综述 REVIEW

ω-3多不饱和脂肪酸营养强化鸡蛋储存期稳定性的研究进展

  • 王浩 ,
  • 赵青余 ,
  • 张军民 ,
  • 秦玉昌
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  • 1. 中国农业科学院北京畜牧兽医研究所, 动物营养学国家重点实验室, 北京 100193;
    2. 中国农业科学院北京畜牧兽医研究所, 农业农村部华北动物遗传资源与营养科学观测实验站, 北京 100193
王浩(1986-),男,黑龙江齐齐哈尔人,博士,主要从事功能畜产品研究。E-mail:kxkl3001@163.com

收稿日期: 2019-12-24

  网络出版日期: 2020-07-15

基金资助

北京市科技计划课题(Z181100009318008);中国农业科学院科技创新工程(ASTIP-IAS12)

Storage Stability of ω-3 Polyunsaturated Fatty Acid-Enriched Egg: A Review

  • WANG Hao ,
  • ZHAO Qingyu ,
  • ZHANG Junmin ,
  • QIN Yuchang
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  • 1. State Key Laboratory of Animal Nutrition, Institute of Animal Science and Veterinary Medicine, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
    2. North China Animal Genetic Resources and Nutrition Science Observation Experimental Station, Institute of Animal Science and Veterinary Medicine, Chinese Academy of Agricultural Sciences, Beijing 100193, China

Received date: 2019-12-24

  Online published: 2020-07-15

摘要

ω-3多不饱和脂肪酸(ω-3 PUFA)营养强化鸡蛋对居民的健康饮食具有重要意义。通过营养调控方式,可高效稳定地生产出ω-3 PUFA营养强化鸡蛋。但因ω-3 PUFA的不饱和键易发生脂质氧化,会加速储存期鸡蛋的变质和ω-3 PUFA损失,影响其营养价值和经济价值。如何保证鸡蛋储存期品质及ω-3 PUFA含量已成为生产ω-3 PUFA营养强化鸡蛋的新问题。本文在简述ω-3 PUFA营养强化鸡蛋脂肪酸特点的基础上,围绕储存期ω-3 PUFA营养强化鸡蛋的蛋品质和脂质变化规律,以及提高储存期ω-3 PUFA稳定性的措施进行综述,以期为解决ω-3 PUFA营养强化鸡蛋的储存问题提供借鉴。

本文引用格式

王浩 , 赵青余 , 张军民 , 秦玉昌 . ω-3多不饱和脂肪酸营养强化鸡蛋储存期稳定性的研究进展[J]. 动物营养学报, 2020 , 32(7) : 2959 -2965 . DOI: 10.3969/j.issn.1006-267x.2020.07.003

Abstract

Since consumers strive to gain additional health benefits from foods, omega-3 polyunsaturated fatty acids (PUFA) fortified-eggs turn out being very important for food fortification. Enrichment of eggs with ω-3 PUFA is possible through supplementation of diets with ω-3 PUFA sources. ω-3 PUFA in egg yolk is abundant, making it susceptible to oxidation. Thenceforth, ω-3 PUFA content in yolk and egg quality during storage are generally damaged by negative effect what call into question the primary aim of the fortification. This article reviews the storage stability of ω-3 PUFA and antioxidant substance on the basis of the ω-3 PUFA fortified-egg.

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