ω-3脂肪酸在改善禽蛋营养质量方面的研究进展

ADVANCE OF RESEARCH ON IMPROVEMENT OF EGG'S NUTRITIONAL QUALITY BY ω-3 FATTY ACIDS

本文概述了ω-3脂肪酸的化学结构及其特性。着重对富含ω-3脂肪酸的禽蛋产品开发的研究背景、进展、意义、优势及其存在的问题进行了分析,并提出了解决问题的看法。

The chemical structures and property of ω-3 fatty acids have been briefly reviewed and the advance of research on improvement of egg's nutritional quality by to-3 fatty acids,its importance for human health,the advantage and problem thoroughly analysed and summarized.