Abstract
Two experiments were planned to study the influence of dietary fat sources (fish oil (FO) or sunflower oil (SO)) and dietary doses of α-tocopheryl acetate (α-TA) (0, 60 and 120 mg/kg of feed) and vitamin A (0 IU, 10000 IU and 20000 IU) on lipid oxidation of stored eggs in three stages of 0 or fresh, 1 and 2 months of storage time. In the first experiment, 96 hen layers in six treatments including two oil sources (FO and SO) and two dietary [0, 60 and 120 mg/kg doses of α -tocopheryl acetate (α-TA)] were fed for 75 days. In the second experiment, 96 hen layers in six treatments including two sources of ω3 and ω6 (FO and SO) and three doses 0, 10000 and 20000 IU of vitamin A were fed for 75 days. The results showed that using α-TA supplementation, lipid stability of enriched eggs increased and was very effective throughout the stored period of the eggs. Yolk TBA value was higher in fish oil than sunflower oil groups (p < 0.01). The treatments that contained 120 mg/kg of α-TA in diets, showed lower lipid peroxidation than other groups in stages of 2 and 3 storage time (30 and 60 days). The degree of lipid oxidation in fresh, 1 and 2 months of storage eggs was measured by the lipid TBA values. The results showed that TBA value in fresh and stored eggs was higher in groups containing fish oil than other groups (p < 0.01). The MDA value in stage 1 was higher in fish oil group and in 2 and 3 stages was lower in FO + A1. Therefore, addition of Vitamin E and A as natural antioxidants in diets containing oil source for the prevention of lipid oxidation is recommended. Key words: Fish oil, sunflower oil, α-tocopheryl acetate, vitamin A, TBA value, egg.
Highlights
Nowadays, it is widely accepted that dietary manipulation, especially dietary lipid modifications, can alter lipid composition of different animal products (Hargis et al, 1991)
The results showed that Thiobarbituric acid (TBA) value in fresh and stored eggs was higher in groups containing fish oil than other groups (p < 0.01)
The TBA value in fresh and stored eggs was higher in fish oil when compared to sunflower oil groups (p < 0.01)
Summary
It is widely accepted that dietary manipulation, especially dietary lipid modifications, can alter lipid composition of different animal products (Hargis et al, 1991). Eggs are nutritious favorites providing complete nutritional proteins, lipids, vitamins, minerals and some key nutrients such as omega - 3 fatty acid, amino-acids, vitamins A, D, B1, B2 and E, selenium and iron. These are considered important in human nutrition and body health (Surai et al, 2000). Yolk lipids generally include triglycerides, phospholipids, cholesterol and other trace compounds. These and other different components of yolk lipids may result in adverse effects on human health. Omega - 3 (ω3) and omega - 6 (ω6) fatty acids gotten from natural sources such as fish and sunflower oils are highly unsaturated and are susceptible to peroxidation when there is excessive level of its consumption without sufficient amount of antioxidants (Chen and Hsu, 2003, 2004)
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