α-tocopherol content and lipic oxidtation in fresh, cooked and scrambled eggs enriched with co-3 fatty acids
Cortinas Hernández, Lucía
Galobart i Cots, Jaume
Barroeta Lajusticia, Ana Cristina (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Baucells Sánchez, María Dolores (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Grashorn, M.A.

Data: 2001
Resum: The present study was carried out to evaluate the effect ofdietary supplementation with α-tocopheryl acetate (a-TA) on α-tocopherol (α-Toc) content and lipid oxidation (TBA values)in fresh, cooked and scrambled eggs enriched with co-3 fatty acids. Four treatments were formulated from a basal diet containing4% linseed oil (L) or fish oil(F)with0 or 100 mg of a-TA/kg of feed. Dietary supplementation with 100 mg/kg a-TA significantly increased α-Toc content ofeggs. Fresh, cooked and scrambled eggs from F treatments showed lower α-Toc content than those from L and their processing significantly decreased the α-Toc content. Moreover, processing ofeggs significantly increase lipid oxidation. TBA values in cooked and scrambled eggs were significantly reduced when 100 mg a-TA /kg of feed were supplemented to the diet. Reduction ofTBA values caused by α-TA supplementation was more pronounced in eggs from F treatments (0. 72% C20:5 0)3,'7. 15% C22. 6 m3) than in those from L (8. 27%C18:3 ro3).
Drets: Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial i la comunicació pública de l'obra, sempre que no sigui amb finalitats comercials, i sempre que es reconegui l'autoria de l'obra original. No es permet la creació d'obres derivades. Creative Commons
Llengua: Anglès.
Document: conferenceObject
Matèria: α-tocopherol ; Lipidoxidation ; Processing co3-PUFA ; Enriched eggs
Publicat a: European symposium on poultry nutrition. Blankenberge, Bèlgica, 13è : 2001



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 Registre creat el 2016-10-19, darrera modificació el 2019-02-27



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