Oxidation in fresh and S1'ray-dried û)3 and to6 fatty acid enriched eggs vitamin E and cantiiaxantin

A trial with 192 laying hens was conducted to study the effect of Vitamin E and Canthaxanthin as antioxidants in w3 either w6 fatty acid (FA) enriched eggs. The animals were randomlyassigned to eight treatments resulted from the supplementation of a basal dietcontaining5% of linseed oil (L) orsunfloweroil (S) with 200 ppm ofutocopheryl acetate (LE and SE), 5ppm of Canthaxathin(LC and SC) or both (LEG and SEC). After 40 days of experimental treatment, eggs were collected and oxidation was measured by the TBA methodology (Botsoglou et al., 1994) on fresh and spray-dried eggs. On fresh eggs there were no differences in TBArs values (expressed as ng MDA/g for any of the studied factors. On spray-dried eggs, the values obtained were ó to X-fold higher than in fresh eggs. Eggs from the diets with linseed oil (26,6 % I'UFA and 10,4 % m3) showed higher values than those from diets with sunflower oil (28,0 % PUFA and 26,7 % w6) (L: 338,7 v.v. S: 248,6; P<0.05). The supplementation with Vitamin E resulted in lowerTBArs values (E -: 332,9 vs. E +: 254,4; p<0,05) but the supplementation with 5 ppm of Canthaxanthin showed no effect on TBArs reduction (C -: 301,0 vs. C +: 286,3; p>0,05). It can be concluded that w3 FA enriched eggs are more susceptible to oxidation than u6 FA enriched eggs. Supplementation with 200 ppm of Vitamin E can reduce the oxidation induced by the spray-drying process, but supplementation with 5 ppm of Canthaxanthin had no significant effect as antioxidant.