Journal of Capital Medical University ›› 2003, Vol. 24 ›› Issue (1): 27-29.

• 论著·基础研究 • Previous Articles     Next Articles

Effects of Flaxseed on the Content of DHA in Egg Yolk and Tissue

Wang Hui, Zhang Shuhua, Yin Na, Guo Aimin, Yan Fusheng   

  1. Department of Sanitary Chemistry, Capital University of Medical Sciences
  • Received:2002-03-18 Revised:1900-01-01 Online:2003-01-15 Published:2003-01-15

Abstract: The objective was to study the effects of flaxseed on the content of DHA in egg yolk and tissue. The laying hens were fed on diet containing flaxseed for 10 weeks. Analysis of gas chromatography showed that, as compared with control eggs, DHA content of yolk in the dose group increased evidently. The study also found that DHA content of liver and brain in the dose group increased accordingly. These results indicate that flaxseed is valuable for exploiting new hygienical food.

Key words: flaxseed, ALA, DHA(docoahexaenoic acid), egg

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