摘要
为生产富硒和ω-3多不饱和脂肪酸的营养鸡蛋提供理论基础,在蛋鸡饲粮中添加冷榨紫苏饼粕与富硒菌糠,分析不同添加水平对鸡蛋胆固醇、含硒量、ω-3多不饱和脂肪酸组成及含量的影响。结果表明:复合饲料对鸡蛋中硒和ω-3多不饱和脂肪酸含量均有较大提高,配方1和配方2使鸡蛋中硒、α-亚麻酸、二十二碳六烯酸(DHA)、ω-3多不饱和脂肪酸、胆固醇含量较对照分别提高2.34%和153.13%、0.140g/100g和0.338g/100g、100%和152.58%、220.69%和443.97%、13.22%和16.95%。不同含量的冷榨紫苏饼粕和富硒菌糠的复合饲料,均可提高鸡蛋中硒及ω-3多不饱和脂肪酸的含量,提升了鸡蛋产品的营养品质和附加值。
In order to provide the theoretical basis for producing nutritional eggs with Se-enriched andω-3 polyunsaturated fatty acid,the effects of different compound feed level(cold-pressed perillacake and Se-enriched mushroom bran)on cholesterol,Se andω-3 polyunsaturated fatty acids composition and content of eggs are analyzed.Result:The content of Se andω-3 polyunsaturated fatty acids in eggs treated with compound feed has increased significantly.The Se,α-linolenic acid,docosahexaenoic acid(DHA),ω-3 polyunsaturated fatty acids and cholesterol content in eggs treated with Formula 1 increase by 2.34%,0.140 g/100 g,100%,220.69%and 13.22%respectively.The Se,α-linolenic acid,docosahexaenoic acid(DHA),ω-3 polyunsaturated fatty acids and cholesterol content in eggs treated with Formula 2 increase by153.13%,0.338 g/100 g,152.58%,443.97%and 16.95%separately.Compound feed with different contents of cold-pressed perilla cake and Se-enriched mushroom bran can increase the Se andω-3 polyunsaturated fatty acids content in eggs for improving the nutritional quality and added value of egg products.
作者
余顺波
陈长艳
张品
杜才富
朱秋劲
危克周
YU Shunbo;CHEN Zhangyan;ZHANG Pin;DU Caifu;ZHU Qiujin;WEI Kezhou(Rapeseed Research Institute,Guizhou Academy of Agricultural Sciences,Guiyang,Guizhou 550008;Guizhou Youyanchunxiang Ecological Grain Oil Technology Co.,Ltd.,Tongren,Guizhou 565109;School of Liquor and Food Engineering,Guizhou University,Guiyang,Guizhou 550025,China)
出处
《贵州农业科学》
CAS
2020年第5期85-88,共4页
Guizhou Agricultural Sciences
基金
贵州省科技计划项目“山地特色高效紫苏新品种示范与产业化”[黔科合成果(2018)4304]
贵州省科技计划项目“山地特色紫苏增值关键技术研究”[黔科合支撑(2019)2400]。
关键词
冷榨紫苏饼
富硒菌糠
复合饲料
鸡蛋
品质
cold-pressed perilla cake
Se-enriched mushroom bran
compound feed
egg
quality
