Effects of Different Rearing and Feeding Systems on Lipid Oxidation and Antioxidant Capacity of Freeze-Dried Egg Yolks

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• 作者：Giovanni Pignoli ; Maria Teresa Rodriguez-Estrada ; Mara Mandrioli ; Lorenzo Barbanti ; Laura Rizzi ; Giovanni Lercker
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2009
• 出版时间：December 23, 2009
• 年：2009
• 卷：57
• 期：24
• 页码：11517-11527
• 全文大小：794K
• 年卷期：v.57,no.24(December 23, 2009)
• ISSN：1520-5118

文摘

Lipid oxidation and antioxidant capacity of freeze-dried egg yolks produced with two rearing systems (battery cages and free-range) and two types of feedings (conventional and organic) were studied. Nine fresh egg yolks of each crossed treatment were pooled, frozen for a month, freeze-dried, vacuum-packed, and kept at −18 °C until analysis. No significant differences were observed in the lipid (58.0−62.1%) and total sterol contents (33.0−35.5 g/kg of lipids) of the freeze-dried egg yolks. Free rearing and conventional feeding systems resulted in significantly higher total tocopherol, α-tocopherol, and lutein contents, as compared to the battery cage and the organic feed, respectively. However, no significant differences were found in lipid oxidation (peroxide value = 0.7−0.9 mequiv of O₂/kg of fat; thiobarbituric reactive substances = 1.0−1.3 mg of malonylaldehyde/kg of sample) and cholesterol oxidation (28.8−43.5 mg of cholesterol oxidation products/kg of lipids; 0.08−0.12% oxidized cholesterol) of freeze-dried egg yolks except for 7α-hydroxycholesterol, which was significantly lower in samples obtained with organic feed.