The enrichment of eggs with docosahexaenoic acid and eicosapentaenoic acid through supplementation of the laying hen diet

Sacha inchi oil addition to hen diets and the effects on egg yolk flavor based on multiomics and flavoromics analysis

Multiomics and flavoromics were used to evaluate the effects of Sacha inchi oil (SIO) levels (0, 0.5, and 1 %) in hen feed on the sensory properties, volatile flavor, fatty acid composition, and flavor precursors in the resulting egg yolks. The addition of 0.5 % SIO improved consumer preference without causing off-flavors in the eggs. Thirty-eight volatile compounds were identified, of which thirty-five were significantly more abundant (P < 0.05) in the 0.5 % and 1 % SIO groups than in the control group. SIO additions enriched the egg ω-3 polyunsaturated fatty acid (PUFA) content and achieved the ideal healthy ratio of ω-6/ω-3. Lipidomics combined with partial least-squares regression model analysis suggested that oxidative degradation of the fatty acids aided the variations in the aroma characteristic between the 0.5 % SIO and control groups. Our results established that SIO additions effectively increased the ω-3 PUFA content in yolks and improved acceptability.

Fucoxanthin promotes the conversion efficiency of alpha-linolenic acid in feeding to docosahexaenoic acid in quail egg yolk

The conversion of alpha-linolenic acid (ALA) in feed to DHA in egg is inefficient, so there is a critical need for feed additives that can enhance the enrichment of docosahexaenoic acid (DHA) in egg yolk from ALA-rich feed. The present study evaluated the impact of dietary fucoxanthin on the conversion efficiency of ALA in feed to DHA in quail egg yolk. Results showed that the addition of 0.02 % fucoxanthin to the diet supplemented with 0.5 % ALA significantly enhanced the DHA conversion rate by 51.48 % and increased DHA content by 32.82 %, matching levels observed with 1 % ALA supplementation during the peak laying period. Importantly, fucoxanthin did not alter the proportion of phospholipid-bound DHA. These findings suggest that fucoxanthin, as a feed additive, has the potential to promote the accumulation of DHA in avian eggs when supplemented with ALA in feed.

Mass spectrometry unveils heat-induced changes in yolk oxylipins and key lipid molecules during home cooking

INTRODUCTION

Oxylipins, as a widespread class of metabolic markers following oxidative stress, and several studies have reported dietary regulation of lipid metabolism. However, there is a lack of investigation of dietary oxylipins, especially cooking-induced changes in food lipid oxidation.

OBJECTIVES

Investigated the effects of cooking methods and lipid profiles on polyunsaturated fatty acids derived oxylipins generation within egg yolks.

METHODS

The lipid profile of egg yolk was determined by UPLC-QTOF-MS/MS, oxylipins were detected by HPLC-QTRAP-MS/MS, while the total fatty acid content was quantified by GC-FID. Random Forest (RF) and Partial Least Squares (PLS) regression models were employed to explore the association between oxidized lipids and key lipid species.

RESULTS

Heating reduced egg yolk docosahexaenoic acid (DHA) content, and no consistent trends for arachidonic acid (AA), linoleic acid (LA), and linolenic acid (ALA). Yolk lipid composition affected triacylglycerol (TG), phosphatidylethanolamine (PE), and LA-monoepoxide contents after cooking. 9- and 13-HODE (hydroxyoctadecadienoic acid), 9,10,13-TriHOME (trihydroxyoctadecenoic acid), 9,10- and 12,13-EpOME (epoxyoctadecenoic acid), 9,10- and 12,13-DiHOME (dihydroxyoctadecenoic acid), 5-HETE (hydroxyeicosatetraenoic acid), and 4-HDHA (hydroxydocosahexaenoic acid) were the prevalent oxylipins with high concentrations, accounting for 1.08 %-29.58 % of the total content of 29 oxylipins. Steaming resulted in a 1.9-fold increase in oxylipin concentrations in yolks compared to raw yolks, and boiling with or without shells (poaching) resulted in a 1.30- to 1.76-fold increase in oxylipin concentrations. In contrast, pan-fried yolks exhibited the lowest and least variable levels of total oxylipins, while still retaining some epoxides, including epoxyeicosatrienoic acid (EET) and EpOME. Utilizing big data analysis, we mapped the oxylipin network in both ordinary and DHA-enriched egg yolks, revealing a strong correlation between cooking-induced oxylipin production and variations in 24 lipid species.

CONCLUSION

Revealed the potential mechanisms and key lipid molecules for heating-induced oxylipin production of yolk through lipidomics and big data analysis.

Improved long-chain omega-3 polyunsaturated fatty acids in sago palm weevil (Rhynchophorus ferrugineus) larvae by dietary fish oil supplementation

The nutritional values of sago palm weevil larvae (SPWL) reared on mixed plant-based diets (ground sago palm trunk (GS), cornmeal, rice bran, soybean, and perilla seed), containing different levels of dietary fish oil (FO) were compared to those reared on commercial pig feed (PF) and GS. Increased FO content resulted in an increase in ω-3 fatty acids (FA) in SPWL (p < 0.05), especially α-linolenic acid and eicosapentaenoic acid. When fed FO-fortified diets instead of PF, the health-promoting indices of the SPWL lipid improved significantly (e.g., decreased ω-6/ω-3 ratio, thrombogenicity index, and hypercholesterolemic FA with increased PUFA content). The lipid, protein, and mineral contents of SPWL were increased while growth performance was maintained on a 1.5% FO-fortified diet. Higher FO levels (3-5%) had a negative impact on the nutritional values and growth performance of the SPWL. Thus, there was a reasonable chance of developing a high-nutrient alternative insect for human consumption.

Analytical Methods for Lipid Oxidation and Antioxidant Capacity in Food Systems

Lipid oxidation is the most crucial quality parameter in foods. Many methods were developed to determine the level of oxidation and antioxidant activity. This review compares the methods used to determine lipid oxidation and antioxidant capacity in foods. Lipid oxidation methods developed are based on the direct or indirect measurement of produced primary or secondary oxidation substances. Peroxide values and conjugated diene methods determine the primary oxidative products of lipid oxidation and are commonly used for plant oils and high-fat products. 2-Thiobarbituric acid-reactive substances and chromatographic methods are used to determine the secondary products of oxidation and are suitable for meat and meat-based products. The fluorometric and sensory analyses are indirect methods. The antioxidant capacity of additives is determined indirectly using the lipid oxidation methods mentioned above or directly based on the free-radical scavenging activity of the antioxidant compounds. Each lipid oxidation and antioxidant capacity methods use different approaches, and one method cannot be used for all foods. Therefore, selecting proper methods for specific foods is essential for accurately evaluating lipid oxidation or antioxidant capacity.