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Article

Effects of storage and various intrinsic vitamin E concentrations on lipid oxidation in dried egg powders

1993-01-01

Abstract excerpt

Supplementing the diets of laying hens with 0, 25, 50, 75, 100, and 200 mg of all-rac-alpha-tocopheryl acetate (vitamin E) per kg of feed increased the concentration of this antioxidant in the eggs in a dose-dependent manner. Storage of spray-dried whole-egg powders at ambient temperature for up to 18 months resulted in gradual losses of vitamin E after 6 months, with the greatest losses occurring in those powders...

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Identifiers and source

Literature Corpus work
ac07bf7b-ead5-54ae-99fa-eb3a063cc964
DOI
10.1002/jsfa.2740610414
Open publication

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