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降低鸡蛋胆固醇含量的调控措施及其机制

DOI: 10.3969/j.issn.1006-267x.2012.04.005

Keywords: 鸡蛋胆固醇含量,调控措施,遗传因素,营养因素,非营养因素

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Abstract:

鸡蛋营养价值很高,但由于含有较高浓度的胆固醇从而限制了公众对鸡蛋的消费,开发低胆固醇鸡蛋具有重要的理论价值和现实意义。通过遗传选育和在饲粮中添加脂肪(或脂肪酸)、中草药、植物甾醇、矿物质以及他汀类药物等方法能够有效地降低鸡蛋胆固醇含量。本文从遗传因素、营养因素和非营养因素3个方面综述了国内外学者在降低鸡蛋胆固醇领域的最新研究成果。

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