Effect of Dietary Monounsaturated/Saturated Fatty Acid Ratio on Tissue Fatty Acid Composition and Antioxidative Property in Broilers

• Main Authors: Hsieh, Hsiang-Fen, 謝湘芬
• Other Authors: Shu-Hsing Chiang
• Format: Others
• Language: zh-TW
• Published: 1997
• Online Access: http://ndltd.ncl.edu.tw/handle/19516647316240128276

碩士 === 東海大學 === 畜產學研究所 === 85 === Two experiments were conducted to investigate the influence of dietary monounsaturated／saturated fatty acid ratio (M ／S) on the growth performance, tissue fatty acid composition and tissue antioxidative property in broilers. The influence of the dietary vitamin E on the antioxidative property of monounsaturated fatty acid (MUFA) and the depletion of tissue and plasma vitamin E will be used to explain the antioxidative property of MUFA. In experiment 1 and 2, 120 1-day old Arbor Acres male chicks were allotted to a 2×3 factorial design with 4 replicates of 5 chicks each treatment. Chicks were fed in a heated wire-floored breeder cage, and fed a glucose-soybean meal diet with M／S of 1.2 or 4.8 and supplemented with 0, 10, 20 mg/kg of vitamin E , respectively, for 21 days. The results showed that increasing dietary M／S and vitamin E did not (P > 0.05) affect weight gain, feed intake and gain／feed of chicks. Increasing dietary M／S decreased saturated fatty acid content in heart, breast (P < 0.001) and plasma (Experimaent 1: P < 0.01; Experiment 2: not significant); increased the MUFA and M/S content of heart (P < 0.001), liver (Experiment 1: not significant; and increasing dietary M/S decreased (P < 0.001) and plasma (P < 0.01); and increasing dietary M/S decreased (P < 0.001) Fe- ascorbate induced lipid peroxidation in heart and liver and TBA value of thigh of broilers. Dietary vitamin E supplementation increased α-tocopherol content of liver and plasma (P < 0.001), but not (P > 0.05) of heart and breast.In summary, increasing dietary M／S did not affect the growth performance in broilers, but increased the MUFA content and M ／S ratio in tissues and plasma; and increased antioxidative property in heart, liver and thigh in broilers. There were no interaction between dietary M／S and vitamin E in most of measurements was observed indicating that the antioxidative property of MUFA was not affected by vitamin E, and the depletion of vitamin E in tissues of broilers was not affected by MUFA.