不同品牌鸡蛋中ω6/ω3多不饱和脂肪酸比较分析  

Comparative study on ω6/ω3 PUFAs in eggs of different brands

作　　者：郭钰洁 田川尧 徐景 何玉连 洪中山 秦顺义 张建斌 GUO Yujie;TIAN Chuanyao;XU Jing;HE Yulian;HONG Zhongshan;QING Shunyi;ZHANG Jianbin(College of Animal Science and Veterinary Medicine,Tianjin Agricultural University,Tianjin 300384,China)

机构地区：[1]天津农学院动物科学与动物医学学院

出　　处：《畜牧与兽医》2018年第9期30-33,共4页Animal Husbandry & Veterinary Medicine

基　　金：2017年天津市大学生创新创业训练计划(201710061095);国家自然科学基金项目(31101867);天津农学院科学研究发展基金(2012001)

摘　　要：以天津市某大型超市出售的3种不同品牌鸡蛋（柴鸡蛋、ω3多不饱和脂肪酸（PUFAs）富集鸡蛋、普通鸡蛋）为研究对象,对其蛋品质进行检测分析,同时利用气相色谱法对蛋黄中ω6和ω3PUFAs含量进行了测定。结果：ω3PUFAs富集鸡蛋的蛋重、哈氏单位和蛋黄系数显著高于柴鸡蛋和普通鸡蛋（P〈0.05）,ω3PUFAs富集鸡蛋和柴鸡蛋的蛋黄颜色和蛋黄/全蛋比值极显著或显著高于普通鸡蛋（P〈0.01,P〈0.05）,3种鸡蛋的蛋壳强度差异不显著（P〉0.05）;柴鸡蛋的不饱和脂肪酸的含量显著高于ω3PUFAs富集鸡蛋和普通鸡蛋（P〈0.05）;ω3PUFAs富集鸡蛋的ω6/ω3PUFAs比值极显著高于普通鸡蛋和柴鸡蛋（P〈0.01）,普通鸡蛋和柴鸡蛋差异不显著（P〉0.05）。The experiment was conducted to study ω6/ω3 PUFAs in the eggs of three brands （ eggs laid by local chickens, to3 PUFA-en- liched eggs and ordinary eggs） , sold in a supermarket in Tianjin City in order to compare the qualities of the eggs. The results showed that the ω3 PUFA-enriched eggs had significantly higher egg weight, Haugh unit and egg yolk coefficient than that did the ordinary eggs and the local eggs （ P〈0. 05 ） , the ω3 PUFA-enriched eggs and the local eggs had very significantly higher egg yolk color and the ratio of egg yolk to whole egg than did the ordinary eggs （P〈0. 01, P〈0. 05） , the three brands of eggs had no significant difference in the strength of egg shell （P〉0. 05 ） , the local eggs had significantly higher content of unsaturated fatty acid than did the ω3 PUFA-enriched eggs and the ordinary eggs （ P 〈 O. 05 ） , the ω3 PUFA-enriehed eggs had a very significantly higher ratio of ω6/ω3 than did the ordinary eggs and the local eggs （P〈0. 01 ） , and there was no significant difference in the ratio of ω6/ω3 between the ordinary eggs the local eggs （P〉0. 05）.

关 键 词：新鲜鸡蛋 ω6/ω3 脂肪酸 

分 类 号：S831[农业科学—畜牧学]