In recent years, the lipid composition of food has received a lot of attention by consumers due to the correlation between human disease and characteristic of dietary fats. In addition the egg lipid composition has been considered with suspicious for its high cholesterol content. Several studies have demonstrated that it is possible to modify the fatty acid composition of yolk by enriching egg with n-3 polyunsaturated fatty acids. This review describes the egg lipid fraction, the fatty acid metabolism along with the effect of supplementation of hen diet with vegetable and marine source of n-3 PUFA on the fatty acid composition of yolk and its sensory attributes.
Modifying egg lipids for human health / F. Sirri; Meluzzi A.. - STAMPA. - (2011), pp. 272-288.
Modifying egg lipids for human health.
SIRRI, FEDERICO;MELUZZI, ADELE
2011
Abstract
In recent years, the lipid composition of food has received a lot of attention by consumers due to the correlation between human disease and characteristic of dietary fats. In addition the egg lipid composition has been considered with suspicious for its high cholesterol content. Several studies have demonstrated that it is possible to modify the fatty acid composition of yolk by enriching egg with n-3 polyunsaturated fatty acids. This review describes the egg lipid fraction, the fatty acid metabolism along with the effect of supplementation of hen diet with vegetable and marine source of n-3 PUFA on the fatty acid composition of yolk and its sensory attributes.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
