降低鸡蛋中胆固醇含量的营养途径研究进展  

Research Advances on Nutritional Approaches for Reducing Cholesterol Content in Eggs

作　　者：吕莉[1] 李源[1] 井美娇 马梦丹[1] 李留安[1] 于晓雪[1] 金天明[1] LU Li LI Yuan JING Mei-jiao MA Meng-dan LI Liu-an YU Xiao-xue JIN Tian-ming(College of Animal Science and Veterinary Medicine, Tianjin Agricultural University, Tianjin 300384, Chin)

机构地区：[1]天津农学院动物科学与动物医学学院,天津300384

出　　处：《家畜生态学报》2017年第7期5-8,共4页Journal of Domestic Animal Ecology

基　　金：天津市农业科技成果转化与推广项目(201604050);天津市"131"创新型人才培养工程第一层次人选资助项目(津人才[2016]2号);天津市创新人才推进计划"青年科技优秀人才"人选资助项目(2014QN032)

摘　　要：鸡蛋营养丰富,其蛋黄中含有较高的胆固醇。人们日常摄入过量的胆固醇易引起动脉粥样硬化、高血压和冠心病等心脑血管疾病,因此在畜牧业生产中开发低胆固醇鸡蛋具有重要的理论实践价值。通过在饲粮中添加紫花苜蓿、绿茶、中草药添加剂、乳酸菌以及微量元素等方法能够有效降低鸡蛋中的胆固醇含量。论文从营养途径方面综述了国内外学者在降低鸡蛋中胆固醇含量方面的最新研究成果及其调控机制,从而为生产低胆固醇鸡蛋提供理论实践参考。The nutritional components of eggs are very rich, and the yolk contains high level of choles- terol. However, it easily leads to atherosclerosis, hypertension and coronary heart disease and other cardi- ovascular and cerebrovascular diseases when people intake high level of cholesterol, so the development of low cholesterol eggs in animal husbandry production has important theoretical and practical value. Adding alfalfa, green tea, Chinese medicine herb additives, lactic acid bacteria and trace elements into the diet of chickens can effectively reduce the cholesterol content in eggs. This paper reviews the latest research re- sults on reducing egg cholesterol at home and abroad, and provides a theoretical guide on reducing egg cho- lesterol.

关 键 词：鸡蛋 胆固醇 营养调控 植物源途径 中草药添加剂 益生菌 微量元素 

分 类 号：S811.5[农业科学—畜牧学]