文章基本信息

标题：Egg Yolk Antioxidants Profiles: Effect of Diet Supplementation with Linseeds and Tomato-Red Pepper Mixture before and after Storage
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作者：Besma Omri ; Nadir Alloui ; Alessandra Durazzo 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2019
卷号：8
期号：8
页码：320-335
DOI：10.3390/foods8080320
出版社：MDPI Publishing
摘要：This study evaluated the effect of dietary incorporation of linseed alone or along with dried tomato paste-pepper powder mix on egg physical characteristics, antioxidant profiles, lipid oxidative status, and yolk coloration before and after storage at 4 °C for one month. Sixty Novogen White laying hens, 27 weeks-old, were divided into three groups and given 100 g/hen/day of a standard diet (C), standard diet containing 4.5% of ground linseed (L), linseed diet containing 1% of dried tomato paste and 1% of sweet red pepper (LTP). Linseeds increased (p 0.05). However, dietary inclusion of LTP did not improve fresh egg yolk antioxidant activity and lipid oxidation stability (p > 0.05). With reference to the stored eggs, only antioxidant activity measured by phosphomolybdenum reduction and lipid oxidative stability were influenced (p 0.05) saturation (C*). Storage of hens’ eggs fed on the control diet did not influence (p > 0.05) yolk color.
关键词：carotenoid; flavonoids; oxidative status; polyphenols; yolk color carotenoid ; flavonoids ; oxidative status ; polyphenols ; yolk color