饲粮n-6/n-3 PUFA对鸭蛋中脂肪酸组成和咸蛋黄品质的影响  

Effects of Dietary n-6/n-3 PUFA Ratio on Fatty Acid Compositionin Duck Eggs and Quality of Salted Egg Yolk in Laying Duck

作　　者：赖跃 张亚男 王爽 梁铭其 姜力莹 陈伟 贾栩超 郭亮 郑春田 LAI Yue;ZHANG Yanan;WANG Shuang;LIANG Mingqi;JIANG Liying;CHEN Wei;JIA Xuchao;GUO Liang;ZHENG Chuntian(College of Animal Science and Medicine,Tianjin Agricultural University,Tianjin Key Laboratory of Agricultural Animal Breeding and Healthy Breeding,Tianjin 300392,China;Institute of Animal Science,Guangdong Academy of Agriculture Science,State Key Laboratory of Swine and Poultry Breeding Industry,Key Laboratory of Animal Nutrition and Feed Science in South China,Ministry of Agriculture and Rural Affairs,Guangdong Public Laboratory of Animal Breeding and Nutrition,Guangdong Key Laboratory of Animal Breeding and Nutrition,Guangzhou 510640,China;College of Animal Science&Technology,Zhongkai University of Agriculture and Engineering,Guangdong Key Laboratory of Waterfowl Healthy Breeding,Guangzhou 510225,China;Institute of Sericulture and Agricultural Products Processing,Guangdong Academy of Agriculture Science,Key Laboratory of Functional Food of Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China)

机构地区：[1]天津农学院动物科学与动物医学学院,天津市农业动物繁育与健康养殖重点实验室,天津300392 [2]广东省农业科学院动物科学研究所,猪禽种业全国重点实验室,农业农村部华南动物营养与饲料重点实验室,广东省动物育种与营养公共实验室,广东省畜禽育种与营养研究重点实验室,广州510640 [3]仲恺农业工程学院动物科技学院,广东省水禽健康养殖重点实验室,广州510225 [4]广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广州510610

出　　处：《中国畜牧兽医》2024年第6期2388-2398,共11页China Animal Husbandry & Veterinary Medicine

基　　金：广东省农业科学院食品营养与健康研究中心建设运行经费(XTXM 202205);财政部和农业农村部-国家现代农业产业技术体系(CARS-42-13);广东省水禽产业技术创新团队(2023KJ137);广东省农业农村厅农产品质量安全体系建设项目-畜禽全产业链标准化示范基地创建项目;江门市基础与应用重点项目(2020030102870009145);广东省农业科学院高水平科技创新战略建设专项资金(202106TD、R2021PY-QY005)。

摘　　要：【目的】本试验旨在研究蛋鸭饲粮中n-6/n-3多不饱和脂肪酸(n-6/n-3 PUFA)对鸭蛋中脂肪酸组成和咸蛋黄品质的影响。【方法】试验选用健康、体重相近的21周龄福建龙岩山麻鸭180只,随机分为2组,每组6个重复,每个重复15只鸭。分别饲喂玉米-豆粕(对照组)和玉米-豆粕-亚麻籽(试验组)饲粮,n-6/n-3 PUFA分别为16和8,试验周期为12周。饲养试验结束后,采集新鲜鸭蛋测定脂肪酸组成,腌制咸蛋,测定咸蛋黄内质特性、质构特性、风味和滋味。【结果】与n-6/n-3 PUFA 16饲粮相比,n-6/n-3 PUFA 8饲粮(1)增加了鲜蛋黄中C18∶0、C20∶0、C22∶0、C22∶1n9、C18∶2n6c、C18∶3n3、C20∶3n6、C20∶4n6、n-6 PUFA以及n-3 PUFA含量,降低了鲜蛋黄中n-6/n-3 PUFA(由10.20降至5.65,P<0.05);(2)降低了咸蛋黄的硬心率和硬心比重(P<0.05),不影响出油率和沙性(P>0.05);降低了咸蛋黄的硬度,增加了弹性(P<0.05),但黏附性、内聚性、胶黏性和咀嚼性无显著变化(P>0.05);降低了咸蛋黄中醇醚醛酮类的气味(P<0.05);降低了咸蛋黄的苦味和鲜味,增加了滋味的丰富性(P<0.05),对涩味和咸味无显著影响(P>0.05)。【结论】蛋鸭饲粮n-6/n-3 PUFA由16降为8时,可降低鲜蛋黄中n-6/n-3 PUFA,改善咸蛋黄品质和风味。【Objective】This study was conducted to investigate the effects of dietary n-6/n-3 PUFA ratio on fatty acid composition in duck eggs and quality of salted egg yolks in laying ducks.【Method】A total of 180 healthy 21-week Fujian Longyan laying ducks were randomly divided into 2 treatments,with 6 replicates of 15 ducks each.They were fed corn-soybean meal and corn-soybean meal-linseed diets,and the n-6/n-3 PUFA ratio in diets were 16 and 8,respectively.The trial lasted for 12 weeks.At the end of week 12,fresh duck eggs were collected to determine the fatty acid composition,and the salted egg yolks were prepared to determine the yolk interior properties,texture properties,odor and flavor.【Result】①Compared with the diet with the ratio of n-6/n-3 PUFA was 16,the diet with the ratio of n-6/n-3 PUFA was 8 increased the contents of C18∶0,C20∶0,C22∶0,C22∶1n9,C18∶2n6c,C18∶3n3,C20∶3n6,C20∶4n6,n-6 PUFA and n-3 PUFA in egg yolk,and decreased the ratio of n-6/n-3 PUFA in egg yolk(10.20 to 5.65,P<0.05).②Dietary decreased n-6/n-3 PUFA ratio reduced the hardening ratio and its weight of salted egg yolk(P<0.05),but had no significant effect on oil output and sandiness(P>0.05).As to the texture properties,the hardness was decreased,the springiness was increased(P<0.05),and there were no significant differences in adhesiveness,cohesiveness,gumminess and chewiness of salted egg yolk(P>0.05).The odor of alcohol,ether,aldehyde and ketone in salted egg yolk was decreased with dietary decreased n-6/n-3 PUFA ratio(P<0.05).As to the flavor,dietary decreased n-6/n-3 PUFA ratio reduced the bitterness and umami,increased the richness of salted egg yolk(P<0.05),and no significant effect was observed in astringency and saltiness(P>0.05).【Conclusion】Overall,dietary decreased n-6/n-3 PUFA ratio(8 vs 16)could decrease the ratio of n-6/n-3 PUFA in the fresh egg yolk,improve the quality and flavor of salted egg yolk.

关 键 词：n-6/n-3 PUFA 鸭蛋 脂肪酸组成 咸蛋黄品质 

分 类 号：S816[农业科学—饲料科学]