摘要
DHA属于PUFA之n—3系列，具有很高的生理活性，极易发生氧化变质，采取人工防氧化措施难于取得理想的结果。在蛋鸡饲料中添加富含DHA的海鱼油，使DHA转化为蛋黄中的含有成分，既能提高DHA的稳定性又能强化鸡蛋的营养。
DHA (Dicosahexaenoic Acia), belonged to n-3 series of PUFA (PolyUnsaturated Fatty Acias), has excellent physiological activities, but oxidation deterio-rations happen very easily to it, and it is also difficult to take measures artificially. Byadding fish oils rich in DHA to the Layers feed, and making DHA transform to the com-position of yolks, the stability of DHA is raised, and the nutrition of eggs is alsostrengthened.
