Feeding dietary oils with tocopherols: Effects on internal qualities of eggs during storage

被引：61

作者：

Cherian, G ^{[1
]}

Wolfe, FH ^{[1
]}

Sim, JS ^{[1
]}

机构：

[1] UNIV ALBERTA,DEPT AGR FOOD & NUTR SCI,EDMONTON,AB T6G 2P5,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1996年 / 61卷 / 01期

关键词：

egg; internal quality; tocopherols; TBA;

D O I：

10.1111/j.1365-2621.1996.tb14716.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of feeding menhaden, flax, palm, or sunflower oils with tocopherols to laying hens on the internal quality of eggs during 40-days storage were examined. Dietary tocopherols increased (P < 0.05) the tocopherol content of eggs. Addition of tocopherols increased (P < 0.05) the Haugh unit at 30-days storage in menhaden, flax, and palm oil eggs. Dietary tocopherols increased (P ( 0.05) the content of 20:5 n-3 and 22:6 n-3 in menhaden oil eggs. At 40-days storage, the TEA values in menhaden oil eggs were reduced (P ( 0.05) by dietary tocopherols. Storage decreased (P < 0.05) delta-tocopherol in the flax and sunflower oil eggs. Yolk pH increased during storage (P < 0.05).

引用

页码：15 / 18

页数：4

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