Functional Quails Eggs using Enriched Spirulina during the Biosorption Process

• 발행기관: 한국축산식품학회
• 저자명: Maryam Vejdani nia Mozhgan Emtyazjoo Mohammad Chamani
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제42권 제1호, 34~45쪽, 전체 12쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2022.01.31

영문 초록

Spirulina platensis was included at 2.5%, 5%, and 7.5% of the diet as a phytobiotic either as a crude preparation or after enrichment by a biosorption process and fed to 126 Japanese quail and the eggs collected and examined for 6 weeks. Assessments were made of physical and chemical characteristics of the eggs. All treatments with added Spirulina increased unsaturated fatty acids and decreased saturated fatty acids with the largest responses for linolenic (omega 3) and oleic (omega 9) acids. The changes in fatty acids were greater with enriched than crude Spirulina. These results suggest that eggs from quail fed with Spirulina may have positive effects on human health.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

Conflicts of interest

Author Contributions

Ethics Approval

References

키워드

functional foods enrichment omega 3 Spirulina platensis quail eggs