| 摘要 |
The invention relates to the production of chicken eggs with a cholesterol content which is by 17.5% lower than the cholesterol content of eggs from chicken fed according to a conventional recipe. The fodder recipe for obtaining low-cholesterol chicken eggs comprises 16.77% raw protein, 7.14% raw fat, 10.33% polyunsaturated fatty acids ω 3/100 g of fat. According to the invention, the low-cholesterol egg for consumption is characterized by a cholesterol concentration in the egg yolk which is lower by 1.36 ± 0.18% as compared with the conventional egg, an α-linoleic acid concentration of 1.783 ± 0.194 g/100 g of fat and a docosapentaenoic acid concentration of 0.216 ± 0.057 g/100 g of fat and docosahexaenoic acid concentration of 2.943 ± 0.261 g/100 g of fat. The use of the low-cholesterol egg meant for consumption in the human diet has effects in the prevention of disorders caused by nutritional imbalance. |
