ω-3多烯脂肪酸在鸡蛋蛋黄中的积累研究

A Study on the Accumulation of ω 3 PUFAs in Egg Yolk

目的：研究ω－３多烯脂肪酸对鸡蛋蛋黄中ＥＰＡ、ＤＨＡ含量的影响。方法：以含鱼油１％～８％的饲料饲喂商用蛋鸡９周。结果：气相色谱分析测试结果显示，在１～４周内，鸡蛋蛋黄中ＥＰＡ含量有明显下降，而ＤＨＡ含量则上升１～４倍，其中尤以添加８％的鱼油组最为显著。在５～９周内，蛋黄中ＥＰＡ含量在较低浓度范围内波动，而ＤＨＡ则仍呈上升趋势。

Objective:To study the effects of ω 3 type polyunsaturated fatty acids on the content of EPA,DHA in egg yolk.Method: Thirty laying hens were fed diets containing 1%～8% fish oil for a period of nine weeks. Samples of eggs were taken from each group per week for analyzing the composition of fatty acids of yolk.Result:Analysis of gas chromatography showed that, as compared with control eggs, the content of EPA (eicosapentaenoic acid, C 20∶5 ) in fish oil feeding groups decreased evidently, while the DHA (docosahexaenoic acid, C 22∶6 ) increased 1～4 times in the first four weeks. These changes were obvious most in the 8% fish oil containing diet group. In weeks 5～9, the percentage of EPA remained at a low level while the DHA still rose.