alpha-Tocopherol content and oxidative stability of egg yolk as related to dietary alpha-tocopherol

Hens fed diets with 0.0, 7.5, 15.0, 30.0, 60.0 and 120.0 mg supplemental alpha-tocopherol/kg feed produced egg yolks with 25, 30, 35, 45, 50 and 75 microgram/g yolk, respectively. The correlation coefficient between dietary alpha-tocopherol (mg/kg diet) and egg yolk alpha-tocopherol (microgram/g egg...

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Veröffentlicht in:	Journal of food science 1998-09, Vol.63 (5), p.919-922
Hauptverfasser:	Chen, J.Y, Latshaw, J.D, Lee, H.O, Min, D.B
Format:	Artikel
Sprache:	eng
Schlagworte:	alpha-tocopherol Animal productions antioxidant Antioxidants Biological and medical sciences Diet Egg and egg product industries egg yolk Eggs Food industries Fundamental and applied biological sciences. Psychology hen feeding nutrient content Oxidation oxidative stability Poultry Terrestrial animal productions Vertebrates volatile compound α-tocopherol
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Zusammenfassung:	Hens fed diets with 0.0, 7.5, 15.0, 30.0, 60.0 and 120.0 mg supplemental alpha-tocopherol/kg feed produced egg yolks with 25, 30, 35, 45, 50 and 75 microgram/g yolk, respectively. The correlation coefficient between dietary alpha-tocopherol (mg/kg diet) and egg yolk alpha-tocopherol (microgram/g egg yolk) after 28 days feeding was 0.99. The supplemented dietary alpha-tocopherol had an effect on the alpha-tocopherol in egg yolk (P
ISSN:	0022-1147 1750-3841
DOI:	10.1111/j.1365-2621.1998.tb17927.x