传统鸡蛋与有机鸡蛋蛋黄成分的年龄相关性变化

IF 1 4区农林科学 Q3 AGRICULTURE, MULTIDISCIPLINARY

Agricultural and Food Science Pub Date : 2020-09-24 DOI:10.23986/AFSCI.91704

Y. Baykalır, U. G. Simsek, Ö. Yılmaz

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引用次数: 1

摘要

本研究的目的是研究不同年龄母鸡(30和60周龄)的常规鸡蛋和有机鸡蛋中的脂肪酸、脂溶性维生素、丙二醛和胆固醇。本研究共使用360个蛋黄。30周龄母鸡的有机鸡蛋中多不饱和脂肪酸、omega-3和omega-6的含量更高。单不饱和脂肪酸水平在传统鸡蛋中较高，但在两个年龄组之间是相同的。蛋鸡的胆固醇和维生素A水平不受饲养制度和母鸡年龄的影响。有机鸡蛋丙二醛、维生素D2、维生素K2含量较高;然而，普通鸡蛋中的维生素E含量更高。结果表明，饲养制度、日龄和饲粮对蛋的组成有影响。年轻母鸡生产的有机鸡蛋中，多不饱和脂肪酸、欧米伽-3和欧米伽-6的总含量更高。

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Age-related changes in egg yolk composition between conventional and organic table eggs

The aim of this study was to investigate fatty acids, fat-soluble vitamins, malondialdehyde and cholesterol in conventional and organic eggs obtained from hens of different ages (30 and 60 weeks). A total of 360 egg yolks were used in this study. Polyunsaturated fatty acid, omega-3, and omega-6 levels were higher in the organic eggs from the 30-week-old hens. The monounsaturated fatty acid level was higher in the conventional eggs but was the same between the two age groups. Cholesterol and vitamin A levels were not influenced by either the rearing system or the age of the hens. The malondialdehyde, vitamin D2, and vitamin K2 were higher in the organic eggs; however, vitamin E was higher in the conventional eggs. The results showed that the rearing system and age, as well as the diet, had an impact on the composition of the egg. Total levels of polyunsaturated fatty acid, omega-3, and omega-6 are higher in organic eggs produced by younger hens.

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来源期刊

Agricultural and Food Science 农林科学-农业综合

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： Agricultural and Food Science (AFSci) publishes original research reports on agriculture and food research related to primary production and which have a northern dimension. The fields within the scope of the journal include agricultural economics, agricultural engineering, animal science, environmental science, horticulture, plant and soil science and primary production-related food science. Papers covering both basic and applied research are welcome. AFSci is published by the Scientific Agricultural Society of Finland. AFSci, former The Journal of the Scientific Agricultural Society of Finland, has been published regularly since 1928. Alongside the printed version, online publishing began in 2000. Since the year 2010 Agricultural and Food Science has only been available online as an Open Access journal, provided to the user free of charge. Full texts are available online from 1945 on.