期刊
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
卷 153, 期 -, 页码 1047-1057出版社
ELSEVIER
DOI: 10.1016/j.ijbiomac.2019.10.234
关键词
Inulin; Stored eggs; Antioxidant capacity
资金
- Natural Science Foundation of the Science and Technology Development Program of the Jilin Province of China [20190201158JC]
- 13th Five-year Plan for Scientific and Technological Research Projects of the Education Department of the Jilin Province of China [JJKH20190912KJ]
- National Natural Science Foundation of China [31601972]
- 12th Special Grant of the China Postdoctoral Science Foundation (middle) [2019T120244]
- China Postdoctoral Science Foundation [2017M621224]
The effects of inulin supplementation in the diet of laying hens on the antioxidant capacity of refrigerated (0, 2, 4, 6 and 8 weeks) eggs were evaluated. Three hundred commercial laying hens were divided into five treatment groups and fed diets with supplements of 0 (control), 5, 10, 15 or 20 g/kg inulin. The experimental results showed that the use of inulin (15 or 20 g/kg) in the diet for laying hens increased the DPPH and ABTS radical-scavenging activities, total phenolic content and ferric reducing power in the yolks of fresh (stored 0 weeks) and stored eggs (P < 0.05). The antioxidant enzyme (SOD and GSH-Px) activities of the stored egg increased linearly (P < 0.05), and the malonaldehyde (MDA) levels of stored eggs decreased linearly (P < 0.01) as the inulin levels improved at every two weeks of storage. In conclusion, inulin supplementation in the diet of laying hens had the potential to prolong the shelf-life of eggs. (C) 2019 Elsevier B.V. All rights reserved.
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