Franchini A, Sirri F, Tallarico N, Minelli G, Iaffaldano N, Meluzzi A
Department of Food Science, Alma Mater Studiorum-University of Bologna, 40126 Bologna, Italy.
Poult Sci. 2002 Nov;81(11):1744-50. doi: 10.1093/ps/81.11.1744.
This study evaluated the effects of two dietary doses of vitamins E and C supplemented separately and together, on the content of vitamin E in the yolk, on the lipid stability of fresh and stored eggs, and on their sensory and functional properties. Hy-Line Brown hens (n = 216) received a basal diet for 8 wk supplemented with 100 or 200 mg DL-alpha-tocopheryl acetate (E100 or E200, respectively)/kg, 500 or 1,000 mg ascorbic acid (C500 and C1000, respectively)/kg, or 100 mg DL-alpha-tocopheryl acetate plus 500 mg ascorbic acid (E100+C500)/kg, whereas the control group received no supplementation. Fresh eggs and eggs stored 30,60, and 90 d at 4 C or stored 28 d at room temperature were analyzed for vitamin E content and TBA-reactive substances (TBARS). We also evaluated functional properties of fresh and cooked eggs and sensory properties of boiled and scrambled eggs. The yolk content of vitamin E depended on the level of dietary addition and decreased after 90 d of storage at 4 C or after 28 d at 25 C. Vitamin supplementation had no effect on fresh or refrigerated eggs, whereas 4 wk of storage at room temperature increased TBARS in the control and the group supplemented with the highest doses of vitamins. Ascorbic acid improved Haugh units and elasticity of albumen gels, whereas cohesiveness and hardness of yolk, albumen and whole-egg gels were not affected by dietary treatment. Panelists were not able to distinguish treated eggs from control eggs.
本研究评估了分别单独添加以及共同添加两种膳食剂量的维生素E和维生素C，对蛋黄中维生素E含量、新鲜鸡蛋和储存鸡蛋的脂质稳定性及其感官和功能特性的影响。海兰褐蛋鸡（n = 216）接受基础日粮8周，日粮中分别添加100或200 mg DL-α-生育酚乙酸酯（分别为E100或E200）/kg、500或1000 mg抗坏血酸（分别为C500和C1000）/kg，或100 mg DL-α-生育酚乙酸酯加500 mg抗坏血酸（E100 + C500）/kg，而对照组不添加任何物质。分析了新鲜鸡蛋以及在4℃储存3０、60和90天或在室温下储存28天的鸡蛋的维生素E含量和硫代巴比妥酸反应物（TBARS）。我们还评估了新鲜鸡蛋和煮熟鸡蛋的功能特性以及煮鸡蛋和炒鸡蛋的感官特性。蛋黄中的维生素E含量取决于日粮添加水平，在4℃储存90天后或在25℃储存28天后会降低。维生素添加对新鲜鸡蛋或冷藏鸡蛋没有影响，而在室温下储存4周会使对照组和添加最高剂量维生素组的TBARS增加。抗坏血酸改善了哈夫单位和蛋清凝胶的弹性，而日粮处理对蛋黄、蛋清和全蛋凝胶的内聚性和硬度没有影响。品评员无法区分处理过的鸡蛋和对照鸡蛋。
