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Tocopherols, Retinol and Carotenes in Chicken Egg and Tissues as Influenced by Dietary Palm Oil
Author(s) -
KANG KYUNG R.,
CHERIAN GEETHA,
SIM JEONG S.
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb15792.x
Subject(s) - yolk , tocopherol , adipose tissue , retinol , food science , carotenoid , palm oil , chemistry , white meat , carotene , biology , vitamin e , vitamin , biochemistry , antioxidant
Incorporation of palm oil (PO) increased the α‐and γ‐tocotrienol content of eggs, liver, meat and adipose tissue. Total tocotrienols were higher in eggs, liver and adipose tissue of hens fed 1.5% PO than those fed 3.5% PO. An increase in retinol was observed in the eggs, liver and dark meat of hens fed PO diet. Feeding diets containing 1.5 or 3.5% PO increased the α‐and β‐ carotenes in eggs and liver tissue. However, carotenoids were not detected in white meat, dark meat or adipose tissue. Dark meat incorporated higher levels of tocopherols and retinol than white meat. The diets had no effect on egg or yolk weight. Egg yolks from hens fed PO had higher yolk color than those without PO. Addition of tocopherol mix in the control diet increased total tocopherol content in all tissues.