33G-2 |
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O. TOKUSOGLU, Akhisar Food M.Y.O., Celal Bayar Univ., Manisa, 45200, Turkey and I. ALAKIR, Dept. of Chemistry, Celal Bayar Univ., Manisa, 45040, Turkey. Vitamin A fortification to foods could be an important process in food sector due to the vitamin A is an crucial vitamin for public health. Eggs could be a good source of vitamin A to control deficiency. The study was conducted to examine the influences of dietary concentrations of Vitamin A (retinyl acetate)and alfa-tocopherol acetate with probiotic culture (bifidobacteria) (Bifidobacterium animalis,Bb-12) on laying hens performance, egg yolk retinol and tocopherol levels, fatty acid profiles, egg quality criteria and hen’s egg production. Laying hens were obtained from Keskinoglu A.Þ.,Manisa and were fed a basal diet fortificated with raised retinyl acetate. There was no significant differences between laying hens’performance fed vitamin A supplemented diet and basal diet for up to 6 week feeding (p<0.01). Retinol concentrations of egg yolk was increased with increased retinyl acetate concentrations (p<0.01) [y=4.788x+0.376, R2=0.9998] With 25,000 IU of dietary retinyl acetate/kg commercial ration, egg yolk retinol was increased to 52.8%. Vitamin A isomers in different yolk groups were also identified by high pressure liquid chromatography (HPLC). Owing to the diet containing supplemented full-fat soybean meal, tocopherol contents were decreased slightly with increased retinyl acetate concentrations (p<0.01). Egg yolk alfa-tocopherol was significantly increased with dietary alfa-tocopherol acetate fortification and raised from 11.2 µg/g (control group) to 163.8, 272.3 and 389.8 µg/g of yolk at 3 different ration study.
Session 33G, Nutraceuticals & Functional Foods: Lipid and probiotic functional foods
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