Ianni Andrea, Palazzo Fiorentina, Grotta Lisa, Innosa Denise, Martino Camillo, Bennato Francesca, Martino Giuseppe
Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo 64100, Italy.
Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise "G. Caporale", Via Campo Boario 37, 64100 Teramo, Italy.
Asian-Australas J Anim Sci. 2020 Jul;33(7):1191-1201. doi: 10.5713/ajas.19.0309. Epub 2019 Aug 26.
The aim of this study was to evaluate the chemical-nutritional parameters, oxidative stability and volatile profile of eggs and cakes made with eggs from laying hens fed with a dietary supplementation of extruded linseed.
Two thousand ISA Warren laying hens were randomly divided into two groups: a control group was fed with a standard diet while the experimental group received the same diet supplemented with 7% of extruded linseed. The trial lasted 84 days, in which three samplings of laid eggs were performed. Samples of eggs and food systems arising from eggs were then analyzed in order to obtain information about β-carotene and total flavonoid content, antioxidant activity, fatty acid profile, lipid oxidation, and volatile profile.
Linseed induced the increase of α-linolenic acid with consequent reduction of the ω-6/ω-3 ratio (4.3:1 in egg yolk); in addition to this, was evidenced the cholesterol reduction and the significant increase in total flavonoids and β-carotene, although no variations were detected in antioxidant capacity. Even in cooked products there was not only a direct effect of linseed in increasing α-linolenic acid, but also in inducing the reduction of cholesterol and its major oxidation product, 7-ketocholesterol. The dietary linseed integration was also shown to affect the volatile profile of baked products.
Data confirmed that dietary supplementation with extruded linseed resulted in food products with interesting implications for human health. With regard to the volatile profile of baked products it would be necessary undertake further sensorial analysis in order to evaluate any variations on flavor and consumer acceptability.
本研究旨在评估日粮添加挤压亚麻籽的蛋鸡所产鸡蛋及用其制作的蛋糕的化学营养参数、氧化稳定性和挥发性成分。
将2000只ISA沃伦蛋鸡随机分为两组：对照组饲喂标准日粮，实验组在相同日粮基础上添加7%的挤压亚麻籽。试验持续84天，期间对所产鸡蛋进行三次采样。随后对鸡蛋及由鸡蛋制成的食品体系样本进行分析，以获取有关β-胡萝卜素和总黄酮含量、抗氧化活性、脂肪酸谱、脂质氧化和挥发性成分的信息。
亚麻籽使α-亚麻酸增加，ω-6/ω-3比值随之降低（蛋黄中为4.3:1）；此外，还证实了胆固醇降低以及总黄酮和β-胡萝卜素显著增加，尽管抗氧化能力未检测到变化。即使在熟制品中，亚麻籽不仅直接增加了α-亚麻酸，还促使胆固醇及其主要氧化产物7-酮胆固醇减少。日粮添加亚麻籽还显示出会影响烘焙产品的挥发性成分。
数据证实，日粮添加挤压亚麻籽可使食品对人类健康产生有益影响。关于烘焙产品的挥发性成分，有必要进行进一步的感官分析，以评估风味和消费者接受度的任何变化。
