魚油，vitaminE添加飼料の鶏卵品質への影響 II 卵黄脂質の脂肪酸組成について

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概要

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• Hens were fed basal diets, cuttle fish oil supplemented diets and cuttle fish oil and vitamin E supplemented diets from 370 day old for 150 days. The experiments were determined on the effects of cuttlefish oil and vitamin E supplement for fatty acid composition of the total lipid of egg yolk by the method of gas liquid chromatography. The results obtained were as follows. 1) In the egg yolk fat of hens fed basal diets, oleic, palmitic, linoleic, stearic and palmitoleic acids accounted for 95.4% of the total fatty acids. The total per cent of saturated, monounsaturated and polyunsaturated fatty acids were accounted for 33.0, 52.0 and 14.8% respectively in total fatty acids. The total polyunsaturated fatty acids without linoleic acid accounted for 4.0% of the total fatty acids. 2) In the egg yolk fed cuttlefish oil, oleic and linoleic acids were reduced and palmitic and stearic acids were increased. Linolenic and the other polyunsaturated fatty acids were increased to 12. 2% in total fatty acids. These results suggest that the resynthesis of saturated fatty acids and the incorporation of higher polyunsaturated fatty acids into egg yolk fat from the cuttle fish oil fatty acids. The reduction of linoleic acid with the addition of cuttle fish oil suggests that the linoleic acid is essential fatty acid for the synthesis of egg yolk fat. 3) The increasing of oleic and linoleic acids and the decreasing of palmitic, palmitoleic and stearic acids were observed with the addition of vitamin E to the cuttle fish oil. Linolenic and the other polyunsaturated fatty acids were reduced to the level of basal diets with the addition of vitamin E. The excess feeding of polyunsaturated fatty acids by the addition of cuttle fish oil to the basal ration explained an abnormal fatty acid composition of egg yolk fat. Vitamin E is known to be the major antioxidant of the polyunsaturated fatty acids in vivo. These results suggest that the addition of vitamin E to the polyunsaturated fatty acids prevents the excess oxidation of polyunsaturated fatty acids and give a normal fatty acid composition to the egg yolk fat.

• 信州大学農学部の論文
• 1967-09-30

著者

• 渡辺 泰邦

  信大農

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