Effect of primrose seeds on fatty acid content of meat in quail | 不同水平月见草籽对鹌鹑肉中脂肪酸含量的影响

chinois. 研究月见草籽对鹌鹑肉中脂肪酸含量的影响，以期通过调整日粮组分来改变鹌鹑肉中脂肪酸的含量。选用150只1日龄鹌鹑，随机分成5组，每组设3个重复，每重复10只。第1组饲喂基础日粮，第2~5组分别饲喂在基础日粮基础上添加8%，10%，12%和15%月见草籽的试验日粮，进行为期50 d 的饲养。于35和50日龄时，每个重复随机屠宰3只鹌鹑，取肉样，测定鹌鹑肉中常规营养成分和脂肪酸的含量。随着月见草籽添加量的增加，35日龄鹌鹑肉中脂肪含量呈递增趋势，15%月见草籽添加组显著高于对照组(P＜0.05)，各试验组间差异不显著(P＞0.05)。随着日粮中月见草籽添加量的增加，35日龄及50日龄鹌鹑肉中的C18：2含量均有增加，且各试验组均显著高于对照组(P＜0.05)；添加8%，12%和15%月见草籽可显著降低50日龄鹌鹑肉中的C16：1含量(P＜0.05)。35日龄各处理组多不饱和脂肪酸（PUFA）含量均显著高于对照组(P＜0.05)，10%，12%和15%月见草籽添加组50日龄鹌鹑肉中PUFA含量均显著高于对照组(P＜0.05)。各处理组35日龄鹌鹑肉中ω-6 PUFA/ω-3 PUFA均显著高于对照组(P＜0.05)，12%和15%月见草籽添加组50日龄鹌鹑肉中ω-6 PUFA/ω-3 PUFA显著高于对照组(P＜0.05)。月见草籽可改善鹌鹑肉中脂肪酸的组成结构，鹌鹑肉中PUFA含量随月见草籽添加量的增加而增加。

anglais. Effect of primrose seeds on fatty acid content of meat in quail was studied, in order to adjust fatty acid composition in quail meat by adjusting basal diet. One-day-old 150 quails were divided into 5 groups randomly, each group consisted of 3 cages with 10 quails per cage. 1 group was control group and fed basal diet, 2-5 groups were experimental groups and fed increasing levels of primrose seeds at 8%, 10%, 12% and 15% respectively. Feed and water were provided at random throughout the experiment that lasted 50 d. At 35 d and 50 d, 3 quails were slaughtered per cage, and meat was collected in order to determine nutrients content and fatty acid content. The fat content of 35 d quails’ meat tended to increase as primrose seeds level in the diets increased, fat content of meat in quail fed 15% primrose seeds were significantly higher than those of meat in quail fed without primrose seeds (P＜0.05), no significant difference was observed among all the treatment groups (P＞0.05). C18：2 content in meat of 35 d and 50 d quails fed primrose seeds were significantly increased than that in meat of quails fed without primrose seeds (P＜0.05). C16：1 content in meat of 50 d quails fed 8%, 12% and 15% primrose seeds were significant decreased than those in meat of quails fed without primrose seeds (P＜0.05). Polyunsatu-rated fatty acid (PUFA) content in meat of 35 d quails fed primrose seeds and in 50 d quails fed 10%, 12% and 15% primrose seeds were significantly higher than that in meat of quails fed without primrose seeds (P＜0.05). ω-6 PUFA/ω-3 PUFA in 35 d quails fed primrose seeds and 50 d quails fed 12% and 15% primrose seeds were significantly increased than that in quails of control groups (P＜0.05). Primrose can improve the fatty acids composition and increase PUFA content as the primrose seed levels in the diets increase.