title: Enrichment of eggs with n-3 polyunsaturated fatty acids: effects of vitamin E supplementation.
abstract: Eggs enriched with n-3 polyunsaturated fatty acids (PUFA) could contribute to dietary intake of these healthful fatty acids (FA). Because n-3 PUFA are highly susceptible to peroxidation, a first part of the study with Leghorn laying hens was carried out to investigate the influence of different levels of fish oil (0, 0.7, 1.4, 2.8, or 5.6%, respectively) in the diet on n-3 PUFA, cholesterol, vitamin E, and lipid peroxidation product contents in eggs. Addition of fish oil to a complete diet based on wheat, rye, tapioca, and soybean constituents containing 11 IU vitamin E/kg resulted in increased n-3 PUFA content in egg yolk, mainly due to accumulation of docosahexaenoic acid. Cholesterol was not altered up to 2.8% fish oil in the diet. The vitamin E content of the yolk was insufficient for the protection of PUFA from peroxidation. Addition of up to 2.8% fish oil to laying hen diets increased the n-3 PUFA content of yolks with a concomitant imbalance between vitamin E and PUFA, leading to increased levels of cytotoxic aldehydic lipid peroxidation products such as malondialdehyde (MDA). In a second part of the studies, the balance between vitamin E, PUFA, and lipid peroxidation was analyzed during the period of storage of n-3 PUFA-enriched eggs produced after feeding the laying hens with 1.5% fish oil diets with different concentrations of vitamin E (0, 5, 10, 20, 40, 80, 160 IU/kg). Storage of eggs resulted in a marked loss of vitamin E in yolk. In stored eggs, the cytotoxic lipid peroxidation products MDA, 4-hydroxynonenal, and 4-hydroxyhexenal were reduced in response to vitamin E supplementation. To prevent the increase of cytotoxic aldehydic lipid peroxidation during production and storage of n-3 PUFA-enriched eggs, a high vitamin E supplementation with at least 80 IU vitamin E/kg is needed.
authors.affiliation: Neuroscience Research Center, Medical Faculty (Charité), Berlin, Germany. tilman.grune@charite.de
authors.forename: T
authors.initials: T
authors.lastname: Grune
authors.forename: K
authors.initials: K
authors.lastname: Krämer
authors.forename: P P
authors.initials: PP
authors.lastname: Hoppe
authors.forename: W
authors.initials: W
authors.lastname: Siems
mesh_terms: D000447:Aldehydes / Q000378:metabolism; D000818:Animals; D002645:Chickens; D019587:Dietary Supplements; D004530:Egg Yolk / Q000737:chemistry / Q000187:drug effects / Q000378:metabolism*; D004531:Eggs; D015525:Fatty Acids, Omega-3; D005231:Fatty Acids, Unsaturated / Q000378:metabolism*; D005260:Female; D005395:Fish Oils; D015227:Lipid Peroxidation / Q000187:drug effects; D008315:Malondialdehyde / Q000378:metabolism; D014280:Triglycerides / Q000378:metabolism*; D014810:Vitamin E / Q000378:metabolism / Q000494:pharmacology*
chemical_list: D000447:Aldehydes; D015525:Fatty Acids, Omega-3; D005231:Fatty Acids, Unsaturated; D005395:Fish Oils; D014280:Triglycerides; C077446:Pikasol; C063409:4-hydroxyhexenal; D014810:Vitamin E; D008315:Malondialdehyde; C027576:4-hydroxy-2-nonenal