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高食阿斯塔克桑补充剂改变了母蛋黄的营养成分

Ao-Chuan Yu¹, Cheng Long¹, Xi-Hui Sheng¹

¹Animal Science and Technology College, Beijing University of Agriculture, Beijing 102206, China.

Poultry science

|June 21, 2025

概括

饮食中的阿斯丁 (ASTA) 增强了蛋黄的颜色和脂肪酸含量,但可能会降低维生素E和维生素D.平衡ASTA水平是生产营养丰富蛋的关键.

科学领域:

动物营养和料科学动物营养和料科学
食品化学和技术食品化学和技术
营养药和功能性食品营养药和功能性食品

背景情况:

作为一种强有力的抗氧化剂,阿斯塔克桑 (ASTA) 正在因其提高蛋营养价值的潜力而受到研究.
了解ASTA对蛋黄成分和分子机制的影响对于功能性食品的开发至关重要.

研究的目的:

评估饮食中ASTA补充剂对蛋黄营养成分和感官属性的影响.
研究ASTA对蛋黄中营养含量和运输的影响的分子机制.

主要方法:

被以不同ASTA水平的饮食 (0, 0.01%, 0.02%, 0.04%).
分析了蛋黄的颜色,质地,味道,氨基酸,脂肪酸,维生素E和维生素D含量.
用RT-qPCR评估营养载体 (TTPA,VDR,VLDL,RBP4) 的基因表达.

主要成果:

饮食中的ASTA剂量取决于增强的黄颜色和增加的总脂肪酸含量.
ASTA降低了黄的凝聚力和性,但没有影响味道或氨基酸配置.
在ASTA养群体中,维生素E和维生素D含量下降,与减少的TTPA和VDR表达相关.

结论:

饮食ASTA调节蛋黄的营养特征,增强颜色和脂肪酸,同时可能减少某些维生素.
ASTA 影响营养物质运输机制,对 VLDL 和 RBP4 的表达进行上调.
优化ASTA水平对于生产具有所需营养益处的强化蛋和保存关键化合物至关重要.

关键词:

阿斯塔克桑丁是一种阿斯塔克桑丁.用阿斯塔丁强化蛋的蛋脂肪酸是一种脂肪酸.维生素D 维生素D是一种维生素.维生素E 维生素E 是一种维生素.

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