Influence of Dietary Isoflavonoids on Stability of Egg Yolk Lipids

<正> An experiment was conducted to investigate the influence of dietary tea polyphenol (TP) and daidzein (DA) on lipid stability of egg yolk. Two-hundred and seventy 27-week-old Hisex Brown laying hens were divided into nine groups, fed a diet supplemented with 0, 5, 10, 20, 40 mg kg-1 TP and 5, 10, 20, 40 mg kg-1 DA respectively for a period of 8 weeks ad libitum. The dietary addition of TP and DA both could reduce egg yolk LPO content significantly at the end of 4-week experiment (P < 0.05) and keep egg yolk lipid stable at the supplemental dose of 10 mg kg-1 diet respectively. A significant liner reduction in egg yolk LPO content was found with the increasing of dietary TP and DA. The egg yolk LPO content was decreased by 23.1 and 27.0% (P< 0.05) with the supplementation of TP and DA respectively at 40 mg kg-1 diet. The LPO contents in liver, plasma and egg yolk were decreased significantly with the dietary addition of TP or DA respectively (P < 0.05). There was no significant difference between the effe