首页> 美国卫生研究院文献>Journal of Animal Science >177 Effect of dietary choline and Schizochytrium oil on DHA content in the egg yolk and egg quality during storage.
【2h】

177 Effect of dietary choline and Schizochytrium oil on DHA content in the egg yolk and egg quality during storage.

机译:177饮食中胆碱和裂殖壶菌油对蛋黄中DHA含量和蛋品质的影响。

代理获取
本网站仅为用户提供外文OA文献查询和代理获取服务,本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文,但由于OA文献来源多样且变更频繁,仍可能出现获取不到、文献不完整或与标题不符等情况,如果获取不到我们将提供退款服务。请知悉。

摘要

The study was conducted to investigate the effects of dietary choline and oil (SO) on docosahexenoic acid (DHA) content in egg yolk and egg quality during storage. Six hundred and thirty 28-week-old laying hens were randomly assigned into 7 dietary treatments (1 + 2 × 3 factorial arrangement) that were supplemented with 0.05% choline (control), 0.1% choline +0.5% SO, 0.1% choline +1.0% SO, 0.1% choline +1.5% SO, 0.15% choline + 0.5% SO, 0.15% choline + 1.0% SO, or 0.15% choline + 1.5% SO, respectively. Each treatment contained 6 replicates with 15 birds each. Birds were fed the control diet for 1 week and then the corresponding experimental diets for 12 weeks. The results showed that egg yolk color deepened with the increasing level of SO. The amounts of n-3 polyunsaturated fatty acid and DHA in per egg increased with the elevation of SO supplementation, while their enrichment efficiency decreased. The Choline group improved yolk DHA enrichment efficiency compared to the Choline group. Dietary choline supplementation improved DHA enrichment efficiency in layers fed a 0.5% SO diet. The DHA enrichment efficiency was 34.01% when birds fed Choline -SO diet. Egg weight loss and yolk percentage increased with the increase of storage time at 4℃. Yolk color in SO groups were deeper than that in control group when stored for 30 days at 4℃. Yolk malondialdehyde (MDA) content increased with the increasing storage time and the elevation of SO level. The increase of MDA and decline of DHA gradually emerged before 20 days, while rapidly accelerated after 20 days. Overall, based on DHA content and enrichment efficiency, dietary choline and SO content were recommended as 0.05~0.1% and 0.5%~1.0%, respectively. The best edible time for DHA enriched eggs was recommended before 20 days.
机译:这项研究旨在研究日粮中胆碱和油脂(SO)对蛋黄中二十二碳六烯酸(DHA)含量和蛋品质的影响。 630只28周龄的蛋鸡被随机分配到7种饮食疗法中(1 + 2×3因子分解),并辅以0.05%胆碱(对照),0.1%胆碱+ 0.5%SO,0.1%胆碱+ SO分别为1.0%,0.1%胆碱+ 1.5%SO,0.15%胆碱+ 0.5%SO,0.15%胆碱+ 1.0%SO或0.15%胆碱+ 1.5%SO。每种处理均包含6个重复样本,每个样本有15只。给鸟类喂食对照饮食1周,然后喂相应的实验饮食12周。结果表明,蛋黄色随着SO含量的增加而加深。鸡蛋中n-3多不饱和脂肪酸和DHA的含量随SO添加量的增加而增加,而其富集效率下降。与胆碱组相比,胆碱组改善了蛋黄DHA富集效率。膳食胆碱补充剂可提高饲喂0.5%SO饲料的蛋鸡的DHA富集效率。鸟饲喂胆碱-SO饲料时,DHA富集效率为34.01%。随着4℃贮藏时间的增加,鸡蛋的重量减少和蛋黄百分数增加。在4℃下保存30天,SO组的蛋黄颜色比对照组深。蛋黄丙二醛(MDA)含量随储存时间的增加和SO水平的升高而增加。 MDA的增加和DHA的下降在20天之前逐渐出现,而在20天之后迅速加速。总体而言,根据DHA含量和富集效率,建议膳食胆碱和SO含量分别为0.05〜0.1%和0.5%〜1.0%。建议在20天之前为富含DHA的鸡蛋提供最佳食用时间。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
代理获取

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号