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題名 | 蛋雞飼糧中添加有機鉻對蛋中膽固醇含量之影響=The Effects of Dietary Organic Chromium on Egg Yolk Cholesterol Level |
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作者姓名(中文) | 鄭長義; 徐摩西; | 書刊名 | 國立屏東技術學院學報 |
卷期 | 6:2 1997.06[民86.06] |
頁次 | 頁95-99 |
分類號 | 437.714 |
關鍵詞 | 蛋雞; 有機鉻; 膽固醇; Layers; Organic chromium; Cholesterol; |
語文 | 中文(Chinese) |
中文摘要 | 本試驗探討不同種類有機鉻及不同含量酵母鉻對蛋黃與血清中膽固醇含量之影響 。 試驗一取 62 週齡海蘭 (Hyline) 蛋雞 400 隻,逢機區分為 4 組,每一種處理 100 隻 , 試驗除對照組外另三組分別添加酵母鉻、菸鹼酸鉻、砒碇甲酸鉻(各含鉻 200pb ),進 行三週試驗,每日記錄其產蛋率及蛋重。於試驗之第 7 天、14 天及 21 天採蛋測定其蛋黃 中膽固醇含量及採血測定其血清膽固醇含量,並於試驗結束時,採蛋測定蛋中的鉻殘留含量 。 試驗二取 78 週齡海蘭蛋雞 600 隻,逢機區分為 5 組,每一處理 120 隻,A 組為對照 組,其餘為試驗組,添加酵母鉻,其鉻含量分別為 200、400、600 及 800ppb。其他試驗步 驟同試驗一。試驗結果顯示蛋雞飼糧中添加各種有機鉻(含鉻 200ppb )均可降低蛋黃中膽 固醇含量, 但其中以添加酵母鉻之效果最佳,可降低膽固醇 10.57%,且不影響其產蛋成績 ,而酵母鉻之鉻含量由 200ppb 增加至 800ppb 之四個處理組之間的膽固醇含量差異不顯著 ,但均一致的較對照組為低。蛋雞飼量中添加各種有機鉻(酵母鉻、菸齡酸鉻及砒碇甲酸鉻 )對雞隻血清中膽固醇含量具有非常顯著之降低效果 (p<0.0001), 添加酵母鉻之鉻含量由 200ppb 增加至 800ppb 時,各處理組間之血清膽固醇含量與飼糧中鉻含量呈負相關。 蛋雞 飼糧中添加各種有機鉻, 其蛋含鉻量隨著添加量之增加而增加, 但均安全食用範圍內 (0.15ppm)。 |
英文摘要 | The purpose of this study was to investigate the effects of various or ganic chromiums and various concentrations of chromium yeast on cholesterol level in egg yolk. Two independent experiments were conducted. In the first experiment, 400 Hyline layers of 62 weeks of age were randomly assigned to eight cages. In addition to the control group, three other groups were treated with 200ppb of chromium yeast, chromium nicotinate and chromium picolinate,respectively. Each group of 100 birds was treated for a period of three weeks. The egg weight and the amount of production were recorded daily. Cholesterol levels in egg yolk and serum were tested on the 7th, 14th and 21st days. Chromium levels in the eggs were also examined at the end of the experiment. Statistically significant effects were detected. The second experiment was conducted to compare the effects of various chromium yeast levels of 200, 400, 600 and 800 ppb on cholesterol level in egg yolk. In the experiment, 600 Hyline layers of 78 weeks of age were divided into 5 groups with 120 layers in each group. The procedures of data collection and statistical analyses were similar to those of the experiment I. Our study has shown that various organic chromiums of 200 ppb could be used to lower the cholesterol level in egg yolk, with the greatest effect being found in the chromium yeast group: It could decrease cholesterol level by as much as 10.57% without of affecting the egg production. As the chromium level of the chromium yeast increased from 200 ppb to 800 ppb (among the treatment groups), the cholesterol levels were not significantly affected. However, they were significantly lower than that of the control group. Diets with various kinds of organic chromium yeast, nicotinate and picolinate could lower serum choloesterol level significantly (p<0.0001). The cholesterol level in the serum among all treatment groups was reduced when the chromium levels of chromium yeast were raised from 200 ppb to 800 ppb. The chromium level in eggs was increased as the chromium level in the diets increased. However, the chrominum levels of eggs in all treatment groups were under safety margin for food. |
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