添加紫苏对鸡蛋多不饱和脂肪酸及脂质代谢的影响研究  

Effects of Perilla Frutescens in Laying Hens Diets on Polyunsaturated Fatty Acid in Eggs and Lipid Metabolism

作　　者：臧素敏[1] 李同洲[1] 何万红[1] 宋永[1] 郭鹏飞[1] 

机构地区：[1]河北农业大学,河北保定071001

出　　处：《中国畜牧杂志》2004年第1期14-16,共3页Chinese Journal of Animal Science

基　　金：河北省自然涂学基金资助项目 (编号 :3 9913 8)

摘　　要：在蛋鸡日粮中分别加入 8% ,12 % ,16 % ,2 0 %紫苏 ,研究蛋黄多不饱和脂肪酸 (PUFA)含量及其比例变化 ,分析其脂质代谢。结果表明 :蛋黄PUFA由 17.0 3%分别提高到 2 0 .4 2 % (8% ) ,2 3.6 1% (12 % ) ,2 4 .0 7% (16 % )和2 4 .6 2 % (2 0 % )。蛋黄脂肪中ω 3含量由 1.2 1%分别提高到 6 .88% ,8.72 % ,9.86 %和 9.95 %。每个鸡蛋中ω 3PU FA由 5 2 .2 2mg增加到 2 99.6 9,395 .80 ,36 .4 5 ,4 5 3.4 2mg。DHA由 4 2 .2 9mg增加到 5 4 .0 1,10 1.6 7,12 7.93,133.98mg/个。ω 6 /ω 3由 13.0 7分别降到 1.98,1.6 7,1.4 4 ,1.4 7。PUFA/SFA由 0 .38升高到 0 .6 8(2 0 %组 )。血清总脂、VLDL、TG、TCH有不同程度降低 ,HDL C升高。新鲜鸡蛋脂质过氧化物除添加 2 0 %组以外 ,其他组无明显变化。The 8%, 12%, 16%, and 20% of perilla frutescens were added to laying hens diet. The content of polyunsaturated fatty acid (PUFA) and their ratios in eggs yolk were analysed.The lipid metabolism was studied.The results showed that the PUFA were increased from 17.03% (control group) to 20.42% (8% group), 23.61% (12% group), 24.07% (16% group) and 24.62% (20% group)respectively. The ω-3 PUFA were increased from 1.21% to 6.88%, 8.72%, 9.86% and 9.95% respectively.Absolute content of ω-3 PUFA in each egg was raised from 52.22 mg to 299.69, 395.80, 436.45 and 453.42 mg respectively. The DHA was increased from 42.29 mg to 54.01, 101.67, 127.93 and 133.98 mg/pec. The ratio of ω-6/ω-3 was decreased from 13.07 to 1.98, 1.67, 1.44 and 1.47. The ratio of PUFA/SFA (saturated fatty acid) was increased from 0.38 (20% group) to 0.68. The serum total lipid, VLDL, TG, TCH were decreased and HDL-C was increased. The lipid peroxide (LPO) was not changed significantly in fresh eggs except 20% group.

关 键 词：紫苏 鸡蛋 多不饱和脂肪酸 脂质代谢 蛋黄 

分 类 号：S831.5[农业科学—畜牧学]