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Supplementation of Laying-hen Feed with Annatto Tocotrienols and Impact of #-Tocopherol on Tocotrienol Transfer to Egg Yolk Hannah Elisabeth Hansen, Tong Wang, David Dolde, Hongwei Xin, and Kenneth Prusa J. Agric. Food Chem., Just Accepted Manuscript • DOI: 10.1021/jf505536u • Publication Date (Web): 17 Feb 2015 Downloaded from http://pubs.acs.org on February 18, 2015
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Journal of Agricultural and Food Chemistry is published by the American Chemical Society. 1155 Sixteenth Street N.W., Washington, DC 20036 Published by American Chemical Society. Copyright © American Chemical Society. However, no copyright claim is made to original U.S. Government works, or works produced by employees of any Commonwealth realm Crown government in the course of their duties.
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Journal of Agricultural and Food Chemistry
Supplementation of Laying-hen Feed with Annatto Tocotrienols and Impact of α-Tocopherol on Tocotrienol Transfer to Egg Yolk Hannah Hansen1, Tong Wang1,2*, David Dolde3, Hongwei Xin4, and Kenneth Prusa1 1
Department of Food Science and Human Nutrition, Iowa State University 2
Center for Crops Utilization Research, Iowa State University 3
4
DuPont Pioneer Hi-Bred International, Johnson, IA 50131
Department of Agricultural and Biosystems Engineering, Iowa State University
A manuscript submitted to JAFC Nov 15, 2014 R1 submitted Jan 22, 2015 R2 submitted Feb 11, 2015
* Corresponding author: Tong Wang, Professor Iowa State University 2312 Food Sciences Building Ames, IA 50011 Tel: 515-294-5448 Fax: 515-294-8181 Email:
[email protected] 1 ACS Paragon Plus Environment
Journal of Agricultural and Food Chemistry
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ABSTRACT: Hens efficiently transfer nutrients from their feed to the eggs. Tocotrienols (T3s)
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have various health benefits including lowering cholesterol. Annatto is the only source of T3s
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without the presence of α-tocopherol, hence it can be used to study T3 transfer without the
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interference of α-tocopherol. In this study, hens were fed diets for 7 weeks containing annatto at
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100, 500, or 2000 ppm (by weight), and also 2000 ppm annatto with 200, 600, or 1000 ppm
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added α-tocopherol to study the effect of α-tocopherol on transfer of T3s. No significant
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differences were found in egg production or properties. Significant differences (p
