数字农科院2.0

Comparative Effects Of Dietary Microalgae Oil And Fish Oil On Fatty Acid Composition And Sensory Quality Of Table Eggs

文献类型： 外文期刊

作者： Feng, J; Long, S; Zhang, HJ; Wu, SG; Qi, GH; Wang, J

作者机构：

关键词： docosahexaenoic acid source; fatty acid; sensory quality; table egg

期刊名称： POULTRY SCIENCE

ISSN：

年卷期： 2020 年 99 卷 3 期

页码：

收录情况： JCR（2021版）

摘要： This study was conducted to investigate the comparative effects of dietary supplementation with microalgae oil or fish oil on fatty acid composition, sensory quality, and overall acceptability of table eggs. A total of six hundred thirty, 30-week-old, Hy-Line Brown laying hens were allocated to 7 dietary treatments. Layers were fed with a control diet or the control diet supplemented with graded levels of docosahexaenoic acid (DHA; 1.25, 2.50, and 5.00 mg/g feed) derived from microalgae oil or fish oil. The feeding trial lasted 10 wk. Enrichment of eggs with DHA by dietary supplementation with microalgae oil or fish oil enhanced yolk DHA and total n-3 polyunsaturated fatty acid (PUFA) enrichment and reduced n-6-to-n-3 ratio in a dose-response manner, whereas the efficiency decreased (P < 0.05). The overall efficiency of DHA incorporation into eggs was similar for the 2 sources (P > 0.05). In comparison with fish oil, dietary microalgae oil supplementation resulted in higher scores for egg flavor and overall acceptability, both of which declined linearly in response to DHA supplementation (P < 0.05). Among the aroma and flavor characteristics, fishy aroma and flavor scores increased linearly and quadratically (P < 0.05) in response to dietary DHA supplementation, and egg aroma and flavor and milky flavor scores decreased linearly (P < 0.05). The results from partial least squares analysis showed that fishy flavor and aroma were closely associated with DHA, alpha-linolenic acid, and total n-3 PUFA, and oleic acid, arachidonic acid, and dihomo-gamma-linolenic acid were more related to egg aroma and flavor. The results suggested that microalgae oil would be more promising for egg DHA enrichment owing to better sensory quality of the resultant eggs.

分类号：

  • 相关文献

[1]Simultaneous Determination Of Spinosad, Temephos, A.nd Piperonyl Butoxide In A nimal-Derived Foods Using Lc-Ms/Ms. Zheng, W, Choi, JM, Abd El-Aty, AM, Yoo, KH, Park, DH, Kim, SK, Kang, YS, Hacimuftuoglu, A, Wang, J, Shim, JH, Shin, HC. 2019

[2]Improving The Quality Of Fermented B.lack Tea Juice With O olong Tea Infusion. Xu, YQ, Chen, JX, Du, QZ, Yin, JF. 2017

[3]Evaluation Of Green Tea Sensory Q.uality Via Process Characteristics A nd Image Information. Zhu, HK, Ye, Y, He, HF, Dong, CW. 2017

[4]Effect Of The Type Of B.rewing Water On The C hemical Composition, Sensory Quality And Antioxidant Capacity Of Chinese Teas. Xu, YQ, Zou, C, Gao, Y, Chen, JX, Wang, F, Chen, GS, Yin, JF. 2017

[5]Flavor Chemistry Characteristics of New Jiuqu Hongmei Tea of Different Grade Levels [不同等级新九曲红梅茶的风味化学特征]. Guo L.,Peng Q.,Zhao F.,Lu H.,Bao X.,Lin Z.. 2021

[6]Chemical Composition, Sensory Properties And Bioactivities Of Castanopsis Lamontii Buds And Mature Leaves. Gao, Y, Wang, JQ, Fu, YQ, Yin, JF, Shi, J, Xu, YQ. 2020

[7]Effect Of Baking On The Flavor Stability Of Green Tea Beverages. Fu, YQ, Wang, JQ, Chen, JX, Wang, F, Yin, JF, Zeng, L, Shi, J, Xu, YQ. 2020

[8]Fatty Acids Modulate The Expression O.f Pyruvate Kinase And A rachidonate-Lipoxygenase Through Ppar Gamma/Cyp2C45 Pathway: A Link To Goose Fatty Liver. Zhao, M. M.,Liu, T. J.,Gong, D. Q.,Geng, T. Y.,Wang, Q.,Liu, L.,Zhang, R.. 2019

[9]Absorption Of 1,3-Dioleyl-2-Palmitoylglycerol And Intestinal F.lora Profiles Changes In M ice. Wang, Jing,Liu, Libo,Li, Chun,Liu, Lihua,Sun, Lihua. 2019

[10]Four Qtl Clusters Containing Major A.nd Stable Qtls For S aturated Fatty Acid Contents In A Dense Genetic Map Of Cultivated Peanut (Arachis Hypogaea L.). Wu, Bei,Ren, Xiaoping,Lei, Yong,Xia, Fujian,Luo, Huaiyong,Liu, Nian,Liao, Boshou,Huang, Li,Huai, Dongxin,Zhou, Xiaojing,Jiang, Huifang,Chen, Yuning,Chen, Weigang,Chen, Hao. 2019

[11]Fatty Acid Biosynthesis And Transcriptional Regulation Of Stearoyl-Coa Desaturase 1 (Scd1) In Buffalo Milk. Rehman, Saif Ur,Shafique, Laiba,Luo, Chan,Liu, Qingyou,Wang, Zhiqiang,Cui, Kuiqing,Qian, Qian,Ruan, Jue,Liu, Qingyou,Lu, Suyu,Li, Zhipeng. 2020

[12]Location Affects Fatty Acid Composition In Camellia Sinensis Cv Tieguanyin Fresh Leaves. Guo, L, Du, ZH, Wang, Z, Lin, Z, Guo, YL, Chen, MJ. 2020

[13]Candidate Genes-Association Study To Identify Loci Related To Oleic Acid In Brassica Napus Using Snp Markers And Their Heterologous Expression In Yeast. Zafar, S, Tang, MQ, Wang, YK, Sarwar, R, Liu, SY, Tan, XL. 2020

[14]Identification And Phenotypic Characterization Of Z.ebra Leaf16 Encoding A B eta-Hydroxyacyl-Acp Dehydratase In Rice. Liu, ZW, Wang, ZY, Gu, H, You, J, Hu, MM, Zhang, YJ, Zhu, Z, Wang, YH, Liu, SJ, Chen, LM, Liu, X, Tian, YL, Zhou, SR, Jiang, L, Liu, LL, Wan, JM. 2018

[15]Nutritional Composition And Quality Of F.ive Poultry Species In T he Loess Plateau Region Of China. Xi, B, Gao, YQ, Guo, TF, Li, WH, Yang, XL, Du, TQ. 2019

[16]Effects Of Rearing System On M.eat Quality, Fatty Acid A nd Amino Acid Profiles Of Hu Lambs. Chai, JM, Diao, QY, Zhao, JC, Wang, HC, Deng, KD, Qi, ML, Nie, MF, Zhang, NF. 2018

[17]Determining the geographical origin of flaxseed based on stable isotopes, fatty acids and antioxidant capacity. Liang K., Zhu H., Zhao S., Liu H., Zhao Y.. 2022

[18]Data Fusion By Ratio Modulation Of Stable Isotope, Multi-Element, And Fatty Acids To Improve Geographical Traceability Of Lamb. Qie, MJ, Zhang, B, Li, Z, Zhao, SS, Zhao, Y. 2021

[19]Environmental decomposition and remodeled phytotoxicity of framework-based nanomaterials. Li D., Zhou Q., Hu X., Mu L., Zeng H., Luo J.. 2022

[20]Transcriptome–metabolome analysis of fatty acid of Bamei pork and Gansu Black pork in China. Xi Bin,Luo Jin,Gao Ya-qin,Yang Xiao-ling,Guo Tian-fen,Li Wei-hong,Du Tian-qing. 2021

作者其他论文 更多>>