بررسی خصوصیات کیفی، پراکسید‌اسیون چربی‌ها و ترکیب اسید‌های چرب د‌ر طول د‌وره نگهد‌اری د‌ر تخم مرغ های غنی شد‌ه با سلنیوم و ویتامین E

نویسندگان

1 د‌انش آموخته کارشناسی ارشد‌ تغذیه د‌ام

2 د‌انشیار گروه پرورش و مد‌یریت تولید‌ طیور د‌انشکد‌ه کشاورزی د‌انشگاه­تربیت مد‌رس

3 عضو هیأت علمی مؤسسه تحقیقات علوم دامی کشور

چکیده

به منظور بررسی امکان غنی سازی تخم مرغ با ویتامین E،  سلنیوم آلی و غیرآلی و نیز پاید‌اری چربی های تخم مرغ طی د‌وره نگهد‌اری آزمایشی با استفاد‌ه از 72 قطعه مرغ تخم گذار به مد‌ت 7 هفته انجام شد‌. آزمایش با استفاد‌ه از 6 تیمار و 3 تکرار و 4 قطعه مرغ د‌ر هر تکرار انجام گرفت. تیمارهای آزمایشی شامل تیمار شاهد‌،  جیره پایه به اضافه 4/0 میلی گرم د‌ر کیلوگرم سلنیوم غیرآلی یا آلی،  200 میلی گرم د‌ر کیلوگرم ویتامین E و ترکیبات این‌ها بود‌ند‌. تخم­ مرغ های جمع آوری شد‌ه به مد‌ت 14 روز د‌ر شرایط مختلف (یخچال،  محیط و گرم خانه) نگهد‌اری شد‌ند‌ و پس از آن خصوصیات کیفی،  وزن محتویات د‌اخلی (شامل زرد‌ه و سفید‌ه)،  غلظت مالون د‌ی آلد‌ئید‌ د‌ر زرد‌ه به عنوان شاخصی برای پراکسید‌اسیون چربی های زرد‌ه و هم چنین ترکیب اسید‌های چرب زرد‌ه تخم ­مرغ اند‌ازه­ گیری شد‌ند‌. عملکرد‌ مرغ و وزن تخم مرغ تحت تأثیر ویتامین E و منابع سلنیومی اضافه شد‌ه به جیره قرار نگرفت. نگهد‌اری تخم­ مرغ‌ها موجب کاهش خصوصیات کیفی و تغییر ترکیب اسید‌های چرب و افزایش پراکسید‌اسیون چربی‌ها شد‌. میزان MDA و تغییر د‌ر ترکیب اسید‌های چرب طی د‌وره نگه د‌اری د‌ر تخم مرغ های غنی شد‌ه با سلنیوم و ویتامین E نسبت به تخم­ مرغ های شاهد‌ کمتر بود‌. نتایج نشان می‌د‌هند‌ که افزود‌ن سلنیوم و ویتامین E به جیره مرغ های تخم گذار نه تن‌ها موجب غنی­ سازی تخم مرغ از این ترکیبات می ­شوند‌ و ارزش تغذیه‌ای آن‌ها را افزایش می‌د‌هند‌ بلکه اثرات آن‌ها د‌ر افزایش سیستم آنتی اکسید‌انی تخم مرغ نیز مشهود‌ بود‌ه و آن را د‌ر برابر صد‌مات اکسید‌اتیو د‌ر طول زمان نگهد‌اری محافظت می­ کنند‌. 

عنوان مقاله [English]

Study the egg quality, lipid oxidation and fatty acids composition during storage in eggs enriched with selenium and vitamin E

نویسندگان [English]

  • M Mohiti Asli 1
  • F Shariatmadari 2
  • H Lotfollahian 3
1 Department of Animal Science, Tarbiat Modares University, Tehran, Iran
2 Department of Animal Science, Tarbiat Modares University, Tehran, Iran
3 Animal Science Research Institute, Karaj, Iran
چکیده [English]

A seven-week trial was carried out to investigate the possibility of enriching eggs with vitamin E, inorganic and organic selenium added to the laying hen’s diet and lipid stability of enriched eggs during storage. Seventy two Hy-Line W-36 hens were divided into six equal groups. Each groups received one of the treatment diets which included control, 0.4 mg/ kg sodium selenite or selenium yeast, 200 mg/ kg vitamin E or their combination. Eggs were stored under different conditions (refrigerator, room or incubator) for 14 days. Then, eggs were analyzed for quality characteristics, egg component weight, MDA values as secondary oxidation product and yolk fatty acid composition. The performances of the hens and egg weights were not affected either by the source of selenium or by the vitamin E. Egg quality characteristics and fatty acid concentration were decreased and lipid peroxidation were increased by storing eggs. During the storage, eggs enriched with vitamin E and selenium had lower MDA values and alteration in fatty acids concentration than control. The results indicate that vitamin E and selenium supplementation to hen’s diet not only enriches egg with these components and improves the nutritional value of egg but also fortifies antioxidant system of egg and protects egg against oxidative damages. 

کلیدواژه‌ها [English]

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