摘要
本文对ω-3多不饱和脂肪酸的化学结构、特性、作用及在改善鸡蛋营养质量等方面的研究进行了综述,讨论了如何通过饲喂对鸡蛋的脂肪组分加以调控,从而使其成为人类ω-3多不饱和脂肪酸的重要来源。
The chemical structure, characterization, function of omega-3 polyunsaturated fatty acids and the advance of research on improvement of egg's nutritional quality by omega-3 fatty acids were reviewed in this article, and how to control the egg's fat component by feeding to make egg as an important source of omega-3 polyunsaturated fatty acids for human were also discussed.
出处
《中国食品学报》
EI
CAS
CSCD
2003年第1期82-85,共4页
Journal of Chinese Institute Of Food Science and Technology
