Effect of Vitamin E Supplementation on Egg Yolk Quality and Oxidative Stability

Authors

  • Giuseppe Martino University of Teramo
  • M. Naceur Haouet Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche
  • Sonia Marchetti University of Teramo
  • Lisa Grotta University of Teramo
  • Valentina Ponzielli University of Teramo

Keywords:

Egg yolk, antioxidant, oxidation, α-tocopherol, volatile compounds.

Abstract

This study was carried out to evaluate the effect of dietary vitamin E supplementation on oxidative stability in cooked egg yolk. A total of 240 ISA hens were used and divided into two uniform groups: water with a vitamin E supplementation (450 ppm) was used in the experimental group, while for the control group only pure water (100%) was used. Eggs were collected daily after 30 days of feeding and stored at 4°C. Lastly eggs were boiled in water at 100°C for 10 minutes and egg quality was immediately tested (0 days). The advance of the oxidative state was further assessed at 6 days of storage at 4°C after cooking. The obtained results show that the colour and α-tochopherol concentration of egg yolk were significantly different between the two groups, at 0 days. The malondialdehyde (MDA) value and hexanal % were higher at the two storage time after cooking in the control group than the experimental one, probably due to antioxidant activity of vitamin E. During storage, the oxidative stability decreases in both groups.

Author Biographies

Giuseppe Martino, University of Teramo

Faculty of BioSciences and Technologies for Agriculture Food and Environment

M. Naceur Haouet, Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche

Department of Food Safety

Sonia Marchetti, University of Teramo

Faculty of BioSciences and Technologies for Agriculture Food and Environment

Lisa Grotta, University of Teramo

Faculty of BioSciences and Technologies for Agriculture Food and Environment

Valentina Ponzielli, University of Teramo

Faculty of BioSciences and Technologies for Agriculture Food and Environment

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Published

2014-08-13

How to Cite

Martino, G., Haouet, M. N., Marchetti, S., Grotta, L., & Ponzielli, V. (2014). Effect of Vitamin E Supplementation on Egg Yolk Quality and Oxidative Stability. Asian Journal of Agriculture and Food Sciences, 2(4). Retrieved from https://ajouronline.com/index.php/AJAFS/article/view/1470

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