頁籤選單縮合
題 名 | 飼糧中添加魚油對鴨蛋中ω-3多元不飽和脂肪酸含量之影響=Effects of Fish Oil Addition on ω-3 Polyunsaturated Fatty Acids in Duck Eggs |
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作 者 | 陳怡任; 黃加成; 潘金木; 林誠一; 黃振芳; 林榮新; | 書刊名 | 中國畜牧學會會誌 |
卷 期 | 29:3 2000.09[民89.09] |
頁 次 | 頁243-253 |
分類號 | 437.73 |
關鍵詞 | 鴨蛋; 二十碳五烯酸; 二十二碳六烯酸; 魚油; Duck egg; Eicosapentaenoic acid; Docosahexaenoic acid; Fish oil; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗之目的在探討添加不同比例魚油對鴨蛋中ω-3多元不飽和脂肪 酸組成之變動情形,以生產富含EPA(二十碳五烯酸)與DHA(二十二碳六烯酸)之 鴨蛋,提高其經濟價值。本試驗以褐色菜鴨達30週齡產蛋高峰開始進行試驗, 餵給玉米─大豆粕為主之飼糧,分別添加0%、2%、4%、6%魚油,各處理組之 粗蛋白質均為18%,代謝能2800 kcal╱kg;共為四個處理組,每處理2重複,每 重複15隻,進行為期六週之試驗。試驗期間測定產蛋率、蛋重、飼料採食量及 分析蛋黃脂肪酸組成。結果顯示,2%魚油添加組具顯著較高之採食量;4%魚油 添加組具有顯著較高之產蛋率;6%魚油添加組之採食量及產蛋率均顯著降低(p <0.05),蛋重則不受影響。所添加魚油之脂肪酸組成EPA佔13.14%、DHA佔6.52 %;對照組(0%魚油添加組)蛋黃中之脂肪酸EPA佔0.038%、DHA佔0.86%,隨 著日糧魚油添加量的增加,蛋黃中EPA及DHA含量均隨之提高,當達第六週時, 6%魚油添加組蛋黃中總脂肪之EPA含量為0.77%(比對照組高約20倍),DHA為 4.97%(亦比對照組高約5.6倍)。 |
英文摘要 | This study was conducted to evaluate the effects of fish oil addition on ω-3 polyunsaturated fatty acids in duck eggs, and to establish the optimum pattern of producing high DHA (Docosahexaenoic acid) and EPA(Eicosapentaenoic acid) content duck eggs. Tsaiya ducks at 30 weeks of age were employed at the time they reached their peak production. The study lasted six weeks. A corn-soybean based diet was used as a control feed.There were three levels of fish oil used in the treatment groups: 2%, 4% and 6%. Isocaloric and isonitrogenous rations were formulated for all treatments, with CP 19% and ME 2800 kcal/kg. There were two replicates in each treatment with 15 ducks per replicate. Egg production, egg weight, feed intake and fatty acids composition of egg yolk were determined throughout this experiment. Result showed that ducks with 2% fish oil addition had higher feed intake than the other treatments. Ducks fed the diet with 4% fish oil had significantly higher egg production than the other groups. Ducks fed diet with 6% fish oil had less feed intake and egg production than the other treatments. Egg weights were similar among all treatments. EPA and DHA content in the fish oil were 13.14 and 6.25%, respectively. The contents of EPA and DHA in the egg yolk of control group were 0.038% and 0.86%, respectively. The amount of EPA and DHA in the egg yolk increased when dietary fish oil was increased. After six weeks of treatment, the amounts of EPA and DHA in the egg yolk of 6% fish oil diet were 20 and 5.6 times, respectively, than those of control. |
本系統中英文摘要資訊取自各篇刊載內容。