动物内源及营养因素对羊脂肪组织中挥发物质组成的影响
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摘要
挥发性物质是决定动物产品风味品质的基础,不同物种的特征性风味是由脂肪组织中的脂溶性挥发物质形成的。湖羊是我国南方优秀的绵羊品种,研究其脂肪组织中挥发性物质组成可为进一步开发这一优良品种资源提供参考和依据。本研究首先探讨了去势对山羊脂肪组织中挥发性物质的影响,接着比较了品种、年龄、性别和脂肪部位等条件下羊脂肪组织中挥发性物质组成的差异,揭示了醛类物质的重要作用。在此基础上，研究了豆油和抗氧化剂两种外源因素对湖羊生长、抗氧化能力、脂肪组织中脂肪酸、挥发性物质组成和风味的影响。
1去势、品种和年龄对羊脂肪组织中挥发性物质组成的影响(试验一)
为了研究动物去势、品种和年龄等不同条件下羊脂肪组织中挥发性物质组成的差异,本试验以湖羊与波本杂交一代山羊为对象,采用固相微萃取与气相色谱质谱联用技术(SPME-GC-MS)测定了10月龄去势山羊、公山羊、公湖羊和24月龄公湖羊皮下脂肪和肾周脂肪组织中挥发性物质组成,用主成分分析和方差分析法对测定结果进行分析。主成分分析得出脂肪组织中的主要挥发性物质有E-2-壬烯醛、E-2-辛烯醛、E-2-癸烯醛、壬醛、庚醛和2-十一烯醛等,说明醛类物质是不同脂肪组织挥发性物质组成差异的主要成分。去势对山羊脂肪组织的挥发性成分含量没有显著影响。品种和年龄影响湖羊皮下脂肪组织中挥发性物质组成,但对肾周脂肪组织影响不显著：湖羊皮下脂肪中挥发性物质含量显著高于山羊皮下脂肪组织(P<0.05),个别醛类物质在10月龄湖羊皮下脂肪中含量比24月龄湖羊皮下脂肪高(P<0.05)。山羊和湖羊的皮下脂肪组织中醛类物质的含量均显著高于肾周脂肪组织(P<0.05)。可见,醛类物质是决定风味的主要挥发性物质,去势对山羊脂肪组织中主要挥发性物质引起的风味没有影响,品种和年龄的影响明显。
2性别和部位对湖羊脂肪组织品质特点的差异分析(试验二)
为了分析不同性别湖羊肾周和皮下脂肪组织中挥发性物质组成及可能的形成机理,本试验采用SPME-GC-MS法测定了湖羊皮下和肾周脂肪组织中挥发性物质的组成,用GC法分析了脂肪酸组成,并测定脂肪组织中丙二醛(MDA)水平和超氧化物歧化酶(SOD)活性。通过主成分分析,发现醛类物质和不饱和脂肪酸分别是公羊皮下脂肪组织中主要的挥发性物质和脂肪酸；酚类和酯类是母羊皮下脂肪组织中的主要挥发性物质。通过分析本研究共得到17种主要的挥发性物质成分,其中2-戊烯醛,庚醛,2-辛烯醛,壬醛,2-壬烯醛,2,4-壬二烯醛,2-癸烯醛,2-十一烯醛,2-癸酮和4-氯辛烷在皮下脂肪组织中较多(P<0.05)；2-戊烯醛,2己烯醛,辛醛,2辛烯醛,壬醛,壬二烯醛和4-氯辛烷在在母羊脂肪组织中较多(P<0.05)。不饱和脂肪酸在公羊脂肪组织中含量比母羊脂肪组织中高(P<0.05),在皮下脂肪组织中含量比肾周脂肪组织中高(P<0.05)。脂肪酸与挥发性物质做逐步回归分析发现,醛类物质与不饱和脂肪酸高度相关,其中与C20：2相关性最强。脂肪组织抗氧化能力分析结果表明,皮下脂肪组织的抗氧化能力比肾周脂肪组织高(P<0.05)。皮下脂肪组织含有较高的不饱和脂肪酸,虽然具有较高的抗氧化能力,但是仍有较多的脂肪酸氧化产物(醛类物质)形成,提示脂肪酸的组成和含量,可能是影响醛类形成的直接原因。
3豆油和抗氧化剂对育肥湖羊生长、瘤胃发酵和血清抗氧化水平的影响(试验三)
为了研究脂肪组织中脂肪酸与挥发性物质和风味的关系,本试验设计了富含不饱和脂肪酸的豆油日粮,同时考虑到不饱和脂肪酸易发生氧化反应,又引入了抗氧化剂作为另一因素,研究日粮调控对湖羊脂肪组织风味品质的影响。试验采用二因素析因设计,研究了豆油和抗氧化剂对育肥湖羊生长、瘤胃发酵和血清抗氧化水平的影响。研究发现日粮中添加豆油使终末体重显著降低(P<0.05)；增加湖羊瘤胃中乙酸含量(P<0.05),减少丁酸含量(P<0.05)；增加了血清中谷胱甘肽过氧化物酶(GSH-Px)活性(P<0.05)。抗氧化剂不影响湖羊生长,但增加了丙酸水平(P<0.05),提高了血清中GSH-Px活性(P<0.05),可见豆油影响湖羊生长,抗氧化剂能够提高机体抗氧化能力。
4豆油和抗氧化剂对湖羊脂肪组织抗氧化水平和脂肪酸组成的影响(试验四)
为了评价豆油和抗氧化剂对湖羊脂肪组织营养品质及抗氧化能力的影响,在试验三的基础上,本试验分析了四组试验湖羊皮下和肾周脂肪组织的过氧化氢酶(CAT)、超氧化物歧化酶(SOD)活性和脂肪酸组成。分析发现豆油对皮下脂肪组织抗氧化水平没有影响,但是降低了肾周脂肪组织SOD活性(P<0.05)。添加豆油并没有影响湖羊皮下脂肪组织中脂肪酸组成,但是显著改变肾周脂肪组织中脂肪酸组成,其中总脂肪酸含量减少(P<0.05),不饱和脂肪酸百分含量降低(P<0.05),主成分分析表明豆油组肾周脂肪组织中脂肪酸结构与对照组差异明显。抗氧化剂添加对两种脂肪组织中脂肪酸组成和抗氧化水平均没有影响。可见日粮对脂肪组织中脂肪酸组成的影响具有组织特异性,皮下脂肪较稳定,而肾周脂肪变动较大。
5豆油和抗氧化剂对育肥肥羊脂肪组织风味的影响(试验五)
为了评价豆油和抗氧化剂对湖羊脂肪风味的影响,试验五利用电子鼻对四组试验湖羊皮下和肾周脂肪组织风味的指纹信息进行了分析,并结合SPME-GC-MS分析了所有脂肪组织中挥发性物质的组成。研究发现皮下与肾周脂肪组织之间风味显著不同,电子鼻能有效识别豆油对两种脂肪组织风味的改变,抗氧化剂在同时添加豆油后对脂肪组织风味没有影响。豆油对皮下脂肪组织中挥发性物质没有影响(P>0.05),但显著减少了肾周脂肪组织中醛类物质含量(P<0.05)。将所有挥发性物质的综合信息经过判别因子分析发现,基于挥发性物质组成的整体信息显示,豆油组的皮下和肾周脂肪组织分别与对照组的皮下和肾周脂肪组织存在明显差别,这与风味变化的判别结果一致。可见豆油对湖羊脂肪组织风味的影响明显,其中皮下脂肪组织风味变化受整体挥发性物质组成综合影响,肾周脂肪组织风味变化可能由于醛类物质减少引起。
综上所述,湖羊脂肪组织中挥发性物质组成复杂,受到品种、年龄、性别和脂肪部位等多因素影响,其中皮下脂肪组织更易受到以上生理因素影响。在众多挥发性物质中,醛类物质是造成脂肪组织差异的关键物质,与脂肪组织中不饱和脂肪酸含量呈正相关。豆油添加能够影响湖羊育肥生长,引起脂肪风味的可识别变化,减少肾周脂肪组织中不饱和脂肪酸和醛类物质含量,但对皮下脂肪组织中脂肪酸和挥发性物质组成没有影响。因此,本研究结果表明,生理因素对皮下脂肪组织中挥发性物质组成的影响较大,而营养调控对肾周脂肪组织风味的影响显著,醛类物质是豆油引起脂肪风味可识别变化的重要成分
Volatile compounds play an important role in the flavor formation of animal products, and volatiles in adipose tissues determine the species flavor of animal products. Hu sheep is a local breed with high lambing productivity in southern China. Investigation of aromatic active compounds in Hu sheep adipose tissue can provide important information for its breeding and consumers. Five experiments were conducted in this study. Firstly, the effect of animal factors including castrated, breed, age, gender and adipose tissue location on volatile compounds in Hu sheep adipose tissues were investigated, and the formative factors of main volatile compounds were further investigated (Experiment1and2). Then, using soybean oil and antioxidant as two factors, the effect of diet on Hu sheep growth performance, antioxidant ability, fatty acids profile and flavor characteristic of adipose tissues were investigated (Experiment3,4and5).
1. Effects of castration, breed and age on volatile composition of fat tissue (Experiment1)
In order to investigate the effects of castration, breed and age on volatile profiles in sheep fat tissue, SPME and GC-MS technique were used to extract and analyze the volatile compounds of the perirenal fat (PF) and subcutaneous fat (SF) tissues of wether, goat,10-month Hu sheep and24-month Hu sheep. The principal component analysis, and ANOVA were used to analyze the data. It is found that aldehydes were the main components of fat tissues, E-2-nonenal, E-2-octenal, E-2-decenal, nonanal, heptanal and2-undecanone were found to be the main volatiles. Castration had no effects on volatile levels in both adipose tissues. The SF of Hu sheep had more volatiles than that of goat (P<0.05). The SF of10-month Hu sheep had more volatiles than that of24-month Hu sheep (P<0.05). Main volatiles were all found higher in SF than in PF of both Hu sheep and goat (P<0.05). It can be suggested that, aldehydes were the main volatiles that determine adipose tissues'flavor. Species and age influenced the flavor compounds profile, but castration had no effect on the flavor compounds of goat adipose tissues.
2. Effects of gender and fat location on fat quality of Hu sheep (Experiment2)
In experiment two, the volatile compounds characteristic of the PF and SF tissues of male and female Hu sheep were investigated. The volatile compounds were determined by SPME-GC-MS, the fatty acids profile was analyzed by GC, and the malondialdehyde level and superoxide dismutase activity of fat tissues were also evaluated. The results were analyzed by PCA and two-way ANOVA. The PCA results showed that aldehydes and unsaturated fatty acids play the key role in distinguishment of ram SF from other fat tissues, and phenols and esters were the key factor in ewe SF's part. A total of17volatile compounds were found as the key ones, including higher level of E-2-pentenal, heptanal, E-2-octenal, nonanal, E-2-nonenal, E,E-2,4-nonadienal, E-2-decenal,2-undecenal,2-decanone and4-chloro-octane in SF, and higher level of E-2-pentenal, E-2-hexenal, octanal, E-2-octenal, nonanal, E,E-2,4-nonadienal and4-chloro-octane in ewe fat tissues than rams (P<0.05). Unsaturated and monounsatulated fatty acids were higher in ram than ewe (P<0.05), and higher in the SF than PF (P<0.05). The step-wise regression analysis showed that aldehydes were closely correlated with unsaturated fatty acids, especially for C20:2. The antioxidation level of SF was higher than that of PF (P<0.05). It is suggested that higher content of unsaturated fatty acid is the direct cause of higher aldehydes in SF, even though the SF had higher antioxidation level than PF.
3. Effect of soybean oil and antioxidant on finishing hu sheep growth performance, ruminal fermentation and serum antioxidant ability (Experiment3)
In order to investigate the relationship between fatty acid profile and flavor charecteristic, and provide theory reference to practical feeding industry, animal experiment was conducted with two-factorial design in this experiment. Factor one was soybean oil which is rich in unsaturated fatty acids, and in consideration of the UFA is easy to oxidation reaction, antioxidant was as the second factor. In this experiment, feed intake and average daily gain was valued, ruminal fermentation was dertermined, and serum antioxidant ability was analyzed. The results showed that the the final weight of oil Hu sheep was lower than that of control group (P<0.05). The runimal acetic acid increased and butyric acid decreased in soybean oil group (P0.05). The serum GSH-Px activity was improved by antioxidant treatment (P<0.05). Therefore, oil diet can influence hu sheep growth performance, and antioxidant addition can improve sheep antioxidant ability.
4. Effect of soybean oil and antioxidant on antioxidant ability and fatty acids profile of hu sheep adipose tissues (Experiment4)
In order to investigate the effect of soybean oil and antioxidant on nutritional quality and antioxidant ability of hu sheep adipose tissue, in this experiment, the activity of catalase and SOD of hu sheep PF and SF in four treatment groups were evaluated, and the fatty acid profiles of adipose tissues were analyzed by GC. The result showed that no effect of soybean oil on the antioxidant ability of SF, but negative effect was found with SOD activity in PF (P<0.05). No change was found in SF fatty acid profile, but in PF, the fatty acid profile were influenced a lot by soybean oil diet, with decreasing total fatty acids amount and reducing percentage of UFA (P<0.05), the PCA results showed distinction between control diet and oil diet. And no significant influence was detected with antioxidant factor. It can be suggestted that the fatty acids profiles of different adipose tissues had different responses to diet effect, SF tended to be stable and PF changed much.
5. Effect of soybean oil and antioxidant on flavor charecteristic of finishing hu sheep (Experiment5)
In order to investigate the effect of soybean oil and antioxidant on Hu sheep adipose tissue flavor, the flavor finger-print of Hu sheep SF and PF was determined by electronic nose, and the volatile profile of all the tissues were analyzed by GC-MS. The results showed that obvious effect of soybean oil treatment on SF and PF flavor. Soybean oil had no effect on SF volatile but decreased the content of aldehydes in PF (P<0.05). DFA result from electronic nose showed clear distinction between oil diet and control diet, and similar distribution of four treatment groups was also found with volatile profiles' results. The effect of antioxidant was not as strong as oil treatment, no sharp distinction between oil group and oil plus antioxidant group. It can be inferred that the Hu sheep flavor can be modified by soybean oil diet, PF flavor can be changed through decreased aldehydes by oil diet, and the SF flavor can be modified by comprehensive influence from whole volatiles.
In summary, the volatile compounds of adipose tissue were very complex. The volatiles varied amoung different species, ages, genders and adipose tissue locations of animal. Aldehydes played a key role on this variation, with unsaturated fatty acids as the relative factor. The flavor charecteristic of Hu sheep adipose tissues were influenced by soybean oil treatment. Soybean oil decreased unsaturated fatty acids and aldehydes of Hu sheep PF, but did not modify the fatty acids and volatiles profile of SF. Therefore, the volatiles of SF were more varied than that of PF under physiological factors. While, the flavor of PF was more sensitive than that of SF under oil treatment, which aldehydes played esential role in changing adipose tissues flavor.
1去势、品种和年龄对羊脂肪组织中挥发性物质组成的影响(试验一)
为了研究动物去势、品种和年龄等不同条件下羊脂肪组织中挥发性物质组成的差异,本试验以湖羊与波本杂交一代山羊为对象,采用固相微萃取与气相色谱质谱联用技术(SPME-GC-MS)测定了10月龄去势山羊、公山羊、公湖羊和24月龄公湖羊皮下脂肪和肾周脂肪组织中挥发性物质组成,用主成分分析和方差分析法对测定结果进行分析。主成分分析得出脂肪组织中的主要挥发性物质有E-2-壬烯醛、E-2-辛烯醛、E-2-癸烯醛、壬醛、庚醛和2-十一烯醛等,说明醛类物质是不同脂肪组织挥发性物质组成差异的主要成分。去势对山羊脂肪组织的挥发性成分含量没有显著影响。品种和年龄影响湖羊皮下脂肪组织中挥发性物质组成,但对肾周脂肪组织影响不显著：湖羊皮下脂肪中挥发性物质含量显著高于山羊皮下脂肪组织(P<0.05),个别醛类物质在10月龄湖羊皮下脂肪中含量比24月龄湖羊皮下脂肪高(P<0.05)。山羊和湖羊的皮下脂肪组织中醛类物质的含量均显著高于肾周脂肪组织(P<0.05)。可见,醛类物质是决定风味的主要挥发性物质,去势对山羊脂肪组织中主要挥发性物质引起的风味没有影响,品种和年龄的影响明显。
2性别和部位对湖羊脂肪组织品质特点的差异分析(试验二)
为了分析不同性别湖羊肾周和皮下脂肪组织中挥发性物质组成及可能的形成机理,本试验采用SPME-GC-MS法测定了湖羊皮下和肾周脂肪组织中挥发性物质的组成,用GC法分析了脂肪酸组成,并测定脂肪组织中丙二醛(MDA)水平和超氧化物歧化酶(SOD)活性。通过主成分分析,发现醛类物质和不饱和脂肪酸分别是公羊皮下脂肪组织中主要的挥发性物质和脂肪酸；酚类和酯类是母羊皮下脂肪组织中的主要挥发性物质。通过分析本研究共得到17种主要的挥发性物质成分,其中2-戊烯醛,庚醛,2-辛烯醛,壬醛,2-壬烯醛,2,4-壬二烯醛,2-癸烯醛,2-十一烯醛,2-癸酮和4-氯辛烷在皮下脂肪组织中较多(P<0.05)；2-戊烯醛,2己烯醛,辛醛,2辛烯醛,壬醛,壬二烯醛和4-氯辛烷在在母羊脂肪组织中较多(P<0.05)。不饱和脂肪酸在公羊脂肪组织中含量比母羊脂肪组织中高(P<0.05),在皮下脂肪组织中含量比肾周脂肪组织中高(P<0.05)。脂肪酸与挥发性物质做逐步回归分析发现,醛类物质与不饱和脂肪酸高度相关,其中与C20：2相关性最强。脂肪组织抗氧化能力分析结果表明,皮下脂肪组织的抗氧化能力比肾周脂肪组织高(P<0.05)。皮下脂肪组织含有较高的不饱和脂肪酸,虽然具有较高的抗氧化能力,但是仍有较多的脂肪酸氧化产物(醛类物质)形成,提示脂肪酸的组成和含量,可能是影响醛类形成的直接原因。
3豆油和抗氧化剂对育肥湖羊生长、瘤胃发酵和血清抗氧化水平的影响(试验三)
为了研究脂肪组织中脂肪酸与挥发性物质和风味的关系,本试验设计了富含不饱和脂肪酸的豆油日粮,同时考虑到不饱和脂肪酸易发生氧化反应,又引入了抗氧化剂作为另一因素,研究日粮调控对湖羊脂肪组织风味品质的影响。试验采用二因素析因设计,研究了豆油和抗氧化剂对育肥湖羊生长、瘤胃发酵和血清抗氧化水平的影响。研究发现日粮中添加豆油使终末体重显著降低(P<0.05)；增加湖羊瘤胃中乙酸含量(P<0.05),减少丁酸含量(P<0.05)；增加了血清中谷胱甘肽过氧化物酶(GSH-Px)活性(P<0.05)。抗氧化剂不影响湖羊生长,但增加了丙酸水平(P<0.05),提高了血清中GSH-Px活性(P<0.05),可见豆油影响湖羊生长,抗氧化剂能够提高机体抗氧化能力。
4豆油和抗氧化剂对湖羊脂肪组织抗氧化水平和脂肪酸组成的影响(试验四)
为了评价豆油和抗氧化剂对湖羊脂肪组织营养品质及抗氧化能力的影响,在试验三的基础上,本试验分析了四组试验湖羊皮下和肾周脂肪组织的过氧化氢酶(CAT)、超氧化物歧化酶(SOD)活性和脂肪酸组成。分析发现豆油对皮下脂肪组织抗氧化水平没有影响,但是降低了肾周脂肪组织SOD活性(P<0.05)。添加豆油并没有影响湖羊皮下脂肪组织中脂肪酸组成,但是显著改变肾周脂肪组织中脂肪酸组成,其中总脂肪酸含量减少(P<0.05),不饱和脂肪酸百分含量降低(P<0.05),主成分分析表明豆油组肾周脂肪组织中脂肪酸结构与对照组差异明显。抗氧化剂添加对两种脂肪组织中脂肪酸组成和抗氧化水平均没有影响。可见日粮对脂肪组织中脂肪酸组成的影响具有组织特异性,皮下脂肪较稳定,而肾周脂肪变动较大。
5豆油和抗氧化剂对育肥肥羊脂肪组织风味的影响(试验五)
为了评价豆油和抗氧化剂对湖羊脂肪风味的影响,试验五利用电子鼻对四组试验湖羊皮下和肾周脂肪组织风味的指纹信息进行了分析,并结合SPME-GC-MS分析了所有脂肪组织中挥发性物质的组成。研究发现皮下与肾周脂肪组织之间风味显著不同,电子鼻能有效识别豆油对两种脂肪组织风味的改变,抗氧化剂在同时添加豆油后对脂肪组织风味没有影响。豆油对皮下脂肪组织中挥发性物质没有影响(P>0.05),但显著减少了肾周脂肪组织中醛类物质含量(P<0.05)。将所有挥发性物质的综合信息经过判别因子分析发现,基于挥发性物质组成的整体信息显示,豆油组的皮下和肾周脂肪组织分别与对照组的皮下和肾周脂肪组织存在明显差别,这与风味变化的判别结果一致。可见豆油对湖羊脂肪组织风味的影响明显,其中皮下脂肪组织风味变化受整体挥发性物质组成综合影响,肾周脂肪组织风味变化可能由于醛类物质减少引起。
综上所述,湖羊脂肪组织中挥发性物质组成复杂,受到品种、年龄、性别和脂肪部位等多因素影响,其中皮下脂肪组织更易受到以上生理因素影响。在众多挥发性物质中,醛类物质是造成脂肪组织差异的关键物质,与脂肪组织中不饱和脂肪酸含量呈正相关。豆油添加能够影响湖羊育肥生长,引起脂肪风味的可识别变化,减少肾周脂肪组织中不饱和脂肪酸和醛类物质含量,但对皮下脂肪组织中脂肪酸和挥发性物质组成没有影响。因此,本研究结果表明,生理因素对皮下脂肪组织中挥发性物质组成的影响较大,而营养调控对肾周脂肪组织风味的影响显著,醛类物质是豆油引起脂肪风味可识别变化的重要成分
Volatile compounds play an important role in the flavor formation of animal products, and volatiles in adipose tissues determine the species flavor of animal products. Hu sheep is a local breed with high lambing productivity in southern China. Investigation of aromatic active compounds in Hu sheep adipose tissue can provide important information for its breeding and consumers. Five experiments were conducted in this study. Firstly, the effect of animal factors including castrated, breed, age, gender and adipose tissue location on volatile compounds in Hu sheep adipose tissues were investigated, and the formative factors of main volatile compounds were further investigated (Experiment1and2). Then, using soybean oil and antioxidant as two factors, the effect of diet on Hu sheep growth performance, antioxidant ability, fatty acids profile and flavor characteristic of adipose tissues were investigated (Experiment3,4and5).
1. Effects of castration, breed and age on volatile composition of fat tissue (Experiment1)
In order to investigate the effects of castration, breed and age on volatile profiles in sheep fat tissue, SPME and GC-MS technique were used to extract and analyze the volatile compounds of the perirenal fat (PF) and subcutaneous fat (SF) tissues of wether, goat,10-month Hu sheep and24-month Hu sheep. The principal component analysis, and ANOVA were used to analyze the data. It is found that aldehydes were the main components of fat tissues, E-2-nonenal, E-2-octenal, E-2-decenal, nonanal, heptanal and2-undecanone were found to be the main volatiles. Castration had no effects on volatile levels in both adipose tissues. The SF of Hu sheep had more volatiles than that of goat (P<0.05). The SF of10-month Hu sheep had more volatiles than that of24-month Hu sheep (P<0.05). Main volatiles were all found higher in SF than in PF of both Hu sheep and goat (P<0.05). It can be suggested that, aldehydes were the main volatiles that determine adipose tissues'flavor. Species and age influenced the flavor compounds profile, but castration had no effect on the flavor compounds of goat adipose tissues.
2. Effects of gender and fat location on fat quality of Hu sheep (Experiment2)
In experiment two, the volatile compounds characteristic of the PF and SF tissues of male and female Hu sheep were investigated. The volatile compounds were determined by SPME-GC-MS, the fatty acids profile was analyzed by GC, and the malondialdehyde level and superoxide dismutase activity of fat tissues were also evaluated. The results were analyzed by PCA and two-way ANOVA. The PCA results showed that aldehydes and unsaturated fatty acids play the key role in distinguishment of ram SF from other fat tissues, and phenols and esters were the key factor in ewe SF's part. A total of17volatile compounds were found as the key ones, including higher level of E-2-pentenal, heptanal, E-2-octenal, nonanal, E-2-nonenal, E,E-2,4-nonadienal, E-2-decenal,2-undecenal,2-decanone and4-chloro-octane in SF, and higher level of E-2-pentenal, E-2-hexenal, octanal, E-2-octenal, nonanal, E,E-2,4-nonadienal and4-chloro-octane in ewe fat tissues than rams (P<0.05). Unsaturated and monounsatulated fatty acids were higher in ram than ewe (P<0.05), and higher in the SF than PF (P<0.05). The step-wise regression analysis showed that aldehydes were closely correlated with unsaturated fatty acids, especially for C20:2. The antioxidation level of SF was higher than that of PF (P<0.05). It is suggested that higher content of unsaturated fatty acid is the direct cause of higher aldehydes in SF, even though the SF had higher antioxidation level than PF.
3. Effect of soybean oil and antioxidant on finishing hu sheep growth performance, ruminal fermentation and serum antioxidant ability (Experiment3)
In order to investigate the relationship between fatty acid profile and flavor charecteristic, and provide theory reference to practical feeding industry, animal experiment was conducted with two-factorial design in this experiment. Factor one was soybean oil which is rich in unsaturated fatty acids, and in consideration of the UFA is easy to oxidation reaction, antioxidant was as the second factor. In this experiment, feed intake and average daily gain was valued, ruminal fermentation was dertermined, and serum antioxidant ability was analyzed. The results showed that the the final weight of oil Hu sheep was lower than that of control group (P<0.05). The runimal acetic acid increased and butyric acid decreased in soybean oil group (P0.05). The serum GSH-Px activity was improved by antioxidant treatment (P<0.05). Therefore, oil diet can influence hu sheep growth performance, and antioxidant addition can improve sheep antioxidant ability.
4. Effect of soybean oil and antioxidant on antioxidant ability and fatty acids profile of hu sheep adipose tissues (Experiment4)
In order to investigate the effect of soybean oil and antioxidant on nutritional quality and antioxidant ability of hu sheep adipose tissue, in this experiment, the activity of catalase and SOD of hu sheep PF and SF in four treatment groups were evaluated, and the fatty acid profiles of adipose tissues were analyzed by GC. The result showed that no effect of soybean oil on the antioxidant ability of SF, but negative effect was found with SOD activity in PF (P<0.05). No change was found in SF fatty acid profile, but in PF, the fatty acid profile were influenced a lot by soybean oil diet, with decreasing total fatty acids amount and reducing percentage of UFA (P<0.05), the PCA results showed distinction between control diet and oil diet. And no significant influence was detected with antioxidant factor. It can be suggestted that the fatty acids profiles of different adipose tissues had different responses to diet effect, SF tended to be stable and PF changed much.
5. Effect of soybean oil and antioxidant on flavor charecteristic of finishing hu sheep (Experiment5)
In order to investigate the effect of soybean oil and antioxidant on Hu sheep adipose tissue flavor, the flavor finger-print of Hu sheep SF and PF was determined by electronic nose, and the volatile profile of all the tissues were analyzed by GC-MS. The results showed that obvious effect of soybean oil treatment on SF and PF flavor. Soybean oil had no effect on SF volatile but decreased the content of aldehydes in PF (P<0.05). DFA result from electronic nose showed clear distinction between oil diet and control diet, and similar distribution of four treatment groups was also found with volatile profiles' results. The effect of antioxidant was not as strong as oil treatment, no sharp distinction between oil group and oil plus antioxidant group. It can be inferred that the Hu sheep flavor can be modified by soybean oil diet, PF flavor can be changed through decreased aldehydes by oil diet, and the SF flavor can be modified by comprehensive influence from whole volatiles.
In summary, the volatile compounds of adipose tissue were very complex. The volatiles varied amoung different species, ages, genders and adipose tissue locations of animal. Aldehydes played a key role on this variation, with unsaturated fatty acids as the relative factor. The flavor charecteristic of Hu sheep adipose tissues were influenced by soybean oil treatment. Soybean oil decreased unsaturated fatty acids and aldehydes of Hu sheep PF, but did not modify the fatty acids and volatiles profile of SF. Therefore, the volatiles of SF were more varied than that of PF under physiological factors. While, the flavor of PF was more sensitive than that of SF under oil treatment, which aldehydes played esential role in changing adipose tissues flavor.
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