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Eggs with low content of polyunsaturated fatty acids
Eggs with low content of polyunsaturated fatty acids
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机译：鸡蛋中多不饱和脂肪酸含量低
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PCT No. PCT/IL96/00103 Sec. 371 Date Mar. 11, 1998 Sec. 102(e) Date Mar. 11, 1998 PCT Filed Sep. 8, 1996 PCT Pub. No. WO97/11596 PCT Pub. Date Apr. 3, 1997Chicken egg containing a synergistic composition of antioxidants and low poly-unsaturated fatty acids (PUFA). The egg includes no more than 15.5% PUFA of the eggs fatty acid and controlled amounts of vitamin E, lodine, edible carotenoids and additional edible antioxidants. The egg provides an antioxidative environment which reduces the oxidizability of consumer's LDL, which is accepted as a risk factor for cardiovascular diseases The egg is produced by maintaining an egg laying chicken on a regime wherein conventional feed ingredients and supplements are selected to provide about 0.7-1.5 wt. % PUFA of its entire diet, controlled amount of vitamin E, lodine, edible carotenoids and additional antioxidants.
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