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1 p, 2.3 MB Vitamin E levels and lipid oxidation in omega 3 fatty acids enriched eggs. / 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) ; Guardiola, F.
It has been demonstrated that high amounts of a-tocopherol added to the layer's diet (above 200 ppm) have a protective effect on egg lipid oxidation. However it is very important to establish the minimum levels of a-tocopherol needed in diets not only to effectively prevent lipid oxidation in animal products but also to be acceptable economically.
1998
-, : 1998  

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