Effects of dietary vitamin E on the quality of table eggs enriched with n-3 long-chain fatty acids

摘要: Because of the proposed cardioprotective benefits n-3 fatty acids and vitamin E, a trial was carried out to investigate possibility enriching eggs with acid E added hen's diet. One hundred ninety-two Hy-Line Brown hens, 39-wk-old, were divided into eight groups: four groups received basal diet supplemented 3% lard doses dl-alpha-tocopheryl acetate (0, 50, 100, 200 ppm), whereas diets other fish oil same E. The performances hens egg weights not affected either by type lipid supplement or level. treatment caused dramatic increase (P < 0.01) all yolk, particularly EPA (19.53 vs. 0.74 mg/egg) DHA (143.70 43.66 mg/egg), an appreciable decrease arachidonic (25.54 67.72 mg/egg). different levels dietary slightly composition yolk. Yolk alpha-tocopherol increased linearly as from control level 90.93 microg/g yolk 313.84 when ppm hen diets. Twenty-eight days storage at room temperature (20 25 C) did alter profile, and, moreover, remained still very close those observed in fresh egg.