α-Tocopherol Content and Oxidative Stability of Egg Yolk as Related to Dietary α-Tocopherol |
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| Authors: | JY CHEN J D LATSHAW H O LEE D B MIN |
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| Affiliation: | The authors are affiliated with the Dept. of Food Science &Technology and Dept. of Animal Sciences, The Ohio State Univ., Columbus, OH 43210. Address inquiries to Dr. D. B. Min, 122 Vuvian Hall, Dept. of Food Science &Technology, Ohio State Univ., Columbus, OH 43210. |
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| Abstract: | Hens fed diets with 0.0, 7.5, 15.0, 30.0, 60.0 and 120.0 mg supplemental α-tocopherol/kg feed produced egg yolks with 25,30,35,45,50 and 75 μg/g yolk, respectively. The correlation coefficient between dietary α-tocopherol (mg/kg diet) and egg yolk α-tocopherol (μg/g egg yolk) after 28 days feeding was 0.99. The supplemented dietary α-tocopherol had an effect on the α-tocopherol in egg yolk (p<0.05). The oxidative stability of yolk was determined by measuring the oxygen and volatile compounds in the headspace of bottled yolk. α-Tocopherol had an effect on the stability of yolk as an antioxidant at 25, 45 and 50 μg/g yolk and a prooxidant at 75 μg/g or above (p<0.05). The addition of 60.0 mg α-tocopherol/kg diet resulted in the best egg yolk stability. The correlation coefficient between headspace oxygen disappearance and volatile compound formation in the headspace of bottled egg yolk was 0.84. |
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| Keywords: | α-tocopherol oxidative stability volatile compound antioxidant |
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