| Abstract: | Effects of Oxidized Fatty Acids of Mixed Feed on Interstitial Carotinoids in Egg Yolk It was the target of investigations to test whether a different degree or course of oxidation of the fat/oil contained in mixed feed influences the deposit of carotinoids in egg yolk. The results show a significant influence of fat oxidation on carotinoid deposit in egg yolk. The yolk colour decreases with increasing peroxide value and is improved at lower peroxide values. Especially oils with high contents of unsaturated fatty acids cause a diminished carotinoid deposit in egg yolk. By addition of antioxidants the fatty acid oxidation can be delayed. Basic feed components among others bad tapioca meal with high lipoxygenase activity can have an important influence too on peroxide formation and with that on yolk colouring. |
