Institute of Agricultural and Nutritional Sciences, Martin-Luther-University Halle-Wittenberg, D-06108 Halle, Germany.
J Agric Food Chem. 2012 Jan 25;60(3):799-804. doi: 10.1021/jf204273n. Epub 2012 Jan 11.
Vitamin D deficiency in humans is widespread, and only a few food items are important natural sources of vitamin D. This study investigated the effect of UVB exposure of laying hens on the vitamin D content in egg yolk. In a two-factorial design, hens fed a vitamin D-deficient (-D) or -adequate (+D) diet were nonexposed or exposed to UVB light over a period of 4 weeks. UVB exposure of the -D group caused nearly normal egg production rate and egg shell quality; exposure of the +D group did not further improve these parameters. UVB exposure tended to improve the concentration of plasma 25-hydroxycholecalciferol (25(OH)D(3)), but had no effect on 1,25-dihydroxycholecalciferol in plasma or on cholecalciferol and 25(OH)D(3) in egg yolk. The present study shows that a short-term exposure of laying hens to UVB light is not an appropriate way to improve the vitamin D content of egg yolk.
人体普遍缺乏维生素 D，只有少数食物是维生素 D 的重要天然来源。本研究探讨了暴露于 UVB 光下对产蛋母鸡蛋黄中维生素 D 含量的影响。在双因素设计中，给喂食维生素 D 缺乏（-D）或充足（+D）饮食的母鸡进行非暴露或暴露于 UVB 光下 4 周。-D 组的 UVB 暴露几乎导致正常的产蛋率和蛋壳质量；+D 组的暴露并没有进一步改善这些参数。UVB 暴露倾向于提高血浆 25-羟胆钙化醇（25(OH)D(3)）的浓度，但对血浆 1,25-二羟胆钙化醇或蛋黄中的胆钙化醇和 25(OH)D(3)没有影响。本研究表明，短期暴露于 UVB 光下不是提高蛋黄中维生素 D 含量的合适方法。
