Effect of perilla seeds on fatty acid variety and content in quail meat | 紫苏籽对鹌鹑肉中脂肪酸种类及含量的影响

صينى. 研究紫苏籽对鹌鹑肉中ω-3不饱和脂肪酸富集的影响。将150羽1日龄鹌鹑随机分成5组，每组3个重复，每重复10羽，其中第1组为对照组，饲喂自配的基础日粮，第2~5组为试验组，分别饲喂在基础日粮中添加质量分数8%，10%，12%和15%紫苏籽（磨碎）组成的试验日粮，于35和50日龄取样，测定鹌鹑肉中的基本营养成分和各脂肪酸含量。在基础日粮中添加10%紫苏籽可显著提高35和50日龄鹌鹑肉的粗脂肪含量（P＜0.05），添加12%紫苏籽可显著提高35日龄鹌鹑肉的粗脂肪和50日龄鹌鹑肉的粗灰分含量（P＜0.05）；添加不同量的紫苏籽均可显著提高35和50日龄鹌鹑肉的C18∶3含量及35日龄鹌鹑肉中多不饱和脂肪酸（PUFA）和ω-3 PUFA含量（P＜0.05），显著降低35和50日龄鹌鹑肉的ω-6 PUFA/ω-3 PUFA值（P＜0.05）。早期投喂紫苏籽有利于PUFA和 ω-3 PUFA的积累，紫苏籽的添加量以10%为宜。

إنجليزي. Study on the effect of perilla seeds on ω-3 polyunsaturated fatty acid (PUFA) variety and content enrichment in quail meat was carried out. 150 one-day-old quails were divided into 5 groups at random, each group consisted of 3 cages with 10 quails per cage. Group 1 was control group and fed basal diet, groups 2-5 were experimental groups and fed increasing levels of perilla seeds at 8%, 10%, 12% and 15% respectively. Samples collected at 35 and 50 d were used to determine the basal nutritives content and fatty acids content. 10% perilla seeds could obviously increase the content of crude fat content of 35-d and 50-d quails (P＜0.05). 12% perilla seeds significantly increased crude fat content of 35-d quails (P＜0.05). The content of C18∶3 was significantly increased in 35-d and 50-d quails fed perilla seeds (P＜0.05). Polyunsaturated fatty acid (PUFA) content and ω-3 PUFA content were significantly increased in quail meat (P＜0.05) and the ratio of ω-6 PUFA/ω-3 PUFA was significantly decreased in quail meat (P＜0.05). Perilla seeds had a better promoting effect on the accumulation of PUFA and ω-3 PUFA at earlier time than that at later time in quail feeding,10% was the best level to fed quails.