摘要
目的:以玉米低营养小鼠动物模型为研究对象,结合BDI-GS食品评价体系评价鲜鸭蛋的营养及健康效应。方法:以线性生长期健康的ICR小鼠为对象,对照小鼠喂食普通黄玉米饲料,受试物小鼠喂食混有4.5%、9.0%和13.5%鲜鸭蛋的玉米饲料喂养11d。于第12天称取体重后眼眶取血、处死解剖,通过9项脏器组织质量、系数统计分析和BDI、GS的计算,以及血清生化和Hcy指标检测进行综合评价。结果:鲜鸭蛋对机体各脏器指标具有较均衡的营养和有益健康的效应,突出表现在脾脏、胰腺、肝脏、性腺和股骨的营养健康方面;BDI值均明显高于1.0,与对照组比较具有统计学显著性差异(*P<0.05及**P<0.01)。而且,鲜鸭蛋摄取不会明显升高小鼠血糖、胆固醇及Hcy水平,而能明显降低甘油三酯,表现出明显有益健康的效应。结论:研究表明鲜鸭蛋具有良好的营养及健康效应,日常膳食中长期消费对维系公众健康、对抗多类慢性病高发态势具有重要意义。
Objective： The aim of this study was to evaluate nourishing and healthy effects of fresh duck eggs by using maize low-nutritional diet fed mice model in combination with the established BDI-GS food evaluation system. Method： The healthy rodent ICR mice during linear growth were selected in the study, the control group was fed single common maize diets and the treated group fed blending diets of 4.5%, 9.0% and 13.5% fresh duck eggs in maize, respectively, fed for 11 days in total. After body masses weighing at the 12th day, took blood samples by orbital way, and the complex evaluation was performed by statistically analyses of mass and index for 9 organs and/or tissues, their BDI and GS values calculation, and serum biochemical indicators and homocysteine（Hcy） level were analyzed. Results： Fresh duck eggs are of the balanced nourishing effects and beneficially healthy effects for various organ indicators of body, specially express in the nourishing and healthy effects for spleen, pancreas, liver, spermary and thighbone; their BDI values are all above 1.0, and the treated groups are of statistically significant differences by compared with those of the control（＊P〈0.05; ＊＊P〈0.01）. The intake of fresh duck eggs can not obviously increase the levels of blood glucose and cholesterol and Hcy in mice, but it can lower TG level significantly, and hence obviously indicated its beneficially healthy effects. Conclusions： The current study manifests that fresh duck eggs are of better nourishing and healthy effects. If longterm consumption, it will be of quite key significance for maintain public health through prevention of the occurrence of many chronic diseases for Chinese people.
作者
牟感恩
龙伟
李德冠
韩伟
沈秀
周则卫
MU Gan-en;LONG Wei;LI De-guan;HAN Wei;SHEN Xiu;ZHOU Ze-wei(Institute of Radiation Medicine,Chinese Academy of Medical Sciences ＆ Peking Union Medical College,Tianjin 300192)
出处
《食品科技》
CAS
北大核心
2018年第7期29-34,共6页
Food Science and Technology
关键词
BDI-GS体系
鲜鸭蛋
营养健康
功效评价
慢性病防治
BDI-GS system
duck eggs
nutrition and health
functional evaluation
chronic diseasesprecaution
