Use of Polyunsaturated Fatty Acids with α-Tocopherol in Poultry Feeds

The ability of α-tocopherol to prevent the degradation of the polyunsaturated fatty acids, docosahexaenoic acid (DHA) and linolenic acid (ALA) at elevated temperature was investigated in a series of laboratory experiments. DHA is known to promote nervous system function and health, however, DHA and other highly unsaturated fatty compounds are readily oxidized with loss of bioactivity. Mixtures of DHA or ALA and α-tocopherol were incubated at 70 °C. Samples of these mixtures were analyzed by gas chromatography. After 72 hours at 70 °C mixtures with 0.25 mg α-tocopherol/mg retained 79.6% of the initial amount of DHA and 94.2% of the ALA. When α-tocopherol was present at 2.5 mg/mg the amount of DHA decreased to 62.5% and ALA decreased to 87.4%. Control samples that did not contain α-tocopherol retained 43% DHA and 52.6% ALA. These results indicate that α-tocopherol can limit the degradation of these polyunsaturated fatty acids at elevated temperature. However, the greatest protective effect was not obtained with the highest level of α-tocopherol. This relationship needs to be considered when formulating feeds where elevated process temperatures are likely to occur.