摘要
以40%乳猪浓缩料为研究对象,设4个抗氧化剂组和1个对照组,分别为乙氧基喹啉(EMQ)组、二丁基羟基甲苯(BHT)组、维生素E(VE)组、复合抗氧化剂(CA)组和对照组(不添加抗氧化剂),每个处理设3个重复,试料置37℃恒温培养箱,每隔7 d取样,进行感官评价,并测定酸价、过氧化值和丙二醛含量,试验期56 d,研究不同种类抗氧化剂对饲料脂肪氧化的影响.结果表明:对照组饲料在第21天出现酸败味,42 d时酸败味加重,而4个抗氧化剂组酸败味大多出现在第35天且加重不明显;各处理组第28天的酸价极显著高于其他时间点(P<0.01),VE组的酸价极显著低于对照组(P<0.01),其他处理组的差异不显著(P>0.05);4个抗氧化剂组过氧化值的峰值均显著或极显著低于对照组(P<0.05或P<0.01),且EMQ组的过氧化值在各时间点均较低;4个抗氧化剂组在各时间点的丙二醛含量均低于对照组.综上所述,4种抗氧化剂均可降低或延缓40%乳猪浓缩料脂肪的氧化酸败.推荐剂量的EMQ和VE可起到良好的抗氧化作用,而BHT和CA的效果次之.
The purpose of this research was to investigate the effects of different antioxidants on fat oxidation of 40% piglet concentrated feed. Five treatment groups were set up,control group and four different antioxidant treatment groups: ethoxyquin( EMQ),butylated hydroxytoluene( BHT),vitamin E( VE) and composite antioxidant(CA). Each treatment was repeated 3 times. Feeds were put in 37 ℃ incubator,then took samples every 7 days. Acid value,peroxide value and the malonic dialdehyde content were detected for each samples. Test period was 56 days. The result showed that in control group rancid flavor appeared in 21 d and aggravated in 42 d,while in antioxidant treatment groups rancid flavor mostly appeared in 35 d and didn't increase significantly. Acid value of each treatment groups in 28 d was extremely significantly higher than each other time points( P<0.01). Compared with control group,acid value in VEgroup was extremely significantly decreased( P < 0. 01),and there were no significant difference between other treatment groups( P>0.05). The peak value of peroxide value in each antioxidant treatment group was extremely significantly or significantly lower than that in control group( P<0.01,P<0.05),and the peroxide value of EMQ group was lower at each time point. The malonic dialdehyde content of each antioxidant treatment group was lower than control group at each time point. In conclusion,four kinds of antioxidants could reduce or delay the fat oxidation of 40% piglet concentrated feed. Recommended dose of ethoxyquin and vitamin E can play a good antioxidant effect,while the effects of butylated hydroxytoluene and composite antioxidant are secondary.
作者
宋鸽
林靖
杨玉芬
SONG Ge;LIN Jing;YANG Yufen(College of Animal Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China;New Rural Development Research Institute,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China)
出处
《福建农林大学学报（自然科学版）》
CSCD
北大核心
2018年第2期223-228,共6页
Journal of Fujian Agriculture and Forestry University:Natural Science Edition
基金
福建省科技计划重点项目(2013S0013)
