土霉素对蛋黄脂肪含量及脂肪酸组成的影响。

The effect of oxytetracycline on the fat content and fatty acid composition of the egg yolk.

作者信息

Shaddad S A, Wasfi I A, Yassein O E, Ali A E, Maglad M A, Adam S E

出版信息

Comp Biochem Physiol C Comp Pharmacol Toxicol. 1985;81(1):223-6. doi: 10.1016/0742-8413(85)90119-7.

Abstract

The effects of oxytetracycline (OXT) at doses of 0.291, 0.461, 0.922, 1.383 and 1.844 g/l in drinking water on the egg quality and on the fat content and fatty acid composition of egg yolk were studied. OXT had no effect on egg weight, yolk weight or shell thickness. Increasing availability of OXT in water reduced cholesterol and triglyceride in the egg yolk while it had no effect on the phospholipid content. OXT at higher doses favoured unsaturated and polyunsaturated fatty acids relative to saturated fatty acids in the yolk.

摘要

研究饮用水中剂量为0.291、0.461、0.922、1.383和1.844 g/l的土霉素（OXT）对鸡蛋品质以及蛋黄脂肪含量和脂肪酸组成的影响。土霉素对蛋重、蛋黄重或蛋壳厚度没有影响。水中土霉素可用性的增加降低了蛋黄中的胆固醇和甘油三酯，而对磷脂含量没有影响。较高剂量的土霉素有利于蛋黄中不饱和脂肪酸和多不饱和脂肪酸相对于饱和脂肪酸的比例增加。