科研之友
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摘要
AimThe aim of this study was to obtain preliminary indicative data for vitamin D-3 (cholecalciferol) and 25-hydroxycholecalciferol (25OHD(3)) in Australian chicken egg yolk (Gallus gallus domesticus, Linnaeus, 1758), comparing data with the egg yolk of other species, crocodile (Crocodylus porosus, Schneider, 1801) and salmon (Salmo salar, Linnaeus, 1758). MethodsConvenience samples of chicken eggs were obtained from a producer known to fortify feed with 25OHD(3) as well as D-3 (Brand A; n = 6), a producer with an unknown feeding protocol (Brand B; n = 6) and a producer known to use low levels of only feed vitamin D-3 (University of Sydney; n = 4). Salmon roe (50g jar) was obtained from a retail outlet and crocodile eggs (n = 2) from a commercial crocodile farm. Egg yolks and whole salmon roe were analysed for vitamin D-3 and 25OHD(3) by high-performance liquid chromatography. ResultsBrand A and B chicken egg yolks contained 2.9 and 2.1g vitamin D-3/100g, respectively, while University of Sydney eggs contained lower concentrations (0.5g/100g). Further, yolk from brand A and B chicken eggs contained 4.2 and 1.4g 25OHD(3)/100g, respectively. Salmon roe contained 6.3g vitamin D-3/100g and vitamin D-3 content of two crocodile egg yolks differed widely (10.9 and 0.7g/100g). ConclusionsThe vitamin D in chicken eggs has the potential to contribute considerably to the vitamin D content of the Australian diet, up to 3.8g vitamin D equivalents per egg, depending on the form of feed vitamin D. Further representative samples of all edible or potentially edible Australian egg species require analysis for public health nutrition purposes.
- 出版日期2014-3
