Oxidative stability and sensory and functional properties of eggs from laying hens fed supranutritional doses of vitamins E and C

This study evaluated the effects of two dietarydoses of vitamins E and C supplemented separatelyand together, on the content of vitamin E in the yolk, onthe lipid stability of fresh and stored eggs, and on theirsensory and functional properties. Hy-Line Brown hens(n = 216) received a basal diet for 8 wk supplementedwith 100 or 200 mg DL-α-tocopheryl acetate (E100 or E200,respectively)/kg, 500 or 1,000 mg ascorbic acid (C500and C1000, respectively)/kg, or 100 mg DL-α-tocopherylacetate plus 500 mg ascorbic acid (E100+C500)/kg,whereas the control group received no supplementation.Fresh eggs and eggs stored 30, 60, and 90 d at 4 C or stored28 d at room temperature were analyzed for vitamin E content and TBA-reactive substances (TBARS). We alsoevaluated functional properties of fresh and cooked eggsand sensory properties of boiled and scrambled eggs. Theyolk content of vitamin E depended on the level of dietaryaddition and decreased after 90 d of storage at 4 C orafter 28 d at 25 C. Vitamin supplementation had no effecton fresh or refrigerated eggs, whereas 4 wk of storage atroom temperature increased TBARS in the control and thegroup supplemented with the highest doses of vitamins.Ascorbic acid improved Haugh units and elasticity ofalbumen gels, whereas cohesiveness and hardness ofyolk, albumen and whole-egg gels were not affected bydietary treatment. Panelists were not able to distinguishtreated eggs from control eggs.