The effect of dietary fat on the fatty acid composition and cholesterol content of the eggs from hy-line and warren hens

  1. González Muñoz, M. José
  2. Bastida Codina, Sara
  3. Jiménez, O.
  4. Lorenzo Carretero, Cristina de
  5. Vergara, G.
  6. Sánchez-Muniz, Francisco José
Revista:
Grasas y aceites

ISSN: 0017-3495,  1988-4214

Año de publicación: 2009

Volumen: 60

Número: 4

Páginas: 350-359

Tipo: Artículo

DOI: 10.3989/GYA.108208 DIALNET GOOGLE SCHOLAR lock_openAcceso abierto editor

Otras publicaciones en: Grasas y aceites

Resumen

El objetivo del presente estudio fue analizar los efectos de la grasa de la dieta de dos estirpes de ponedoras (Hy-line y Warren) sobre el contenido de ácidos grasos y colesterol del huevo durante un periodo del ciclo de puesta de 20 meses. Ambas estirpes recibieron 3 dietas consecutivas que contenían 7% de lípidos de los cuales 3% provenía de los componentes basales de la dieta y 4% fue adicionado en forma de grasa, aceites u oleínas con objeto de aumentar progresivamente el contenido de ácidos grasos poliinsaturados y disminuir el contenido de los ácidos grasos saturados y monoinsaturados. El cambio de grasa en la dieta afectó al perfil de la mayoría de los ácidos grasos del huevo, sugiriéndose la existencia de un mínimo de ácido elaídico en la grasa añadida para su aparición en el huevo. El contenido de AGP se incrementó mientras que el de AGM disminuyó en el huevo a lo largo del estudio. El contenido de colesterol fue mas elevado con la mezcla de grasa animal/aceite de soja que con la grasa animal o con la mezcla oleica/aceite de soja. La grasa añadida a la dieta más que la estirpe de ponedora influyó sobre la composición de ácidos grasos el cociente AGS/AGP contenido de colesterol e índices aterogénicos y trombogénicos.

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Fuente de los datos: Dialnet