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多不饱和脂肪酸强化蛋的调控研究进展 被引量:1

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摘要 ω-多不饱和脂肪酸(PUFA)具有重要的生理功能和特殊的保健作用,因其在禽蛋中表现出较高的稳定性,因此开发ω-3PUFA强化蛋具有广阔的应用前景。综述了日粮中ω-3PUFA对禽蛋胆固醇、多不饱和脂肪酸的含量和风味的影响以及ω-3PUFA的来源和在蛋禽日粮中的添加量等方面的研究进展。
出处 《兽药与饲料添加剂》 2004年第4期25-27,共3页 Veterinary Pharmaceuticals & Feed Additives
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参考文献7

  • 1Brown W V. Dietary recommendation to prevent coronary heart disease[J].Annals of the New York Academy of Science, 1990,598:376~388.
  • 2Yaffee M,schutz H,Stone J, et al. Consumer perception and utilization of eggs and egg products[J]. Poultry Science, 1991, 70:188.
  • 3Noble R C. Egg lipids. In:egg quality-current problems and recent advance(Eds.wells R G and Belyavin C J), Butterworths, London.1987.
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  • 5王利华,霍贵成,杨丽杰.日粮中不同脂肪酸水平对鸡蛋胆固醇含量的影响[J].饲料工业,2001,22(4):27-28. 被引量:25
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二级参考文献6

  • 1[1]Brown W V. Dietary recommendation to prevent coronary heart disease. Annals of the New York Academy of Science, 1990:598:376 ~ 388.
  • 2[2]Elkin R G and Rogler J C. Effect of lovastatin on laying hen performance and egg cholesterol content. Poultry Science, 1989,68(suppl. 1 ): 49
  • 3[3]Griffin H D. Manipulation of egg yolk cholesterol: a physiologist' s view. World's Poultry Science Journal, 1992,48(7): 101 ~ 112
  • 4[4]Noble R C. Egg lipids. In: egg quality - current problems and recent advance(Eds. WellsRGandBelyavin C J), Butterworths, London, 1987
  • 5[5]Yaffee M, Schutz H, Stone J et al. Consumer perception and utilization of eggs and egg products. Poultry Science, 1991,70: 188
  • 6[6]The effect of fatty acids level on yolk cholesterol

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