The effect of dietary oils [menhaden (MO), flax (FL), palm (PO), and sunflower oils (SF)] with added tocopherols on the tocopherol deposition, fatty acid composition, and thiobarbituric acid (TBA) values of egg or tissues (liver, adipose tissue, white meat, and dark meat) were examined. Addition of tocopherols increased (P < 0.05) the total egg or tissue tocopherol content. The enhancement of total tocopherols in the different tissues in the order of magnitude were egg yolk > liver > adipose tissue > dark meat > white meat. Dark meat contained higher (P < 0.05) total tocopherols than white meat. Dietary MO or FL resulted in a significant (P < 0.05) incorporation of C20:5 n-3 and c22:6 n-3 with a concomitant reduction in C20:4 n-6 in liver, egg, white meat and dark meat. Dietary SF resulted in a significant (P < 0.05) incorporation of C18:2 n-6 and C20:4 n-6 in all the tissues. Addition of PO did not result in any change in the yolk saturated fatty acid content. The content of monounsaturated fatty acids were greater (P < 0.05) in all the tissues from PO diets than in diets with other oils. Dietary tocopherols resulted in a significant increase (P < 0.05) in the content of C20:5 n-3 and C22:6 n-3 in the yolk, adipose tissue, and white meat from birds fed MO + T diets. Inclusion of tocopherols resulted in a significant (P < 0.05) reduction in TBA values in eggs, in liver for MO and FL diets, and in dark and white meat for the MO diet. Tocopherol supplementation did not result in any change in TBA values in the PO diet.

A study was conducted to determine the effect of dietary alpha-linolenic acid on the fatty acid compositions of egg yolk lipids, tocopherols, and internal quality of raw eggs during storage and the sensory characteristics of hard-boiled eggs from six different laying hen strains. Laying hens (total 300 birds, 72 wk old) from six strains (Rhode Island Red, Barred Plymouth Rock, New Hampshire, Light Sussex, Brown Leghorn, and White Leghorn) were distributed in 12 floor pens (2 pens per strain, 25 birds per pen) with male roosters. One of the pens for each strain was fed with tallow-based control diet and another was assigned with 3% alpha-linolenic acid (LNA) enriched diet with 120 U of mixed tocopherol/kg diet for 3 mo. Ten eggs from each pen were collected every day after 2 wk with the experimental diets, and stored in a cold room at 4 C up to 4 wk. Total lipids, fatty acid compositions, Haugh units, and tocopherols of egg yolk were determined once a week during the 4-wk storage periods. Sensory studies were also conducted using the eggs stored for 2 wk at 4 C. Dietary LNA increased the amount of n-3 fatty acids (6.5%) in total lipid, and over 70% was C18:3n3, and the rest was C22:6n3 (20 to 25%) and C22:5n3 (5 to 10%). Only minor differences in fatty acids among strains were observed. The differences and the changes in tocopherols during storage periods by strain and diet appeared randomly and lacked consistency.(ABSTRACT TRUNCATED AT 250 WORDS)

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 Ͻ 0.05) the tocopherol content of eggs. Addition of tocopherols increased (P Ͻ 0.05) the Haugh unit at 40-days storage in menhaden, flax, and palm oil eggs. Dietary tocopherols increased (P Ͻ 0.05) the content of 20:5 n-3 and 22:6 n-3 in menhaden oil eggs. At 40-days storage, the TBA values in menhaden oil eggs were reduced (P Ͻ 0.05) by dietary tocopherols. Storage decreased (P Ͻ 0.05) ␦-tocopherol in the flax and sunflower oil eggs. Yolk pH increased during storage (P Ͻ 0.05).

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Addition of cr-linolenic acid alone or plus mixed tocopherols, to the diet of broiler chickens had significant effects on composition of muscle fatty acids. Degree of unsaturation in both neutral lipids and phospholipids was increased. Both the tocopherols in the tissues and the storage stability of the meat were affected by the degree of polyunsaturation in fatty acids and dietary tocopherols. The amount of tocopherols in leg meat was higher than that of breast meat, and the antioxidant effect of dietary tocopherols was significant in cooked leg meat with hot-and cold-vacuum packaging. Dietary tocopherols were not effective in the control of lipid oxidation in loosely packaged cooked meat. Lipid oxidation in cY-linolenic acid-enriched cooked broiler meat could be controlled by hot-vacuum packaging, but the antioxidant effect of hot packaging plus dietary tocopherol was greater than hot packaging or tocopherol alone.