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Shaviklo AR. The influence of insect-derived and marine-based diets on sensory quality of poultry meat and egg: a systematic review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1903-1922. [PMID: 37206419 PMCID: PMC10188742 DOI: 10.1007/s13197-022-05484-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/15/2022] [Accepted: 05/09/2022] [Indexed: 05/21/2023]
Abstract
The poultry industry is trying to reduce feed costs by replacing soybeans and corn with new protein sources like insect-derived (ID) and marine-based (MB) ingredients. This strategy requires evaluating not only chicken performance and carcass characteristics, but also the sensory properties of the produced meat and eggs. The MB and ID products are potentially valuable sources of proteins, amino acids, fatty acids, vitamins and minerals in animal nutrition. This systematic review reports the effects of using these ingredients including fishmeal and oil, fish protein hydrolysates, fish silage, and seaweeds and insect products like insects' protein and oil on the sensory properties of poultry meat and eggs. Studies show that excessive use of these compounds in poultry diet has a significant effect on the sensory properties of meat and eggs. However, there are conflicting reports regarding the use of ID and MD ingredients and their effects on the sensory properties of poultry meat and eggs. Therefore, it is necessary to have a systematic literature review on the subject and draw a clear conclusion. The study emphasizes the importance of using sensory assessment in the poultry nutrition studies' when using new ingredients and providing practical information for poultry nutritionists and processing professionals.
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Affiliation(s)
- Amir Reza Shaviklo
- Department of Animal Processing, Animal Science Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran
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The Effect of Adding L-carnitine to Omega-3 Fatty Acid Diets on Productive Performance, Oxidative Stability, Cholesterol Content and Yolk Fatty Acid Profiles in Laying Hens. Poult Sci 2022; 101:102106. [PMID: 36088818 PMCID: PMC9471454 DOI: 10.1016/j.psj.2022.102106] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 07/22/2022] [Accepted: 07/30/2022] [Indexed: 11/20/2022] Open
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3
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Ekpo KJ, Akakpo DAA, Edikou KUS, Atchouke GDL, Osseyi GE, Dossou J. Comparative Study of Organoleptic Quality and Use Test of Pasteurized, Freeze-dried and Hot Air-dried Quail Eggs Produced in Benin. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2068170] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Kotchikpa Justin Ekpo
- Regional Centre of Excellence in Poultry Sciences (CERSA), University of Lome, Lome, Togo
- Laboratory of Bioengineering of Food Process (LABIOPA), Faculty of Agronomic Sciences (FSA), University of Abomey-Calavi, Cotonou, Benin
| | - Da-Afi Akpénè Akakpo
- Regional Centre of Excellence in Poultry Sciences (CERSA), University of Lome, Lome, Togo
| | - Koba Ulrich Spéro Edikou
- Regional Centre of Excellence in Poultry Sciences (CERSA), University of Lome, Lome, Togo
- Laboratory of Bioengineering of Food Process (LABIOPA), Faculty of Agronomic Sciences (FSA), University of Abomey-Calavi, Cotonou, Benin
| | - Gbênankpon Donald Laurent Atchouke
- Laboratory of Bioengineering of Food Process (LABIOPA), Faculty of Agronomic Sciences (FSA), University of Abomey-Calavi, Cotonou, Benin
| | - Germais Elolo Osseyi
- School of Biological and Food Techniques (ESTBA), University of Lome, Lome, Togo
| | - Joseph Dossou
- Laboratory of Bioengineering of Food Process (LABIOPA), Faculty of Agronomic Sciences (FSA), University of Abomey-Calavi, Cotonou, Benin
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Lee SH, Kim YB, Kim DH, Lee DW, Lee HG, Jha R, Lee KW. Dietary soluble flaxseed oils as a source of omega-3 polyunsaturated fatty acids for laying hens. Poult Sci 2021; 100:101276. [PMID: 34229219 PMCID: PMC8264210 DOI: 10.1016/j.psj.2021.101276] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 04/06/2021] [Accepted: 05/19/2021] [Indexed: 11/30/2022] Open
Abstract
The present study investigated the effect of dietary soluble flaxseed oil (SFO), as a source of omega-3 polyunsaturated fatty acids, on the fatty acid composition of egg yolk and various indices including laying performance, egg quality, nutrient composition of eggs, egg stability upon storage, and serum characteristics in laying hens. A total of 210 52-week-old Hy-Line Brown laying hens were assigned to one of 5 experimental diets. A corn-soybean meal-based control diet was mixed without or with SFO to reach the concentrations of 0.2, 0.4, 0.6, and 0.8% in diets and fed for 4 wk. Dietary SFO did not affect laying performance and egg quality. Increasing dietary SFO linearly increased the pH of yolk at 7, 14, and 28 d following storage at room temperature (P < 0.05). Malondialdehyde contents in egg yolks were quadratically increased (P < 0.05) at 0, 7, and 21 d following storage as the inclusion levels of SFO increased in diets. A significant increase (P < 0.05) in total omega-3 polyunsaturated fatty acids and docosahexaenoic acid, but not α-linolenic acid and eicosapentaenoic acid, was deposited in egg yolks at 2 and 4 wk following the SFO feeding. Finally, dietary SFO did not affect serum parameters such as total cholesterol, triglyceride, high-density lipoprotein cholesterol, and nitric oxide. It is concluded that adding SFO into the diets of laying hens can be an efficient strategy to enrich the omega-3 polyunsaturated fatty acids, including docosahexaenoic acid in eggs.
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Affiliation(s)
- Sang Hyeok Lee
- Department of Animal Science and Technology, Konkuk University, Gwangjin-gu, Seoul 05029, South Korea
| | - Yoo Bhin Kim
- Department of Animal Science and Technology, Konkuk University, Gwangjin-gu, Seoul 05029, South Korea
| | - Da-Hye Kim
- Department of Animal Science and Technology, Konkuk University, Gwangjin-gu, Seoul 05029, South Korea
| | - Dong-Won Lee
- Haitnim Bio Inc., Icheon-si, Gyeonggi-do, 17346, South Korea
| | - Hong-Gu Lee
- Department of Animal Science and Technology, Konkuk University, Gwangjin-gu, Seoul 05029, South Korea
| | - Rajesh Jha
- Department of Human Nutrition, Food and Animal Sciences, College of Tropical Agricultural and Human Resources, University of Hawaii at Manoa, Honolulu, HI 96822, USA
| | - Kyung-Woo Lee
- Department of Animal Science and Technology, Konkuk University, Gwangjin-gu, Seoul 05029, South Korea.
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5
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Josling GC, Hugo A, Fair MD, de Witt FH. Long term effect of dietary lipid saturation on eggshell quality and bone characteristics of laying hens. Poult Sci 2019; 98:3593-3601. [PMID: 30895320 DOI: 10.3382/ps/pez127] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2018] [Accepted: 03/08/2019] [Indexed: 01/10/2023] Open
Abstract
This study investigated the long-term effect of dietary fatty acid saturation on eggshell quality and bone characteristics of laying hens at end of lay. Five isoenergetic (3,011.5 kcal AME/kg DM) and isonitrogenous (169 g CP/kg DM) diets were formulated using different lipid sources at a constant 30 g/kg inclusion level. The control, polyunsaturated omega-3 (PUFA n-3), polyunsaturated omega-6 (PUFA n-6), monounsaturated omega-9 (MUFA n-9), and saturated fatty acid (SFA) diets consisted of linseed- and fish oil (50:50 blend), fish oil, sunflower oil, high oleic acid sunflower oil, and tallow, respectively. A total of 200 individually caged Hy-Line Silver-Brown hens (20 wk of age) were randomly allocated to the 5 treatments (n = 40 replicates/treatment) and received the experimental diets for 54 wk. During weeks 58, 62, 66, 70, and 74 of age (end-of-lay period), 20 eggs/treatment per day (n = 140 eggs/treatment per week) were selected for determining eggshell quality traits. At 74 wk of age, 10 birds per treatment (n = 10 birds/treatment) were randomly selected for the determination of bone quality characteristics. Data were statistically analyzed (P < 0.05) using a fully randomized 1-way ANOVA. Dietary treatment had no effect (P > 0.05) on eggshell quality traits. The MUFA n-9 treatment with the highest unsaturated to SFA ratio (UFA: SFA) resulted in a higher (P < 0.05) femur weight (10.34 g) as well as femur- (52.99%) and tibia ash (51.07%) content than the SFA treatment. Also, the PUFA n-3 diet resulted in a higher (P < 0.05) femur weight (10.21 g), femur ash (51.82%), and percentage femur (0.57%) compared to the SFA diet. Results suggested that prolonged feeding of diets varying in FA profile had no negative effect on eggshell quality, whereas UFA: SFA and long-chain n-3 PUFA affected the bone quality (especially the femur) of hens at the end of lay.
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Affiliation(s)
- G C Josling
- Department of Animal, Wildlife and Grassland Science, University of the Free State, Bloemfontein 9300, South Africa
| | - A Hugo
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein 9300, South Africa
| | - M D Fair
- Department of Animal, Wildlife and Grassland Science, University of the Free State, Bloemfontein 9300, South Africa
| | - F H de Witt
- Department of Animal, Wildlife and Grassland Science, University of the Free State, Bloemfontein 9300, South Africa
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Dong XF, Liu S, Tong JM. Comparative Effect of Dietary Soybean Oil, Fish Oil, and Coconut Oil on Performance, Egg Quality and Some Blood Parameters in Laying Hens. Poult Sci 2018; 97:2460-2472. [PMID: 29669020 DOI: 10.3382/ps/pey094] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2017] [Accepted: 03/07/2018] [Indexed: 12/18/2022] Open
Abstract
Two hundred and sixteen 28-wk-old Hy-line laying hens were randomly distributed to three dietary treatments and fed 1of 3 diets containing 8% soybean oil, fish oil, or coconut oil from 28 to 47 wk of age to investigate comparative effect of dietary soybean oil, fish oil, and coconut oil on the performance, egg quality and blood malondialdehyde (MDA), aspartate transaminase (AST) and uric acid (UA). Hens fed fish oil showed poor performance compared with soybean oil or coconut oil, and especially egg weight throughout the trial was significantly and consistently decreased (P < 0.05) due to dietary fish oil. Unexpectedly, shell reflectivity throughout the majority of the trial was consistently and significantly higher (P < 0.05) when hens fed fish oil than that when fed soybean oil or coconut oil. Dietary treatments affected (P < 0.05) shell shape at 4 of 8 time points tested. Average shell shape in fish oil treatment was higher (P < 0.05) than that of coconut oil group. Albumen height, Haugh unit and yolk color were influenced by dietary treatments only at 1 or 2 time points. However, average albumen height and Haugh unit in fish oil treatment were higher (P < 0.05) than that of soybean oil or coconut oil treatments and average yolk color in coconut oil treatment was higher (P < 0.05) than that of soybean oil group. Serum MDA, AST and UA concentrations were increased (P < 0.05) by fish oil during the majority of the first 2 mo of the trial. These data suggested that the inclusion of fish oil into feed may reduce the performance of laying hens, especially the egg weight, decrease the intensity of egg brown color and increase blood MDA, AST and UA levels compared with soybean oil or coconut oil. As a result, hens fed fish oil may lay smaller, longer and lighter-brown eggs whereas those fed coconut oil produce blunter and darker-brown eggs relative to soybean oil.
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Affiliation(s)
- X F Dong
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, 100193 Beijing, China
| | - S Liu
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, 100193 Beijing, China
| | - J M Tong
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, 100193 Beijing, China
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Tang J, Fang Q, Shao R, Shen J, He J, Niu D, Lu L. Digital gene-expression profiling analysis of the fatty liver of Landes geese fed different supplemental oils. Gene 2018; 673:32-45. [DOI: 10.1016/j.gene.2018.05.122] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2017] [Revised: 05/08/2018] [Accepted: 05/31/2018] [Indexed: 01/18/2023]
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Kim JW, Ndou SP, Mejicanos GA, Nyachoti CM. Standardized total tract digestibility of phosphorus in flaxseed meal fed to growing and finishing pigs without or with phytase supplementation. J Anim Sci 2017; 95:799-805. [PMID: 28380580 DOI: 10.2527/jas.2016.1045] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Two experiments were conducted to determine the apparent total tract digestibility (ATTD) and standardized total tract digestibility (STTD) of P in flaxseed meal (FM) and the effect of dietary microbial phytase on the digestibility of P in FM fed to growing and finishing pigs. In Exp. 1, eighteen growing barrows (26.6 ± 1.8 kg BW) were allotted to 1 of 3 experimental diets consisting of a diet containing 32% FM that was fed with or without phytase at 500 phytase units (FTU/kg and a P-free diet in a completely randomized design to give 6 replicates per diet. The experimental period lasted 12 d including first 7 d for adaptation and 5 d for total collection of feces. Pigs were fed their assigned diets at 4% of BW at the beginning of the experiment. The daily feed allowance was offered in 2 equal portions at 0800 and 1600 h. All experimental diets were provided in mash form. Results indicated that pigs fed the diets containing FM with dietary phytase had less ( < 0.05) fecal P concentration and daily P output than those fed the diets without phytase supplementation. Also, phytase supplementation increased ( < 0.05) the ATTD of P of the diets containing FM from 37.3% to 51.8% and STTD of P of the diets containing FM from 43.2% to 57.7%. The basal endogenous P losses (EPL) was calculated at 140 ± 11 mg/kg of DMI in growing pigs fed the P-free diet. In Exp. 2, eighteen finishing pigs (78.7 ± 2.4 kg BW) were randomly allotted to 1 of 3 dietary treatments. The experimental diets and procedures were similar to those described in Exp. 1. Similar to Exp. 1, pigs fed FM diets with phytase supplementation had less ( < 0.05) P concentration in feces than those fed diets without phytase supplementation. Also, daily P output was reduced ( = 0.08) when pigs were fed the FM diets with phytase compared to those fed the FM diets without phytase. The ATTD of P in FM diets was increased ( < 0.01) from 31.4% to 45.8%, whereas the STTD of P in FM diets was increased ( < 0.01) from 37.8% to 52.3% as a result of phytase supplementation. The basal EPL was calculated at 164 ± 19 mg/kg of DMI in finishing pigs fed the P-free diet. In conclusion, the ATTD and STTD of P in FM fed to growing pigs were 37.3% and 43.2%, respectively, whereas respective values for finishing pigs were 31.4%, and 37.8%, respectively. Also, dietary phytase supplementation improved both ATTD and STTD of P in FM for both stages of pigs by an average of 33%.
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Effect of flaxseed on the fatty acid profile of egg yolk and antioxidant status of their neonatal offspring in Huoyan geese. Animal 2015; 9:1749-55. [PMID: 26173627 PMCID: PMC4609985 DOI: 10.1017/s1751731115001287] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023] Open
Abstract
The aim of this study was to evaluate the effects of geese’s maternal diet supplemented with flaxseed on the fatty acid profiles of egg yolks and the antioxidant status of their offspring. A total of 288 female Huoyan geese (42 weeks old) were randomly allotted to four experimental groups in this 56-day experiment and fed on diets containing flaxseed at 0% (control), 5%, 10% and 15%, respectively. There were nine replicate pens per treatment, with eight geese per replicate pen. The concentration of α-linolenic acid (linear, P<0.01), EPA (20:5n-3; linear, P<0.01), DHA (22:6n-3; quadratic, P=0.03) and n-3 polyunsaturated fatty acid (PUFA) (linear, P<0.01) levels in the yolk lipids increased with increasing dietary flaxseed levels. Yolk palmitic acid (16:0, linear, P=0.05), saturated fatty acid (linear, P=0.04) level and total n-6/n-3 ratio (P<0.01) decreased in a linear fashion as dietary flaxseed levels increased. Increasing dietary flaxseed levels linearly decreased (P=0.01) the total cholesterol in egg yolks. After hatching, three 1-day-old gosling were selected randomly from each replicate to determine blood characteristics and liver antioxidant status. Aspartate aminotransferase activity (linear, P=0.03), total triglycerides (linear, P=0.02) and total cholesterol (linear, P=0.05) contents in blood linearly decreased as the levels of flaxseed increased. A linear dose response to maternal dietary flaxseed was detected for the activities of the goslings’ liver enzymes catalase (linear, P=0.01), superoxide dismutase (linear, P<0.01) and glutathione peroxidase (linear, P<0.01). The malondialdehyde (quadratic, P=0.03) and alkaline phosphatase content in the livers of goslings decreased as flaxseed supplementation levels increased. In conclusion, the dietary addition of flaxseed up to 15%, in the maternal diet resulted in increased n-3 PUFA levels in egg yolks and improved the antioxidant status of offspring in a dose-dependent manner.
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Lemahieu C, Bruneel C, Termote-Verhalle R, Muylaert K, Buyse J, Foubert I. Impact of feed supplementation with different omega-3 rich microalgae species on enrichment of eggs of laying hens. Food Chem 2013; 141:4051-9. [PMID: 23993584 DOI: 10.1016/j.foodchem.2013.06.078] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2012] [Revised: 05/10/2013] [Accepted: 06/18/2013] [Indexed: 11/26/2022]
Abstract
Four different omega-3 rich autotrophic microalgae, Phaeodactylum tricornutum, Nannochloropsis oculata, Isochrysis galbana and Chlorella fusca, were supplemented to the diet of laying hens in order to increase the level of omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) in egg yolk. The microalgae were supplemented in two doses: 125 mg and 250 mg extra n-3 PUFA per 100g feed. Supplementing these microalgae resulted in increased but different n-3 LC-PUFA levels in egg yolk, mainly docosahexaenoic acid enrichment. Only supplementation of Chlorella gave rise to mainly α-linolenic acid enrichment. The highest efficiency of n-3 LC-PUFA enrichment was obtained by supplementation of Phaeodactylum and Isochrysis. Furthermore, yolk colour shifted from yellow to a more intense red colour with supplementation of Phaeodactylum, Nannochloropsis and Isochrysis, due to transfer of carotenoids from microalgae to eggs. This study shows that besides Nannochloropsis other microalgae offer an alternative to current sources for enrichment of hen eggs.
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Affiliation(s)
- Charlotte Lemahieu
- Research Unit Food and Lipids, KU Leuven Kulak, Etienne Sabbelaan 53, 8500 Kortrijk, Belgium.
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Rannou C, Texier F, Moreau M, Courcoux P, Meynier A, Prost C. Odour quality of spray-dried hens’ egg powders: The influence of composition, processing and storage conditions. Food Chem 2013; 138:905-14. [DOI: 10.1016/j.foodchem.2012.11.090] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2012] [Revised: 11/16/2012] [Accepted: 11/20/2012] [Indexed: 11/29/2022]
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Arpášová H, Kačániová M, Haščík P, Šidlová V. Effect of selected feed additives on internal quality parameters of table eggs. POTRAVINARSTVO 2012. [DOI: 10.5219/235] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of our experiment was to evaluate under experimental conditions the influence of probiotic preparation based on lactobacillus, oregano essential oil, sumac (Rhus coriaria), propolis and pollen on egg quality parameters of laying hens hybrid Lohman Brown. For housing hens (n = 60) three storey enriched battery cage was used in which hens were divided in groups (n = 10). Total floor space given to one animal was 943.2 cm2. In the control group of hens complete feed mixtures without any additions were fed. In the first experimental group complete feed mixture was enriched with probiotic lactobacilli based preparation in a dose of 0.5 g.kg-1. In the second experimental group oregano essential oil was added to the feed mixture at a dose of 0.5 ml.kg-1. The third experimental group was enriched with 1 % concentration of sumac (Rhus coriaria). The fourth experimental group was enriched with 0.2 g of propolis extract per 1 kg of feed mixture and the fifth experimental group was supplemented by pollen extract of the same dose. All groups were fed ad libitum. Eggs quality indicators observed were egg weight (g), yolk percentage (%), yolk index, white percentage (%), whites index and Haugh units of whites (HJ). The results show that addition of probiotics positively, although not significantly, influenced the average egg weight. The addition of oregano oil and sumac insignificantly decreased egg weight (P>0.05), the values of the other eggs quality indicators were comparable with the control group. Supplementation of feed mixture with propolis as well as phytobiotics insignificantly decreased egg weight, but its addition improved the internal quality parameters as the yolks and whites index, whose average values were in this group, although not statistically significantly higher (P>0.05).
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The effect of linseed oil supplementation of the diet on the content of fatty acids in the egg yolk. ACTA VET BRNO 2012. [DOI: 10.2754/avb201281020159] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
The aim of this study was to compare the effect of two different types of oils in diet on the fatty acid profile in the eggs of layers and to include a particular type of oil as a supplement of feeding mixtures for layers in order to support the development of functional foodstuffs. Thirty layers fed a diet containing soybean oil constituted the control group (soybean oil is the most frequently used oil added to feeding mixtures). In the experimental group (thirty layers), soybean oil was replaced with linseed oil at the same amount (3 kg of oil per 100 kg of feeding mixture). Feeding was provided ad libitum for all days of the month. After one month, egg yolks were analysed and the fatty acid profile was compared. Significant differences (P ≤ 0.05) were found in the concentration of myristic acid that belongs to the group of saturated fatty acids. Eggs in the experimental group showed higher concentrations of myristic acid compared to the control group (0.20 g/100 g of fat and 0.18 g/100 g of fat, respectively). Highly significant differences (P ≤ 0.01) were found for heptadecanoic acid but the trend was opposite to that of myristic acid; concentrations of heptadecanoic acid in the experimental group were lower than those in the control group. Highly significant differences (P ≤ 0.01) were found for n-9 monounsaturated fatty acids where egg yolks in eggs from layers fed linseed oil contained higher concentrations of oleic acid, myristoleic acid, and palmitoleic acid. Lower concentrations of n-6 fatty acids (P ≤ 0.01) were found after the addition of linseed oil in eggs. Linseed oil showed a positive effect on n-3 fatty acids (α-linolenic acid), its concentration in the control and experimental group was 0.82 g/100 g of fat and 5.63 g/100 g of fat, respectively. The possibility of influencing the fatty acid profile in eggs is very important for the development of functional foods.
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Liu WM, Lai SJ, Lu LZ, Shi FX, Zhang J, Liu Y, Yu B, Tao ZR, Shen JD, Li GQ, Wang DQ, Li JJ, Tian Y. Effect of dietary fatty acids on serum parameters, fatty acid compositions, and liver histology in Shaoxing laying ducks. J Zhejiang Univ Sci B 2011; 12:736-43. [PMID: 21887849 PMCID: PMC3167907 DOI: 10.1631/jzus.b1000329] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2010] [Accepted: 01/24/2011] [Indexed: 01/22/2023]
Abstract
The effects of different fatty acid (FA) contents in diet on serum parameters, FA compositions of eggs and meat, and liver morphological changes were studied in Shaoxing laying ducks. A total of 264 ducks at 17 weeks were fed a control diet or a diet containing 30 g/kg fish oil (FO), 25 g/kg sunflower oil (SO), or 30 g/kg palm oil with 20 g/kg beef tallow (PBO). Malondialdehyde (MDA) content in the liver and the serum of ducks fed the PBO diet was significantly (P<0.05) higher than that of ducks fed the other diets. Triglyceride (TG) and total cholesterol (TC) levels were significantly lower (P<0.05) in ducks fed the FO diet. Serum TC also was lower in ducks fed the SO diet. Superoxide dismutase (SOD) activity was also affected by diets. The contents of polyunsaturated FAs (PUFAs) in eggs and meat were significantly higher (P<0.001) in ducks fed the FO and SO diets than in ducks fed the control diet. The level of C22:6 (n-3) FA in ducks fed the FO diet was significantly higher than that in ducks fed the other diets. However, the conversion efficiency of the longer-chain C20:5 (n-3) FA was higher than that of C22:6 (n-3). Ducks fed the PBO diet exhibited lipid droplet accumulation in the liver. These results demonstrate that a diet enriched with different FAs has strong effects on serum lipid levels and the deposition of PUFAs into tissue lipids.
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Affiliation(s)
- Wei-meng Liu
- Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Shu-jing Lai
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Li-zhi Lu
- Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Fang-xiong Shi
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jing Zhang
- Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
- Luozhuang Bureau of Animal Husbandry and Veterinary Medicine, Linyi 276022, China
| | - Yu Liu
- School of Optometry and Ophthalmology, Wenzhou Medical College, Wenzhou 32500, China
| | - Bo Yu
- Ningbo Jiangnan Poultry Breeding Limited Company, Ningbo 315200, China
| | - Zheng-rong Tao
- Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Jun-da Shen
- Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Guo-qin Li
- Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - De-qian Wang
- Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Jin-jun Li
- Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Yong Tian
- Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
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Holt PS, Davies RH, Dewulf J, Gast RK, Huwe JK, Jones DR, Waltman D, Willian KR. The impact of different housing systems on egg safety and quality. Poult Sci 2011; 90:251-62. [PMID: 21177467 DOI: 10.3382/ps.2010-00794] [Citation(s) in RCA: 136] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
A move from conventional cages to either an enriched cage or a noncage system may affect the safety or quality, or both, of the eggs laid by hens raised in this new environment. The safety of the eggs may be altered either microbiologically through contamination of internal contents with Salmonella enterica serovar Enteritidis (Salmonella Enteritidis) or other pathogens, or both, or chemically due to contamination of internal contents with dioxins, pesticides, or heavy metals. Quality may be affected through changes in the integrity of the shell, yolk, or albumen along with changes in function, composition, or nutrition. Season, hen breed, flock age, and flock disease-vaccination status also interact to affect egg safety and quality and must be taken into account. An understanding of these different effects is prudent before any large-scale move to an alternative housing system is undertaken.
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Affiliation(s)
- P S Holt
- USDA/ARS Egg Safety and Quality Research Unit, Athens, GA 30605, USA.
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The impact of incorporation of n-3 fatty acids into eggs on ovarian follicular development, immune response, antioxidative status and tibial bone characteristics in aged laying hens. Animal 2011; 5:1554-62. [DOI: 10.1017/s1751731111000619] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
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Bou R, Codony R, Tres A, Decker EA, Guardiola F. Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry products. Crit Rev Food Sci Nutr 2010; 49:800-22. [PMID: 20443160 DOI: 10.1080/10408390902911108] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Consumers demand both safer and more nutritious food products exempt of non-natural origin preservatives or other food additives. In this frame, products with lower fat content and/or a higher ratio in unsaturated fatty acids, especially n-3 fatty acids, are desired because these lipids can help prevent the development of cardiovascular and inflammatory pathologies. The intake of meat products is of interest because they are an excellent source of vitamins and minerals. In addition, the shelf-life of meat products can be extended by the presence of natural antioxidants coming from different sources such as plant extracts. Therefore, different strategies have been studied to improve the nutritional value, oxidative stability, and sensory characteristics of meat products and eggs through different mineral and natural dietary supplements. In comparison to other strategies, dietary supplements present the advantage that first the living animals may efficiently distribute the compounds throughout the tissues and second, the dietary supplementation is safer because the resulting enriched meat products and eggs ensure tolerable amounts in humans. Poultry meats and eggs are widely consumed and their fatty acid profile and tocopherol content can be easily modified through different dietary strategies thus being excellent models to improve their nutritional value and oxidative stability.
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Affiliation(s)
- Ricard Bou
- Nutrition and Food Science Department-XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Barcelona, Spain. ricard
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