Effects of dietary antioxidants, omega-3 in meat and eggs
Dr. Rob Renema shares research insights.
During Alltech's recent 25th International Animal Health and Nutrition Symposium, Dr. Rob Renema, involved in research at the University of Alberta, presented on post-processing quality and the development of value-added poultry meat and eggs.
His research has incorporated LinPro, the commercial 50:50 mixture of co-extruded flaxseed and peas. This ingredient is incorporated into hen diets at 17% to achieve minimal levels of omega-3 (principally in the form of ALA) of 300mg/egg. The corresponding standard in Canada to sustain a (“helpful”) label claim is 300mg omega-3 per 100 grams of meat.
Studies conducted at his Alberta laboratory have shown the benefits of supplementing hen diets with vitamin E at the 200 IU/kg level alone or in combination with bioplexed selenium. The stability of eggs appears to be relatively high when comparing raw product to boiled eggs although there is a marked deterioration in vitamin E level and the presence of malondialdehyde (MDA) and oxysterol when eggs are fried.
Dr. Renema considered that this is due to the fact that the egg is effectively a living system since it incorporates nutrients and enzymes required to support development of the embryo. In contrast meat shows poor stability with conversion of cholesterol to 7-ketodiolestrol and also to cholestanetriol which is potentially carcinogenic.