| ω-3多不饱和脂肪酸在改善鸡蛋营养质量方面的研究 |
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| 引用本文： | 王文君,徐明生,欧阳克蕙,董开发,蒋艳,熊建华. ω-3多不饱和脂肪酸在改善鸡蛋营养质量方面的研究[J]. 中国食品学报, 2003, 3(1): 82-85 |
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| 作者姓名： | 王文君 徐明生 欧阳克蕙 董开发 蒋艳 熊建华 |
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| 作者单位： | 1. 江西农业大学食品科学系,南昌,330045
2. 江西农业大学动科院,南昌,330045 |
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| 摘 要： | 本文对ω-3多不饱和脂肪酸的化学结构、特性、作用及在改善鸡蛋营养质量等方面的研究进行了综述,讨论了如何通过饲喂对鸡蛋的脂肪组分加以调控,从而使其成为人类ω-3多不饱和脂肪酸的重要来源。
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| 关 键 词： | ω-3多不饱和脂肪酸 鸡蛋 营养 |
| 文章编号： | 1009-7848(2003)01-0082-04 |
| 修稿时间： | 2002-01-18 |
Studies on Improvement of Egg''s Nutritional Quality by Omega- 3 Polyunsaturated Fatty Acids |
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| Wang Wenjun,Xu Mingsheng,Ouyang Kehui,Dong Kaifa,Jiang Yan,Xiong Jianhua. Studies on Improvement of Egg''s Nutritional Quality by Omega- 3 Polyunsaturated Fatty Acids[J]. Journal of Chinese Institute of Food Science and Technology, 2003, 3(1): 82-85 |
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| Authors: | Wang Wenjun Xu Mingsheng Ouyang Kehui Dong Kaifa Jiang Yan Xiong Jianhua |
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| Abstract: | The chemical structure, characterization, function of omega-3 polyunsaturated fatty acids and the advance of research on improvement of egg's nutritional quality by omega-3 fatty acids were reviewed in this article, and how to control the egg's fat component by feeding to make egg as an important source of omega-3 polyunsaturated fatty acids for human were also discussed. |
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| Keywords: | Omega-3 polyunsaturated fatty acids Egg Nutrition |
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