DIETARY MODIFICATION AND HEN STRAIN DEPENDENCE OF EGG-YOLK LIPIDS

被引：12

作者：

COBOS, A ^{[1
]}

DELAHOZ, L ^{[1
]}

CAMBERO, MI ^{[1
]}

ORDONEZ, JA ^{[1
]}

机构：

[1] UNIV COMPLUTENSE MADRID, FAC VET, DEPT NUTR & BROMATOL HIGIENE & TECHNOL ALIMENTOS, E-28040 MADRID, SPAIN

来源：

FOOD RESEARCH INTERNATIONAL | 1995年 / 28卷 / 01期

关键词：

FATTY ACID; CHOLESTEROL; CHEMICAL COMPOSITION; EGG YOLK;

D O I：

10.1016/0963-9969(95)93333-P

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of diet and strain on the chemical, cholesterol and fatty acid composition of egg yolk lipids were studied. Two hen strains (Single Comb White Leghorn and Brown Leghorn) and four experimental diets with different fatty acid composition were used. No significant differences (P > 0.05) in the yolk chemical composition nor cholesterol concentration in the egg were observed. However, significant differences (P less than or equal to 0.05) in the fatty acid composition of yolk lipids were observed. The C-18:1 and C-18:2 concentration in yolk was significantly affected by diet (P less than or equal to 0.05) but no differences were observed for saturated fatty acids. Only the minor C-16:1, C-18:0 and C-20:4 fatty acids were influenced by hen strain. It was concluded that amount of unsaturated fatty acids in the egg yolk could be altered by dietary manipulation. This could be important in human nutrition.

引用

页码：71 / 76

页数：6

共 35 条

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