Low levels of dietary vitamin A increase intramuscular fat content and polyunsaturated fatty acid proportion in liver from lean pigs
Low levels of dietary vitamin A increase intramuscular fat content and polyunsaturated fatty acid proportion in liver from lean pigs
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DOI：
10.1016/j.livsci.2010.09.023
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发表时间：
2011-05-01
影响因子：
1.8
通讯作者：
Lopez-Bote, C. J.
中科院分区：
文献类型：
--
作者：
Olivares, A.;Reya, A. I.;Lopez-Bote, C. J.
研究了饲粮维生素A水平和给药时间对瘦肉型猪肌内脂肪（IMF）含量、皮下外层脂肪、肌内脂肪和肝内脂肪脂肪酸组成的影响。一组接受13，000 IU维生素A/kg饮食，持续11周（H）;另一组在同一时期接受1300 IU（L），第三组接受富含维生素A的饮食（13，000 IU），持续6周，然后在屠宰前的最后5周内接受0 IU维生素A饮食（H-0）。日粮维生素A水平对生长性能和胴体性状无影响。与H组相比，L组背最长肌肌内脂肪含量较高。L组还显示出较高的饱和脂肪酸（SFA）比例和皮下背脂外层的MUFA/SFA比例降低。日粮维生素A水平对肌肉脂肪酸组成无影响。屠宰前五周抑制维生素A并不影响IMF和脂肪酸组成的皮下背膘外层，而在肝脏中减少SFA和增加PUFA。(C)2010 Elsevier B. V.保留所有权利。
The effect of the dietary vitamin A level and administration time on intramuscular fat (IMF) percentage and fatty acid composition of the subcutaneous outer layer, intramuscular and hepatic fat from lean pigs was investigated. One group received 13,000 IU of vitamin A/kg diet for 11 weeks (H); other group received 1300 IU during the same period (L) and a third group received a vitamin A-enriched diet (13,000 IU) for six weeks followed by a diet with 0 IU of vitamin A for the last five weeks previous to slaughter (H-0). The dietary vitamin A level had no effect on growth performance and carcass traits. Pigs fed L showed higher IMF in Longissimus dorsi muscle when compared with group H. The L group also showed a higher saturated fatty acid (SFA) proportion and decreased MUFA/SFA ratio in the subcutaneous backfat outer layer. The dietary vitamin A level had no effect on the fatty acid composition of muscle. The suppression of vitamin A five weeks prior to slaughter did not affect IMF and fatty acid composition of the subcutaneous backfat outer layer, while in liver decreased SFA and increased PUFA. (C) 2010 Elsevier B.V. All rights reserved.