Abstract：In order to study the effects of dietary supplementation with different protein and energy levels on the fatty acid composition of Huangquqiao lamb meat, a national geographical indication product in Ningxia, according to a randomized block design, 48 fifteen-day-old F1 crossbreds of Tan sheep and small-tailed Han sheep weighting 10 kg were randomly divided into four groups and fed on complete pelleted diets with different protein and energy levels until the body mass reached 20 kg. Then they were slaughtered to collect Longissimus dorsi to analyze fatty acid composition and contents. The results showed that the ratio of polyunsaturated fatty acid (PUFA) to saturated fatty acid (SFA) (P/S), and the contents of essential fatty acid (EFA), n-6 PUFAs, n-3 PUFAs, linoleic acid, γ-linolenic acid, α-linolenic acid and docosahexaenoic acid (DHA) in Longissimus dorsi from Group 3 (28.17% crude protein (CP) + 11.79 MJ/kg metabolic energy (ME)) were significantly different from those in the other groups (P < 0.05), and significant differences in the ratio of n-6 PUFAs to n-3 PUFAs (n-6/n-3), and the content of arachidonic acid and eicosapentaenoic acid (EPA) were seen comparing Group 1 (18.5% CP + 11.34 MJ/kg ME) with the other groups (P < 0.05), indicating that Groups 1 and 3 resulted in a significant difference in fatty acid contents in lamb Longissimus dorsi compared with the other groups.
施 安，张俊丽，马小明，于 洋，李聚才. 不同蛋白能量水平饲粮对黄渠桥羊羔背最长肌脂肪酸组成及含量的影响[J]. 肉类研究, 2020, 34(11): 14-20.
SHI An, ZHANG Junli, MA Xiaoming, YU Yang, LI Jucai. Effects of Different Dietary Protein and Energy Levels on Longissimus dorsi Fatty Acid Composition in Huangquqiao Lamb Meat. Meat Research, 2020, 34(11): 14-20.
2020, Vol. 34 
