Graduate Thesis Or Dissertation
 

Vitamin E with the addition of flaxseed to create designer eggs

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  • Two experiments were conducted to determine the effect of various levels of vitamin E on egg yolk. A diet of corn-flax-soybean meal was fed to layers and α-tocopherol content in eggs, egg production, and egg quality were evaluated. In experiment 2, vitamin E toxicity was also determined. In experiment 1, 192 laying hens were divided into 12 treatments of 16 birds/treatment and fed diets mixed to contain either 5, 10, 15, 20, 25, 100, 200, 250, 350, 400, 550, or 700 IU/kg of vitamin E for four weeks. Hens were selected at random and were placed in four replicate groups with four birds per replicate. Egg weight and α-tocopherol level in eggs showed significant increases with increased dietary α-tocopherol (P<0.05). In experiment 2, 96 layers were divided into 6 groups and fed diets formulated to contain 15, 250, 500, 1000, 2000, or 3000 IU α-tocopherol/kg of feed. The average egg yolk produced by hens fed the experimental diets contained 153, 356, 607, 684, 1549, and 1394 μg of α-tocopherol/g of yolk (0.168, 0.392, 0.668, 0.752, 1.704, and 1.533 IU α-tocopherol/g of yolk), respectively, after four weeks of feeding the experimental diets. Egg weight, yolk color, and yolk weight showed a significant increase (P<0.05) over the four weeks of the experiment, while albumen height significantly decreased (P<0.05). Egg weight, albumen height and yolk weight significantly increased (P<0.05) in the higher vitamin E treatment groups, while yolk color significantly decreased (P<0.05) as the vitamin E supplementation levels increased. In both experiments the vitamin E level in the feed significantly increased the α-tocopherol content in the yolk (P<0.05). No signs of toxicity were noticed at necropsy. This study indicates that chicken eggs can be enriched in their vitamin E content. The human Recommended Daily Allowance (RDA) requirement for vitamin E are met and exceeded with the consumption of one egg.
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