Change in α‐tocopherol contents, lipid oxidation and fatty acid profile in eggs enriched with linolenic acid or very long‐chain ω3 polyunsaturated fatty acids after different processing methods

Abstract

Abstract The influences of dietary supplementation with α‐tocopheryl acetate (α‐TA) and of processing (by hard‐boiling and scrambling) of eggs enriched with ω3 fatty acids, either very long‐chain ω3 polyunsaturated fatty acids (VLC ω3 PUFAs) or linolenic acid (LNA), on fatty acid composition, α‐tocopherol content and lipid oxidation (thiobarbituric acid (TBA) values) were studied. Four dietary treatments were formulated from a basal diet containing 40 g kg −1 linseed oil (LO) or fish oil (FO) combined with either 0 or 100 mg α‐TA kg −1 of feed. Eggs from LO treatments were enriched with LNA and those from FO treatments were rich in VLC ω3 PUFAs. Neither processing nor dietary supplementation with α‐TA modified greatly the fatty acid profile of eggs. Dietary supplementation with α‐TA increased the α‐tocopherol content of eggs (187.2 versus 407.9 µg g −1 dry matter). Eggs from FO treatments showed lower α‐tocopherol content than those from LO treatments (273.5 versus 321.6 µg g −1 dry matter), and processing of eggs enriched with VLC ω3 PUFA reduced the α‐tocopherol content by a significant 16%. Moreover, processing of eggs increased lipid oxidation two‐ to nine‐fold. Oxidation levels of hard‐boiled eggs were 30.4% higher than those of scrambled eggs. TBA values in hard‐boiled and scrambled eggs were significantly reduced when 100 mg α‐TA kg −1 of feed supplemented the diet only in those eggs enriched with VLC ω3 PUFA (from FO treatments). Copyright © 2003 Society of Chemical Industry