降低鸡蛋胆固醇含量的调控措施及其机制

摘要

The nutritional value of egg is very high, but its high content of cholesterol limits its consumption for public at large, so reducing the content of egg cholesterol has important theoretical and practical significance. The genetic breeding and adding fat, Chinese herbal medicine, plant sterol, minerals and statins into the diet of chickens could effectively reduce the egg cholesterol content. This paper reviews the latest research results on reducing egg cholesterol at home and abroad.%鸡蛋营养价值很高,但由于含有较高浓度的胆固醇从而限制了公众对鸡蛋的消费,开发低胆固醇鸡蛋具有重要的理论价值和现实意义.通过遗传选育和在饲粮中添加脂肪(或脂肪酸)、中草药、植物甾醇、矿物质以及他汀类药物等方法能够有效地降低鸡蛋胆固醇含量.本文从遗传因素、营养因素和非营养因素3个方面综述了国内外学者在降低鸡蛋胆固醇领域的最新研究成果.