Effect of supplementation of flaxseed, canola oil and vitamin e on diet in fatty acids oxidation of egg yolk laying hens

  • Maria Carolina Gonçalves Pita Universidade de São Paulo, Faculdade de Medicina Veterinária e Zootecnia, Departamento de Clínica Médica, São Paulo, SP
  • Eduardo Piber Neto Universidade de São Paulo, Faculdade de Medicina Veterinária e Zootecnia, Departamento de Clínica Médica, São Paulo, SP
  • Cássio Xavier Mendonça Junior Universidade de São Paulo, Faculdade de Medicina Veterinária e Zootecnia, Departamento de Clínica Médica, São Paulo, SP
Keywords: Polyunsaturated, Fatty acids, Egg yolk, Oxidation, Vitamin E

Abstract

To investigate the effect of dietary sources of polyunsaturated fatty acids - canola oil and flaxseed - with different vitamin E supplementation upon the fatty acids oxidation produtcts deposition into the eggs. 288 Babcock laying hens were used. Birds were fed diets containing 6% of canola oil, 20% of flaxseed or a combination of 3% of canola oil and 10% of flaxseed, enriched with 0, 100 or 200 Ul of dl-a-tocopheril acetate, hens were randomly allocated and the experimental design was a 3X3 factorial arrangement. The inclusion of flaxseed into the diet increased the yolk polyunsaturated fatty acids oxidation products, in crude and cooked stored eggs. The concentration of fatty acids oxidation products decrease in crude eggs in all sources of polyunsaturated fatty acids. The cooked eggs without a-tocopherol supplementation in the diet increase the concentration of oxidation products when compared with cooked eggs from diets with 100 or 200UI a-tocopherol in the diet

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Published
2008-12-01
How to Cite
Pita, M., Piber Neto, E., & Mendonça Junior, C. (2008). Effect of supplementation of flaxseed, canola oil and vitamin e on diet in fatty acids oxidation of egg yolk laying hens. Brazilian Journal of Veterinary Research and Animal Science, 45(supl.), 27-32. https://doi.org/10.11606/S1413-95962008000700003
Section
UNDEFINIED