DIETARY OILS WITH ADDED TOCOPHEROLS - EFFECTS ON EGG OR TISSUE TOCOPHEROLS, FATTY-ACIDS, AND OXIDATIVE STABILITY

The effect of dietary oils [menhaden (MO), flax (FL), palm (PO), and s unflower oils (SF)] with added tocopherols on the tocopherol depositio n, fatty acid composition, and thiobarbituric acid (TEA) values of egg or tissues (liver, adipose tissue, white meat, and dark meat) were ex amined. Addition of tocopherols increased (P < 0.05) the total egg or tissue tocopherol content. The enhancement of total tocopherols in the different tissues in the order of magnitude were egg yolk > liver > a dipose tissue > dark meat > white meat. Dark meat contained higher (P < 0.05) total tocopherols than white meat. Dietary MO or FL resulted i n a significant (P < 0.05) incorporation of C-20:5 n-3 and C-22:6 n-3 with a concomitant reduction in C-20:4 n-6 in liver, egg, white meat, and dark meat. Dietary SF resulted in a significant (P < 0.05) incorpo ration of C-18:2 n-6 and C-20:4 n-6 in all the tissues. Addition of PO did not result in any change in the yolk saturated fatty acid content . The content of monounsaturated fatty acids were greater (P < 0.05) i n all the tissues from PO diets than in diets with other oils. Dietary tocopherols resulted in a significant increase (P < 0.05) in the cont ent of C-20:5 n-3 and C-22:6 n-3 in the yolk, adipose tissue, and whit e meat from birds fed MO + T diets. Inclusion of tocopherols resulted in a significant (P < 0.05) reduction in TEA values in eggs, in liver for MO and FL diets, and in dark and white meat for the MO diet. Tocop herol supplementation did not result in any change in TEA values in th e PO diet.