Quail egg yolk (Coturnix coturnix japonica) enriched with omega-3 fatty acids
| Autor: | Makoto Matsushita, Juliana Aparecida Aricetti, Márcia Izumi Sakamoto, Walber Arantes da Silva, Alice Eiko Murakami, Alberto Henrique Naiverti Elias, Jesuí Vergílio Visentainer, Nilson Evelázio de Souza, Sandra Terezinha Marques Gomes |
|---|---|
| Rok vydání: | 2009 |
| Předmět: |
chemistry.chemical_classification
food.ingredient biology Linolenic acid Fatty acid biology.organism_classification Quail chemistry.chemical_compound Animal science food chemistry Biochemistry biology.animal Yolk Coturnix coturnix Arachidonic acid Completely randomized design Food Science Polyunsaturated fatty acid |
| Zdroj: | LWT - Food Science and Technology. 42:660-663 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2008.08.005 |
| Popis: | This experiment was carried out with 58-week old laying quails (Coturnix coturnix japonica) assigned to four treatment groups with eight quails per replication in six repetitions in a completely randomized design. The treatments consisted of diets with different levels of flaxseed (0, 1.5, 3.0, and 5.0%). The amounts of cholesterol and total lipids and the fatty acid composition of quail egg yolk were determined in four 21-day cycles. No difference was found in cholesterol levels between the four treatments and the four cycles. The increased ingestion of linolenic acid (LNA) in diet reduced the formation of arachidonic acid (AA) significantly. The 3.0 and 5.0% treatment groups presented a reduction in total saturated fatty acids (TSFA) with the increase in percent flaxseed in feed comparatively to the control value. The n-3 fatty acid level was high in all treatments when compared to that of the control group. The n-6/n-3 ratio decreased from 21.30 (control) to 4.52 (5.0%), which is a better value from the nutritional viewpoint. |
| Databáze: | OpenAIRE |
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