Regresar
Resumen del producto
Bahena C., M.A., S., Carrillo S., M.M., Casas Valdez, R.M., Castillo D, M.E., Carranco J. & R.F., Pérez-Gil
(2010).
Sargassum spp as an alternative for reducing the egg cholesterol content.
XX International Seaweed Symposium.
Ensenada, Baja California, México, México, febrero 22 - 26, 2010,
47.
Sargassum spp as an alternative for reducing the egg cholesterol content
M.A. Bahena C., Silvia Carrillo S., María Margarita Casas Valdez, R.M. Castillo D, M.E. Carranco J. y R.F. Pérez-Gil
The egg is an excellent source of nutrients, however, many people reduce or avoid their use, due to its high cholesterol content. Seaweeds have compounds (sterols and polysaccharides) with hypocholesterolemic properties, therefore the objetive of this study was to determine the effect of add Sargassum (MA) to the laying hens diet on egg cholesterol content. 225 white Legohorn hens of 19 weeks of age were distributed in five treatments: 0%, 2%, 4%, 6% and 8% MA with 5 replicates of 9 birds each. The experiment lasted 6 weeks. At the end of the trial 40 eggs of each treatment were taken, mixed white and yolk. The cholesterol content was measured by gas chromatography. The data were analyzed usinf ANOVA and Tukey´s test (P <0.05) to compare means. The concentrations of cholesterol obtained were (mg/100g fresh egg): 510 (0% MA), 508 (2% MA), 462 (4% MA), 379 (6% MA) and 424 (8% MA). The conclusion is that add Sargassum to lanyng hens diet reduce significantly the cholesterol content in the egg.
Palabras clave: egg; Sargassum; cholesterol
Para obtener una copia del documento contacta la personal de la biblioteca a través del correo bibliocicimar{a}ipn.mx
Regresar