饲粮n-6/n-3 PUFA对鸭蛋中脂肪酸组成和咸蛋黄品质的影响

doi:10.16431/j.cnki.1671-7236.2024.06.013

Abstract

Abstract: 【Objective】 This study was conducted to investigate the effects of dietary n-6/n-3 PUFA ratio on fatty acid composition in duck eggs and quality of salted egg yolks in laying ducks.【Method】 A total of 180 healthy 21-week Fujian Longyan laying ducks were randomly divided into 2 treatments,with 6 replicates of 15 ducks each.They were fed corn-soybean meal and corn-soybean meal-linseed diets,and the n-6/n-3 PUFA ratio in diets were 16 and 8,respectively.The trial lasted for 12 weeks.At the end of week 12,fresh duck eggs were collected to determine the fatty acid composition,and the salted egg yolks were prepared to determine the yolk interior properties,texture properties,odor and flavor.【Result】 ①Compared with the diet with the ratio of n-6/n-3 PUFA was 16,the diet with the ratio of n-6/n-3 PUFA was 8 increased the contents of C18∶0,C20∶0,C22∶0,C22∶1n9,C18∶2n6c,C18∶3n3,C20∶3n6,C20∶4n6,n-6 PUFA and n-3 PUFA in egg yolk,and decreased the ratio of n-6/n-3 PUFA in egg yolk (10.20 to 5.65,P＜0.05).②Dietary decreased n-6/n-3 PUFA ratio reduced the hardening ratio and its weight of salted egg yolk (P＜0.05),but had no significant effect on oil output and sandiness (P＞0.05).As to the texture properties,the hardness was decreased,the springiness was increased (P＜0.05),and there were no significant differences in adhesiveness,cohesiveness,gumminess and chewiness of salted egg yolk (P＞0.05).The odor of alcohol,ether,aldehyde and ketone in salted egg yolk was decreased with dietary decreased n-6/n-3 PUFA ratio (P＜0.05).As to the flavor,dietary decreased n-6/n-3 PUFA ratio reduced the bitterness and umami,increased the richness of salted egg yolk (P＜0.05),and no significant effect was observed in astringency and saltiness (P＞0.05).【Conclusion】 Overall,dietary decreased n-6/n-3 PUFA ratio (8 vs 16) could decrease the ratio of n-6/n-3 PUFA in the fresh egg yolk,improve the quality and flavor of salted egg yolk.

Key words: n-6/n-3 PUFA; duck egg; fatty acid composition; quality of salted egg yolk

CLC Number:

S816

LAI Yue, ZHANG Yanan, WANG Shuang, LIANG Mingqi, JIANG Liying, CHEN Wei, JIA Xuchao, GUO Liang, ZHENG Chuntian. Effects of Dietary n-6/n-3 PUFA Ratio on Fatty Acid Composition in Duck Eggs and Quality of Salted Egg Yolk in Laying Duck[J]. China Animal Husbandry and Veterinary Medicine, 2024, 51(6): 2388-2398.

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Effects of Dietary n-6/n-3 PUFA Ratio on Fatty Acid Composition in Duck Eggs and Quality of Salted Egg Yolk in Laying Duck

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