山东农业科学Issue(12)：103-106,109,5.
共轭亚油酸对蛋黄脂肪酸组成及其抗氧化特性的影响
Effects of Conjugated Linoleic Acid on Egg Yolk Fatty Acid Composition and Its Antioxidation
摘要
Abstract
The experiment was conducted to study the effect of dietary conjugated linoleic acid ( CLA ) on fatty acid composition and antioxidant function of egg yolk.Four hundred and eighty 40-week-old White Leghorn hens were allocated to 4 dietary treatments (0, 0.5%, 1.0% and 2.0% CLA) with 3 replicates. The results showed that with the increase of CLA proportion, the content of saturated and polyunsaturated fatty acids increased significantly (P<0.05), while the content of monounsaturated fatty acids decreased signifi-cantly.The antioxidant parameters also changed significantly along with the increase of CLA proportion.The content of T-SOD increased linearly;the MDA content was significantly lower than that of the control group ( P<0.05);the activity of glutathione peroxidase was significantly higher than that of the control group ( P<0.05).In conclusion, the suitable CLA addition amount was 2.0%when using CLA content and antioxidant capacity as evaluation parameters.关键词
共轭亚油酸/蛋黄/脂肪酸/抗氧化性Key words
Conjugated linoleic acid/Egg yolk/Linoleic acid/Antioxidation分类
农业科技引用本文复制引用
孙晓军,李霞,刘雪兰..共轭亚油酸对蛋黄脂肪酸组成及其抗氧化特性的影响[J].山东农业科学,2014,(12):103-106,109,5.基金项目
山东省自然科学基金资助项目 （）
