查詢結果分析
來源資料
相關文獻
- Stability of Fish Oil in Feeds
- 不同膳食硒與魚油對大白鼠之肝臟與紅血球脂質過氧化的影響
- 飼料中魚油及α-生育醇添加量對雞腿肉化學品質之影響
- 市售魚油之物化特性及其品質調查
- Concentration of n-3 PUFA in Saponified Menhaden Oil by Fractional Solvent Crystallization
- 數種抗氧化劑對精製甲魚油和魷魚油氧化安定性之影響
- Fish Oil Lowers Plasma Lipid Concentrations and Increases the Susceptibility of Low Density Lipoprotein to Oxidative Modification in Healthy Men
- 飼料魚油的穩定性與添加於粉狀鰻飼料中對日本鰻的影響
- 魚油中n-3不飽和脂肪酸之自氧化作用及其對人體的影響
- 魚油增補對運動引發氧化壓力的探討
頁籤選單縮合
題 名 | Stability of Fish Oil in Feeds=魚油在動物飼料中儲存安定性之研究 |
---|---|
作 者 | 林振宏; | 書刊名 | 實踐學報 |
卷 期 | 29 1998.06[民87.06] |
頁 次 | 頁1-15 |
分類號 | 437.111 |
關鍵詞 | 魚油; 氧化; n-3多元不飽和脂肪酸; Fish oil; Feeds; Lipid oxidation; POV; TBA; n-3 PUFAs; TBHQ; |
語 文 | 英文(English) |
中文摘要 | 近年來許多醫學報告指出魚油在生理上有很大的助益,促使對魚油的研究越來越 多。但是如果配方中對魚油之處理或保存不當,魚油非常容易自身氧化酸敗產生氧化物而對 實驗結果產生不良影響。在這個實驗中,六種不同的儲存條件被用來保存含有魚油的配方並 研究它們對品質的影響,同時用三種測量油脂氧化的方法加以分析比較結果。六種儲存條件 包括 (1) 不添加任何油脂且儲藏在 25 ℃; (2) 配方中添加 1.5% 玉米油且儲藏在 25 ℃ ; (3) 添加 1.5% 魚油,儲藏在 25 ℃;(4) 添加 1.5% 魚油,魚油中另外加入 0.04% 抗 氧化劑 (TBHQ) 並儲藏在 25 ℃;(5) 添加 1.5% 魚油,儲藏在 4 ℃; (6) 添加 1.5% 魚 油,魚油中另加 0.04%TBHQ 並儲藏在 4 ℃。長達 70 天的儲存期間中,其品質定期被分析 化驗,POV 和 TBA 測試結果顯示在 25 ℃的保持溫度下, 不論是否另外加入抗氧化劑,添 加魚油的配方均會很快的氧化。 直接定量分析魚油飼料顯示 n- 3 多元不飽和脂肪酸由第 12 天起開始降低,在第 36 天時最高可減少 27%,但是這方法的資料變異性比 TBA 試驗較 大。 低溫儲存 (4 ℃ ) 會比高溫儲存 (25 ℃ ) 但是添加抗氧化劑的條件更為有利,最有 效保持新鮮品質的方法是添加抗氧化劑並冷藏在 4 ℃下。 實驗結果建議,為了避免魚油氧 化, 最好一星期調配配方兩次並冷藏在 4 ℃下,如果需要長時間保存但無法經常調配時, 魚油中額外添加抗氧化劑則是必要的。 |
英文摘要 | Fish oils are now widely used due to the biological benefits in nutrition. Their oxidation products are reported to have the adverse effects. In order to study the influences of controlled treatments to the fish oil containing feeds and to compare various chemical parameters of lipid oxidation, six combined diets and storage conditions were investigated. They were (1)oil-free diet added and stored at 25 ℃, (2) feed containing 1.5% corn oil stored at 25 ℃, (3)feed containing 1.5% fish oil stored at 25 ℃, (4)feed containing 1.5% fish oil with tertiary butylhydroquinone (TBHQ) stored at 25 ℃ ,(5)1.5% fish oil stored at 4 ℃, (6)1.5% fish oil with TBHQ stored at 4 ℃, During the 70 day storage, the results of peroxide value (POV) and thiobarbituric acid (TBA) tests indicated that the feeds with fish oil stored at 25 ℃ deteriorated very quickly even in the presence of an antioxidant. Fatty acid analysis of n-3 polyunsaturated fatty acids (PUFAs) showed a decrease by 27% for the feeds stored for 36 days. The feeds kept at 4 ℃ without antioxidant were found to have better effects of delaying lipid oxidation than those with TBHQ stored at 25 ℃. The most effective treatment was the feed with TBHQ and stored at 4 ℃. Data demonstrated that TBA test was more reliable than both the POV test and fatty acid analysis method. These results suggest that the fish oil containing feeds should be prepared twice a week and stored below 4 ℃ to avoid lipid deterioration. If longer preservation time for feeds is required, an additional antioxidant is needed to be added to the fish oils. |
本系統中英文摘要資訊取自各篇刊載內容。