A 2 × 2 × 2 factorial experiment was planned to study the influence of dietary fat source (linseed oil or sunflower oil) and dietary doses of α-tocopheryl acetate (α-TA) (0 or 200 mg/kg of feed) and canthaxanthin (CX) (0 or 5 mg/kg of feed) on fatty acid (FA) composition and lipid oxidation of fresh and spray-dried eggs. Dietary supplementation with α-TA and CX modified the levels of certain long-chain polyunsaturated FA (PUFA). Lipid oxidation in fresh eggs and spray-dried eggs at 0, 6, and 12

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... mo of storage was measured by the (Key words: ω3 and ω6 fatty acid-enriched eggs, dietary α-tocopherol, dietary canthaxanthin, lipid oxidation, spray-dried egg) Abbreviation Key: CHP = cumene hydroperoxide; CX = canthaxanthin; DHA = docosahexaenoic acid; EPA = eicosapentaenoic acid; FA = fatty acids; LA = linoleic acid; LHP = lipid hydroperoxide; LNA = linolenic acid; LO = linseed oil; LDL = low-density lipoproteins; MDA = malondialdehyde; PUFA = polyunsaturated fatty acids; SO = sunflower oil; α-TA = α-tocopheryl acetate.