2026-04-13T04:01:12Zhttps://recercat.cat/oai/request

oai:recercat.cat:2072/4495422025-01-15T15:48:14Zcom_2072_98col_2072_378194

Vitamin E levels and lipid oxidation in ω3 fatty acids enriched eggs Galobart i Cots, Jaume Barroeta, Ana Cristina Baucells Sánchez, María Dolores Guardiola Ibarz, Francesc Ous 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. 1999 Comunicació de congrés European Symposium on the quality of eggs and egg products ; 8è : 1999 open access Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, 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. https://creativecommons.org/licenses/by-nc-nd/3.0/