α‐Tocopherol Content and Oxidative Stability of Egg Yolk as Related to Dietary α‐Tocopherol

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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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