تخم‌مرغ فراسودمند؛ غنی‌شده با اسیدهای چرب امگا
الموضوعات :
فصلنامه کیفیت و ماندگاری تولیدات کشاورزی و مواد غذایی
داریوش خادمی شورمستی خادمی شورمستی
1
,
عبدالله علیزاده کارسالاری
2
,
هدی شکری
3
1 - استادیار، گروه کشاورزی، واحد سوادکوه، دانشگاه آزاد اسلامی، سوادکوه، ایران
2 - استادیار، گروه شیمی، واحد سوادکوه، دانشگاه آزاد اسلامی، سوادکوه، ایران
3 - بیمارستان شهید یحیی‌نژاد، دانشگاه علوم پزشکی بابل، بابل، ایران
تاريخ الإرسال : 13 الثلاثاء , رمضان, 1444
تاريخ التأكيد : 15 الإثنين , ذو الحجة, 1444
تاريخ الإصدار : 27 الثلاثاء , صفر, 1445
الکلمات المفتاحية:
",
تخم‌مرغ طراح,
",
اسید دوکوزاهگزانوئیک (DHA)",
,
غنی‌سازی",
",
ا اسید ایکوزاپنتانوئیک (EPA)",
اسیدهای چرب امگا",
,
ملخص المقالة :
فواید سلامت‌بخش اسیدهای چرب چند غیراشباعی امگا-3 کم و بیش شناخته شده است. متأسفانه، در اکثر کشورها، میزان توصیه شده روزانه از این ترکیبات به‌ندرت برآورده می‌شود. بنابراین، غنی‌سازی غذاهای رایج و تولید غذاهای فراسودمند می‌تواند مصرف این اسیدهای چرب را افزایش دهد. از این نظر، تخم‌مرغ با توجه به ارزش غذایی و قیمت مناسب هدف جالبی محسوب می‌شود، زیرا بخش جدایی‌ناپذیر از رژیم غذایی را تشکیل می‌دهد. ترکیب اسیدهای چرب امگا در تخم‌مرغ را می‌توان از طریق مکمل‌های جیره اصلاح کرد. بدین منظور بذور دانه‌های روغنی مانند کتان، کلزا، کاملینا، غنی از اسید آلفا لینولنیک و همچنین روغن ماهی، غنی از اسیدهای چرب چند غیراشباعی زنجیره بلند شامل اسید ایکوزاپنتانوئیک (EPA) و اسید دوکوزاهگزانوئیک (DHA) مورد استفاده قرار گرفته‌اند. یک روند جدیدتر، استفاده از ریزجلبک‌ها به‌عنوان منبع EPA و یا DHA است. از سوی دیگر بکارگیری رهیافت‌های مؤثر جهت افزایش آگاهی‌های مردم در مصرف غذاهای فراسودمند ضروری به‌نظر می‌رسد. در این مقاله، یافته‌های علمی مرتبط با غنی‌سازی اسیدهای چرب امگا در تخم‌مرغ بررسی و یک نمای کلی از مزایا و معایب روش‌های مختلف و تأثیر مصرف تخم‌مرغ‌های غنی‌شده بر سلامت انسان ارائه شد.
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