Vitamin concentration in hen feed is the most important factor in determining vitamin content in the egg. This is particularly true for fat-soluble vitamins. The lipid components of the egg, including fat-soluble vitamins, are only present in the yolk. During the last 10 days before hen ovulation, the lipids of dietary origin are absorbed and deposited in the yolk in the last phase of its formation. As the fat-soluble vitamin concentration of the feed increases, so does the vitamin content of the egg yolk. The most relevant data related to egg vitamin enrichment through nutrition are presented in this chapter, with special attention paid to vitamins E, A, and D. In particular the vitamin enrichment level reached in the egg and the implications on daily vitamin intake and consequently on consumer health are discussed.
F. Sirri, Barroeta A. (2007). Enrichment in vitamins. BERLIN : Springer.
Enrichment in vitamins
SIRRI, FEDERICO;
2007
Abstract
Vitamin concentration in hen feed is the most important factor in determining vitamin content in the egg. This is particularly true for fat-soluble vitamins. The lipid components of the egg, including fat-soluble vitamins, are only present in the yolk. During the last 10 days before hen ovulation, the lipids of dietary origin are absorbed and deposited in the yolk in the last phase of its formation. As the fat-soluble vitamin concentration of the feed increases, so does the vitamin content of the egg yolk. The most relevant data related to egg vitamin enrichment through nutrition are presented in this chapter, with special attention paid to vitamins E, A, and D. In particular the vitamin enrichment level reached in the egg and the implications on daily vitamin intake and consequently on consumer health are discussed.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
