【摘要】 在产蛋鸡日粮中添加 0 ,2 % ,5%和 8%胡麻油 ,对蛋黄和鸡肝脏的脂肪酸组成有显著影响 :蛋黄中的α-亚麻酸直线增加 ,DHA含量也呈增加趋势。肝脏中的 DHA含量显著提高 ,在日粮胡麻油添至 5%时达最高。试验 14 d后蛋黄中 DHA和 EPA的转化达到稳定 ,随胡麻油添加量增加蛋黄中 DHA达到稳定的时间越长。试验表明 :α-亚麻酸在鸡肝脏中进行碳链延长和脱氢过程 ;产蛋鸡可以将 α-亚麻酸优先转化成 DHA沉积于蛋黄中 ;日粮 α-亚麻酸含量以及给饲时间是影响合成 DHA效率的 2个重要因素更多还原

【Abstract】 Effectiveness of α linolenic acid to enrich DHA and EPA in egg yolk was studied. Ninety six laying hens were fed four diets supplemented with 0,2%,5% or 8% linseed oil for six weeks. The fatty acid composition of egg yolks and liver were changed significantly: DHA content in hen egg yolk supplemented with 2%, 5% and 8% linseed oil increased by 1.5, 2.2 and 1.8 times respectively, resulting in a decrease of n 6/n 3 FA ratio( P <0.05). Liver DHA content also increased ( P <0.05). Egg yolk DHA level reached constant after 14 days of treatment, more days were needed under higher levels of oil supplementation. This study showed that ① α linolenic acid underwent a strong desaturation and elongation process in livers of laying hens, ② hens synthesized DHA and deposited prior to EPA in egg yolk, ③ dietary linseed oil supplementation and feeding time are two important factors influencing the effectiveness .更多还原