Natural Tocopherol Enrichment and Its Effect in n−3 Fatty Acid Modified Chicken Eggs†

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, 800 mg/kg for 7 weeks. Egg yolk TOC content increased linearly (P < 0.05) up to day 8 each level of dietary supplementation. The profile egg yolks became relatively constant the exception C20:4n6, which stabilized by 16. From 0 feeding, contents all polyunsaturated acids in lipids significantly increased, concomitant decrease C18:1 0.05). Lipid stability was improved increasing supplementation In short, eggs can be also simultaneously enriched tocopherols through modification make lipid more stable. Keywords: Tocopherol; acid; chicken egg; flaxseed