Natural Tocopherol Enrichment and Its Effect in n−3 Fatty Acid Modified Chicken Eggs†
Natural Tocopherol Enrichment and Its Effect in n−3 Fatty Acid Modified Chicken Eggs†
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n−3 脂肪酸改性鸡蛋中天然生育酚的富集及其效果†
DOI：
10.1021/jf9707804
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发表时间：
1998
期刊：
影响因子：
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通讯作者：
J. Sim
中科院分区：
文献类型：
--
作者：
G. Qi;J. Sim
选用240只来港白蛋鸡，饲喂n - 3脂肪酸改性饲粮，添加0、200、400和800 mg/kg的天然生育酚（TOC）混合物，为期7周。至第8天，各饲粮添加水平下蛋黄TOC含量均呈线性增加（P < 0.05）。除C20:4n6外，蛋黄的脂肪酸谱在第8天相对稳定，到第16天趋于稳定。饲喂第0 ~第8天，蛋黄脂中所有n−3多不饱和脂肪酸含量均显著升高，C18:1显著降低（P < 0.05）。随着饲粮TOC添加量的增加，蛋黄脂质稳定性显著提高（P < 0.05）。总之，n - 3脂肪酸修饰的鸡蛋还可以通过膳食修饰的方式同时丰富天然生育酚，使蛋黄脂质更加稳定。关键词:生育酚;N−3脂肪酸；鸡蛋;亚麻籽
Two hundred and forty White Leghorn laying hens were fed an n−3 fatty acid modified diet supplemented with a natural tocopherol (TOC) mixture at 0, 200, 400, and 800 mg/kg for 7 weeks. Egg yolk TOC content increased linearly (P < 0.05) up to day 8 at each level of dietary supplementation. The fatty acid profile of egg yolks became relatively constant at day 8 with the exception of C20:4n6, which stabilized by day 16. From day 0 to day 8 of the feeding, the contents of all n−3 polyunsaturated fatty acids in egg yolk lipids significantly increased, with a concomitant decrease in C18:1 (P < 0.05). Lipid stability of egg yolk was significantly improved with increasing dietary TOC supplementation (P < 0.05). In short, n−3 fatty acid modified eggs can be also simultaneously enriched with natural tocopherols through dietary modification to make egg yolk lipid more stable. Keywords: Tocopherol; n−3 fatty acid; chicken egg; flaxseed