Effects Of DL-α-tocopherol Acetate And Selenium Enriched Yeast Supplementation On Vitamin E Content In Eggs And Egg Quality Of Luhua Laying Hens

In this study,a method for the determination of vitamin E in eggs by liquid chromatography was established,and the contents of vitamin E in 5 kinds of commercially sold eggs were compared and analyzed to provide reference for People’s Daily consumption choices.On the basis of the previous detection method,the vitamin E content and egg quality indexes of eggs were determined by adding different concentrations of DL-α-tocopherol acetate and Selenium Enriched Yeast in the diet,which provided practical reference for the development of vitamin E riched eggs.This test consists of three parts:Test（1）Determination and analysis of Vitamin E in 5 Kinds of Eggs by HPLC In this study,the method for the determination of vitamin E in eggs by high performance liquid chromatography（HPLC）was optimized.Potassium hydroxide solution was added to the egg yolk sample for saponification in a constant temperature water bath,followed by extraction with petroleum ether.The obtained ether layer was washed to neutral,then evaporated in a water bath at 40 ℃ with a rotary evaporator,and then dissolved in methanol for volume determination.After that,the organic filter was used for standby.The optimized liquid detection conditions were as follows: mobile phase: methanol: water = 99:1（V:V）;Flow rate: 1.0 m L/min;Detection wavelength: 294nm;Column temperature: 20 ℃;Injection volume: 10 μL;Column: C18（4.6×250mm,5 μm）.The average recovery of the method is 102.90%,The method is simple and repeatability.The test results of 5 kinds of commercially available eggs showed that the vitamin E content of dark eggs was the highest,125.499 mg/kg,and significantly higher than that of the other 4 kinds of eggs（P<0.05）.The content of vitamin E in high vitamin E eggs was 94.959 mg/kg,significantly higher than that in two kinds of native eggs and ordinary eggs（P<0.05）.There was no significant difference in vitamin E content between native egg and ordinary egg（P>0.05）.Tset（2）Effects of DL-α-tocopherol acetate Supplementation on Vitamin E Content in Eggs and Egg Quality of Luhua Laying HensThe purpose of this study was to investigate the effect of different concentrations of DL-α-tocopherol acetate on vitamin E content and the quality of eggs.A total of 180 Luhua Laying Hens aged 30 weeks were randomly divided into 4 groups,45 in each group,including the control group,120 mg/kg vitamin E group,240 mg/kg vitamin E group and 480 mg/kg vitamin E group.Indoor flat floor free range,the trial period was30 days,during which food and water were collected freely.Around the 10 th,20th and30 th day of the experiment,35 eggs were collected,20 for testing the vitamin E content in the eggs and 15 for testing the quality of the eggs.The results showed that During the experiment period,the vitamin E content in the eggs of the test group was significantly higher than that of the control group（P<0.05）.and the vitamin E content in the eggs increased with the increase of the concentration of DL-α-tocopherol acetate added to the diet.at day 10,the egg weight and egg white weight of vitamin E group at 480 mg/kg were significantly higher than that of vitamin E group at 120 mg/kg（P<0.05）.The yolk color and yolk ratio in the 120 mg/kg vitamin E group were significantly higher than those in the control group and the 480 mg/kg vitamin E group（P<0.05）.At day 20,The yolk weight of the 240 mg/kg vitamin E group was significantly higher than that of the control group and the 120 mg/kg vitamin E group（P<0.05）.The yolk ratio of 240 mg/kg vitamin E group was significantly higher than that of the control group（P<0.05）.The shell thickness of 240 mg/kg vitamin E group was significantly higher than that of 120mg/kg vitamin E group（P<0.05）.At day 30,the ratio of egg weight,egg white weight and egg white in the control group was significantly higher than that in the 120 mg/kg vitamin E group（P<0.05）.The yolk ratio of the 120 mg/kg vitamin E group and the240 mg/kg vitamin E group was significantly higher than that of the control group（P<0.05）.The results indicated that dietary DL-α-tocopherol acetate could increase the content of vitamin E in egg yolk,and the content of vitamin E in egg yolk increased with the addition of DL-α-tocopherol acetate.Dietary supplementation with DL-α-tocopherol acetate has a tendency to increase the weight and ratio of egg yolk.Test（3）Effects of DL-α-tocopherol acetate and Selenium Enriched Yeast Supplementation on Vitamin E Content in Eggs and Egg Quality of Luhua Laying HensThe purpose of this study was to investigate the effects of dietary supplementation with different concentrations of DL-α-tocopherol acetate and selenium enriched yeast on vitamin E content in eggs and egg quality.180 healthy 30-week-old Luhua laying hens were randomly divided into 4 groups,45 in each group,which were control group,75 mg/kg vitamin E and 0.4 mg/kg selenium enriched yeast group（low concentration group）,150 mg/kg vitamin E and 0.4 mg/kg selenium enriched yeast group（medium concentration group）,300 mg/kg vitamin E and 0.4 mg/kg selenium enriched yeast group（high concentration group）.Layer indoor free-range,30 days test period,during which free intake of food and water.35 eggs were collected around the 10 th,20th and30 th day of the experiment,20 for testing the vitamin E content in the eggs and 15 for testing the quality of the eggs.The results showed that the content of vitamin E in eggs of all test groups was significantly higher than that of the control group during the whole experiment period（P<0.05）.And the content of vitamin E in eggs increased significantly with the addition of DL-α-tocopherol acetate.On the 10 th day,the yolk color of all the test groups was significantly higher than that of the control group（P<0.05）.On the 20 th day,the egg white weight in the high-concentration group was significantly lower than that in the control group and the low-concentration group（P<0.05）,and the egg white ratio in the high-concentration group was significantly lower than that in the control group（P<0.05）.on the 30 th day,the color of yolk in the high-concentration group was significantly higher than that in the low-concentration group and the medium-concentration group（P<0.05）,and the egg white weight and egg white ratio in the high-concentration group were significantly lower than that in the other groups（P<0.05）.The results indicated that dietary supplementation with DL-α-tocopherol acetate and selenium enriched yeast could increase the content of vitamin E in egg yolk,and the content of vitamin E in egg yolk increased significantly with DL-α-tocopherol acetate dietary supplementation.DL-α-tocopherol acetate and selenium enriched yeast were added to the diet,which had a certain effect on egg yolk color and egg white weight.