Improving nutritional value of eggs and chicken meat through feed

Authors

  • Ana C. Barroeta Universitat Autònoma de Barcelona
  • Ester Vilarrasa Universitat Autònoma de Barcelona

Abstract

The first part of the study contains information on the lipid composition of chickenmeat and eggs and on vitamin E (alpha tocopherol), known for its great antioxidant power. The second part is devoted to studying themodification of the fatty acid profile of feed that can change the fatty acid composition of yolks and chickenmeat. This shows how the PUFA content of meat and eggs increases in correlation with PUFA intake levels. The omega-3 PUFA of CML (EPA and DHA) are themost interesting in feed design (linseed or fishmeal) to obtain enriched foods for humans.

The biggest problem associated with increasing the degree of unsaturation is that it causes a greater lipid oxidation susceptibility factor that determines the deterioration of the overall quality ofmeat and eggs. Alpha tocopherol is the antioxidant of natural origin that has proved to bemost effective. The study presents the results on tests in which PUFA and alpha tocopherol acetate levels were increased in feed.

KEYWORDS: Eggs, chicken, nutritionalmodification, lipids, vitamin E.

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Published

2011-09-06

How to Cite

Barroeta, A. C., & Vilarrasa, E. (2011). Improving nutritional value of eggs and chicken meat through feed. TECA: Tecnologia I Ciència Dels Aliments, 28–35. Retrieved from https://revistes.iec.cat/index.php/TECA/article/view/44782

Issue

Vol. 13, Núm. 1: Juny 2011

Section

Articles

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