Vitamin E levels and lipid oxidation in ω3 fatty acids enriched eggs.
Galobart i Cots, J.
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)
Guardiola, F.

Data: 1999
Resum: With the aim to establish the required amount of α-tocopherol to effectively prevent lipid oxidation in w3 FA enriched eggs, a trial was conducted with 2XX laying hens. Birds were randomly assigned to four treatments resulted from supplying a basal diet containing 5% of linseed oil (diet: 65% PUFA, 34,5% m3) with 0 (C), 50 (50E), 100 (I00E) or 200 (200E) ppm of alpha-tocopherol acetate. After 25 days of feeding, eggs were collected and lipid oxidation was measured by the Induced TBArs methodologya (Kornbrust and Mavis, 19X0) and expressed as ng MDA/g egg. At 150 min of incubation, supplementation with 50, 100, or 200 ppm of Vitamin F. promoted a dramatic decrease in the TBArs values of all treatments when compared to the control group (C: 2,63 v. v. 50E: 0,47; I00E: 0,4X; 200E: 0,3X; P«). 00l). Moreover, no significant differences were found according to different levels of Vitamin E supplementation. From these data, we can conclude that supplying hens' diets with 50 ppm of alphatocopherol acetate can effectively reduce the lipid oxidation in co3 FA enriched eggs.
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: Ous
Publicat a: European Symposium on the quality of eggs and egg products. Bologna, Itàlia, : 1999



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