在猪养中使用氧化脂肪的表征和图形建模:代谢和生产后果 - - 综述
Luis Humberto López-Hernández1,2, Gerardo Ordaz-Ochoa1,2, Edwin Giovanni Negrete-Morales2
1Centro Nacional de Investigación Disciplinaria en Fisiología y Mejoramiento Animal, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Colón, Querétaro 76280, Mexico.
Animals : an open access journal from MDPI
|February 27, 2026
概括
在猪食中使用氧化脂肪和油 (OxFO) 节省成本,但会对能量代谢,动物健康和肉质产生负面影响. 需要进一步的研究,以建立安全的包容性水平和可持续猪生产的缓解策略.
科学领域:
- 动物科学动物科学
- 营养生物化学 营养生物化学
- 猪生产 生产 猪生产
背景情况:
- 脂质在猪营养中对于能量,食感和营养吸收至关重要.
- 成本上升推动了氧化脂肪和油 (OxFO) 作为经济替代品的使用.
- 脂质氧化会降低营养质量,影响消化能力和动物健康.
研究的目的:
- 审查关于OxFO在猪生产中的影响的科学证据.
- 讨论OxFO影响动物新陈代谢和健康的机制.
- 探索OxFO对生产绩效和肉质的影响.
主要方法:
- 对目前关于猪体中氧化脂肪的科学文献进行了批判性审查.
- 讨论受脂质氧化产品影响的生理和生化途径.
- 探索对猪性能和肉类特性的实际影响.
主要成果:
- 氧化脂肪会损害线粒体β氧化,细胞氧化平衡和能源效率.
- 消费OxFO会对生产绩效和肉质产生负面影响.
- 副作用包括肌肉氧化稳定性受损,炎症/抗氧化剂标记物发生变化.
结论:
- 虽然OxFO提供了经济效益,但它们的使用对动物健康,生产力和肉质有风险.
- 确定OxFO的安全包含值至关重要.
- 标准化氧化评估方法和探索营养替代品是缓解的必要条件.
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