Eggs and poultry meat as tocopherol sources in dependence on tocopherol supplementation of poultry diets
2002
Flachowsky, G. | Engelman, D. | Sunder, A. | Halle, I. | Sallmann, H.P.
One feeding trial with broilers and three feeding experiments with layers were carried out to investigate the influence of various vitamin E supplementations on alpha-tocopherol concentration of foods of poultry origin. Vitamin E content of basal diets amounted to approximately 20 mg per kg feed; 0, 100, 1000, 10 000 and 20 000 mg vitamin E per kg feed were added. Broilers were fed for 30 days and slaughtered, layers were kept for one laying year (13 x 28 days), eggs were collected daily. Vitamin E concentration was determined in muscle (breast, legs), liver, fat and eggs by HPLC. Tocopherol concentration increased with vitamin E supplementation in all samples. The highest tocopherol concentration was measurement in egg yolk (254.9) followed by liver (44.8) and muscle (12.2 mg/100 g). Vitamin E supply of poultry feed depends on costs of vitamin E and financial benefits for the farmer.
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