Effect of Vitamin E Supplementation on Egg Yolk Quality and Oxidative Stability


  • Giuseppe Martino University of Teramo
  • M. Naceur Haouet Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche
  • Sonia Marchetti University of Teramo
  • Lisa Grotta University of Teramo
  • Valentina Ponzielli University of Teramo


Egg yolk, antioxidant, oxidation, α-tocopherol, volatile compounds.


This study was carried out to evaluate the effect of dietary vitamin E supplementation on oxidative stability in cooked egg yolk. A total of 240 ISA hens were used and divided into two uniform groups: water with a vitamin E supplementation (450 ppm) was used in the experimental group, while for the control group only pure water (100%) was used. Eggs were collected daily after 30 days of feeding and stored at 4°C. Lastly eggs were boiled in water at 100°C for 10 minutes and egg quality was immediately tested (0 days). The advance of the oxidative state was further assessed at 6 days of storage at 4°C after cooking. The obtained results show that the colour and α-tochopherol concentration of egg yolk were significantly different between the two groups, at 0 days. The malondialdehyde (MDA) value and hexanal % were higher at the two storage time after cooking in the control group than the experimental one, probably due to antioxidant activity of vitamin E. During storage, the oxidative stability decreases in both groups.

Author Biographies

Giuseppe Martino, University of Teramo

Faculty of BioSciences and Technologies for Agriculture Food and Environment

M. Naceur Haouet, Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche

Department of Food Safety

Sonia Marchetti, University of Teramo

Faculty of BioSciences and Technologies for Agriculture Food and Environment

Lisa Grotta, University of Teramo

Faculty of BioSciences and Technologies for Agriculture Food and Environment

Valentina Ponzielli, University of Teramo

Faculty of BioSciences and Technologies for Agriculture Food and Environment


Ahn, D. U., Olson, D. G., Lee, J. I., Jo, C., Chen, X., and Wu, C. 1998. Packaging and irradiation effects on lipid oxidation and volatiles in pork patties. J. Food Sci. 63:15–19.

Ajuyah, A. O., Hardin, R. T. and Sim, J. M. 1993. Effects of dietary full-flat flax seed with and without antioxidant on the fatty acid composition of major lipid classes of chicken meats. Poult. Sci. 72:125–136.

Cherian, G., Goeger, M. P., & Ahn, D. U. 2002. Dietary conjugated linoleic acid with fish oil alters yolk n-3 and trans fatty acid content and volatile compounds in raw, cooked, and irradiated eggs. Poult. Sci. 81(10):1571-1577.

Diplock, A. T. 1991. Antioxidant nutrients and disease prevention: An overview. Am. J. Clin. Nutr. 53:189–193.

Eriksson, C. E. 1987. Oxidation of lipids in food system. in Autoxidation of Unsaturated Lipid. Academic Press, London. Pp 207–217.

Fernández, J., Pérez-à lvarez, J.A. & Fernà ndez–Lòpez, J.A. (1997). Thiobarbituric acid test for monitoring lipid oxidation in meat. Food Chemistry, 59(3), 345-353.

Flachowsky, G. 2000. Vitamin E-transfer from feed into pig tissues. Journal of Applied Animal Research. 17:69–80.

Folch, J., Lees, M., & Sloane-Stanley, H. 1957. A simple method for the isolation and purification of total lipids from animal tissue. Journal of Biology and Chemistry. 226:497-509.

Franchini, A., Sirri, F., Tallarico, N., Minelli, G., Iaffaldano, N., & Meluzzi, A. 2002. Oxidative stability and sensory and functional properties of eggs from laying hens fed supranutritional doses of vitamins E and C. Poult. Sci. 81(11):1744-1750.

Grobas, S., Mendez, J., Lazaro, R., De Blas, C., & Mateo, G. G. 2001. Influence of source and percentage of fat added to diet on performance and fatty acid composition of egg yolks of two strains of laying hens. Poult. Sci. 80(8):1171-1179.

Heath, H. B., and Reineccius, G. 1986. Flavor chemistry and technology. AVI Publishing Company. AVI-Van Nostrad Reinhold, New York. Pp. 76-100.

Irandoust, H., Samie, A. H., Rahmani, H. R., Edriss, M. A., & Mateos, G. G. 2012. Influence of source of fat and supplementation of the diet with vitamin E and C on performance and egg quality of laying hens from forty four to fifty six weeks of age. Animal Feed Science and Technology. 177:75-85.

Jackson, D. W., Law, G. R. and Nockels C. F. 1978. Natural vitamin E alteration of passively acquired immunity of chicks. Poult. Sci. 57:70–73.

Kovats, E. 1958. Gas-chromatographische Charakterisierung organischer Verbindungen. Teil 1: Retentionsindices aliphatischer Halogenide, Alkohole, Aldehyde und Ketone. Helv. Chim. Acta. 41:1915-32.

Lai, S. M., Gray, J. I., Buckley, J. D., and Kelly, P. M. 1995. Influence of free radicals and other factors on formation of cholesterol oxidation products in spray–dried whole egg. J. Agric. Food Chem. 72:1127–1131.

Leeson, S. 2007. Vitamin requirements: is there basis for re-evaluating dietary specifications?. World's Poult. Sci. J. 63(02):255-266.

Lesckanich, C. D., and Noble, R. C. 1997. Manipulation of n-3 polyunsaturated fatty acid composition of avian eggs and meat. World's Poult. Sci. J. 53:156–183.

Marshall, A. C., Sams, A. R, and Van Elswyk, M. E. 1994. Oxidative stability and sensory quality of stored eggs from hens fed 1.5% menhaden oil. J. Food Sci. 59:561–563.

Meynier, A., Genot, C., and Gandemer, G. 1999. Oxidation of muscle phospholipids in relation to their fatty acid composition with emphasis on volatile compounds. J. Sci. Food Agric. 79:797–804.

Yamamoto, Y. and Niki, E. 1990. Role of antioxidants in lipid peroxidation. In Membrane Lipid

Oxidation; Vigo - Pelfrey, C., Ed., CRC Press: Boca Raton, FL.

Vuilleumier, J. P. 1969. The Roche yolk color fan an instrument for measuring yolk color. Poult.

Sci. 48:767–779.

Sahin, K., Sahin, N., Onderci, M. 2002. Vitamin E supplementation can alleviate negative

effects of heat stress on egg production, egg quality, digestibility of nutrients and egg yolk

mineral concentrations of Japanese quail. Research in Veterinary Science 73:307-312.

Sahin, K., Sahin, N., Onderci, M., Yaralacuterm Y Oglu, S., Kucuk, O. 2001. Protective role of

supplemental vitamin E on lipid peroxidation, vitamins E, A and some mineral concentrations of

broilers reared under heat stress. Veterinary Medicine –Czech 46(5):140-144.

SPSS 9. SPSS for Windows 9.0. Chicago, IL: SPSS Inc.

Stokoe, W.N.1928. The rancidity of coconut oil produced by mold action. Biochem. J. 22:80–93.

Surai, P. F., & Sparks, N. H. C. 2001. Designer eggs: from improvement of egg composition to

functional food. Trends in Food Science and Technology, 12:7–16.

Tarladgis, B.G., Watts, B.M., & Younathan, M.T. 1960. A distillation method for the

quantitative determination of malonaldehyde in rancid foods. The Journal of the American Oil

Chemists’ Society 37:44-48.




How to Cite

Martino, G., Haouet, M. N., Marchetti, S., Grotta, L., & Ponzielli, V. (2014). Effect of Vitamin E Supplementation on Egg Yolk Quality and Oxidative Stability. Asian Journal of Agriculture and Food Sciences, 2(4). Retrieved from https://www.ajouronline.com/index.php/AJAFS/article/view/1470