我国家养雉鸡蛋黄脂肪酸营养价值评价  

Evaluation of fatty acid nutritional value in the egg yellow of domestic pheasant in China

作　　者：夏李意 孙艳发[1] 岳稳 韦际杨 吴琼 XIA Liyi;SUN Yanfa;YUE Wen;WEI Jiyang;WU Qiong(College of Life Sciences,Longyan University,Longyan 364012,China)

机构地区：[1]龙岩学院生命科学学院,福建龙岩364012

出　　处：《黑龙江畜牧兽医》2020年第14期129-132,共4页Heilongjiang Animal Science And veterinary Medicine

基　　金：中央引导地方科技发展专项(〔2018〕-L-3011);国家科技基础条件平台项目“特种动物种质资源库”(TZDWZYK2019-07)。

摘　　要：为了分析我国家养雉鸡蛋黄中脂肪酸的组成和营养价值,试验使用气相色谱仪对我国五种家养雉鸡(美国七彩雉鸡、蒙古雉鸡、绿雉鸡、申鸿七彩雉鸡和黑化雉鸡)蛋黄中脂肪酸含量进行测定和营养价值评价,并与市购的普通鸡蛋进行了对比。结果表明:五种雉鸡蛋黄中均检测到7种饱和脂肪酸,包括月桂酸、肉豆蔻酸、十五烷酸、棕榈酸、十七烷酸、硬酯酸、花生酸,五种雉鸡蛋黄饱和脂肪酸总量分别占总脂肪酸含量的35.867%、36.050%、36.139%、36.087%和36.208%。五种雉鸡蛋黄中检测到12种不饱和脂肪酸,包括4种单不饱和脂肪酸和8种多不饱和脂肪酸。五种雉鸡蛋黄十七烷酸、亚油酸、α-亚麻酸、二十二烯酸、花生三烯酸、花生四烯酸和二十二碳六烯酸含量显著高于普通鸡蛋(P<0.05),雉鸡蛋黄单不饱和脂肪酸含量总和显著低于普通鸡蛋(P<0.05),多不饱和脂肪酸含量总和显著高于普通鸡蛋(P<0.05)。建议可根据雉鸡蛋的脂肪酸组成和含量特点进行合理的开发应用。In order to analyze the composition and nutritional value of fatty acids in the egg yellow of domestic pheasant in China,the content and nutritional value of fatty acids in the yolk of five domestic pheasants(American pheasant,Mongolian pheasant,green pheasant,shenhong pheasant and black pheasant)were evaluated by GC-MS,and compared it with the ordinary eggs bought on the market.The results showed that seven kinds of saturated fatty acids were detected in the egg yolk of five pheasants,including lauric acid,myristic acid,pentadecanoic acid,palmitic acid,heptadecanoic acid,stearic acid and arachidic acid.The total amount of fatty acids account for 35.867%,36.050%,36.139%,36.087%and 36.208%of the total fatty acids respectively.Twelve kinds of unsaturated fatty acids were detected in the egg yolk of twelve pheasants,including four kinds of mono-unsaturated fatty acids and eight kinds of poly-unsaturated fatty acids.The contents of flavanic acid,linoleic acid,α-linolenic acid,eicosanoic acid,arachidonic acid,arachidonic acid and docosahexaenoic acid in egg yolk of five pheasants were significantly higher than those in common eggs.The total content of monounsaturated fatty acids in egg yolk of five phensants was significantly lower than that in common eggs,and the total content of polyunsaturated fatty acids was significantly higher than that in commercial eggs.It is suggested that pheasant eggs should be developed and applied reasonably according to fatty acid composition and content.

关 键 词：雉鸡蛋 普通鸡蛋 脂肪酸 营养价值 评价 

分 类 号：S839[农业科学—畜牧学]