Influence of Dietary Supplementation with α-Tocopheryl Acetate and Canthaxanthin on Cholesterol Oxidation in ω3 and ω6 Fatty Acid-enriched Spray-dried Eggs |
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Authors: | J Galobart F Guardiola AC Barroeta S Löapez-Ferrer MD Baucells |
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Affiliation: | 1Authors Galobart, Barroeta, López-Ferrer, and Baucells are with Unitat de Nutriciói AlimentacióAnimals, Facultat deVeterinària, Univ.Autònomade Barcelona. E-08193 Bellaterra. Spain. Author Guardiola is with Dept. de Nutriciói Bromatologia-CeRTA, Facultat de Farmàcia, Univ. deBarcelona, Avinguda Joan XXIII, E-08028 Barcelona, Spain. Direct inquiries to author Guardiola (E-mail: ). |
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Abstract: | ABSTRACT: The effect of feeding laying hens linseed oil or sunflower oil, with and without α-tocopheryl acetate and/or canthaxanthin, was evaluated on cholesterol oxidation in spray-dried whole egg at various storage periods. Storage of spray-dried eggs at room temperature in the dark resulted in an increase in cholesterol oxidation products from 18.1 μg/g, after spray drying, to 39.3 μg/g, at 12 mo of storage. No differences were found with either dietary oil or canthaxanthin supplementation. However, α-tocopheryl acetate supplementation resulted in a lower formation of cholesterol oxidation products during storage. No synergistic effect between α-tocopherol and canthaxanthin was detected. |
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Keywords: | cholesterol oxidation α-tocopherol canthaxanthin ω3 and ω6 fatty acid enriched eggs spray-dried eggs |
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