其去除方法概述[J]. 饲料工业, 2006, 27(3):23-26.

ZHOU H L, LI C L, WANG G P, et al. Brief introduction of soybean antinutritional factors and the way of getting rid of it[J]. Feed Industry, 2006, 27(3):23-26. (in Chinese)

[9]
NWACHUKWU I D, ALUKO R E. Physicochemical and emulsification properties of flaxseed (Linum usitatissimum) albumin and globulin fractions[J]. Food Chemistry, 2018,255:216-225.

[10]
OOMAH B D, BEREKOFF B, LI-CHAN E C Y, et al. Cadmiu-binding protein components of flaxseed:influence of cultivar and location[J]. Food Chemistry, 2007, 100(1):318-325.

[11]
BERNACCHIA R, PRETI R, VINCI G. Chemical composition and health benefits of flaxseed[J]. Austin Journal of Nutrition and Food Sciences, 2014, 2(8):1045.

[12]
兴丽, 赵凤敏, 曹有福, 等. 不同产地亚麻籽矿物质元素及脂肪酸组成的主成分分析[J]. 光谱学与光谱分析, 2014, 34(9):2538-2543.

XING L, ZHAO F M, CAO Y F, et al. Principal component analysis of mineral elements and fatty acids composition in flaxseed from ten different regions[J]. Spectroscopy and Spectral Analysis, 2014, 34(9):2538-2543. (in Chinese)

[13]
任海伟, 李雪, 唐学慧. 亚麻籽粒及其油脂的特性分析与营养评价[J]. 食品工业科技, 2011, 32(6):143-145.

REN H W, LI X, TANG X H. Characteristic analysis and nutrition evaluation of flaxseed and its oil[J]. Science and Technology of Food Industry, 2011, 32(6):143-145. (in Chinese)

[14]
SHIM Y Y, KIM J H, CHO J Y, et al. Health benefits of flaxseed and its peptides (linusorbs)[J]. Critical Reviews in Food Science and Nutrition, 2024, 64(7):1845-1864.

[15]
SAINI R K, KEUM Y S. Omega-3 and omega-6 polyunsaturated fatty acids:dietary sources,metabolism,and significance-a review[J]. Life Sciences, 2018,203:255-267.

[16]
DUPASQUIER C M C, DIBROV E, KNEESH A L, et al. Dietary flaxseed inhibits atherosclerosis in the LDL receptor-deficient mouse in part through antiproliferative and anti-inflammatory actions[J]. American Journal of Physiology:Heart and Circulatory Physiology, 2007, 293(4):H2394-H2402.

[17]
RODRIGUEZ-LEYVA D, DUPASQUIER C M C, MCCULLOUGH R, et al. The cardiovascular effects of flaxseed and its omega-3 fatty acid,alpha-linolenic acid[J]. The Canadian Journal of Cardiology, 2010, 26(9):489-496.

[18]
RABETAFIKA H N, REMOORTEL V V, DANTHINE S, et al. Flaxseed proteins:food uses and health benefits[J]. International Journal of Food Science and Technology, 2011, 46(2):221-228.

[19]
LI Y X, NIU L, GUO Q Q, et al. Effects of fermentation with lactic bacteria on the structural characteristics and physicochemical and functional properties of soluble dietary fiber from prosomillet bran[J]. LWT-Food Science and Technology, 2022,154:112609.

[20]
PULIGUNDLA P, LIM S. A review of extraction techniques and food applications of flaxseed mucilage[J]. Foods, 2022, 11(12):1677.

[21]
REBOLÉ A, RODRÍGUEZ M L, ORTIZ L T, et al. Mucilage in linseed:effects on the intestinal viscosity and nutrient digestion in broiler chicks[J]. Journal of the Science of Food and Agriculture, 2002, 82(10):1171-1176.

[22]
李燕平, 任克良, 牛晓艳, 等. 胡麻饼作为蛋白饲料的应用研究进展[C]// 第七届(2017)中国兔业发展大会论文集. 济源: 中国畜牧业协会,2017:167-170.

LI Y P, REN K L, NIU X Y, et al. Research progress of flax cake as protein feed[C]// China animal agriculture association:proceedings of the 7th China rabbit industry development conference. Jiyuan: China Animal Agriculture Association,2017:167-170 (in Chinese)

[23]
王润莲, 南玉琴. 豌豆和亚麻饼对生长蛋鸡的饲养效果[J]. 粮食与饲料工业, 2000(6):42-43.

WANG R L, NAN Y Q. Feeding effect of pea and flax cake on growing layer hens[J]. Cereal & Feed Industry, 2000(6):42-43. (in Chinese)

[24]
MUEED A, SHIBLI S, JAHANGIR M, et al. A comprehensive review of flaxseed (Linum usitatissimum L.):health-affecting compounds,mechanism of toxicity,detoxification,anticancer and potential risk[J]. Critical Reviews in Food Science and Nutrition, 2023, 63(32):11081-11104.

[25]
TOURÉ A, XU X M. Flaxseed lignans:source,biosynthesis,metabolism,antioxidant activity,bio-active components,and health benefits[J]. Comprehensive Reviews in Food Science and Food Safety, 2010, 9(3):261-269.

[26]
PRASAD K, KHAN A S, SHOKER M. Flaxseed and its components in treatment of hyperlipidemia and cardiovascular disease[J]. International Journal of Angiology, 2020, 29(4):216-222.

DOI PMID

[27]
禹晓, 黄沙沙, 程晨, 等. 不同品种亚麻籽组成及抗氧化特性分析[J]. 中国油料作物学报, 2018, 40(6):879-888.

YU X, HUANG S S, CHENG C, et al. Composition and antioxidant characteristics of different flaxseed cultivars[J]. Chinese Journal of Oil Crop Sciences, 2018, 40(6):879-888. (in Chinese)

DOI

[28]
伊六喜, 萨如拉, 王树彦, 等. 亚麻木酚素含量的SSR关联分析[J]. 华北农学报, 2021, 36(1):63-70.

DOI

YI L X, SA R L, WANG S Y, et al. SSR correlation analysis of linseed lignan content[J]. Acta Agriculturae Boreali-Sinica, 2021, 36(1):63-70. (in Chinese)

DOI

[29]
LAMBLIN F, HANO C, FLINIAUX O, et al. Interest of lignans in prevention and treatment of cancers][J]. Medicine Sciences, 2008, 24(5):511-519.

[30]
ADOLPHE J L, WHITING S J, JUURLINK B H J, et al. Health effects with consumption of the flax lignan secoisolariciresinol diglucoside[J]. The British Journal of Nutrition, 2010, 103(7):929-938.

DOI PMID

[31]
谢懿德, 杨奕樱, 徐昌君, 等. 亚麻木酚素干预下ApoE基因敲除小鼠肝脏转录组分析[J]. 贵州科学, 2023, 41(5):14-20.

XIE Y D, YANG Y Y, XU C J, et al. Liver transcriptome analysis of ApoE-/- mice under intervention of flax lignans[J]. Guizhou Science, 2023, 41(5):14-20. (in Chinese)

[32]
RIZVI Q U E H, SHAMS R, PANDEY V K, et al. A descriptive review on nutraceutical constituents,detoxification methods and potential health benefits of flaxseed[J]. Applied Food Research, 2022, 2(2):100239.

[33]
秦毅, 王金荣, 乔汉桢, 等. 挤压膨化对玉米、大豆和亚麻籽营养品质的影响[J]. 饲料工业, 2020, 41(16):13-17.

QIN Y, WANG J R, QIAO H Z, et al. Effects of extrusion on the nutritional quality of corn,soybean and flaxseed[J]. Feed Industry, 2020, 41(16):13-17. (in Chinese)

[34]
WASZKOWIAK K, MIKOŁAJCZAK B, POLANOWSKA K, et al. Protein fractions from flaxseed:the effect of subsequent extractions on composition and antioxidant capacity[J]. Antioxidants, 2023, 12(3):675.

[35]
CSAPÓ J, VARGA-VISI E, LÓKI K, et al. The influence of extrusion on loss and racemization of amino acids[J]. Amino Acids, 2008, 34(2):287-292.

DOI PMID

[36]
BJÖRCK I, NOGUCHI A, ASP N G, et al. Protein nutritional value of a biscuit processed by extrusion cooking:effects on available lysine[J]. Journal of Agricultural and Food Chemistry, 1983, 31(3):488-492.

[37]
李次力, 缪铭. 挤压膨化处理对亚麻籽粕理化性质的影响[J]. 食品科学, 2007, 28(2):105-108.

LI C L, MIAO M. Effect of extrusion processing on physicochemical characteristics of flaxseed meal[J]. Food Science, 2007, 28(2):105-108. (in Chinese)

[38]
刘玉环, 林向阳, 阮榕生, 等. 挤压膨化过程中食品营养成分的变化[J]. 农产品加工学刊, 2005(2):31-33,36.

LIU Y H, LIN X Y, RUAN R S, et al. The physical and chemical change of main composition of raw materials during extrusion[J]. Academic Periodical of Farm Products Processing, 2005(2):31-33,36. (in Chinese)

[39]
孟桂元, 孙方, 周静, 等. 亚麻种质脂肪酸成分差异及其相关性研究[J]. 分子植物育种, 2016, 14(9):2502-2508.

MENG G Y, SUN F, ZHOU J, et al. Study on difference and correlation of fatty acid composition between flax germplasm[J]. Molecular Plant Breeding, 2016, 14(9):2502-2508. (in Chinese)

[40]
熊本海, 罗清尧, 郑姗姗, 等. 中国饲料成分及营养价值表(2020年第31版)制订说明[J]. 中国饲料, 2020(21):87-97.

XIONG B H, LUO Q Y, ZHENG S S, et al. Introduction of tables of feed composition and nutritive values in China (2020 thirty-first edition)[J]. China Feed, 2020(21):87-97. (in Chinese)

[41]
IMRAN M, ANJUM F M, ARSHAD M U. Influence of extrusion processing on fatty acids retention in full-fat flaxseed (Linum usitatissimum L.) meal[J]. Journal of Food Processing and Technology, 2013, 4(9):1-5.

[42]
代国信, 魏永忠, 李鹏飞, 等. 同向双螺杆挤压改性对米糠可溶性膳食纤维及营养物质的影响[J]. 保鲜与加工, 2024, 24(8):33-43.

DAI G X, WEI Y Z, LI P F, et al. Effects of co-rotating twin screw extrusion modification on soluble dietary fiber and nutrients in rice bran[J]. Storage and Process, 2024, 24(8):33-43. (in Chinese)

[43]
ZHENG R, LIU H L, CUI N N, et al. Cyanide content,nutrient composition,physicochemical properties and sensory quality of flaxseed oil bodies prepared from flaxseeds (Linum usitatissimum L.) treated with different heat treatment methods[J]. Food Research International, 2024,196:115116.

[44]
FEIZOLLAHI E, MIRMAHDI R S, ZOGHI A, et al. Review of the beneficial and anti-nutritional qualities of phytic acid,and procedures for removing it from food products[J]. Food Research International, 2021,143:110284.

[45]
林大彪, 杨斌. 复合微生物制剂对大豆中胰蛋白酶抑制因子发酵处理的参数优化研究[J]. 中国饲料, 2022(21):55-59,65.

LIN D B, YANG B. Optimization of parameters for fermentation treatment of trypsin inhibitory factor in soybeans with a complex microbial preparation[J]. China Feed, 2022(21):55-59,65. (in Chinese)

[46]
IMRAN M, ANJUM F M, AHMAD N, et al. Impact of extrusion processing conditions on lipid peroxidation and storage stability of full-fat flaxseed meal[J]. Lipids in Health and Disease, 2015,14:92.

[47]
李次力, 缪铭. 双螺杆挤压亚麻籽粕脱除生氰糖苷的研究[J]. 食品与发酵工业, 2006, 32(11):63-67.

LI C L, MIAO M. A study on removing cyanogenetic gycoside of linseed meal by twin-screw extrusion[J]. Food and Fermentation Industries, 2006, 32(11):63-67. (in Chinese)

[48]
WU M, LI D, WANG L J, et al. Extrusion detoxification technique on flaxseed by uniform design optimization[J]. Separation and Purification Technology, 2008, 61(1):51-59.

[49]
MUKHOPADHYAY N, SARKAR S, BANDYOPADHYAY S. Effect of extrusion cooking on anti-nutritional factor tannin in linseed (Linum usitatissimum) meal[J]. International Journal of Food Sciences and Nutrition, 2007, 58(8):588-594.

PMID

[50]
IMRAN M, ANJUM F M, NADEEM M, et al. Production of bio-omega-3 eggs through the supplementation of extruded flaxseed meal in hen diet[J]. Lipids in Health and Disease, 2015, 14(1):126.

[51]
宋春芳, 李栋, 王曙光, 等. 亚麻籽挤压膨化脱毒的工艺优化[J]. 农业工程学报, 2006, 22(10):130-133.

SONG C F, LI D, WANG S G, et al. Optimizion of detoxification technology for extruding flaxseed[J]. Transactions of the Chinese Society of Agricultural Engineering, 2006, 22(10):130-133. (in Chinese)

[52]
KAUR S, SHARMA S, SINGH B, et al. Effect of extrusion variables (temperature,moisture) on the antinutrient components of cereal brans[J]. Journal of Food Science and Technology, 2015, 52(3):1670-1676.

[53]
KUMAR T V A, MANI I, PRAMOD A, et al. Effect of extrusion technique on antinutritional factors of sorghum-soya blends[J]. The Indian Journal of Agricultural Sciences, 2018, 88(3):420-428.

[54]
LI Y, WANG X Y, LI N, et al. The study of n-3PUFAs protecting the intestinal barrier in rat HS/R model[J]. Lipids in Health and Disease, 2014,13:146.

[55]
MADORE C, LEYROLLE Q, MOREL L, et al. Essential omega-3 fatty acids tune microglial phagocytosis of synaptic elements in the mouse developing brain[J]. Nature Communications, 2020, 11(1):6133.

DOI PMID

[56]
TARRICONE S, COLONNA M A, FRANCESCO G, et al. Effect of an extruded linseed diet on meat quality traits in Nero Lucano pigs[J]. South African Journal of Animal Science, 2020, 49(6):1093-1103.

[57]
苏莹莹, 潘培颖, 刘旭乐, 等. 饲粮中添加膨化苜蓿草粉-亚麻籽对母猪初乳成分及母猪、仔猪血清脂质代谢指标和脂肪酸含量的影响[J]. 动物营养学报, 2022, 34(1):190-204.

DOI

SU Y Y, PAN P Y, LIU X L, et al. Effects of extruded alfalfa meal-flaxseed supplementation in diets on colostrum composition of sows and serum lipid metabolism indexes and fatty acid contents of sows and piglets[J]. Chinese Journal of Animal Nutrition, 2022, 34(1):190-204. (in Chinese)

[58]
VESNA D, JASNA D, MILAN B Ž, et al. Effect of sunflower,linseed and soybean meal in pig diet on chemical composition,fatty acid profile of meat and backfat,and its oxidative stability[J]. Acta Veterinaria-Beograd, 2016, 66(3):359-372.

[59]
NDOU S P, KIARIE E, THANDAPILLY S J, et al. Flaxseed meal and oat hulls supplementation modulates growth performance,blood lipids,intestinal fermentation,bile acids,and neutral sterols in growing pigs fed corn-soybean meal-based diets[J]. Journal of Animal Science, 2017, 95(7):3068-3078.

[60]
BATTERHAM E S, ANDERSEN L M, BAIGENT D R, et al. Evaluation of meals from Linola? low-linolenic acid linseed and conventional linseed as protein sources for growing pigs[J]. Animal Feed Science and Technology, 1991, 35(3/4):181-190.

[61]
JUÁREZ M, DUGAN M E R, ALDAI N, et al. Feeding co-extruded flaxseed to pigs:effects of duration and feeding level on growth performance and backfat fatty acid composition of grower-finisher pigs[J]. Meat Science, 2010, 84(3):578-584.

[62]
许明曙, 华颖, 刘国良, 等. 不同膨化亚麻籽日粮饲喂程序对生长育肥猪生长性能、脂肪酸沉积和免疫功能的影响[J]. 中国畜牧杂志, 2022, 58(5):212-217.

XU M S, HUA Y, LIU G L, et al. Effects of different expanded flaxseed diets on growth performance,fatty acid deposition and immune function of growing-finishing pigs[J]. Chinese Journal of Animal Science, 2022, 58(5):212-217. (in Chinese)

[63]
MRIDULA D, KAUR D, NAGRA S S, et al. Growth performance,carcass traits and meat quality in broilers,fed flaxseed meal[J]. Asian-Australasian Journal of Animal Sciences, 2011, 24(12):1729-1735.

[64]
秦蕾, 蔡锋隆, 田川尧, 等. 日粮中添加膨化亚麻籽对肉鸡血清生化指标的影响[J]. 黑龙江畜牧兽医, 2020(9):110-113, 117.

QIN L, CAI F L, TIAN C Y, et al. Effects of expanded flaxseed on serum biochemical parameters in broilers[J]. Heilongjiang Animal Science and Veterinary Medicine, 2020(9):110-113,117. (in Chinese)

[65]
GHEORGHE A, LEFTER N A, IDRICEANU L, et al. Effects of dietary extruded linseed and Lactobacillus acidophilus on growth performance,carcass traits,plasma lipoprotein response,and caecal bacterial populations in broiler chicks[J]. Italian Journal of Animal Science, 2020, 19(1):822-832.

[66]
ANJUM F M, HAIDER M F, KHAN M I, et al. Impact of extruded flaxseed meal supplemented diet on growth performance,oxidative stability and quality of broiler meat and meat products[J]. Lipids in Health and Disease, 2013,12:13.

[67]
SCHEIDELER S E, FRONING G W. The combined influence of dietary flaxseed variety,level,form,and storage conditions on egg production and composition among vitamin E-supplemented hens[J]. Poultry Science, 1996, 75(10):1221-1226.

[68]
CHERIAN G, QUEZADA N. Egg quality,fatty acid composition and immunoglobulin Y content in eggs from laying hens fed full fat camelina or flax seed[J]. Journal of Animal Science and Biotechnology, 2016,7:15.

[69]
MATTIOLI S, RUGGERI S, SEBASTIANI B, et al. Performance and egg quality of laying hens fed flaxseed:highlights on n-3 fatty acids,cholesterol,lignans and isoflavones[J]. Animal, 2017, 11(4):705-712.

[70]
LEESON S, SUMMERS J D, CASTON L J. Response of layers to dietary flaxseed according to body weight classification at maturity[J]. Journal of Applied Poultry Research, 2000, 9(3):297-302.

[71]
SEPEHR A, KASHANI R B, ESMAEILI N, et al. Effects of extruded,milled,and whole flaxseed (Linum usitatissimum) on egg performance,lipid components,and fatty acids concentrations in yolk and blood,and antioxidant system of commercial laying hens[J]. Animal Feed Science and Technology, 2021,276:114877.

[72]
张建民, 葛雯, 张浩馨. 膨化亚麻籽饼粕对京粉8号产蛋性能和蛋品质的影响[J]. 北方牧业, 2021(11):25-26.

ZHANG J M, GE W, ZHANG H X. Effect of puffed flaxseed meal on egg production performance and egg quality of Jingfen No.8[J]. Northern Animal Husbandry, 2021(11):25-26.

[73]
HUANG S, BAURHOO B, MUSTAFA A. Effects of extruded flaxseed on layer performance,nutrient retention and yolk fatty acid composition[J]. British Poultry Science, 2018, 59(4):463-469.

[74]
赵丹阳. 亚麻籽对北京油鸡生长性能、肉品质和n-3PUFA沉积规律的影响研究[D]. 硕士学位论文. 北京: 中国农业科学院, 2020.

ZHAO D Y. Effects of flaxseed on growth performance, meat quality and n-3 polyunsaturated fatty acid deposition of Beijing fatty chicken[D]. Master’s Thesis. Beijing: Chinese Academy of Agricultural Sciences, 2022. (in Chinese)

[75]
李蓉, 王国贵, 陈潇飞, 等. 不同来源及不同加工处理的亚麻籽对蛋鸭肠道形态及MC4R基因mRNA水平的影响[J]. 饲料研究, 2022, 45(20):27-32

LI R, WANG G G, CHEN X F, et al. Effect of different sources and different processing methods of flaxseed on intestinal morphology and MC4R gene mRNA level in laying duck[J]. Feed Research, 2019, 45(20):27-32. (in Chinese)

[76]
朱喜玲, 常向彩, 马明, 等. 日粮添加膨化亚麻籽对平坝灰鹅屠宰性能、血清生化指标及抗氧化能力的影响[J]. 中国饲料, 2023(16):134-137.

ZHU X L, CHANG X C, MA M, et al. Effects of expanded flaxseed on slaughter performance,serum biochemical indexes and antioxidant capacity of Pingba grey geese[J]. China Feed, 2023(16):134-137. (in Chinese)

[77]
余婕, 周源, 程蕾, 等. 日粮中添加膨化亚麻籽对奶牛乳品质及脂肪酸组成的影响[J]. 饲料博览, 2017, 27(2):5-8

YU J, ZHOU Y, CHENG L, et al. Effects of dietary supplementation of extruded flaxseed on milk quality and milk fatty acids of dairy cows[J]. Feed Review, 2017(2):5-8. (in Chinese)

[78]
魏宗友, 王伟, 周丽雅, 等. 饲粮中添加膨化亚麻籽和微藻对湖羊血清抗氧化指标和肌肉脂肪酸含量的影响[J]. 畜牧与兽医, 2024, 56(4):24-28.

WEI Z Y, WANG W, ZHOU L Y, et al. Comparison of the effects of dietary extruded flaxseed and microalgae supplementation on serum antioxidant indices and fatty acid composition of Hu sheep[J]. Animal Husbandry & Veterinary Medicine, 2024, 56(4):24-28. (in Chinese)

[79]
ARIZA J M, MEIGNAN T, MADOUASSE A, et al. Effects on milk quantity and composition associated with extruded linseed supplementation to dairy cow diets[J]. Scientific Reports, 2019, 9(1):17563.

DOI PMID

Options
Outlines

/

〈 〉

京ICP备17050989号-2
Copyright © Chinese Journal of Animal Nutrition, All Rights Reserved.
Tel: 010－62817823　E-mail: cjan@vip.163.com
Powered by Beijing Magtech Co., Ltd.