Effect of free-range feeding on n− 3 fatty acid and α-tocopherol content and oxidative stability of eggs
CJ Lopez-Bote, RS Arias, AI Rey, A Castano… - Animal Feed Science …, 1998 - Elsevier
This study was carried out to compare the fatty acid and α-tocopherol composition and the
susceptibility to oxidation of egg yolks from hens fed grass and a commercial mixed diet
under free-range conditions or in cages with only the commercial diet. Grass had a relative
high proportion of α-linolenic acid (534 g kg− 1 total fatty acids) and α-tocopherol (162.3 mg
kg− 1 DM). Eggs from hens fed under free-range conditions had a higher concentration of
total (n− 3) fatty acids than eggs from hens fed the commercial diet (P< 0.05). Eggs from …
susceptibility to oxidation of egg yolks from hens fed grass and a commercial mixed diet
under free-range conditions or in cages with only the commercial diet. Grass had a relative
high proportion of α-linolenic acid (534 g kg− 1 total fatty acids) and α-tocopherol (162.3 mg
kg− 1 DM). Eggs from hens fed under free-range conditions had a higher concentration of
total (n− 3) fatty acids than eggs from hens fed the commercial diet (P< 0.05). Eggs from …
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