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Effects Of Inulin Supplementation In Laying Hens Diet On The Antioxidant Capacity Of Refrigerated Stored Eggs

文献类型： 外文期刊

作者： Shang, HM; Zhang, HX; Guo, Y; Wu, HX; Zhang, NY

作者机构：

关键词： Inulin; Stored Eggs; Antioxidant Capacity

期刊名称： INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

ISSN： 0141-8130

年卷期： 2020 年 153 卷

页码：

收录情况： JCR（2021版）

摘要： The effects of inulin supplementation in the diet of laying hens on the antioxidant capacity of refrigerated (0, 2, 4, 6 and 8 weeks) eggs were evaluated. Three hundred commercial laying hens were divided into five treatment groups and fed diets with supplements of 0 (control), 5, 10, 15 or 20 g/kg inulin. The experimental results showed that the use of inulin (15 or 20 g/kg) in the diet for laying hens increased the DPPH and ABTS radical-scavenging activities, total phenolic content and ferric reducing power in the yolks of fresh (stored 0 weeks) and stored eggs (P < 0.05). The antioxidant enzyme (SOD and GSH-Px) activities of the stored egg increased linearly (P < 0.05), and the malonaldehyde (MDA) levels of stored eggs decreased linearly (P < 0.01) as the inulin levels improved at every two weeks of storage. In conclusion, inulin supplementation in the diet of laying hens had the potential to prolong the shelf-life of eggs. (C) 2019 Elsevier B.V. All rights reserved.

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