INFLUENCE OF FAT SOURCE AND SUPPLEMENTATION OF THE DIET WITH VITAMIN E ON YOLK PHOSPHOLIPID FRACTIONS AND POSITIONAL FATTY ACID PROFILES OF EGG YOLK

An experiment (Exp.) was conducted to determine the influence of refined soybean oil (SBO), recycled soybean oil (RSO), and acidulated soybean oil soapstocks (ASO) and the effects of inclusion of vitamin E in diets containing 3.5% of these soy oils on yolk phospholipid fractions and positional fatty acid profiles. In this Exp. there were 6 treatments arranged factorially with 3 oil sources (SBO, RSO, and ASO), and two levels of vitamin E (0 vs. 250 mg/kg). Results showed the soy oil source and vitamin E supplementation affected the content and positional FA profile of the PL fractions.

کلیدواژه ها:

soy oil sources ، vitamin E ، yolk phospholipid fraction ، positional fatty acid profiles