Natural tocopherol enrichment and its effect in n-3 fatty acid modified chicken eggs

文献类型： 外文期刊

第一作者： Qi, GH

作者： Qi, GH;Sim, JS

作者机构：

关键词： Tocopherol;n-3 fatty acid;chicken egg;flaxseed

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

ISSN： 0021-8561

年卷期： 1998 年 46 卷 5 期

页码：

收录情况： SCI

摘要： Two hundred and forty White Leghorn laying hens were fed an n-3 fatty acid modified diet supplemented with a natural tocopherol (TOC) mixture at 0, 200, 400, and 800 mg/kg for 7 weeks. Egg yolk TOC content increased linearly (P < 0.05) up to day 8 at each level of dietary supplementation. The fatty acid profile of egg yolks became relatively constant at day 8 with the exception of C20:4n6, which stabilized by day 16. From day 0 to day 8 of the feeding, the contents of all n-3 polyunsaturated fatty acids in egg yolk lipids significantly increased, with a concomitant decrease in C18:1 (P < 0.05). Lipid stability of egg yolk was significantly improved with increasing dietary TOC supplementation (P ( 0.05). In short, n-3 fatty acid modified eggs can be also simultaneously enriched with natural tocopherols through dietary modification to make egg yolk lipid more stable.

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