京津冀三地笼养鸡蛋和柴鸡蛋的脂肪酸养分比较分析
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摘要
以北京、天津和保定三个地区某大型超市出售的2种不同品牌鸡蛋(普通鸡蛋和柴鸡蛋)为研究对象,对其蛋品质进行检测分析,利用气相色谱法对蛋黄中ω6和ω3 PUFA(多不饱和脂肪酸)含量进行了测定。结果表明:(1)北京、天津及保定地区总脂肪酸含量在普通鸡蛋中为14.20~24.98 g/100g,柴鸡蛋中为14.64~25.41 g/100g;ω6系PUFAs含量,普通鸡蛋中为2.16~3.99 g/100g,柴鸡蛋中为2.51~4.87 g/100g;ω3系PUFAs含量,普通鸡蛋中为0.19~0.29 g/100g,柴鸡蛋中为0.24~0.37 g/100g;ω6/ω3,普通鸡蛋中为11.18~14.45,柴鸡蛋中为10.56~13.23。普通鸡蛋中ω6/ω3比值北京地区最低,天津次之,保定地区最高;而柴鸡蛋中ω6/ω3比值则是北京地区显著低于天津和保定地区,天津低于保定地区。(2)柴鸡蛋中,北京地区的蛋重和蛋黄指数显著高于天津和保定地区(P<0.05),蛋形指数北京和保定地区显著高于天津地区(P<0.05),哈氏单位保定地区最高,显著高于天津和北京地区(P<0.05),蛋黄颜色和蛋黄比重北京和天津地区显著高于保定地区(P<0.05);普通鸡蛋中,保定地区的蛋重显著高于北京和天津地区(P<0.05),蛋形指数和蛋黄比重差异不显著(P>0.05)。哈氏单位北京地区显著高于天津和保定地区(P<0.05),而蛋黄指数和蛋黄颜色从高到低依次为北京、保定和天津(P<0.05)。
The experiment was conducted to study the qualities and ω6/ω3 PUFAs of two brands of eggs sold from a supermarket in Beijing, Tianjin and Baoding city in order to compare the egg qualities and ω6/ω3 PUFAs of ordinary eggs with native eggs.The results showed that:(1)The contents of total fatty acids is 14.20-24.98 g/100 g in ordinary eggs, 14.64-25.41 g/100 g in native eggs; the contents of ω6 PUFAs is 2.16-3.99 g/100 g in ordinary eggs, 2.51-4.87 g/100 g in native eggs; the contents of ω3 PUFAs is 0.19-0.29 g/100 g in ordinary eggs, 0.24-0.37 g/100 g in native eggs; the ratio of ω6/ω3 is 11.18-14.45 in ordinary eggs and10.56-13.23 in native eggs of Beijing, Tianjin and Baoding. The ratio of ω6/ω3 of ordinary eggs from Beijing city was significantly lower than that from Baoding city(P<0.05)and was lower than that from Tianjin city(P>0.05); The ratio of ω6/ω3 of native eggs from Beijing city was lower than that from Tianjin city and Baoding city(P>0.05);(2)For the ordinary egg, egg weight from Baoding city was significantly higher than that from Beijing and Tianjin city(P<0.05); The difference of egg shape index and yolk proportion from three cities was not significant(P>0.05). Haugh units from Beijing was significantly higher than that from Tianjin and Baoding city(P<0.05).The native eggs from Beijing city, egg weight and yolk index was significantly higher than that from Tianjin and Baoding city(P<0.05); Egg shape index from Baoding city was significantly higher than that from Beijing and Tianjin city(P<0.05); Haugh unit from Baoding was the highest, significantly higher than that from Tianjin and Beijing(P<0.05); Egg yolk color and egg yolk proportion from Beijing and Tianjin city was significantly higher than that from Baoding city(P<0.05).
The experiment was conducted to study the qualities and ω6/ω3 PUFAs of two brands of eggs sold from a supermarket in Beijing, Tianjin and Baoding city in order to compare the egg qualities and ω6/ω3 PUFAs of ordinary eggs with native eggs.The results showed that:(1)The contents of total fatty acids is 14.20-24.98 g/100 g in ordinary eggs, 14.64-25.41 g/100 g in native eggs; the contents of ω6 PUFAs is 2.16-3.99 g/100 g in ordinary eggs, 2.51-4.87 g/100 g in native eggs; the contents of ω3 PUFAs is 0.19-0.29 g/100 g in ordinary eggs, 0.24-0.37 g/100 g in native eggs; the ratio of ω6/ω3 is 11.18-14.45 in ordinary eggs and10.56-13.23 in native eggs of Beijing, Tianjin and Baoding. The ratio of ω6/ω3 of ordinary eggs from Beijing city was significantly lower than that from Baoding city(P<0.05)and was lower than that from Tianjin city(P>0.05); The ratio of ω6/ω3 of native eggs from Beijing city was lower than that from Tianjin city and Baoding city(P>0.05);(2)For the ordinary egg, egg weight from Baoding city was significantly higher than that from Beijing and Tianjin city(P<0.05); The difference of egg shape index and yolk proportion from three cities was not significant(P>0.05). Haugh units from Beijing was significantly higher than that from Tianjin and Baoding city(P<0.05).The native eggs from Beijing city, egg weight and yolk index was significantly higher than that from Tianjin and Baoding city(P<0.05); Egg shape index from Baoding city was significantly higher than that from Beijing and Tianjin city(P<0.05); Haugh unit from Baoding was the highest, significantly higher than that from Tianjin and Beijing(P<0.05); Egg yolk color and egg yolk proportion from Beijing and Tianjin city was significantly higher than that from Baoding city(P<0.05).
引文
[1]顾荣,王克华,施寿荣,等.不同饲养方式对蛋鸡生产性能和蛋品质的影响[J].家禽科学,2010(8):10-12.
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[13] Maroufyan E, Kasim A, Ebrahimi M, et al. Dietary methionine and n-6/n-3 polyunsaturated fatty acid ratio reduce adverse effects of infectious bursal disease in broilers[J]. Poultry Science,2012,91(9):2173-2182.
[14] Ahmad S,Ahsan-ul-Haq,Yousaf M,et al. Production of n-3PUFA enriched eggs by feeding various dietary ratios of n6 to n3 fatty acids and Vitamin A levels to the laying hens in hot climate[J]. Journal of Poultry Science,2014,51(2):213-219.
[15] Wang L,Huo G. The effects of dietary fatty acid pattern on layer’s performance and egg quality[J]. Agricultural Sciences in China,2010,9(2):280-285.
[16] Maria P,Paulo C,Eduardo P N. Effect of marine and vegetal sources on the hen diets on the PUFAs and PUFAs n-3 in laying hens egg yolk and plasma[J].International Journal of Poultry Science,2010,9(2):148-151.
[17]徐桂云,侯卓成,宁中华,等.不同蛋鸡品种蛋品质分析比较研究[J].河北畜牧兽医,2003(8):19-35.
[18] Benabdeljelil K,Jensen L S. Effectiveness of ascorbic acid and chromium in counteraction the negative effects of dietary vanadium on interior egg quality[J]. Poultry Science,1990,69(5):781-786.
[19]沈曼曼,王莹.影响蛋黄颜色沉积因素分析[J].广东饲料,2014,23(6):43-45.
[20]沙航,胡素琴,王锐.不同品种鸡蛋蛋黄的营养效果研究[J].中国家禽,2015,37(3):51-53.
[21]杨玉,孙宝盛,孙煜,等.放养密度和补饲对枣林苜蓿地蛋鸡蛋品质的影响[J].家畜生态学报,2015,36(11):72-76.
[2] Lu C L,Baker R C. Characteristics of egg yolk phosvitin as an antioxidant for inhibiting metal-catalyzed phospholipid oxidations[J]. Poultry Science,1986,65(11):2065-2070.
[3] Masschalck B,Michiels C W. Antimicrobial properties of lysozyme in relation to foodborne vegetative bacteria[J].Critical Reviews in Microbiology,2003,29(3):191-214.
[4] Holen E,Bolann B,Elsayed S. Novel B and T cell epitopes of chicken ovomucoid(Gal d1)induce T cell secretion of IL-6,IL-13,and IFN-Y[J]. Clinical and Experimental Allergy,2001,31(6):952-964.
[5] Davalos A,Miguel M,Bartolome B,et al. Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis[J]. Journal of Food Protection,2004,67(9):1939-1944.
[6] Samaraweera H,Zhang W,Lee E J,et al. Egg yolk phosvitin and functional phosphopeptides-Review[J]. Journal of Food Science,2011,76(7):143-150.
[7] Yamamoto T,Juneja L R,Hatta H,et al. Hen eggs:basic and applied science[M]. Boca Raton:CRC Press,1996.
[8] Eilat-Adar S,Mete M,Fretts S,et al. Dietary patterns and their association with cardiovascular risk factors in a population undergoing lifestyle changes:The strong heart study[J]. Nutrient Metabolism Cardiovascular Disease,2013,23(6):528-535.
[9] Simopoulos A P. Evolutionary aspects of diet,the omega-6/omega-3 ratio and genetic variation:nutritional implications for chronic diseases[J]. Biomedicine and Pharmacother,2006,60(9):502-507.
[10] Simopoulos A P. The importance of the ration of omega-6/omega-3 essential fatty acids[J]. Biomedicine and Pharmacother,2002,56(8):365-379.
[11]杨宁.家禽生产学[M].北京:中国农业出版社,2010.
[12]中华人民共和国国家卫生和计划生育委员会.食品安全国家标准食品中脂肪酸的测定:GB5009. 168—2016[S].北京:中国标准出版社,2017:3-4.
[13] Maroufyan E, Kasim A, Ebrahimi M, et al. Dietary methionine and n-6/n-3 polyunsaturated fatty acid ratio reduce adverse effects of infectious bursal disease in broilers[J]. Poultry Science,2012,91(9):2173-2182.
[14] Ahmad S,Ahsan-ul-Haq,Yousaf M,et al. Production of n-3PUFA enriched eggs by feeding various dietary ratios of n6 to n3 fatty acids and Vitamin A levels to the laying hens in hot climate[J]. Journal of Poultry Science,2014,51(2):213-219.
[15] Wang L,Huo G. The effects of dietary fatty acid pattern on layer’s performance and egg quality[J]. Agricultural Sciences in China,2010,9(2):280-285.
[16] Maria P,Paulo C,Eduardo P N. Effect of marine and vegetal sources on the hen diets on the PUFAs and PUFAs n-3 in laying hens egg yolk and plasma[J].International Journal of Poultry Science,2010,9(2):148-151.
[17]徐桂云,侯卓成,宁中华,等.不同蛋鸡品种蛋品质分析比较研究[J].河北畜牧兽医,2003(8):19-35.
[18] Benabdeljelil K,Jensen L S. Effectiveness of ascorbic acid and chromium in counteraction the negative effects of dietary vanadium on interior egg quality[J]. Poultry Science,1990,69(5):781-786.
[19]沈曼曼,王莹.影响蛋黄颜色沉积因素分析[J].广东饲料,2014,23(6):43-45.
[20]沙航,胡素琴,王锐.不同品种鸡蛋蛋黄的营养效果研究[J].中国家禽,2015,37(3):51-53.
[21]杨玉,孙宝盛,孙煜,等.放养密度和补饲对枣林苜蓿地蛋鸡蛋品质的影响[J].家畜生态学报,2015,36(11):72-76.