Effect of dietary lipid saturation on the production performance of layers

King, EJ; Witt, F. de; Hugo, A.; Merwe, HJ van der; Fair,

doi:10.4314/sajas.v42i5.15

Cited by 1 publication

(1 citation statement)

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“…The elevated content of polyunsaturated fatty acids in enriched egg samples can be directly responsible for increase in peroxide value. King et al evaluated the peroxide value of eggs as affected by dietary lipid source and reported that fish oil supplementation resulted in the highest PV, at the level of 3.96 meq kg −1 , while in control it was 3.07 meq kg −1 . Moreover, Botsoglou et al showed that fresh shell eggs from hens supplemented with 3% fish oil, was characterized by higher peroxide values.…”

Section: Resultsmentioning

confidence: 99%

Storage Stability of DHA in Enriched Liquid Eggs

Klensporf‐Pawlik¹,

Aladedunye²,

Przybylski³

2018

Euro J Lipid Sci & Tech

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The oxidative stability of liquid eggs enriched with very long‐chain n‐3 fatty acids and liquid regular eggs stored under refrigerated temperature, is investigated. Oxidized lipids can alter both nutritional and sensorial properties of foods. The extent of lipid oxidation is evaluated by quantification of total lipids, docosahexaenoic acid (DHA), and peroxide value (PV), but also by assessment of total tocopherols and γ‐tocopherol losses. Additionally, the development of fishy off‐flavor is evaluated. Results highlight significant differences between omega and regular liquid eggs stability. Although, the oxidative changes are observed in both types of liquid eggs, more susceptible to oxidation are omega liquid eggs. Practical Applications: Food enrichment with essential nutrients contributes to human health by providing the proper intake of essential nutrients. The results of this study suggest that fortification of eggs with highly unsaturated fatty acids should be in conjunction with the addition of natural antioxidants to retard undergoing oxidative changes. Liquid omega eggs are, unfortunately, more susceptible to oxidation than regular liquid eggs under simulated long time storage. The high concentration of unsaturated fatty acids improved their nutrition value but at the same time these products are less stable and unfavorable changes are more prominent. Therefore, the very long chain fatty acids in liquid omega eggs should be protected from undergoing deterioration. Although, the liquid omega eggs samples are stored at refrigerated temperature, significant changes are observed. The storage period led to a modification of the odor of liquid omega eggs, the increase in the fishy odor intensity is noticeable. And for the consumer, off‐flavor is generally the first factor which will make the product unacceptable.

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Section: Resultsmentioning

confidence: 99%