Feeding Dietary Oils with Tocopherols: Effects on Internal Qualities of Eggs During Storage

ABSTRACT The effects of feeding menhaden, flax, palm, or sunflower oils with to‐copherols to laying hens on the internal quality of eggs during 40‐days storage were examined. Dietary tocopherols increased (P < 0.05) the tocopherol content of eggs. Addition of tocopherols increased (P < 0.05) t...

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Veröffentlicht in:	Journal of food science 1996-01, Vol.61 (1), p.15-18
Hauptverfasser:	CHERIAN, G., WOLFE, F.H., SIM, J.S.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Diet egg Egg and egg product industries egg, internal quality Eggs Food industries Food science Fundamental and applied biological sciences. Psychology internal quality Oils & fats Poultry TBA tocopherols
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Zusammenfassung:	ABSTRACT The effects of feeding menhaden, flax, palm, or sunflower oils with to‐copherols to laying hens on the internal quality of eggs during 40‐days storage were examined. Dietary tocopherols increased (P < 0.05) the tocopherol content of eggs. Addition of tocopherols increased (P < 0.05) the Haugh unit at 40‐days storage in menhaden, flax, and palm oil eggs. Dietary tocopherols increased (P < 0.05) the content of 20:5 n‐3 and 22:6 n‐3 in menhaden oil eggs. At 40‐days storage, the TBA values in menhaden oil eggs were reduced (P < 0.05) by dietary tocopherols. Storage decreased (P < 0.05) 8‐tocopherol in the flax and sunflower oil eggs. Yolk pH increased during storage (P < 0.05).
ISSN:	0022-1147 1750-3841
DOI:	10.1111/j.1365-2621.1996.tb14716.x