从母鸡营养到烘焙：石榴籽和亚麻籽油对蛋清泡沫稳定性及海绵蛋糕品质的影响

From Hen Nutrition to Baking: Effects of Pomegranate Seed and Linseed Oils on Egg White Foam Stability and Sponge Cake Quality.

作者信息

Lukasiewicz Marcin, Dymińska-Czyż Maja, Szymczyk Beata, Franczyk-Żarów Magdalena, Kostogrys Renata, Florkiewicz Adam, Ptaszek Paweł, Zięć Gabriela, Filipiak-Florkiewicz Agnieszka

机构信息

Faculty of Food Technology, University of Agriculture in Krakow, al. Mickiewicza 21, 31-120 Krakow, Poland.

National Research Institute of Animal Production, ul. Krakowska 1, 32-083 Balice, Poland.

出版信息

Foods. 2025 Apr 20;14(8):1417. doi: 10.3390/foods14081417.

DOI:10.3390/foods14081417

PMID:40282818

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC12026570/

Abstract

This study aimed to verify that enriching hens' diets with pomegranate seed (PSO) and linseed oils (LSO) would maintain egg foaming and leavening capacity and improve the nutritional profile of egg-based products without compromising technological properties. It was shown in the previous studies that fortifying hen feed with PSO increased CLnA and CLA concentrations in raw eggs. In this study, two experiments with 25-week-old Hy-Line Brown laying hens have been carried out. Experiment 1 modified hens' feed by incorporating PSO (0.5-1.5%) and 1.5% LSO. In Experiment 2, hens received feed containing PSO (0.5-1.5%). This research involved cake preparation, quality evaluation, and the assessment of egg white foam properties (stability, density, and gas bubble distribution). The chemical composition of sponge cake was determined. Results showed that PSO and LSO in hen feed enhanced egg leavening properties, while egg white-based foam properties matched the control group. The cakes showed improved health-promoting properties due to CLA and CLnA presence. The research confirmed that these beneficial acids were retained in the final sponge cake.

摘要

本研究旨在验证用石榴籽（PSO）和亚麻籽油（LSO）强化母鸡日粮能否维持鸡蛋的起泡和膨松能力，并改善蛋制品的营养成分，同时不影响其工艺性能。先前的研究表明，用PSO强化母鸡饲料可提高生鸡蛋中共轭亚油酸（CLnA）和共轭亚油酸（CLA）的浓度。在本研究中，对25周龄的海兰褐蛋鸡进行了两项实验。实验1通过添加0.5%-1.5%的PSO和1.5%的LSO来改良母鸡饲料。在实验2中，母鸡食用含有0.5%-1.5%PSO的饲料。本研究涉及蛋糕制作、质量评估以及蛋清泡沫特性（稳定性、密度和气液分布）的评估。测定了海绵蛋糕的化学成分。结果表明，母鸡饲料中的PSO和LSO增强了鸡蛋的膨松性能，而蛋清基泡沫性能与对照组相当。由于CLA和CLnA的存在，蛋糕显示出更好的促进健康的特性。研究证实，这些有益酸保留在最终的海绵蛋糕中。