Astaxanthin improved the storage stability of docosahexaenoic acid-enriched eggs by inhibiting oxidation of non-esterified poly-unsaturated fatty acids

•Astaxanthin improved the storage stability of DHA-enriched egg at 4 °C.•The reduction of DHA in astaxanthin-DHA eggs was

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Bibliographic Details
Published in:Food chemistry 2022-07, Vol.381, p.132256-132256, Article 132256
Main Authors: Wang, Hao, He, Weizhao, Mahukpégo Dansou, Dieudonné, Zhang, Huiyan, Dwi Nugroho, Ramdhan, Tang, Chaohua, Guo, Xiaoqing, Yu, Yanan, Zhao, Qingyu, Qin, Yuchang, Zhang, Junmin
Format: Article
Language:English
Subjects:
Animal Feed - analysis
Animals
Astaxanthin
Chickens - metabolism
Docosahexaenoic acid-enriched egg
Docosahexaenoic Acids - metabolism
Egg Yolk - metabolism
Female
Lipidomic
Oxidized products
Storage
Xanthophylls
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Summary:•Astaxanthin improved the storage stability of DHA-enriched egg at 4 °C.•The reduction of DHA in astaxanthin-DHA eggs was
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2022.132256