Lipid fatty acid composition and oxidative susceptibility in eggs of hens fed a fish fat diet supplemented with vitamin E, C or synthetic antioxidant
2003
Koreleski, J. | Swiatkiewicz, S. | Iwanowska, A. (Research Institute of Animal Production, Balice (Poland). Dept. of Animal Nutrition)
Hy-Line laying hens from weeks 24 to 67 of age were fed a 0.3 percent fish fat diet with or without vitamin E, ascobic acid, or synthetic antioxidant. Lipid composition, cholesterol and alpha-tocopherol levels and degree of fat oxidation (TBA-RS) in yolk during storage were investigated. Dietary fish fat let to an increased n-3 PUFA content in yolk lipids and to a lower n-6:n-3 PUFA ratio without any effect on the level of cholesterol in eggs. The supplements tested exerted no influence on the composition of egg fatty acids. The dietary vitamin E supplement increased alpha-tocopherol in egg yolk and improved fat stability storage. Similar stabilizing properties were observed after supplementing the feed with synthetic antioxidants (BHT, BHA and EQ) and to a lesser degree when vitamin C was added
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