Yolk fatty acid composition and cholesterol content in response to level and form of dietary flaxseed

被引：40
|
作者：
Botsoglou, NA [1 ]
Yannakopoulos, AL [1 ]
Fletouris, DJ [1 ]
Tserveni-Goussi, AS [1 ]
Psomas, IE [1 ]
机构：
[1] Aristotle Univ Thessaloniki, Sch Vet Med, GR-54006 Thessaloniki, Greece
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1998年 / 46卷 / 11期
关键词：
flaxseed; cholesterol; n-3 fatty acids; yolk; egg;
D O I：
10.1021/jf980586x
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
The effect of the level and form of dietary flaxseed on the fatty acid composition and cholesterol content of hen egg has been investigated. Dietary flaxseed notably altered yolk fatty acid composition by increasing total polyunsaturated fatty acids while decreasing monounsaturated fatty acids. a-linolenic acid was linearly increased in response to levels of ground flaxseed, but whole flaxseed resulted in reduced a-linolenic acid availability for yolk deposition. Similar deposition profiles were exhibited by docosapentaenoic and docosahexaenoic acids. These alterations in yolk composition resulted in n-6 to n-3 fatty acid ratio values as low as 2.92 and 1.94 for 5 and 10% ground flaxseed and 2.49 for 10% whole flaxseed feeding, respectively. Dietary flaxseed had no effect on the cholesterol level of eggs, which showed a mean;value of 188 mg/egg or 1247 mg/100 g of yolk.
引用
收藏
页码：4652 / 4656
页数：5
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