Campus Units

Agricultural and Biosystems Engineering, Food Science and Human Nutrition, Center for Crops Utilization Research

Document Type

Article

Publication Version

Published Version

Publication Date

2-17-2015

Journal or Book Title

Journal of Agricultural and Food Chemistry

Volume

63

Issue

9

First Page

2537

Last Page

2544

DOI

10.1021/jf505536u

Abstract

Hens can efficiently transfer nutrients from their feed to the eggs. Tocotrienols (T3s) have various health benefits including lowering cholesterol. Annatto is the only known source of T3s without the presence of α-tocopherol; hence it can be used to study T3 transfer without the interference of α-tocopherol. In this study, hens were fed diets for 7 weeks containing annatto at 100, 500, or 2000 ppm (by weight) and also 2000 ppm annatto with 200, 600, or 1000 ppm of added α-tocopherol to study the effect of α-tocopherol on transfer of T3s. No significant differences were found in egg production or properties. Significant differences (p < 0.05) were found in transfer efficiencies of tocopherol and T3s to the yolks. α-Tocopherol was transferred more efficiently (21.19–49.17%) than γ-T3 (0.50–0.96%) or δ-T3 (0.74–0.93%). Addition of 1000 ppm of α-tocopherol decreased the amount of γ-T3 but did not impact the transfer of δ-T3 to the egg. These feeding treatments did not impact the cholesterol content of the eggs.

Comments

Reprinted (adapted) with permission from Journal of Agricultural and Food Chemistry, 63(9); 2537-2544. Doi: 10.1021/jf505536u. Copyright 2015 American Chemical Society.

Copyright Owner

American Chemical Society

Language

en

File Format

application/pdf

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