鸡蛋营养品质评价的研究进展

Research Progress on Nutritional Quality Evaluation of Eggs

目的:对鸡蛋的营养价值进行评价。方法:综述了鸡蛋中蛋白质、氨基酸、脂肪酸、维生素、矿物质、生物活性物质组成及对人类健康的重要性,以及通过蛋鸡日粮营养改善生产营养强化蛋的研究进展。结果:明确了鸡蛋的优质、功能营养评价指标体系,为鸡蛋产业健康发展和安全消费提供技术支撑。结论:鸡蛋具有理想的氨基酸组成和高营养价值,并含有多样化的成分,将来鸡蛋产业将不断朝着营养化、健康化、标准化的方向发展。

Objective To evaluate the nutritional value of eggs.Method This paper mainly reviewed valuable ingredients such as proteins,amino acids,fatty acids,vitamins,minerals and bioactive substances in eggs,and the importance of the components to human health.The research progress in the production of fortified eggs by feeding of nutrition fortified layers'diets was also reviewed and forecasted.Result An evaluation index system of high quality and functional nutrition of eggs was defined which provides technical supportfor the healthy development and safe consumption of egg industry.Conclusion Eggs have ideal amino acid composition and high nutritional value,and contain a variety of ingredients.The egg industry will continue to develop in the direction of nutrition,health and standardization in the future.