Application of feed additives that alter the fatty acid composition of egg yolk lipids in feed
By adding glucuronolactone to the feed to regulate the fatty acid composition of egg yolk lipids, the problem of insufficient polyunsaturated fatty acid content in egg yolks was solved, improving the nutritional value and flavor of egg yolks and enhancing health indicators.
Patent Information
- Application Number
- CN202411286517.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-13
- Publication Date
- 2026-03-06
- Estimated Expiration
- 2044-09-13
AI Technical Summary
In existing technologies, egg yolks contain relatively low levels of polyunsaturated fatty acids, especially n-3 polyunsaturated fatty acids, resulting in lower nutritional value.
Adding glucuronolactone as a feed additive can regulate the content of polyunsaturated and monounsaturated fatty acids in egg yolk lipids, including increasing the content of n-3 series polyunsaturated fatty acids, n-6 series polyunsaturated fatty acids, and monounsaturated fatty acids.
It significantly improved the functional nutritional value and flavor of egg yolks, increased the content of polyunsaturated fatty acids in egg yolks, improved the ratio of n-6 series PUFAs to n-3 series PUFAs, reduced the risk of cardiovascular disease and inflammation, and enhanced the taste and flavor scores of egg yolks.