【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。更多还原

【Abstract】 In order to provide the theoretical basis for producing nutritional eggs with Se-enriched and ω-3 polyunsaturated fatty acid,the effects of different compound feed level(cold-pressed perillacake and Se-enriched mushroom bran)on cholesterol,Se and ω-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 and ω-3 polyunsaturated fatty acids content in eggs for improving the nutritional quality and added value of egg products.更多还原