¾i³½¹}®Æªº³J¥Õ½è»P¯×½è(¤U)
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»ç®Æ¯×½è¦b°Êª«Åé²Õ´ªº¼ö¯à²£¥Í¹Lµ{¡A¥H¤Î¥²»Ý¯×ªÕ»Äªº¨Ó·½¤è±§êºt«n¨¤¦â¡A°£¤F³o¨Ç¥\¥Î¥H¥~¯×½è¦b»ç®Æªº¨¤¦â¤¤¡AÁÙ§êºtY¤z«D¯×ªÕÀç¾i¯ÀªºÄâ¸ü(Carriers)¥\¯à¡A³o¨ÇÀç¾i¯À¤¤È±o¤@´£ªÌp¦³ºû¥Í¯ÀA¡AD¡AE©MKµ¥ªo·»©Êºû¥Í¯À¡C³Ìªñ¦b³½¥²»Ý¯×ªÕ»Äªº¬ã¨sÃÒ©ú¡A¤£¦P³½¯»¶¡¹ï¨ä¥²»Ý¯×ªÕ»Äªº»Ý¨D¡A¦³¤j´T«×®t§O¦s¦b(Watanabe, 1982)(ªí¥|)¡A³oºØ³½Ãþ¯×ªÕ»Ä»Ý¨D¤Wªº¬ð¥X¯S©Ê®t§O¤§¤@¡A´N¬O²H¤ô³½»P®ü¤ô³½¶¡¹ï¥²»Ý¯×ªÕ»Äªº¤£¦P»Ýn¡C¤£¹L¤@¶µ·¥«nªºª`·N¨Æ¶µ¡A°ª«×¤£¹¡©Mªºû_3¯×ªÕ»Ä(û_3 HUFA)¡A¨Ò¦p20¡G5û_3(¤ÜºÒ¤²m»Ä¡AEicosapentaenoic acid)»P22¡G6û_3¡A(¥Ì¤GºÒ¤»²m»Ä¡ADocosahexaenoic acid)¡A¤£¦ý¬O®ü¤ô³½ªº¥²»Ý¯×ªÕ»Ä¡A¦P®É¤]¬O°£¤F§d³¢³½(Tilapia)¥H¥~¡A¨ä¾l¤j¦h¼Æ²H¤ô³½ªº¥²»Ý¯×ªÕ»Ä¡A¦bÀò±o³Ì¤j¦¨ªø²v¤W¡A§d³¢³½©Ò»Ýnªº¥²»Ý¯×ªÕ»Ä¬O18¡G2û_6(¨Èªo»ÄLinoleic acid)¡C
Table 4. Essential fatty acid repuirement of fish | ||
Fish species | Requirement | Reference* |
Rainbow trout | 18:3û_3 1% 18:3û_3 0.8% 18:3û_3 20% of lipid û_3 HUFA 10% lipid |
Castell et al. (1972) Watanabe et al. (1974) Takeuchi & Watanabe (1977a) Takeuchi & Watanabe (1977a) |
Carp | 18:2û_6 1% and 18:3û_3 1% | Watanabe et al. (1974) Takeuchi & Watanabe (1977b) |
Eel | 18:2û_6 0.5% and 18:3û_3 0.5% | Takeuchi et al. (1980) |
Chum salmon | 18:2û_6 1% and 18:3û_3 1% û_3 HUFA 0.5% |
Takeuchi et al. (1979,1980) Takeuchi et al. (1980) |
Coho salmon | Tri-18:3û_3 1-2.5% | Yu & Sinnhuber (1979) |
Ayu | 18:3û_31% or 20:5û_3 1% | Kanazawa et al. (1982) |
Tilapia zillii | 18:2û_6 1% or 20:4û_6 1% | Kanazawa et al. (1980) |
Tilapia nilotica | 18:2û_6 0.5% | Takeuchi et al. (1983) |
Red sea bream | û_3 HUFA 0.5% or 20:5û_3 0.5% | Yone et al. (1978) |
Turbot | û_3 HUFA 0.8% | Gatesoupe et al. (1977) |
Yellowtail | û_3 HUFA 2% | Deshimaru et al. (1984) |
*All references can be seen in Watanabe, 1982. |
¦AªÌ¦biøW©Ò»Ýnû_3°ª«×¤£¹¡©M¯×ªÕ»Ä¸s¤¤¡A20¡G5û_3»P22¡G6û_3¨âªÌ©Ò¾Ö¦³ ¡A¥²»Ý¯×ªÕ»Äªº®Ä²v°ª©ó13¡G3û_3ªº¨â¿¡C¦¹«Y±Ä¥Î»P÷¨Å°Êª«¬Û¦Pªºpºâ°ò¦¡A¹ï©ó«áªÌ20¡G4û_6(ªá¥Í¥|²m»ÄArachidonic acid)ªº¥²»Ý¯×ªÕ»Ä®Ä²v¡A°ª©ó18¡G2û_6¡Cû_3°ª«×¤£¹¡©M¯×ªÕ»Äªº¥²»Ý¯×ªÕ»Ä¤O»ù(EFA value)¡A¤]´¿¨ü¨ì³\¦h³½ºØªº¦ÒÅç¥]¬AÃU³½¡AÅÁ³½¡AÂD³½(Chum salmon©MCoho salmon)¦b¤º(Watanale, 1982)¡Aµ²ªGµo²{¹ï©ó³o¨Ç³½ºØ¦Ó¨¥¡A0.5¢Hªº20¡G5û_3©ÎªÌ¬Oû_3°ª«×¤£¹¡©M¯×ªÕ»Ä²V¦Xª«(20¡G5û_3»P22¡G6û_3ªº¤ñ¨Ò¬°1¡G1)¡A¨ä¦¨ªø¤è±ªº¥\®Ä²¤°ª©ó1¢Hªº18¡G3û_3(¨È³Â»ÄLinolenic acid)¡C
±q§t¦³©ú¤Ó³½¨xªo(pollock liver oil)ªº»ç®Æ¡A¸g±`¥i¥H±o¨ì¦UºØ³½ºØªº³Ì¨Î¼W«¡A§Y¨Ï¨ä»ç®Æ¤¤û_3¯×ªÕ»Ä§t¶q¤ñ¸û¤Ö(0.4¡ã0.6¢H)®É¤]¤@¼Ëªº¨Æ¹ê¡A¥i¥H¥Î¨Ó¸ÑÄÀTakeuchi and Watanabe¨â¤Hªº¬ã¨sµ²ªG(Watanabe, 1982)¡C¥t¥~¤@¥ó¨Æ¹ê¤]¨ü¨ì³o¨Çµ²ªG¤ä«ù¡A§Y¦UºØ³½Ãþ¹}®Æªº°Ó«~¡A¨Ò¦piøW¡AÃU³½¡AÅÁ³½¡A»³½(Ayu)¡AÂD³½(Chum salmon)¡A¯uÄK(Red seabream)µ¥¾i´Þ¥Î¹}®Æ©Ò§t¯×½è¦b4¡ã6¢Hªºµ{«×¡A³o¨Ç¯×½è¤j¦h¨Ó¦Û§@¬°³J¥Õ½è·½ªº¥Õ³½¯»¡A¨ä¹}®Æ¤¤ªºû_3°ª«×¤£¹¡©M¯×ªÕ»Ä(¥Dn¬°20¡G5û_3»P22¡G6û_3)¡A§t¶q¤j¦h¦b0.4¡ã0.6¢Hªº½d³ò¡A¦Ó³o¨Ç¹ê¥Î¹}®Æ¸g±`³£¥i¥Hº¡¨¬¡A¤Wz¦U³½ºØªº¥²»Ý¯×ªÕ»Ä»Ý¨D¶q¡C¦]¦¹°£¤F§d³¢³½¥H¥~¡A§t¦³Â×´Iû_3°ª«×¤£¹¡©M¯×ªÕ»Ä³½ªoªº¹}®Æ¡A±q¥²»Ý¯×ªÕ»Äªº¨¤«×¦Ó¨¥¡A¹ï©ó¥ô¦ó¨ä¥L³½ºØªº¾i´Þ³£¤£·|¦³°ÝÃD¡C
§t¦³Â×´I18¡G2û_6ªº´Óª«ªo(¨Ò¦p¶À¨§ªo)¡A«Øij§@¬°§d³¢³½ªº¹}®Æ¯×½è¦¨¤À¨Ï¥Î¡A¥HÀò±o³oºØ³½ªº³Ì¤j¦¨ªø®ÄªG¡AY¤z¯×½è¨Ó·½ªº¯×ªÕ»Ä²Õ¦¨¦pªí¤©Ò¥Ü¡C
Table 5. The concentration of û_6 and û_3 fatty acids in some lipids (%) | |||
Lipid source | û_6 | û_3 | |
18:3û_3 | û_3 HUFA | ||
Pollock liver oil Cod Liver oil Squid liver oil Herring oil Sardine oil Bonito oil ¡@ Soybeen oil Corn oil Cotton seed oil Olive oil Safflower oil |
2.0-3.5 2.0-3.5 2.0-4.0 1.5-2.5 2.0--4.0 2.5-4.5 ¡@ 49-52 34-62 34-55 5-8 39-79 |
0.2-2.0 1.0-1.5 1.0-1.5 0.5-1.0 1.0-2.0 1.0-2.0 ¡@ 1.5-11.0 0-3.0 - 0.5-1.5 tr-6.0 |
12-20 20-25 25-30 11-15 20-25 20-30 ¡@ - - - - - |
¦p¦P¤W¤å¤¤´¿¸g«ü¥X¯ë¡A¦bªñ¦~¦³Ãö³½Ãþ¼ö¯àªº¬ã¨sµ²ªGÅã¥Ü¡A¦×¹©Ê³½Ãþ¨Ò¦piøW¡AÅÁ³½¡Aö°³½©Mõk³½(Plaice)µ¥¹ï©ó§Q¥Î°ª¤À¤l¶qºÒ¤ô¤Æ¦Xª«¡A§@¬°¼ö¯à¨Ó·½ªº¯à¤O¦³¡A¦b³oºØ³õ¦X»ç®Æ¯×½è¨ã¦³¤@ºØ«nªº¦a¦ì¡A¦P®É¤]¥i¥Hµo´§¸`¬Ù»ç®Æ³J¥Õ½èªº¥\¯à¡C¤ô²£ª«ªº¯×½è§t¦³¤j¶q¦h¤¸¤£¹¡©M¯×ªÕ»Ä(Polyunsaturated fatty acids)¡A¯S§O±qû_3°ª«×¤£¹¡©M¯×ªÕ»Äªº¨¤«×¨Ó¬Ý¡A³oºØ¯×½è«Ü¾A¦X§@¬°¹}®Æªº¯×½è¨Ó·½¡AÂǨ䥲»Ý¯×ªÕ»Ä¥HÀò±o¨}¦nªº¦¨ªø©M¹}®Æ®Ä²v¡A¦Ó¨äÀu¨}ªº¼ö¯à¨Ó·½«h¥iÀò±o¸`¥Ø¹}®Æ³J¥Õ½èªº®ÄªG¡C
¤£¹L³o¨Ç¯×½è¦pªG¼ÉÅS¨ì¤j®ð¤U¡A«h¤wª¾¤Q¤À®e©öµo¥Í¦Û°Ê®ñ¤Æ(Autoxidation)¡A¦pªG¦b¹}®Æªº»s³y©M¶JÂ䤡A¥¼±Ä¨ú¾A·íªºª`·N±¹¬I®É¡A«h³½ªo¤¤û_3¯×ªÕ»Äªº¦³¯qÀç¾i»ùÈ¡A¥i¯à·|Åܦ¨¹ï³½Ãþ¦³®`ªºª«½è¡C
±q¤WzÆ[ÂI¦Ó¨¥²B¤Æ³½ªo¡A½Þªo©Î¤û¯×¥i¯à¾A¦X§@¬°¾i³½¹}®Æªº¼ö¯à¨Ó·½¡A¦]¬°³o¨Çªo¯×¹ï©ó©Ò°t»s¹}®Æ¡Aµ¹¤©¤ñ¸û¦nªºÃ©w©Ê¡C¦Ó¥B³o¨Çªo¯×¼s¥Î©ó°Êª«¹}®Æ¡A§@¬°¼ö¯àªº¨Ó·½¨Ã¥B®e©öÁʱo¡C°Êª«©Ê¯×ªÕ©Î²B¤Æªo¯×¡C¨ä¿ÄÂI°ªªÌ¾Ú³ø§i«ü¥X¡A¦b½Õ°t§N¤ô³½¹}®Æ®É¡A¨ä®ø¤Æ©Ên¤ñ¿ÄÂI§CªÌ®t¡A¦]¦¹°ª¿ÄÂIªº¯×ªÕ¦b¾i³½¹}®Æ¤¤¨u¥[¨Ï¥Î¡C
µM¦Ó³Ìªñ¹ï³½Ãþ¼ö¯à»Ý¨Dªº¬ã¨s«ü¥X¡A½Þªo»P¤û¯×µ¥°Êª«¯×ªÕ©Î²B¤Æ¤û¯×¡A¦p»P¨ä¥L¥i¨ÑÀ³¨¬¶q¥²»Ý¯×ªÕ»Äªº¯×½è¨Ö¥Î®É¡A¥i§@¬°³½Ãþ»ç®Æ¼ö¯à·½¨Ï¥Î¡A¦Ó¤£P¹ï¹}®Æ®Ä²v¡A³½Å馨ªø©M¦s¬¡²v±a¨Ó¤£¨}«áªG(Watanabe, 1982)¡C¥H¤£¦P¿ÄÂIªº¤û¯×»P¨ä¥L²B¤Æ³½ªo¡A´NÃU³½©MiøW¥[¥H´ú©w¨ä®ø¤Æ©Ê¡A¥H¤Î³½Åé¤j¤p¤Î¤ô·Å¹ï³o¨Çªo¯×®ø¤Æ©Êªº¼vÅTµ¥¡C²B¤Æ³½ªoªº®ø¤Æ²v¡A¨ü¨ì¨ä¿ÄÂIªº¤ä°t¡A§Y¿ÄÂI·U§C«h®ø¤Æ²v·U°ª¡A¦Ó¤£ºÞ°t¥Î¦óºØªo¯×¡A¸Ó¹}®Æ³J¥Õ½èªº®ø¤Æ²v¬Ò¹F98¢H¤§¦h¡C¿ÄÂI53¢Jªº²B¤Æªo¦bÃU³½»PiøWªº³õ¡A¬ÒÅã¥Ü¯S§O®tªº®ø¤Æ²v¡A¤×¨ä¬O¥H10gÅé«¥H¤Uªº¤p³½®É¬°µM¡A¤Ï¤§¦b¤û¯×»P¿ÄÂI38¢J¥H¤Uªº³½ªo¡A«h³o¨âºØ³½¬Ò§e²{¨}¦nªº®ø¤Æ©Ê¡A¤£½×³½ºØ»P¤ô·Å³o¨âºØ³½ªº®ø¤Æ²v¬Ò¦b70¢H¥H¤W¡C³o¶µ¬ã¨sµ²ªG¤D»¡©ú¡A¦pªG»PY¤z¶qªº³½ªo¨Ö¥Î¡A¦Ó¥B«áªÌ¤S§t¦³¨¬¶q¥²»Ý¯×ªÕ»Ä¡A«h³o¨Çªo¯×¥i§@¬°»ç®Æ¼ö¶q·½¨Ï¥Î¡A¤£P©ó¹ï³½Ãþ±a¨Ó¤£¨}«áªG¡C
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rig¡GExtraction of soybean meal with 95% EtOH (Arai et al., 1983, rainbow trout)
Commercial defatted and pulverized soybean meal
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¶à«áªº¤@¶µ¸ÕÅç«Y¥H¶À¨§¯»ªº°sºëµÑ¨úª«¡A²K¥[¨ìÂD³½(Masu salmon Coho salmon)ªº»ç®Æ«áµo²{¡A¥Ñ©ó¤j´T«×§í¨îÄá»ç¶qªºµ²ªG¡A¾ÉP¦¨ªø½wºC¡A¹}®Ä§C¸¨¤Î³J¥Õ½è®Ä²v°§Cµ¥«áªG¡C¾Ú¦¹¥L̪ºµ²½×»{¬°¦pªG±ý¥H¶À¨§¯»¡A§@¬°§N¤ô³½¹}®Æªº³J¥Õ½è·½®É¡A©y¥H°sºë²æ°£¶À¨§¯»¤¤ªºÀç¾i§í¨îª«½è¬°n¡C
¥t¤@¤è±°sºëµÑ¨ú³B²z¹ï¶À¨§¯»ªº»ç®Æ»ùÈ¡A¦b§N¤ô³½»P·x¤ô³½¶¡©Ò§e²{ªº®ÄªG®t§O¦ü¥G«Ü¤j¡AMural et al (1985)¶i¦æ»PArai et al.³ø§i¬Û¦P¸ÕÅç«áµo²{¡A¥H¶À¨§¯»§@¬°³J¥Õ½è·½ªº¹}®Æ¡A¹}¾iÃU³½®Éµoı¨äÀç¾i»ùȪº§ïµ½¡A¨Ã«DÂk¥\©ó°sºë³B²z¦Ó¬O¨ü¨ì²K¥[¥²»ÝÓi°ò»Äªºµ²ªG©Ò«P¦¨ªÌ¡A¨ä¤¤¤×¨ä¥H³JÓi»Ä(Methionine)³Ì¬°«n¡C³o¨Çµ²ªG«ü¥X±q´î¤ÖÄá»ç©Ê¨Ó¿Å¶q¡A³½Ãþ¹ï¶À¨§¯»§í¨îª«½èªº·P¨ü©Ê®É¡A¦b§N¤ô³½»P·x¤ô³½¶¡ªº®t§O¥i¯à«Ü¤j¡C±ý¨Ï¥Î¶À¨§¯»§@¬°¦UºØ¾i³½¹}®Æªº³J¥Õ½è·½¡A«h¦³¥²n¶i¤@¨B¬ã¨s¡A±q¶À¨§¯»®ø°£§í¨î³½Ãþ¹¼¤ªºª«½è¡A¦P®É¤S¤ð»Ý¨Ï¥Î©ù¶Q³B²zªº¥[¤u¤èªk¡C
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