日粮中添加亚麻籽油对鸡蛋脂肪酸组成和风味的影响

Effect of Dietary Flaxseed Oil Supplementation on Yolk Fatty Acid Composition and Sensory Profile of Eggs

试验旨在研究日粮中添加亚麻籽油对蛋鸡生产性能、蛋品质、蛋黄脂肪酸组成及鸡蛋风味的影响。选取40周龄海兰灰商品代蛋鸡288只,随机分为4组,每组8个重复,每个重复9只鸡。设计分别添加0、0.5%、1.0%和3.0%亚麻籽油的4种等能等氮日粮。预试期1周,正试期4周。结果显示:(1)日粮中添加0.5%、1.0%、3.0%亚麻籽油对产蛋鸡生产性能、蛋品质均无显著影响(P>0.05);(2)亚麻籽油可显著提高蛋黄中α-亚麻酸(ALA)、二十碳五烯酸(EPA)、二十二碳六烯酸(DHA)及总n-3多不饱和脂肪酸(PUFA)含量,且其随亚麻籽油添加水平增加呈线性和二次变化(P<0.05);(3)3.0%亚麻籽油组显著降低了蛋黄气味及滋味评分,同时显著增强了蛋黄鱼腥气味及滋味评分(P<0.05),而蛋黄总体接受度显著降低(P<0.05),且其均随亚麻籽油添加水平增加呈线性和二次变化(P<0.05);(4)鸡蛋蛋黄总n-3PUFA含量与鱼腥气味、滋味间具有显著相关性(P<0.05),且鸡蛋蛋黄接受度随n-3PUFA含量增加而降低(R2=0.801)。综上所述,日粮添加亚麻籽油可提高蛋黄总n-3PUFA含量,但添加量过高时对鸡蛋风味产生不良影响导致总体接受度下降;蛋黄总n-3PUFA含量不高于21.26mg/g时,可接受度评分大于5分,鸡蛋感官品质在可接受范围内。

This study was aimed to investigate the effect of dietary supplementation with graded levels of flaxseed oil on production performance,egg quality,yolk fatty acid composition,and sensory profile of eggs.Two hundred and eighty-eight HyLine Grey laying hens at the age of 40-week-old were randomly assigned to 4 dietary treatments with 8 replicates per group,9 chickens per replicate.The diets were isonitrogenous and isoenergetic,containing 0,0.5%,1.0%or 3.0%flaxseed oil,respectively.The trial lasted for 4 weeks with 1 week of prefeeding.The results showed as follow:①Laying performance and egg quality were not significantly influenced by dietary flaxseed oil supplementation(P>0.05);②Feeding flaxseed oil-included diets resulted in a linear and quadratic increase of ALA,EPA,DHA and total n-3 PUFA contents in yolk(P<0.05);③The results of sensory experiment showed that egg yolk aroma and flavor scores significantly decreased and the intensity of fishy aroma and flavor significantly increased in response to 3.0%dietary flaxseed oil supplementation(P<0.05).Correspondingly,the acceptance scores was significantly decreased(P<0.05).And there was a linear and quadratic change of above indexes with the increase of dietary flaxseed oil supplementation(P<0.05).④The yolk n-3 PUFA content was significantly related to fishy aroma and flavor(P<0.05),while acceptance scores of egg yolks decreased as the n-3 PUFA concentration increased(R 2=0.801).In conclusion,adding flaxseed oil to diet could increase the total n-3 PUFA content of egg yolk,but there would be bad influence on the flavor of egg cause by high dosage,leading to the decrease of overall acceptability.The eggs were accepted when yolk n-3 PUFA concentration was less than 21.26 mg/g of yolk and acceptable scores greater than 5.