膳食中补充牛至精油对室温储存鸡蛋中脂肪酸组成和脂质稳定性的影响

IF 1.6 3区 农林科学 Q2 AGRICULTURE, DAIRY & ANIMAL SCIENCE British Poultry Science Pub Date : 2024-06-01 Epub Date: 2024-03-20 DOI:10.1080/00071668.2024.2326886
A M Johnson, J Charre-Perales, A Todd, M Arguelles-Ramos, A A B Ali
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引用次数: 0

摘要

1.在许多国家,鸡蛋不能冷藏,必须在室温下储存。本研究的目的是探讨牛至油(275 毫克/千克;ORE)与未添加牛至油的对照日粮(CON)相比,对蛋鸡鸡蛋保质期和脂肪酸组成的影响。 2.将各处理随机分配到 10 个围栏中,每个围栏中有 27 只鸡。3. 与对照组相比,ORE 鸡蛋中脂质过氧化的主要指标丙二醛 (MDA) 明显降低(p = 0.001)。贮藏时间对 MDA 浓度有明显影响(p = 0.023),35 天后浓度最高。在单个脂肪酸、饱和脂肪酸(SFA)、单不饱和脂肪酸(MUFA)和多不饱和脂肪酸(PUFA)方面发现了明显差异。与 CON 鸡蛋相比,ORE 鸡蛋中的棕榈酸、硬脂酸、油酸、亚油酸和花生四烯酸显著较低(p = 0.002),ORE 鸡蛋中的亚麻酸(p = 0.001)和二十二碳六烯酸(DHA,p = 0.001)显著较高。贮藏只影响油酸、亚麻酸、亚油酸、花生四烯酸和二十二碳六烯酸(p n-6 和 n-3 与 n-6 的比例(n-3:n-6)PUFA 在 CON 鸡蛋中明显较高(p p = 0.005),而总 n-3 PUFA(p = 0.001)在 ORE 鸡蛋中明显较高)。 n-3:n-6 比例受处理(p = 0.021)和贮藏(p = 0.031)的明显影响,且无明显交互作用。这一比例对人类健康非常重要,可能导致设计鸡蛋的发展。
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The impact of dietary oregano essential oil supplementation on fatty acid composition and lipid stability in eggs stored at room temperature.

*1. In many countries, eggs are not refrigerated and must be stored at room temperature. The objective of this study was to explore the effects of dietary oregano oil (275 mg/kg; ORE) versus an unsupplemented control diet (CON) on laying hens on the shelf life and fatty acid profile of eggs.2. Treatments were randomly distributed into 10 pens containing 27 birds each. A total of 200 eggs were collected from both groups on the same day and were stored for either 0, 10, 21 and 35 d. At each storage time, egg yolks were analysed for fatty acid profile and lipid peroxidation.3. The main indicator of lipid peroxidation, malondialdehyde (MDA), was significantly lower in ORE eggs compared to CON eggs (p = 0.001). Storage time had a significant impact on MDA concentrations (p = 0.023), with the highest found after 35 d. Significant differences were found for individual fatty acids, saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA). Palmitic acid, stearic acid, oleic acid, linoleic acid and arachidonic acid were significantly lower in ORE eggs compared to CON eggs (p < 0.05). Palmitoleic acid (p = 0.002), linolenic acid (p = 0.001) and docosahexaenoic acid (DHA, p = 0.001) were significantly higher in ORE eggs.4. Storage only affected oleic, linolenic, linoleic, arachidonic and docosahexaenoic acids (p < 0.05). Total SFA, MUFA, n-6 and ratio of n-3 to n-6 (n-3:n-6) PUFA were significantly higher in CON eggs (p < 0.05). The ratio of SFA to PUFA (SFA:PUFA, p = 0.005) and total n-3 PUFA (p = 0.001) were significantly higher in ORE eggs.5. The n-3:n-6 ratio was significantly impacted by treatment (p = 0.021) and storage (p = 0.031) with no significant interaction. This ratio is important for human health indication and could lead to the development of designer eggs.

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来源期刊
British Poultry Science
British Poultry Science 农林科学-奶制品与动物科学
CiteScore
3.90
自引率
5.00%
发文量
88
审稿时长
4.5 months
期刊介绍: From its first volume in 1960, British Poultry Science has been a leading international journal for poultry scientists and advisers to the poultry industry throughout the world. Over 60% of the independently refereed papers published originate outside the UK. Most typically they report the results of biological studies with an experimental approach which either make an original contribution to fundamental science or are of obvious application to the industry. Subjects which are covered include: anatomy, embryology, biochemistry, biophysics, physiology, reproduction and genetics, behaviour, microbiology, endocrinology, nutrition, environmental science, food science, feeding stuffs and feeding, management and housing welfare, breeding, hatching, poultry meat and egg yields and quality.Papers that adopt a modelling approach or describe the scientific background to new equipment or apparatus directly relevant to the industry are also published. The journal also features rapid publication of Short Communications. Summaries of papers presented at the Spring Meeting of the UK Branch of the WPSA are published in British Poultry Abstracts .
期刊最新文献
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