红曲霉-中药复合制剂对鸡蛋营养品质和胆固醇含量的影响  

Effects of Monascus-Chinese Medical Compound Preparation on Nutritional Quality and Cholesterol Levels of Eggs

作　　者：董玉影[1] 平雨鑫 金华莲[1] 邵李耘竹 张敏[1] 梁成云[1] 

机构地区：[1]延边大学农学院,吉林延吉133002 [2]延边州发展和改革委员会,吉林延吉133001

出　　处：《中国家禽》2013年第9期27-30,共4页China Poultry

摘　　要：本研究旨在探讨红曲霉-中药复合制剂对鸡蛋营养品质和胆固醇含量的影响。试验测定了鸡蛋的蛋白、蛋黄、水分、蛋白质、脂肪以及胆固醇等指标。结果表明,鸡蛋蛋白和蛋黄含量、含水量、蛋白质及脂肪含量未见显著差异(P<0.05),试验第7周时,与对照组相比,试验组全蛋和蛋黄中胆固醇含量(mg/g)明显降低(P>0.05)。This paper aimed to study the effects of Monascus-Chinese medical compound preparation on nutritional quality and cholesterol levels of eggs. The contents of egg white, egg yolks, water, protein, fat, and cholesterol levels were measured. The results showed that between egg white and yolk content, water content, protein and fat content there was no significant difference （P〉0.05）. At seventh week of the test,the whole egg and egg yolk cholesterol levels （mg/g） of experimental group were significantly lower than those of control group （P〈0.05）.

关 键 词：红曲霉 中药 鸡蛋 营养品质 胆固醇 

分 类 号：S831.5[农业科学—畜牧学]