Galobart J, Barroeta A C, Baucells M D, Guardiola F
Unitat de Nutrició i Alimentació Animals, Facultat de Veterinària, Universitat Autònoma de Barcelona, Spain.
Poult Sci. 2001 Mar;80(3):327-37. doi: 10.1093/ps/80.3.327.
A 2 x 2 x 2 factorial experiment was planned to study the influence of dietary fat source (linseed oil or sunflower oil) and dietary doses of alpha-tocopheryl acetate (alpha-TA) (0 or 200 mg/kg of feed) and canthaxanthin (CX) (0 or 5 mg/kg of feed) on fatty acid (FA) composition and lipid oxidation of fresh and spray-dried eggs. Dietary supplementation with alpha-TA and CX modified the levels of certain long-chain polyunsaturated FA (PUFA). Lipid oxidation in fresh eggs and spray-dried eggs at 0, 6, and 12 mo of storage was measured by the lipid hydroperoxide (LHP) and TBA values. The LHP and TBA values were up to 10 times higher in spray-dried eggs than in fresh eggs. The evolution of LHP and TBA values in spray-dried eggs showed that omega3 FA-enriched eggs were more susceptible to lipid oxidation than those enriched with omega6 FA. The omega-TA supplementation increased the lipid stability of enriched eggs and was very effective throughout the storage of spray-dried eggs. On the other hand, CX supplementation did not prevent lipid oxidation in PUFA-enriched eggs. Moreover, no synergistic effect between both compounds was detected.
计划进行一项2×2×2析因实验，以研究日粮脂肪来源（亚麻籽油或葵花籽油）、日粮中醋酸生育酚（α-TA）（0或200毫克/千克饲料）和角黄素（CX）（0或5毫克/千克饲料）的剂量对新鲜鸡蛋和喷雾干燥鸡蛋的脂肪酸（FA）组成及脂质氧化的影响。日粮中添加α-TA和CX会改变某些长链多不饱和脂肪酸（PUFA）的水平。通过脂质氢过氧化物（LHP）和硫代巴比妥酸（TBA）值来测定新鲜鸡蛋和喷雾干燥鸡蛋在储存0、6和12个月时的脂质氧化情况。喷雾干燥鸡蛋中的LHP和TBA值比新鲜鸡蛋高10倍。喷雾干燥鸡蛋中LHP和TBA值的变化表明，富含ω-3脂肪酸的鸡蛋比富含ω-6脂肪酸的鸡蛋更容易发生脂质氧化。添加ω-TA可提高富含脂肪酸鸡蛋的脂质稳定性，并且在喷雾干燥鸡蛋的整个储存过程中都非常有效。另一方面，添加CX并不能防止富含PUFA鸡蛋的脂质氧化。此外，未检测到这两种化合物之间的协同作用。
