Lipid oxidation in fresh and stored eggs enriched with dietary 3 and 6 polyunsaturated fatty acids and vitamin E and A dosages
作者： Aghdam Shahryar Habib , Salamatdoust Ramin , Chekani Azar Saeid , Ahadi Farhan , Vahdatpoor Tohid
DOI: 10.5897/AJB10.1482
关键词:
摘要: Two experiments were planned to study the influence of dietary fat sources (fish oil (FO) or sunflower (SO)) and doses -tocopheryl acetate (-TA) (0, 60 120 mg/kg feed) vitamin A (0 IU, 10000 IU 20000 IU) on lipid oxidation stored eggs in three stages 0 fresh, 1 2 months storage time. In first experiment, 96 hen layers six treatments including two (FO SO) [0, -tocopheryl (-TA)] fed for 75 days. second w3 w6 0, The results showed that using -TA supplementation, stability enriched increased was very effective throughout period eggs. Yolk TBA value higher fish than groups (p < 0.01). contained diets, lower peroxidation other 3 time (30 days). degree measured by values. fresh containing MDA stage group FO + A1. Therefore, addition Vitamin E as natural antioxidants diets source prevention is recommended.
cabdirect.org
sci-hub.se 参考文章(24)
F Galea, J M Bourre, An important source of omega-3 fatty acids, vitamins D and E, carotenoids, iodine and selenium: a new natural multi-enriched egg. Journal of Nutrition Health & Aging. ,vol. 10, pp. 371- 376 ,(2006)
H Aghdam Shahriar, M Shivazad, M Chamani, K Nazer Adl, Y ABRAHIM Nejad, None, Effects of dietary fat type and different levels of vitamin E on performance and some of eggs characters of broiler breeder. World Poultry Science Association, Proceedings of the 16th European Symposium on Poultry Nutrition, Strasbourg, France, 26-30 August, 2007.. pp. 691- 694 ,(2007)
W.M. AYMOND, M.E. VAN ELSWYK, Yolk Thiobarbituric Acid Reactive Substances and n-3 Fatty Acids in Response to Whole and Ground Flaxseed Poultry Science. ,vol. 74, pp. 1388- 1394 ,(1995) , 10.3382/PS.0741388
Jonathan D Blount, Neil B Metcalfe, Tim R Birkhead, Peter F Surai, Carotenoid modulation of immune function and sexual attractiveness in zebra finches. Science. ,vol. 300, pp. 125- 127 ,(2003) , 10.1126/SCIENCE.1082142
Jonathan D Blount, David C Houston, Anders Pape Møller, Why egg yolk is yellow. Trends in Ecology and Evolution. ,vol. 15, pp. 47- 49 ,(2000) , 10.1016/S0169-5347(99)01774-7
Brian K. Speake, Alison M.B. Murray, Raymond C. Noble, Transport and transformations of yolk lipids during development of the avian embryo. Progress in Lipid Research. ,vol. 37, pp. 1- 32 ,(1998) , 10.1016/S0163-7827(97)00012-X
A.C. MARSHALL, A.R. SAMS, M.E. ELSWYK, Oxidative Stability and Sensory Quality of Stored Eggs From Hens Fed 1.5% Menhaden Oil Journal of Food Science. ,vol. 59, pp. 561- 563 ,(1994) , 10.1111/J.1365-2621.1994.TB05561.X
I. Giannenas ., A. Koidis ., E. Botsoglou ., V. Dotas ., I. Mitsopoulos ., P. Florou-Pan, I. Nikolakaki, Hen Performance and Egg Quality as affected by Dietary Oregano Essential Oil and a-tocopheryl Acetate Supplementation International Journal of Poultry Science. ,vol. 4, pp. 449- 454 ,(2005) , 10.3923/IJPS.2005.449.454
Nickos A. Botsoglou, Dimitrios J. Fletouris, Georgios E. Papageorgiou, Vassilios N. Vassilopoulos, Antonios J. Mantis, Antonios G. Trakatellis, Rapid, sensitive, and specific thiobarbituric acid method for measuring lipid peroxidation in animal tissue, food, and feedstuff samples Journal of Agricultural and Food Chemistry. ,vol. 42, pp. 1931- 1937 ,(1994) , 10.1021/JF00045A019
Shu-Mei Lai, J. Ian Gray, D. Joseph Buckley, Philip M. Kelly, Influence of Free Radicals and Other Factors on Formation of Cholesterol Oxidation Products in Spray-Dried Whole Egg Journal of Agricultural and Food Chemistry. ,vol. 43, pp. 1127- 1131 ,(1995) , 10.1021/JF00053A003