家畜生态学报2017，Vol.38Issue(7)：5-8,4.
降低鸡蛋中胆固醇含量的营养途径研究进展
Research Advances on Nutritional Approaches for Reducing Cholesterol Content in Eggs
摘要
Abstract
The nutritional components of eggs are very rich,and the yolk contains high level of cholesterol.However,it easily leads to atherosclerosis,hypertension and coronary heart disease and other cardiovascular and cerebrovascular diseases when people intake high level of cholesterol,so the development of low cholesterol eggs in animal husbandry production has important theoretical and practical value.Adding alfalfa,green tea,Chinese medicine herb additives,lactic acid bacteria and trace elements into the diet of chickens can effectively reduce the cholesterol content in eggs.This paper reviews the latest research results on reducing egg cholesterol at home and abroad,and provides a theoretical guide on reducing egg cholesterol.关键词
鸡蛋/胆固醇/营养调控/植物源途径/中草药添加剂/益生菌/微量元素Key words
egg/cholesterol/nutrition regulation/plant source pathway/Chinese medicine herb additive/lactic acid bacteria/trace elements分类
农业科技引用本文复制引用
吕莉,李源,井美娇,马梦丹,李留安,于晓雪,金天明..降低鸡蛋中胆固醇含量的营养途径研究进展[J].家畜生态学报,2017,38(7):5-8,4.基金项目
天津市农业科技成果转化与推广项目(201604050) （201604050）
天津市"131"创新型人才培养工程第一层次人选资助项目(津人才[2016]2号) （津人才[2016]2号）
天津市创新人才推进计划"青年科技优秀人才"人选资助项目(2014QN032) （2014QN032）
