Vitamin E levels and lipid oxidation in ω3 fatty acids enriched eggs

Abstract

With the aim to establish the required amount of α-tocopherol to effectively prevent lipid oxidation in w3 FA enriched eggs, a trial was conducted with 2XX laying hens. Birds were randomly assigned to four treatments resulted from supplying a basal diet containing 5% of linseed oil (diet: 65% PUFA, 34,5% m3) with 0 (C), 50 (50E), 100 (I00E) or 200 (200E) ppm of alpha-tocopherol acetate. After 25 days of feeding, eggs were collected and lipid oxidation was measured by the Induced TBArs methodologya (Kornbrust and Mavis, 19X0) and expressed as ng MDA/g egg. At 150 min of incubation, supplementation with 50, 100, or 200 ppm of Vitamin F. promoted a dramatic decrease in the TBArs values of all treatments when compared to the control group (C: 2,63 v.v. 50E: 0,47; I00E: 0,4X; 200E: 0,3X; P«).00l). Moreover, no significant differences were found according to different levels of Vitamin E supplementation. From these data, we can conclude that supplying hens' diets with 50 ppm of alphatocopherol acetate can effectively reduce the lipid oxidation in co3 FA enriched eggs.