Altay Sheep (Ovis aries L.) Buttock Fat and Its Fractionation Products on Short-chain Fatty Acids in Mouse Colon Morphology and Cecal Contents

To study the nutritional properties of altay sheep buttock fat and its solvent extraction fractions, 60 male mice were selected and divided randomly into 5 groups, using 2 ℃ fractionation products (2 ℃ group), 12 ℃ fractionation products (12 ℃ group), altay sheep buttock fat (BF), rapeseed oil (RO), normal saline (CK) to gavage (1.5 mL/10 g) them, killing them at day 20 and day 40, respectively and the relevant indexes were measured. The results showed that: 20 days after gavage, except for the CK group, there was no significant different in the content of acetic acid, butyric acid and valeric acid in the cecum of mice (P>0.05). The cecal propionic acid content of the BF group and the cecal isovaleric acid content of the 2 and 12 ℃ groups were significantly higher than those of the RO group (P<0.05). The length of colon villi and the depth of colonic crypts in the 12 ℃ and BF groups were significantly lower than those of the RO group (P<0.05). 40 days after the gavage, the contents of cecal propionic acid, butyric acid and valeric acid in the 2 ℃ group and the cecal acetic acid, propionic acid and butyric acid in the 12 ℃ group were significantly higher than those of the RO group (P<0.05). The colonic crypt depth and villi length in the 12 ℃ and BF groups were significantly lower than those of the RO group (P<0.05). It showed that under this intake level, altay sheep buttock fat at 2 ℃ was more conducive to maintaining the relative stability of the short-chain fatty acid content in the cecum of mice than raw fat and rapeseed oil, and had less damage to the colon.