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Li P, Khan S, Huang Y, Lu S, Zhou P, Ling J, Xu T, Shi X. Effect of Perilla seeds inclusion on the performance, egg quality characteristics, biochemical parameters and egg yolk fatty acid composition of laying hens. Trop Anim Health Prod 2024; 56:147. [PMID: 38684622 DOI: 10.1007/s11250-024-03983-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2024] [Accepted: 04/15/2024] [Indexed: 05/02/2024]
Abstract
This study investigates the effect of supplementation of Perilla seeds (PS) on the performance, egg quality, blood biochemical parameters, and egg yolk fatty acids composition in the diet of egg-laying chicken. A total of 1600 Lohmann laying hens were randomly assigned to four different groups with 4 replicates each (100 chickens/replicate) and were subjected to varying PS concentrations (PS0, PS6, PS12, and PS18; 0%, 6%, 12%, and 18%, respectively) for four weeks, including an acclimation period of one week. The results showed no significant differences among the groups for average egg weight (P > 0.005). The laying rate (%), feed conversion ratio (FCR) and average feed intake (AFI) decreased significantly for birds fed on 18% PS as compared to the other treatments (P < 0.005). Haugh unit, albumin height, egg-shape index and eggshell thickness among hens fed PS diets were greater averaging 80.53, 7.00, 1.29, 0.34 compared to 76.84, 6.86, 1.25 and 0.32 from Control hen eggs (P < 0.05). Serum analysis showed a trend towards elevated levels of glucose (Glu), total protein (TP) and aspartate aminotransferase (AST) among treatments. Total cholesterol (TC), low-density lipoprotein (LDL), and high-density lipoprotein (HDL) decreased for the birds fed on 6% PS. The fatty acid composition of egg yolk showed a substantial reduction for α-linolenic acid and docosahexaenoic acid increased significantly by the incorporating PS in the diet (P < 0.001). PS incorporation in diets resulted in significant improvements in both performance indicators and greater amounts of α-linolenic acid and DHA in egg yolks. These findings indicate that PS at 6% inclusion has the potential to improve fatty acid profiles of egg yolk without any adverse effect on performance of egg quality.
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Affiliation(s)
- Ping Li
- College of Animal Science, Guizhou University, Guiyang, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountain Region, Ministry of Education, Guizhou University, Guiyang, 550025, China
| | - Samiullah Khan
- College of Animal Science, Guizhou University, Guiyang, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountain Region, Ministry of Education, Guizhou University, Guiyang, 550025, China
| | - Yanhua Huang
- College of Animal Science, Guizhou University, Guiyang, China
| | - Shengtao Lu
- College of Animal Science, Guizhou University, Guiyang, China
| | - Panhong Zhou
- College of Animal Science, Guizhou University, Guiyang, China
| | - Jiale Ling
- College of Animal Science, Guizhou University, Guiyang, China
| | - Tianzheng Xu
- College of Animal Science, Guizhou University, Guiyang, China
| | - Xiaoli Shi
- College of Animal Science, Guizhou University, Guiyang, China.
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountain Region, Ministry of Education, Guizhou University, Guiyang, 550025, China.
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Hu H, Li A, Shi C, Chen L, Zhao Z, Yin X, Zhang Q, Huang Y, Pan H. Mulberry branch fiber improved lipid metabolism and egg yolk fatty acid composition of laying hens via the enterohepatic axis. MICROBIOME 2024; 12:73. [PMID: 38605412 PMCID: PMC11010431 DOI: 10.1186/s40168-024-01788-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/02/2023] [Accepted: 03/04/2024] [Indexed: 04/13/2024]
Abstract
BACKGROUND The utilization of mulberry branch fiber (MF), the largest by-product of the sericulture industry, is an important issue. Supplementation with MF as a dietary fiber for poultry may serve as a useful application. However, little is known about the effects of MF on liver lipid metabolism and egg yolk fatty acid composition of laying hens and their underlying mechanisms. In this study, we performed a multi-omics investigation to explore the variations in liver lipid metabolism, egg yolk fatty acid composition, gut microbiota, and the associations among them induced by dietary MF in laying hens. RESULTS Dietary MF had no harmful effects on the laying performance or egg quality in laying hens. The enzyme activities associated with lipid metabolism in the liver were altered by the addition of 5% MF, resulting in reduced liver fat accumulation. Furthermore, dietary 5% MF induced the variation in the fatty acid profiles of egg yolk, and increased the polyunsaturated fatty acid (PUFA) content. We observed a significant reduction in the diversity of both gut bacteria and changes in their compositions after the addition of MF. Dietary MF significantly increased the abundance of genes involved in fatty acid biodegradation, and short-chain fatty acids biosynthesis in the gut microbiota of laying hens. The significant correlations were observed between the liver lipid metabolism enzyme activities of hepatic lipase, lipoprotein lipase, and total esterase with gut microbiota, including negative correlations with gut microbiota diversity, and multiple correlations with gut bacteria and viruses. Moreover, various correlations between the contents of PUFAs and monounsaturated fatty acids in egg yolk with the gut microbiota were obtained. Based on partial-least-squares path modeling integrated with the multi-omics datasets, we deduced the direct effects of liver enzyme activities and gut bacterial compositions on liver fat content and the roles of liver enzyme activities and gut bacterial diversity on egg yolk fatty acid composition. CONCLUSIONS The results indicate that dietary MF is beneficial to laying hens as it reduces the liver fat and improves egg yolk fatty acid composition through the enterohepatic axis. Video Abstract.
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Affiliation(s)
- Hong Hu
- Yunnan Provincial Key Laboratory of Animal Nutrition and Feed Science, Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming, 650201, China
| | - Anjian Li
- Yunnan Provincial Key Laboratory of Animal Nutrition and Feed Science, Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming, 650201, China
| | - Changyou Shi
- University of Maryl and School of Medicine, Baltimore, MD, 21228, USA
| | - Liang Chen
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agriculture Sciences, Beijing, 100193, China
| | - Zelong Zhao
- Shanghai BIOZERON Biotechnology Co., Ltd, Shanghai, 201800, China
| | - Xiaojian Yin
- Yunnan Provincial Key Laboratory of Animal Nutrition and Feed Science, Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming, 650201, China
| | - Qiang Zhang
- WOD Poultry Research Institute, Beijing, 100193, China
| | - Ying Huang
- Yunnan Provincial Key Laboratory of Animal Nutrition and Feed Science, Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming, 650201, China.
| | - Hongbin Pan
- Yunnan Provincial Key Laboratory of Animal Nutrition and Feed Science, Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming, 650201, China.
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Yu AC, Deng YH, Long C, Sheng XH, Wang XG, Xiao LF, Lv XZ, Chen XN, Chen L, Qi XL. High Dietary Folic Acid Supplementation Reduced the Composition of Fatty Acids and Amino Acids in Fortified Eggs. Foods 2024; 13:1048. [PMID: 38611353 PMCID: PMC11012142 DOI: 10.3390/foods13071048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 12/13/2023] [Accepted: 12/15/2023] [Indexed: 04/14/2024] Open
Abstract
AIMS The study aimed to evaluate the effects of dietary folic acid (FA) on the production performance of laying hens, egg quality, and the nutritional differences between eggs fortified with FA and ordinary eggs. METHODS A total of 288 26-week-old Hy-Line Brown laying hens (initial body weights 1.65 ± 0.10 kg) with a similar weight and genetic background were used. A completely randomized design divided the birds into a control group and three treatment groups. Each group consisted of six replicates, with twelve chickens per replicate. Initially, all birds were fed a basal diet for 1 week. Subsequently, they were fed a basal diet supplemented with 0, 5, 10, or 15 mg/kg FA in a premix for a duration of 6 weeks. RESULTS Supplementation of FA could significantly (p < 0.05) enhance the FA content in egg yolks, particularly when 10 mg/kg was used, as it had the most effective enrichment effect. Compared to the control group, the Glu content in the 10 and 15 mg/kg FA groups showed a significant (p < 0.05) decrease. Additionally, the contents of Asp, Ile, Tyr, Phe, Cys, and Met in the 15 mg/kg FA group were significantly (p < 0.05) lower compared to the other groups. Adding FA did not have significant effects on the levels of vitamin A and vitamin E in egg yolk, but the vitamin D content in the 5 and 10 mg/kg FA groups showed a significant (p < 0.05) increase. Furthermore, the addition of FA did not have a significant effect on the levels of Cu, Fe, Mn, Se, and Zn in egg yolk. The dietary FA did not have a significant effect on the total saturated fatty acids (SFA) and polyunsaturated fatty acid (PUFA) content in egg yolk. However, the total monounsaturated fatty acid (MUFA) content in the 5 and 10 mg/kg groups significantly (p < 0.05) increased. These changes in nutritional content might be attributed to the increased very low-density lipoprotein (VLDL) protein content. The significant decrease in solute carrier family 1 Member 1 (SLC1A1), solute carrier family 1 Member 2 (SLC1A2), and solute carrier family 1 Member 3 (SLC1A3) gene expression compared to the control group appeared to be the reason for the decrease in amino acid content in egg yolk within the dietary FA group. CONCLUSION The findings suggest that the appropriate addition of FA can enhance the levels of MUFA and vitamin D in egg yolks, thereby improving their nutritional value. Excessive intake of FA can decrease the effectiveness of enriching FA in egg yolk and impact the enrichment of certain amino acids. The yolk of eggs produced by adding 10 mg/kg of FA to the feed contains the optimal amount of nutrients. This study informs consumers purchasing FA-fortified eggs.
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Affiliation(s)
- Ao-Chuan Yu
- Animal Science and Technology College, Beijing University of Agriculture, Beijing 102206, China; (A.-C.Y.); (Y.-H.D.); (C.L.); (X.-H.S.); (X.-G.W.); (L.-F.X.)
| | - Yu-Han Deng
- Animal Science and Technology College, Beijing University of Agriculture, Beijing 102206, China; (A.-C.Y.); (Y.-H.D.); (C.L.); (X.-H.S.); (X.-G.W.); (L.-F.X.)
| | - Cheng Long
- Animal Science and Technology College, Beijing University of Agriculture, Beijing 102206, China; (A.-C.Y.); (Y.-H.D.); (C.L.); (X.-H.S.); (X.-G.W.); (L.-F.X.)
| | - Xi-Hui Sheng
- Animal Science and Technology College, Beijing University of Agriculture, Beijing 102206, China; (A.-C.Y.); (Y.-H.D.); (C.L.); (X.-H.S.); (X.-G.W.); (L.-F.X.)
| | - Xiang-Guo Wang
- Animal Science and Technology College, Beijing University of Agriculture, Beijing 102206, China; (A.-C.Y.); (Y.-H.D.); (C.L.); (X.-H.S.); (X.-G.W.); (L.-F.X.)
| | - Long-Fei Xiao
- Animal Science and Technology College, Beijing University of Agriculture, Beijing 102206, China; (A.-C.Y.); (Y.-H.D.); (C.L.); (X.-H.S.); (X.-G.W.); (L.-F.X.)
| | - Xue-Ze Lv
- Department of Livestock and Poultry Products Testing, Beijing General Station of Animal Husbandry, Beijing 100107, China;
| | - Xiang-Ning Chen
- Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China;
| | - Li Chen
- Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China;
| | - Xiao-Long Qi
- Animal Science and Technology College, Beijing University of Agriculture, Beijing 102206, China; (A.-C.Y.); (Y.-H.D.); (C.L.); (X.-H.S.); (X.-G.W.); (L.-F.X.)
- Key Laboratory of Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Beijing 102206, China
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Abo Egila NSH, Dosoky WM, Khisheerah NSM, Ahmed MH, Zahran SM, Almohmadi NH, Abusudah WF, Kamal M, Moustafa M, Tellez-Isaias G, Al-Shehri M, Abd El-Hack ME. Does dietary linseed or canola oil affect lipid metabolism, immunity, and n-3 polyunsaturated fatty acids content in quail eggs? Poult Sci 2023; 102:103116. [PMID: 37844526 PMCID: PMC10587527 DOI: 10.1016/j.psj.2023.103116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 09/01/2023] [Accepted: 09/11/2023] [Indexed: 10/18/2023] Open
Abstract
One of the most intriguing areas of research and innovation in the animal production and food sector recently has been designed-enriched products. These items are regarded as functional foods because they feature components that have advantageous physiological impacts on human health. In the production of poultry, designed eggs constitute a significant category of functional foods. The present study hypothesized that adding different kinds of oils to quail diets will help produce designer eggs rich in omega-3 and 6 fatty acids in addition to enhancing productive performance. So, this study examined how linseed (flaxseed) and canola oils with various levels can affect lipid metabolism, immune function, and the amount of n-3 polyunsaturated fatty acids (n-3 PUFA) in Japanese quail eggs. This work was conducted using 3 different vegetable oils (sunflower, linseed, and canola oils) and 3 different antioxidant supplements (0, 250 mg vitamin E/kg feed, and 1,000 mg ginger/kg feed) in a 3 × 3 factorial experiment. When linseed or canola oil was added to the diet, the number of fatty acids in the egg yolks of Japanese quail layers fell by (12.7 and 18.9%) and (41.4 and 24.6%), respectively. The amounts of saturated and monounsaturated fatty acids in total eggs fell by 21.9 and 14.6% and 24.5 and 15.8%, respectively, at 20 wk of age. However, when linseed and canola oil were added to the diet, the sum n-3 PUFA content in the egg yolk of Japanese quail-laying hens was noticeably raised at 15 and 20 wk of age. At 15 and 20 wk of age, the same groups' total n-6 PUFA content considerably increased compared to the group that did not receive flaxseed. In conclusion, during the laying period of Japanese quail, linseed oil, canola oil, vitamin E, or ginger positively affected productivity, blood hematology, constituents, resistance, lipid digestion system, and antioxidative properties in serum and egg yolk.
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Affiliation(s)
- Nahed S H Abo Egila
- Department of Animal and Fish Production, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, Egypt
| | - Waleed M Dosoky
- Department of Animal and Fish Production, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, Egypt
| | - Najat S M Khisheerah
- College of Veterinary Medicine and Agricultural Sciences, Al-Ajeilat, Zawia University, Zawia 16418, Libya
| | - Mohamed H Ahmed
- Department of Animal and Fish Production, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, Egypt
| | - Soliman M Zahran
- Department of Animal and Fish Production, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, Egypt
| | - Najlaa H Almohmadi
- Clinical Nutrition Department, College of Applied Medical Sciences, Umm Al-Qura University, Makkah 24381, Saudi Arabia
| | - Wafaa F Abusudah
- Clinical Nutrition Department, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah 21955, Saudi Arabia
| | - Mahmoud Kamal
- Animal Production Research Institute, Agricultural Research Center, Giza 12618, Egypt
| | - Mahmoud Moustafa
- Department of Biology, Faculty of Science, King Khalid University, Abha, Saudi Arabia
| | | | - Mohammed Al-Shehri
- Department of Biology, Faculty of Science, King Khalid University, Abha, Saudi Arabia
| | - Mohamed E Abd El-Hack
- Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt.
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Maina AN, Lewis E, Kiarie EG. Egg production, egg quality, and fatty acids profiles in eggs and tissues in Lohmann LSL lite hens fed algal oils rich in docosahexaenoic acid (DHA). Poult Sci 2023; 102:102921. [PMID: 37499609 PMCID: PMC10413189 DOI: 10.1016/j.psj.2023.102921] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 06/29/2023] [Accepted: 06/29/2023] [Indexed: 07/29/2023] Open
Abstract
Enriching eggs with omega-3 fatty acids (n-3 FA), such as docosahexaenoic acid (DHA), is a well-accepted practice that benefits the egg industry and consumers. However, issues around cost, sustainability, and product acceptance have necessitated the search for alternatives to feeding hens fish oil for DHA enrichment. The effects of feeding 2 algal oils on egg production and DHA enrichment in eggs and selected tissues were investigated. The algal oils were: 1) OmegaPro (OPAO) standardized algal oil for DHA content and 2) Crude algal oil (CAO). A total of 400, 46-wk-old Lohmann LSL lite hens were housed in enriched cages (10 birds/cage) and allocated 5 diets (n = 8) for a 12-wk trial. The iso-caloric and -nitrogenous diets were a standard corn and soybean meal diet, standard plus 0.25 or 0.76% OPAO and standard plus 0.23 or 0.69% CAO; algal oils diets supplied similar DHA at each level. Egg production indices (hen day egg production, feed intake, FCR, egg weight, egg mass, and eggshell quality) were monitored for 10 wk. Diet samples were analyzed for fatty acids (FA) on wk 1, 6, and 12 and eggs on wk 4, 5, 6, 9, and 12. At the end of the trial, one hen/cage was weighed and dissected for liver, breast and thigh for FA and long bones for ash content analyses. Concentration of omega-6 to omega-3 FA ratio was 12.9, 6.64, 3.48, 6.96, and 3.59 for standard, 0.23 and 0.76% OPAO, 0.25 and 0.69% CAO, respectively. Algal oils increased (P ≤ 0.046) eggshell thickness linearly. The concentration of DHA in the eggs from the birds fed the standard, 0.23 and 0.76% OPAO, 0.25 and 0.69% CAO was 84, 195, 286, 183, and 297 mg/100g egg, respectively, and algal oils enriched eggs with DHA linearly and quadratically (P ≤ 0.01). In conclusion, algal oils increased the concentration of DHA in eggs and had no adverse effects on egg production and eggshell quality.
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Affiliation(s)
- Anderson N Maina
- Department of Animal Biosciences, University of Guelph, Guelph, ON, N1G 2W1, Canada
| | - Eva Lewis
- Food Innovation, Humanativ, Netterville, Dowth, Co Meath, A92 ER22, Ireland
| | - Elijah G Kiarie
- Department of Animal Biosciences, University of Guelph, Guelph, ON, N1G 2W1, Canada.
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Jiang C, Chen R, Shi X, Zhuang L, Zhou C, Zhou W, Li J, Xu G, Zheng J. Effects of Breeds on the Content of Functional Nutrition in Eggs. Animals (Basel) 2023; 13:3066. [PMID: 37835672 PMCID: PMC10571526 DOI: 10.3390/ani13193066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 09/22/2023] [Accepted: 09/26/2023] [Indexed: 10/15/2023] Open
Abstract
The purpose of this study was to compare the differences in the content of functional nutrients in eggs, performance parameters, and egg quality parameters of different chicken breeds. In Trial 1, 150 41-week-old hens of each breed, including the Dwarf Layer, White Leghorn, Silky fowl, Beijing-you chicken, and Shouguang chicken, were randomly assigned to the control (CON) and 2.5% flaxseed oil (FSO) groups to compare the difference in n-3 polyunsaturated fatty acid (PUFA) content in eggs. The contents of α-linolenic acid (ALA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and total n-3 PUFA in eggs were increased (p < 0.05) in the FSO groups. The ALA (4.28%), DHA (2.03%), and total n-3 PUFA (6.46%) contents in eggs of Dwarf Layer were the highest among the five breeds (p < 0.05). To further verify if other functional nutrients also have such differences, 600 24-week-old White Leghorn and Dwarf Layer were allocated to four groups: CON, FSO, 0.02% selenium-enriched yeast (SEY), and 0.20% marigold flower extract (MFE), in Trial 2. The content of functional nutrients in eggs was significantly increased (p < 0.05) after feeding these additions. After feeding FSO, the eggs of the Dwarf Layer had a higher n-3 PUFA content than the White Leghorn (p < 0.05). However, no significant differences were found in selenium and lutein content in different breeds. Performance and egg quality were not negatively impacted by FSO, SEY, or MFE.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Jiangxia Zheng
- College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; (C.J.); (R.C.); (X.S.); (L.Z.); (C.Z.); (W.Z.); (J.L.); (G.X.)
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Selim S, Abdel-Megeid NS, Alhotan RA, Ebrahim A, Hussein E. Grape Pomace: Agrifood By-Product with Potential to Enhance Performance, Yolk Quality, Antioxidant Capacity, and Eggshell Ultrastructure in Laying Hens. Vet Sci 2023; 10:461. [PMID: 37505865 PMCID: PMC10384283 DOI: 10.3390/vetsci10070461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Revised: 07/03/2023] [Accepted: 07/11/2023] [Indexed: 07/29/2023] Open
Abstract
Grape pomace (GP) is an industrial by-product of grape juice making and is commonly discarded as a waste product, even with its large quantity of phytochemicals. Thus, the objectives of this trial were to examine the effects of graded dietary GP on laying rate, egg quality, yolk lipid profile, oxidative stability, shell quality and ultrastructure, and serum biochemistry. Two hundred 35-week-old laying hens were allocated to four dietary treatments with ten replicates each. Four diets were formulated by mixing a standard basal diet with GP at 0 g/kg (control), 30 g/kg (GP3%), 60 g/kg (GP6%), and 90 g/kg (GP9%). Egg production percent, egg weight, and egg mass were linearly improved (p < 0.01) due to adding GP to the diets of laying hens. Eggs obtained from laying hens fed with GP diets had (p < 0.01; linear, p < 0.01) greater Haugh units, yolk color, albumen index, and yolk index than those of the control. The GP9% group had the greatest values (p < 0.05) for shell weight, thickness, and breaking strength. Electron microscopy scanning of eggshells indicated that the incremental dietary level of GP linearly augmented the thickness of the palisade layer but reduced both the mammillary layer and mammillary knob width (p < 0.01). Improved tibia-breaking strength and ash content were shown (p < 0.05) in the GP-fed laying hens. The dietary addition of GP by up to 90 g/kg linearly (p < 0.01) mitigated lipid oxidation and improved the antioxidant capacity in both the serum and stored eggs. A reduction in the percentages of saturated fatty acids was observed, while the contents of monounsaturated fatty acids, polyunsaturated fatty acids, and n-3 fatty acids were augmented because of increasing dietary GP levels (p < 0.001). Additionally, the eggs obtained from laying hens fed on the GP6% and GP9% had lower yolk cholesterol content (p < 0.001); this effect was confirmed by linear and quadratic responses (p < 0.001). Laying hens on GP diets had lower (p < 0.01) serum hepatic enzymes, cholesterol, triglycerides, and low-density lipoprotein but greater high-density lipoprotein compared to the control. To sum up, the addition of GP in the layers' diets by up to 90 g/kg increased laying performance, enriched the yolk with beneficial fatty acids, enhanced antioxidant potential in yolk lipids, and improved shell quality and ultrastructure.
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Affiliation(s)
- Shaimaa Selim
- Department of Nutrition and Clinical Nutrition, Faculty of Veterinary Medicine, Menoufia University, Shibin El-Kom 32514, Egypt
| | - Nazema S Abdel-Megeid
- Department of Cytology and Histology, Faculty of Veterinary Medicine, University of Sadat City, Sadat City 32897, Egypt
| | - Rashed A Alhotan
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Alia Ebrahim
- Jiangsu Key Laboratory for Microbes and Genomics, School of Life Sciences, Nanjing Normal University, Nanjing 210098, China
| | - Eman Hussein
- Department of Poultry and Fish Production, Faculty of Agriculture, University of Menoufia, Shibin El-Kom 32514, Egypt
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Effect of Modified-Hen-Egg-Yolk-Lipid-Composition Diet on Plasma Lipids in Rats. MACEDONIAN VETERINARY REVIEW 2023. [DOI: 10.2478/macvetrev-2023-0013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023] Open
Abstract
Abstract
This study aimed to investigate the effects of dietary supplementation with modified-hen-egg-yolk on plasma lipids and lipoprotein profiles in rats. During the four-week-experiment, 64 Wistar rats were divided into four groups of 16 (eight of both sexes), and fed commercial rat food (group C); food containing 70% commercial rat mixture and 30% freshly cooked egg yolk originating from laying hen eggs fed with 3% fish oil (group F); 3% palm olein (group P), or 3% lard (group L). The cooked egg yolk in the rat diet affected the concentrations of plasma total and LDL-cholesterol in males of the P and L groups. Cholesterol and total fat in the diet did not have a hypercholesterolemic effect on their own, but when in combination with fatty acid composition, they could contribute to an increase in plasma total and LDL cholesterol concentrations in rats. HDL-cholesterol was the most resilient plasma lipoprotein of rats to dietary treatments in our experiment. Compared to the control group, the addition of hen egg yolk to the rat diet regardless of its quality, adversely affected the values of HDL-C/TC and HDL-C/LDL-C in both males and females.
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Productive Performance, Egg Quality and Yolk Lipid Oxidation in Laying Hens Fed Diets including Grape Pomace or Grape Extract. Animals (Basel) 2022; 12:ani12091076. [PMID: 35565504 PMCID: PMC9100342 DOI: 10.3390/ani12091076] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 04/16/2022] [Accepted: 04/19/2022] [Indexed: 01/06/2023] Open
Abstract
An experiment was conducted to assess in laying hens the effect of including grape pomace (GP, at 30 or 60 g/kg) or grape extract (GE, at 0.5 or 1.0 g/kg) on egg production, feed conversion ratio, protein and polyphenol digestibility, egg weight, egg quality, yolk fatty acid profile and oxidative stability of yolk lipids. No differences were detected among diets for egg production (83.8%, on average) or egg mass (56.8 g/d, on average). However, the average egg weight was lower (p = 0.004) for dietary treatments GP 30, GP 60 and GE 0.5 (67.5 g, on average) than for control hens (68.5 g). Accordingly, in hens fed the GP diets the proportion of XL eggs was lower (p = 0.008) than in control hens, while the proportion of M eggs was higher (p < 0.001) in hens fed the diets GP 30, GP 60 and GE 0.5 than in the control group. The dietary inclusion of both GP and GE decreased daily feed intake (120.9 vs. 125.3 g/d, p < 0.001) and the feed conversion ratio (2.09 vs. 2.18, p = 0.01). Feeding GP at 60 g/kg or GE reduced excreta protein digestibility (54.7 vs. 62.8%, p < 0.001), whereas all GP and GE diets showed higher excreta polyphenol digestibility than the control treatment (57.2 vs. 41.0%, p < 0.001). While yolk colour score was increased with all grape diets (8.12 vs. 7.34, p < 0.001), the dietary inclusion of GP, either at 30 or 60 g/kg, and that of GE at 1.0 g/kg increased the Haugh units of the albumen (80.8 vs. 76.4 Haugh units, p = 0.001). Shell thickness remained unaffected by dietary treatments (365.2 μm, on average). When included in the diet at 60 g/kg, GP reduced the proportion of saturated fatty acids in the yolk (31.6 vs. 32.9%, p = 0.001) and that of monounsaturated fatty acids (39.5 vs. 41.4%, p < 0.001), while it increased the percentage of polyunsaturated fatty acids (28.9 vs. 25.7%, p < 0.001). In fresh eggs, no significant differences were found for the malondialdehyde (MDA) concentration (0.146 mg/kg, on average). In stored eggs, the MDA amount was lower in the eggs of the laying hens fed GP at 60 g/kg than in the eggs of the control hens (1.14 vs. 1.64 mg/kg, p = 0.025). In conclusion, the inclusion of grape pomace, either at 30 or 60 g/kg, and grape extract at 1.0 g/kg in the diet of laying hens improved some egg quality traits, but feeding grape pomace resulted in a lower average weight of eggs. Nevertheless, feeding laying hens with diets containing grape pomace resulted in a higher antioxidant potential in egg yolk than dietary inclusion of grape extract.
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Vrgović P, Pojić M, Teslić N, Mandić A, Kljakić AC, Pavlić B, Stupar A, Pestorić M, Škrobot D, Mišan A. Communicating Function and Co-Creating Healthy Food: Designing a Functional Food Product Together with Consumers. Foods 2022; 11:foods11070961. [PMID: 35407048 PMCID: PMC8997572 DOI: 10.3390/foods11070961] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 03/16/2022] [Accepted: 03/18/2022] [Indexed: 01/13/2023] Open
Abstract
Functional food is lately an interesting topic from the new product development perspective; complex motivation and expectations of consumers regarding it present a challenge when new products are designed. Co-creation is an interesting alternative to the standard practices by the R & D departments since it directly involves consumers in the various stages of the creation process. This work aims to describe experiences of engaging consumers in different development stages of a functional food product within a project realized at a food research institute. Four consecutive studies were conducted: the first study explored current trends in Serbia regarding the way consumers use functional food and are informed about it; the second study described development of a raspberry seeds extract with antioxidant and anti-proliferative activity confirmed in vitro; the third study tested the same extract in a sample of consumers, validating its usability in food products; and the fourth study described a co-creation session with 18 participants, during which a number of activities were realized to stimulate idea generation. Rather than the final product idea itself, this work is valuable because of detailed insights into the various phases of the co-creation process. It is shown that consumers and food researchers can together engage in the new food product development process as long as the communication between them is rich and with mutual understanding.
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Affiliation(s)
- Petar Vrgović
- Faculty of Technical Sciences, University of Novi Sad, Trg Dositeja Obradovića 7, 21000 Novi Sad, Serbia
- Correspondence: ; Tel.: +381-641-715-897
| | - Milica Pojić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (M.P.); (N.T.); (A.M.); (A.S.); (M.P.); (D.Š.); (A.M.)
| | - Nemanja Teslić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (M.P.); (N.T.); (A.M.); (A.S.); (M.P.); (D.Š.); (A.M.)
| | - Anamarija Mandić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (M.P.); (N.T.); (A.M.); (A.S.); (M.P.); (D.Š.); (A.M.)
| | | | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (A.C.K.); (B.P.)
| | - Alena Stupar
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (M.P.); (N.T.); (A.M.); (A.S.); (M.P.); (D.Š.); (A.M.)
| | - Mladenka Pestorić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (M.P.); (N.T.); (A.M.); (A.S.); (M.P.); (D.Š.); (A.M.)
| | - Dubravka Škrobot
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (M.P.); (N.T.); (A.M.); (A.S.); (M.P.); (D.Š.); (A.M.)
| | - Aleksandra Mišan
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (M.P.); (N.T.); (A.M.); (A.S.); (M.P.); (D.Š.); (A.M.)
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Aguillón-Páez YJ, Romero LA, Diaz GJ. Effect of full-fat sunflower or flaxseed seeds dietary inclusion on performance, egg yolk fatty acid profile and egg quality in laying hens. ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2020; 6:179-184. [PMID: 32542198 PMCID: PMC7283366 DOI: 10.1016/j.aninu.2019.12.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Revised: 12/26/2019] [Accepted: 12/30/2019] [Indexed: 11/04/2022]
Abstract
A study was conducted to evaluate the effect of the dietary inclusion of full-fat flaxseed or full-fat sunflower seeds on performance parameters, egg quality parameters and egg yolk fatty acid profile in laying hens. A total of 150 Babcock Brown hens at 27 weeks of age were distributed in 3 experimental treatments, as follows: T1, control; T2, diet containing 13.5% full-fat whole flaxseed seeds; and T3, diet containing 13.5% full-fat ground sunflower seeds. Feed and water were provided ad libitum and the experiment lasted for 8 weeks. No significant differences were found on egg quality parameters, but total egg production and rate of lay were significantly (P < 0.05) lower in the group receiving sunflower seeds compared with the control, and significant differences (P < 0.05) in egg yolk saturated, monounsaturated, polyunsaturated, omega-6 (n-6) and omega-3 (n-3) fatty acids were observed, as well as in the n-6:n-3 ratio. The results show that the dietary inclusion of 13.5% flaxseed full-fat seeds significantly increases the n-3 polyunsaturated fatty acid (PUFA) content in the eggs and lowers the n-6:n-3 ratio without affecting performance parameters. Inclusion of full-fat sunflower seeds increases the n-6 PUFA content but affects total egg production and rate of lay. Further studies are needed to determine the level of inclusion of full-fat sunflower seeds that does not affect performance.
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Affiliation(s)
- Yandy J Aguillón-Páez
- Facultad de Ciencias Agropecuarias, Universidad de Cundinamarca, Fusagasugá, 252211, Colombia
| | - Laura A Romero
- Facultad de Ciencias Agropecuarias, Universidad de Cundinamarca, Fusagasugá, 252211, Colombia
| | - Gonzalo J Diaz
- Facultad de Medicina Veterinaria y de Zootecnia, Universidad Nacional de Colombia, Bogotá, 111321, Colombia
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Shakoor H, Khan MI, Sahar A, Khan MKI, Faiz F, Basheer Ahmad H. Development of omega-3 rich eggs through dietary flaxseed and bio-evaluation in metabolic syndrome. Food Sci Nutr 2020; 8:2619-2626. [PMID: 32566179 PMCID: PMC7300047 DOI: 10.1002/fsn3.1522] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 02/09/2020] [Accepted: 02/18/2020] [Indexed: 12/03/2022] Open
Abstract
An egg is a nutrient-dense food that contains protein, fats, vitamins, and minerals. It is proven that the consumption of eggs influences serum lipid concentration. Therefore, a study was conducted to investigate the effect of normal and omega-3 eggs on serum lipids profiles. Lipids were extracted from egg yolks and analyzed for fatty acids content. The present research is a crossover study design in which 20 participants were recruited randomly, and all subjects received three treatments: no eggs, omega-3 eggs, and normal eggs. However, fasting blood was drawn at baseline and the end of each diet period and analyzed for serum lipids, blood glucose, and insulin level. Omega-3 egg treatment showed reduction in the serum total cholesterol by 16.57 mg/dl (p < .001), triglyceride by 17.48 mg/dl, and increase in HDL cholesterol concentration by 0.48 mg/dl (p < .001) as compared to no-egg. A significant (p < .05) reduction in blood pressure by 8.34/8.67 mm/Hg and insulin level was observed due to omega-3 egg consumption which indicates that omega-3 fatty acids improve insulin sensitivity. On the other hand, regular egg intake elevates serum total cholesterol and triglycerides concentration but decreases blood pressure. It was concluded that omega-3-enriched egg consumption had a positive effect on the serum lipid profile and blood pressure of patients with metabolic syndrome as compared to normal eggs.
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Affiliation(s)
- Hira Shakoor
- National Institute of Food Science and TechnologyUniversity of Agriculture FaisalabadPakistanFaisalabad
| | - Muhammad Issa Khan
- National Institute of Food Science and TechnologyUniversity of Agriculture FaisalabadPakistanFaisalabad
| | - Amna Sahar
- National Institute of Food Science and TechnologyUniversity of Agriculture FaisalabadPakistanFaisalabad
| | | | - Furukh Faiz
- Department of Agriculture and Food TechnologyKarakoram International UniversityGilgitPakistan
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13
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Huang S, Baurhoo B, Mustafa A. Effects of feeding extruded flaxseed on layer performance, total tract nutrient digestibility, and fatty acid concentrations of egg yolk, plasma and liver. J Anim Physiol Anim Nutr (Berl) 2020; 104:1365-1374. [PMID: 32372432 DOI: 10.1111/jpn.13364] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2019] [Revised: 02/29/2020] [Accepted: 03/16/2020] [Indexed: 11/29/2022]
Abstract
A study was conducted to determine the effects of graded levels of extruded flaxseed (EF) on laying hen performance, apparent total tract nutrient retention (ATTNR) and fatty acid concentrations of egg yolk, blood plasma and liver. Seventy-two White Leghorn layers (58 weeks old; three per cage) were randomly assigned to one of four dietary treatments: 0 (control), 3, 6 and 9% of EF-supplemented diets for 8 weeks. Results showed that feed intake, egg production, feed conversion ratio and egg weight were not affected by treatments. The ATTNR of dry matter (p = .001) and gross energy (p = .014) was lower for layers fed 9% EF than those fed the control diet, while ATTNR of organic matter (p = .001) and nitrogen-corrected apparent metabolizable energy (p = .003) were lower for birds fed 6% and 9% EF compared with those fed the control diet. Relative to the control diet, feeding EF increased (p < .001) egg yolk, plasma and liver n-3 polyunsaturated fatty acid (PUFA) concentrations. Birds fed 6% EF produced eggs > 300 mg of n-3 PUFA after two weeks of feeding, while the highest of n-3 PUFA concentrations were achieved for birds fed 9% EF. It was concluded that feeding EF up to 9% of the diet had no adverse effects on layer performance and increased n-3 PUFA concentrations in blood plasma, liver and egg yolk. However, moderate to high levels of EF (i.e., 6% and 9% of the diet) reduced nutrient ATTNR and nitrogen-corrected apparent metabolizable energy. Omega-3-enriched eggs can be achieved by feeding layers EF at 6% of the diet.
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Affiliation(s)
- Siyuan Huang
- Department of Animal Science, McGill University-MacDonald Campus, Sainte Anne de Bellevue, QC, Canada
| | - Bushansingh Baurhoo
- Department of Animal Science, McGill University-MacDonald Campus, Sainte Anne de Bellevue, QC, Canada.,Belisle Solution Nutrition Inc., St-Mathias, QC, Canada
| | - Arif Mustafa
- Department of Animal Science, McGill University-MacDonald Campus, Sainte Anne de Bellevue, QC, Canada
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Colombo SM, Rodgers TFM, Diamond ML, Bazinet RP, Arts MT. Projected declines in global DHA availability for human consumption as a result of global warming. AMBIO 2020; 49:865-880. [PMID: 31512173 PMCID: PMC7028814 DOI: 10.1007/s13280-019-01234-6] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 05/22/2019] [Accepted: 07/20/2019] [Indexed: 05/21/2023]
Abstract
Docosahexaenoic acid (DHA) is an essential, omega-3, long-chain polyunsaturated fatty acid that is a key component of cell membranes and plays a vital role in vertebrate brain function. The capacity to synthesize DHA is limited in mammals, despite its critical role in neurological development and health. For humans, DHA is most commonly obtained by eating fish. Global warming is predicted to reduce the de novo synthesis of DHA by algae, at the base of aquatic food chains, and which is expected to reduce DHA transferred to fish. We estimated the global quantity of DHA (total and per capita) currently available from commercial (wild caught and aquaculture) and recreational fisheries. The potential decrease in the amount of DHA available from fish for human consumption was modeled using the predicted effect of established global warming scenarios on algal DHA production and ensuing transfer to fish. We conclude that an increase in water temperature could result, depending on the climate scenario and location, in a ~ 10 to 58% loss of globally available DHA by 2100, potentially limiting the availability of this critical nutrient to humans. Inland waters show the greatest potential for climate-warming-induced decreases in DHA available for human consumption. The projected decrease in DHA availability as a result of global warming would disproportionately affect vulnerable populations (e.g., fetuses, infants), especially in inland Africa (due to low reported per capita DHA availability). We estimated, in the worst-case scenario, that DHA availability could decline to levels where 96% of the global population may not have access to sufficient DHA.
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Affiliation(s)
- Stefanie M. Colombo
- Present Address: Department of Animal Science and Aquaculture, Faculty of Agriculture, Dalhousie University, 58 Sipu Road, Haley Building, Bible Hill, Truro, NS B2N 5E3 Canada
- Department of Chemistry and Biology, Ryerson University, 350 Victoria St., Toronto, ON M5B 2K3 Canada
| | - Timothy F. M. Rodgers
- Department of Chemical Engineering and Applied Chemistry, University of Toronto, Toronto, ON Canada
- Department of Earth Sciences, University of Toronto, 22 Russell St., Toronto, ON M5S 3B1 Canada
| | - Miriam L. Diamond
- Department of Chemical Engineering and Applied Chemistry, University of Toronto, Toronto, ON Canada
- Department of Earth Sciences, University of Toronto, 22 Russell St., Toronto, ON M5S 3B1 Canada
| | - Richard P. Bazinet
- Department of Nutritional Sciences, University of Toronto, Medical Sciences Building, 5th Floor, Room 5358, 1 King’s College Circle, Toronto, ON M5S 1A8 Canada
| | - Michael T. Arts
- Department of Chemistry and Biology, Ryerson University, 350 Victoria St., Toronto, ON M5B 2K3 Canada
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Zhao N, Xin H, Li Z, Wang Z, Zhang L. Supplemental Feeding of Laying Hens with Wood Vinegar to Decrease the Ratio of n-6 to n-3 Fatty Acids in Eggs. Chem Res Chin Univ 2019. [DOI: 10.1007/s40242-019-9140-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Producing specialist poultry products to meet human nutrition requirements: Selenium enriched eggs. WORLD POULTRY SCI J 2019. [DOI: 10.1017/s0043933907001742] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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17
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Every egg may have a targeted purpose: toward a differential approach to egg according to composition and functional effect. WORLD POULTRY SCI J 2019. [DOI: 10.1017/s0043933910000322] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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18
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Reducing shell egg cholesterol content. I. Overview, genetic approaches, and nutritional strategies. WORLD POULTRY SCI J 2019. [DOI: 10.1017/s0043933906001206] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Szymanek E, Andraszek K, Banaszewska D, Drabik K, Batkowska J. Content of selected inorganic compounds in the eggs of hens kept in two different systems: organic and battery cage. Arch Anim Breed 2019; 62:431-436. [PMID: 31807654 PMCID: PMC6853034 DOI: 10.5194/aab-62-431-2019] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2018] [Accepted: 07/05/2019] [Indexed: 11/11/2022] Open
Abstract
Recent years have seen increased interest in the influence of bioactive dietary components on human genes and gene expression. A good source of many bioactive substances is the chicken egg. The egg is considered to be an excellent food provided by nature. It is a good source of nutrients such as vitamins A, B2, B6, B12, D, E and K, as well as elements including phosphorus, selenium, iron, zinc, magnesium and calcium. The research material use in this study consisted of eggs from hens kept in two different systems: organic and battery cages. The content of calcium (Ca), magnesium (Mg) and zinc (Zn) was determined in the egg contents - in the yolk and white respectively. The content of elements was determined by atomic absorption spectrometry (AAS) using an AA280 FS spectrometer with the automatic dilution of standards and samples. The eggs from the organically raised hens had a higher calcium, magnesium and zinc content. The greater variation in the Ca, Mg and Zn content in the organic eggs is due to the more individualized feeding system. The rearing system of the hens significantly affects the concentration of elements in the egg. The results of this research indicate that eggs from organic farming systems have a richer chemical composition in terms of the content of nutrients such as calcium, magnesium and zinc compared with eggs obtained from caged hens. Therefore, consumers purchasing eggs should consider the system in which the hens were reared, as eggs can be a valuable source of these elements in the diet.
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Affiliation(s)
- Edyta Szymanek
- Department of Animal Genetics and Horse Breeding, Siedlce University of Natural Sciences and Humanities, Siedlce, 08-110, Poland
| | - Katarzyna Andraszek
- Department of Animal Genetics and Horse Breeding, Siedlce University of Natural Sciences and Humanities, Siedlce, 08-110, Poland
| | - Dorota Banaszewska
- Department of Breeding Methods and Poultry Breeding, Siedlce University of Natural
Sciences and Humanities, Siedlce, 08-110, Poland
| | - Kamil Drabik
- Institute of Biological Basis of Animal Production, University of Live
Science in Lublin, Lublin, 20-950, Poland
| | - Justyna Batkowska
- Institute of Biological Basis of Animal Production, University of Live
Science in Lublin, Lublin, 20-950, Poland
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Keegan JD, Currie D, Knox A, Moran CA. Heterotrophic Aurantiochytrium sp. supplementation to layer diets sustainably increases the omega-3 concentration of eggs. Br Poult Sci 2019; 60:570-578. [PMID: 31124696 DOI: 10.1080/00071668.2019.1622079] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
1. The consumption of adequate amounts of the long-chain polyunsaturated omega-3 fatty acids (n-3 LC-PUFA) has been associated with beneficial effects on human health. Eggs are commonly consumed worldwide, and their omega-3 content can be easily altered by changing the diets of laying hens and so represent an important target for enrichment. 2. In this study, the effect of supplementing laying hens with DHA-rich, Aurantiochytrium limacinum at three different inclusion levels was investigated over a 24-week period. 3. Significant increases in egg DHA concentrations were observed after four weeks and were maintained for the duration of the 24-week study. The supplemented eggs in the current study had a DHA content of 82, 101, and 129 mg/yolk when supplemented with 0.25%, 0.5% and 1% treatments, respectively, which meets the EU criteria to be considered 'high in omega-3'. 4. Using the sustainably grown protist Aurantiochytrium limacinum to supplement layer diets increased the egg DHA concentration and decreased the n-6/n-3 ratio, improving the nutritional value of the eggs for human consumers.
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Affiliation(s)
- J D Keegan
- Regulatory Affairs Department, Alltech European Bioscience Centre , Dunboyne , Ireland
| | - D Currie
- Roslin Nutrition Ltd ., Aberlady , Scotland
| | - A Knox
- Roslin Nutrition Ltd ., Aberlady , Scotland
| | - C A Moran
- Regulatory Affairs Department, Alltech SARL , Vire , France
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Production of omega-3 fatty acid-enriched broiler chicken meat by the application of nanoencapsultsed flaxseed oil prepared via ultrasonication. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.04.030] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
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Mudronová D, Karaffová V, Košcová J, Bartkovský M, Marcincáková D, Popelka P, Klempová T, Certík M, Macanga J, Marcincák S. Effect of fungal gamma-linolenic acid and beta-carotene containing prefermented feed on immunity and gut of broiler chicken. Poult Sci 2019; 97:4211-4218. [PMID: 30053299 PMCID: PMC6305831 DOI: 10.3382/ps/pey306] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2018] [Accepted: 06/25/2018] [Indexed: 01/17/2023] Open
Abstract
Gamma-linolenic acid (GLA) is a fatty acid from the ω-6 family. It is able to deliver a wide range of health benefits arising from its anti-inflammatory effects. An insufficient supply of GLA from agricultural and animal sources resulted in the development of a fermentation technique using lower filamentous fungi, which have the ability to accumulate high concentrations of GLA and beta-carotene during solid-state fermentation of cereals. The goal of this study was to observe the influence of the addition of prefermented cereal product, containing high amounts of GLA and beta-carotene, into the feed of broiler chickens on their immune status, and also the number of lactic acid bacteria and enterobacteria in gut content, which has never been studied before. Immunostimulation in the GLA group was manifested by a significant increase in the oxidative burst of phagocytes, CD4+CD8- lymphocytes in blood, and the CD4: CD8 ratio. Upregulation of gene expression for IgA in the GLA group indicates that the B-lymphocytes were stimulated at a local gut level. In the caecum, increased mRNA expression for mucin-2 and insulin-like growth factor was observed in the GLA group, which could contribute mainly to the protection of the intestinal mucosa and to better growth and regeneration of skeletal muscles. Improved immune activation and protection of the intestinal mucosa were subsequently reflected in a change of the microbial composition in gut contents; a significant reduction of enterobacteria occurred after GLA administration. We can conclude that prefermented cereals containing fungal GLA and beta-carotene represent a low-cost supplement for broiler diet having a beneficial health effect.
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Affiliation(s)
- D Mudronová
- Department of Microbiology and Immunology, University of Veterinary Medicine and Pharmacy, Komenského 73, 04181 Košice, Slovakia
| | - V Karaffová
- Department of Pathological Anatomy and Pathological Physiology, University of Veterinary Medicine and Pharmacy, Komenského 73, 04181 Košice, Slovakia
| | - J Košcová
- Department of Microbiology and Immunology, University of Veterinary Medicine and Pharmacy, Komenského 73, 04181 Košice, Slovakia
| | - M Bartkovský
- Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy, Komenského 73, 04181 Košice, Slovakia
| | - D Marcincáková
- Department of Pharmacology and Toxicology, University of Veterinary Medicine and Pharmacy, Komenského 73, 04181 Košice, Slovakia
| | - P Popelka
- Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy, Komenského 73, 04181 Košice, Slovakia
| | - T Klempová
- Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 81237 Bratislava, Slovakia
| | - M Certík
- Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 81237 Bratislava, Slovakia
| | - J Macanga
- Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy, Komenského 73, 04181 Košice, Slovakia
| | - S Marcincák
- Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy, Komenského 73, 04181 Košice, Slovakia
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Konca Y, Yuksel T, Yalcin H, Beyzi SB, Kaliber M. Effects of heat-treated hempseed supplementation on performance, egg quality, sensory evaluation and antioxidant activity of laying hens. Br Poult Sci 2018; 60:39-46. [PMID: 30421987 DOI: 10.1080/00071668.2018.1547360] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
1. This study was conducted to determine the effects of raw and heat-treated hempseed (HHS, Cannabis sativa L.) on performance, egg quality and antioxidant activity in laying hens. 2. A total of 108 laying hens, aged 36 weeks, were divided into three treatment groups with 12 replicates and each replicate contained three laying hens. The treatments were as follows: (1) Control (no hempseed), (2) 15% raw hempseed (RHS) in diet and (3) 15% HHS in the diet. Experiments lasted for 12 weeks. 3. Feed intake of the RHS group was lower than those of the control and HHS groups. Egg weight, egg mass, shell weight, shell surface area and shell thickness of the HHS group were significantly (P < 0.05) higher than that of the RHS group. Roche (DSM) colour fan values of the RHS group were higher than that of the HHS group (P < 0.01). 4. Palmitic, palmitoleic and oleic acids of egg yolk were significantly (P < 0.05) decreased in the RHS and HHS groups; however, linoleic, α-linolenic and docosahexaenoic acids (DHA) of egg yolk increased (P < 0.05) for both treatment diets compared to the control group. 5. Both RHS and HHS supplementation to layer diets did not influence malondialdehyde (MDA) and superoxide dismutase (SOD) activity and blood lipid profile. 6. It was concluded that HHS was superior in improving the egg quality of laying hens as compared to the RHS.
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Affiliation(s)
- Y Konca
- a Agriculture, Department of Animal Science , Erciyes University , Kayseri , Turkey
| | - T Yuksel
- a Agriculture, Department of Animal Science , Erciyes University , Kayseri , Turkey
| | - H Yalcin
- b Engineering, Department of Food Engineering , Erciyes University , Kayseri , Turkey
| | - S Buyukkilic Beyzi
- a Agriculture, Department of Animal Science , Erciyes University , Kayseri , Turkey
| | - M Kaliber
- a Agriculture, Department of Animal Science , Erciyes University , Kayseri , Turkey
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Mousavi A, Mahdavi AH, Riasi A, Soltani-Ghombavani M. Efficacy of essential oils combination on performance, ileal bacterial counts, intestinal histology and immunocompetence of laying hens fed alternative lipid sources. J Anim Physiol Anim Nutr (Berl) 2018; 102:1245-1256. [PMID: 29952028 DOI: 10.1111/jpn.12942] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2017] [Revised: 02/04/2018] [Accepted: 05/25/2018] [Indexed: 12/27/2022]
Abstract
This study was carried out to assess the effects of a blend of herbal essential oils (namely Thymus vulgaris, Mentha piperita, Rosmarinus offisinalis and Anethum graveolens) and different dietary lipid sources on the performance, ileal bacterial enumeration, intestinal histological alterations and immune responses in laying hens. For this purpose, a total of 150 laying hens were randomly allocated to six experimental treatments with five replicates of five birds each. Dietary treatments consisted of three levels of a mixture of essential oils (0, 100 and 200 mg/kg) and two sources of lipid (soybean oil and fish oil containing different ratios of n-6 to n-3 fatty acids) fed to the animals during an 80-days feeding trial. Findings indicated that dietary administration of fish oil not only increased significantly the spleen relative weight (p < 0.01) and the antibody titre against Newcastle virus (p < 0.05) but also led to reductions in liver relative weight (p < 0.05) and feed conversion ratio (p < 0.05). Moreover, the mixture of herbal essential oils brought about declines in hepatic relative weight, heterophile to lymphocyte ratio (p < 0.05) and intestinal pathogen populations (p < 0.01). Mention must also be made of the improvements it made in spleen weight (p < 0.01), antibody titres against SRBC (p < 0.01) and Newcastle virus (p < 0.05), villus height to crypt depth ratio (p < 0.01), goblet cell numbers (p < 0.05), lamina propria lymphatic follicle diameters (p < 0.01) and feed conversion ratio (p = 0.06). It may be claimed that the enhancements observed in the performance of laying hens fed fish oil and 200 mg/kg of the blend of essential oils could have potentially been associated with improved intestinal health indices as well as cellular and humoral immune responses.
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Affiliation(s)
- Asma Mousavi
- Department of Animal Sciences, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Amir Hossein Mahdavi
- Department of Animal Sciences, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Ahmad Riasi
- Department of Animal Sciences, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Masoud Soltani-Ghombavani
- Institute of Veterinary, Animal and Biomedical Sciences, Massey University, Palmerston North, New Zealand
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Synergetic effects of essential oils mixture improved egg quality traits, oxidative stability and liver health indices in laying hens fed fish oil. Anim Feed Sci Technol 2017. [DOI: 10.1016/j.anifeedsci.2017.10.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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26
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Gurdian C, Reyes V, Kyereh E, Bonilla F, Galindo C, Chouljenko A, Solval KM, Boeneke C, King JM, Sathivel S. Incorporating flaxseed ( linum usitatissimum) oil into queso blanco at different stages of the cheese manufacturing process. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13279] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Cristhiam Gurdian
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge Louisiana
| | - Vondel Reyes
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge Louisiana
| | - Emmanuel Kyereh
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge Louisiana
| | - Franklin Bonilla
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge Louisiana
| | - Cesar Galindo
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge Louisiana
| | - Alexander Chouljenko
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge Louisiana
| | - Kevin Mis Solval
- Department of Biological and Physical Sciences; University of Holy Cross; New Orleans Louisiana
| | - Charles Boeneke
- Department of Animal Sciences; Louisiana State University Agricultural Center; Baton Rouge Louisiana
| | - Joan M. King
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge Louisiana
| | - Subramaniam Sathivel
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge Louisiana
- Department of Biological and Agricultural Engineering; Louisiana State University Agricultural Center; Baton Rouge Louisiana
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Abstract
The aim of the research was to enrich eggs with n-3 polyunsaturated fatty acids by using plant oils and fish oil as dietary supplements in laying hens’ feed. The focus was put on the effect of the daily consumption of 100 g of egg yolk, i.e. 100 g of egg mass, on the human health. The 1st group of laying hens was fed a diet containing soybean and fish oil, and the 2nd group was given feed containing a combination of linseed, rapeseed, soybean, and fish oils. Eggs laid by the 2nd group contained 4.73% α-linolenic acid, 0.20% eicosapentaenoic acid and 2.37% docosahexaenoic acid (% of total fatty acids in yolk lipids, P < 0.001), which marks an increase of × 4.04 for α-linolenic acid, × 3.33 for eicosapentaenoic acid, and × 1.75 for docosahexaenoic acid compared to eggs laid by the 1st group. Total n-3 polyunsaturated fatty acids in eggs of the 2nd group were × 2.8 higher than in the 1st first group. Calculated per 100 g of eggs of the 2nd group, the intake for the human body corresponds to 435 mg α-linolenic acid, 18.43 mg eicosapentaenoic acid, and 218.2 mg docosahexaenoic acid.
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Echeverría F, Valenzuela R, Catalina Hernandez-Rodas M, Valenzuela A. Docosahexaenoic acid (DHA), a fundamental fatty acid for the brain: New dietary sources. Prostaglandins Leukot Essent Fatty Acids 2017; 124:1-10. [PMID: 28870371 DOI: 10.1016/j.plefa.2017.08.001] [Citation(s) in RCA: 103] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/17/2017] [Revised: 04/10/2017] [Accepted: 08/09/2017] [Indexed: 01/25/2023]
Abstract
Docosahexaenoic acid (C22: 6n-3, DHA) is a long-chain polyunsaturated fatty acid of marine origin fundamental for the formation and function of the nervous system, particularly the brain and the retina of humans. It has been proposed a remarkable role of DHA during human evolution, mainly on the growth and development of the brain. Currently, DHA is considered a critical nutrient during pregnancy and breastfeeding due their active participation in the development of the nervous system in early life. DHA and specifically one of its derivatives known as neuroprotectin D-1 (NPD-1), has neuroprotective properties against brain aging, neurodegenerative diseases and injury caused after brain ischemia-reperfusion episodes. This paper discusses the importance of DHA in the human brain given its relevance in the development of the tissue and as neuroprotective agent. It is also included a critical view about the ways to supply this noble fatty acid to the population.
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Affiliation(s)
| | - Rodrigo Valenzuela
- Nutrition Department, Faculty of Medicine, University of Chile, Santiago, Chile.
| | | | - Alfonso Valenzuela
- Lipid Center, Institute of Nutrition and Food Technology (INTA), University of Chile and Faculty of Medicine,, University de Los Andes, Santiago, Chile
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Lordelo M, Fernandes E, Bessa R, Alves S. Quality of eggs from different laying hen production systems, from indigenous breeds and specialty eggs. Poult Sci 2017; 96:1485-1491. [DOI: 10.3382/ps/pew409] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2016] [Accepted: 10/16/2016] [Indexed: 11/20/2022] Open
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30
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Yalcin H, Konca Y, Durmuscelebi F. Effect of dietary supplementation of hemp seed
(Cannabis sativa
L.) on meat quality and egg fatty acid composition of Japanese quail (
Coturnix coturnix japonica
). J Anim Physiol Anim Nutr (Berl) 2017; 102:131-141. [DOI: 10.1111/jpn.12670] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2016] [Accepted: 12/06/2016] [Indexed: 11/30/2022]
Affiliation(s)
- H. Yalcin
- Department of Food Engineering Faculty of Engineering Erciyes University Kayseri Turkey
| | - Y. Konca
- Department of Animal Science Faculty of Agriculture Erciyes University Kayseri Turkey
| | - F. Durmuscelebi
- Department of Food Engineering Faculty of Engineering Erciyes University Kayseri Turkey
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Serum and macular response to carotenoid-enriched egg supplementation in human subjects: the Egg Xanthophyll Intervention clinical Trial (EXIT). Br J Nutr 2017; 117:108-123. [PMID: 28122649 PMCID: PMC5297582 DOI: 10.1017/s0007114516003895] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
The macular carotenoids lutein (L), zeaxanthin (Z) and meso-zeaxanthin
(MZ) accumulate at the macula, where they are collectively referred to as macular pigment
(MP). Augmentation of this pigment, typically achieved through diet and supplementation,
enhances visual function and protects against progression of age-related macular
degeneration. However, it is known that eggs are a rich dietary source of L and Z, in a
highly bioavailable matrix. In this single-blind placebo-controlled study, L- and
MZ-enriched eggs and control non-enriched eggs were fed to human subjects (mean age 41 and
35 years, respectively) over an 8-week period, and outcome measures included MP, visual
function and serum concentrations of carotenoids and cholesterol. Serum carotenoid
concentrations increased significantly in control and enriched egg groups, but to a
significantly greater extent in the enriched egg group (P<0·001
for L, Z and MZ). There was no significant increase in MP in either study group post
intervention, and we saw no significant improvement in visual performance in either group.
Total cholesterol increased significantly in each group, but it did not exceed the upper
limit of the normative range (6·5 mmol/l). Therefore, carotenoid-enriched eggs may
represent an effective dietary source of L, Z and MZ, reflected in significantly raised
serum concentrations of these carotenoids, and consequentially improved bioavailability
for capture by target tissues. However, benefits in terms of MP augmentation and /or
improved visual performance were not realised over the 8-week study period, and a study of
greater duration will be required to address these questions.
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Tan G, Tian Y, Addy M, Cheng Y, Xie Q, Zhang B, Liu Y, Chen P, Ruan R. Structural analysis of phosphatidylcholine using a thin layer chromatography‐based method. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600282] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Guiwei Tan
- Department of Food Science and NutritionUniversity of MinnesotaSt. PaulMNUSA
| | - Yinggang Tian
- Center for Biorefining and Department of Bioproducts and Biosystems EngineeringUniversity of MinnesotaSt. PaulMNUSA
- State Key Laboratory of Food Science and TechnologyNanchang UniversityNanchangP.R. China
| | - Min Addy
- Center for Biorefining and Department of Bioproducts and Biosystems EngineeringUniversity of MinnesotaSt. PaulMNUSA
| | - Yanling Cheng
- Center for Biorefining and Department of Bioproducts and Biosystems EngineeringUniversity of MinnesotaSt. PaulMNUSA
- Biochemical Engineering CollegeBeijing Union UniversityBeijingP.R. China
| | - Qinglong Xie
- Center for Biorefining and Department of Bioproducts and Biosystems EngineeringUniversity of MinnesotaSt. PaulMNUSA
| | - Bo Zhang
- Center for Biorefining and Department of Bioproducts and Biosystems EngineeringUniversity of MinnesotaSt. PaulMNUSA
- Key Laboratory of Energy Thermal Conversion and Control of Ministry of EducationSoutheast UniversityNanjingP.R. China
| | - Yuhuan Liu
- Center for Biorefining and Department of Bioproducts and Biosystems EngineeringUniversity of MinnesotaSt. PaulMNUSA
- Ministry of Education Engineering Research Center for Biomass ConversionNanchang UniversityNanchangP.R. China
| | - Paul Chen
- Center for Biorefining and Department of Bioproducts and Biosystems EngineeringUniversity of MinnesotaSt. PaulMNUSA
| | - Roger Ruan
- Department of Food Science and NutritionUniversity of MinnesotaSt. PaulMNUSA
- Center for Biorefining and Department of Bioproducts and Biosystems EngineeringUniversity of MinnesotaSt. PaulMNUSA
- Ministry of Education Engineering Research Center for Biomass ConversionNanchang UniversityNanchangP.R. China
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33
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Kaplan HM, Doran F. SİGARA DUMANININ NEDEN OLDUĞU AKCİĞER İNFLAMASYONUNA KARŞI ALFA-LİNOLENİK ASİTİN KORUYUCU ROLÜ. MUSTAFA KEMAL ÜNIVERSITESI TIP DERGISI 2016. [DOI: 10.17944/mkutfd.287833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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34
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Neijat M, Ojekudo O, House JD. Effect of flaxseed oil and microalgae DHA on the production performance, fatty acids and total lipids of egg yolk and plasma in laying hens. Prostaglandins Leukot Essent Fatty Acids 2016; 115:77-88. [PMID: 27914517 DOI: 10.1016/j.plefa.2016.10.010] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/12/2016] [Revised: 10/24/2016] [Accepted: 10/30/2016] [Indexed: 01/08/2023]
Abstract
The incorporation of omega-3 polyunsaturated fatty acids (PUFA) in the egg is dependent on both the transfer efficiency of preformed dietary omega-3 fatty acids to the eggs as well as endogenous PUFA metabolism and deposition. Employing an experimental design consisting of 70 Lohmann LSL-Classic hens (n=10/treatment) in a 6-week feeding trial, we examined the impact of graded levels of either flaxseed oil (alpha-linolenic acid, ALA) or algal DHA (preformed docosahexaenoic acid, DHA), each supplying 0.20%, 0.40% and 0.60% total omega-3s. The control diet was practically low in omega-3s. Study parameters included monitoring the changes of fatty acid contents in yolk, measures of hen performance, eggshell quality, total lipids and fatty acid contents of plasma. Data were analysed as a complete randomized design using Proc Mixed procedure of SAS. No significant differences were observed between treatments with respect to hen performance, eggshell quality and cholesterol content in plasma and egg yolk. Individual and total omega-3 PUFA in the yolk and plasma increased (P<0.0001) linearly as a function of total omega-3 PUFA intake. At the highest inclusion levels, DHA-fed hens incorporated 3-fold more DHA in eggs compared with ALA-fed hens (179±5.55 vs. 66.7±2.25mg/yolk, respectively). In both treatment groups, maximal enrichment of total n-3 PUFA was observed by week-2, declined by week-4 and leveled thereafter. In addition, accumulation of DHA in egg yolk showed linear (P<0.0001) and quadratic (P<0.05) effects for flaxseed oil (R2=0.89) and algal DHA (R2=0.95). The current data, based on defined level of total omega-3s in the background diet, provides evidence to suggest that exogenous as well as endogenous synthesis of DHA may be subject to a similar basis of regulation, and serve to highlight potential regulatory aspects explaining the limitations in the deposition of endogenously produced omega-3 LCPUFA.
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Affiliation(s)
- M Neijat
- Department of Animal Science, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada
| | - O Ojekudo
- Department of Chemistry, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada
| | - J D House
- Department of Animal Science, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada; Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada; Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Manitoba R3T 2E1, Canada; Canadian Centre for Agri-Food Research in Health and Medicine, St. Boniface Research Centre, Winnipeg MB R2H 2A6, Canada.
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35
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Kim J, Barcus M, Magnuson A, Tao L, Lei XG. Supplemental defatted microalgae affects egg and tissue fatty acid composition differently in laying hens fed diets containing corn and flaxseed oil. J APPL POULTRY RES 2016. [DOI: 10.3382/japr/pfw034] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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36
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Fatty acid profile and nutritional composition of table eggs after supplementation by pumpkin and flaxseed oils. ACTA VET BRNO 2016. [DOI: 10.2754/avb201685030277] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
The aim of this study was to determine the effect of pumpkin and flaxseed oils on the fatty acid profile and nutrient changes in table eggs. At 38 weeks of age, Lohmann Brown Lite hens were divided into three groups depending up the diet. The birds were housed in individual cages (6 hens per cage) with a space allowance of 943.2 cm2 per hen, and given diet standard complete feed mixture for laying hens. Hens from experimental groups were fed with complete feed mixtures supplemented by pumpkin (group E1) or flaxseed (group E2) oils at a dosage of 3%. The experiment lasted 52 days. In the last week of the trial, the eggs were collected for chemical analysis. Twelve eggs from each dietary treatment were randomly selected and analysed. Significant differences between control and group E1 in the content of crude protein (P < 0.05), between both experimental groups (E1 and E2) in the content of ash (P < 0.01) in yolk, and between control and the experimental groups in the content of dry matter (P < 0.05) in albumen were detected. Significant (P < 0.01) differences were found in contents of myristic, palmitic, heptadecanoic, oleic, linoleic, and cis-11,14-eicosadienoic acids between control and experimental groups E1 and E2. Compared to control, higher (P < 0.01) concentrations of monounsaturated fatty acids, lower concentrations of saturated fatty acids and also lower contents of polyunsaturated fatty acids in the experimental groups were observed. The supplementation of flaxseed oil had a positive effect on the content of n-3 α-linolenic acid.
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37
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Liang P, Cheng X, Xu Y, Cheng W, Chen L. Determination of Fatty Acid Composition and Phospholipid Molecular Species of Large Yellow Croaker (Pseudosciaena crocea) Roe from China. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2016.1210269] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Peng Liang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Xinwei Cheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Yanping Xu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Wenjian Cheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, PR China
| | - Lijiao Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, PR China
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38
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Neijat M, Suh M, Neufeld J, House JD. Increasing Levels of Dietary Hempseed Products Leads to Differential Responses in the Fatty Acid Profiles of Egg Yolk, Liver and Plasma of Laying Hens. Lipids 2016; 51:615-33. [PMID: 27052441 DOI: 10.1007/s11745-016-4146-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2015] [Accepted: 03/16/2016] [Indexed: 11/26/2022]
Abstract
The limited efficiency with which dietary alpha-linolenic acid (ALA) is converted by hens into docosahexaenoic acid (DHA) for egg deposition is not clearly understood. In this study, dietary ALA levels were increased via the inclusion of hempseed (HS) and hempseed oil (HO) in hen diets, with the goal of assessing the effects on the fatty acid (FA) profiles of total lipids and lipid classes in yolk, liver and plasma. Forty-eight hens were individually caged and fed one of six diets containing either HS:10, 20 or 30, HO:4.5 or 9.0 (%, diet) or a control (containing corn oil), providing a range (0.1-1.28 %, diet) of ALA. Fatty acid methyl esters of total lipids and lipid classes, including phosphatidyl choline (PtdCho) and ethanolamine (PtdEtn) in yolk, plasma and liver were then determined. Levels of n-3 FAs in both total lipids and lipid classes increased in all tissues. ALA and eicosapentaenoic acid (EPA) increased linearly, while docosapentaenoic acid and DHA increased quadratically. The FA profiles of yolk closely reflected levels in both plasma and liver. While ALA was highly concentrated in the triacylglycerol, it was low but equally distributed between PtdCho and PtdEtn in all tissues; however, the net accumulation was lower (P < 0.0001) in liver compared to yolk and plasma. Levels of EPA and ALA in yolk-PtdEtn were linearly (P < 0.0001; R (2) = 0.93) associated, and reflected those in liver-PtdEtn (P < 0.0001; R (2) = 0.90). In the liver, a strong inverse correlation (P < 0.0001; r = -0.94) between PL-DHA and ALA-to-EPA ratio in PtdEtn supports theories of low substrate availability, possibly limiting the conversion of ALA into DHA for egg enrichment.
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Affiliation(s)
- M Neijat
- Department of Animal Science, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada
| | - M Suh
- Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada
- Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB, R3T 2E1, Canada
- Canadian Centre for Agri-Food Research in Health and Medicine, St. Boniface Research Centre, Winnipeg, MB, R2H 2A6, Canada
| | - J Neufeld
- Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada
| | - J D House
- Department of Animal Science, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada.
- Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada.
- Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB, R3T 2E1, Canada.
- Canadian Centre for Agri-Food Research in Health and Medicine, St. Boniface Research Centre, Winnipeg, MB, R2H 2A6, Canada.
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39
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Kralik G, Gajčević Z, Škrtić F. The effect of different oil supplementations on laying performance and fatty acid composition of egg yolk. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2008.173] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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40
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Rostami A, Zamani Moghaddam AK, Hassanpour H, Khajali F. Pulmonary hypertension and right ventricular failure in broiler chickens reared at high altitude is affected by dietary source of n-6 and n-3 fatty acids. J Anim Physiol Anim Nutr (Berl) 2016; 100:701-6. [PMID: 26849162 DOI: 10.1111/jpn.12432] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2015] [Accepted: 10/06/2015] [Indexed: 11/28/2022]
Abstract
The present study evaluated the development of pulmonary hypertension and right ventricular failure in broiler chickens reared at high altitude (2100 m) as affected by dietary intake of n-3 and n-6 fatty acid sources. Flax oil and soy oil were used as sources of n-3 and n-6 fatty acids, respectively, either with or without α-tocopheryl acetate. A total of 192 day-old broiler chicks (Ross 308) were used in a completely randomized design using isoenergetic and isonitrogenous experimental diets. Results showed that dietary flax oil significantly (p < 0.05) improved feed conversion ratio during 21-42 days of age. However, body weight gain did not significantly differ among the experimental groups in entire trial. Birds received flax oil had significantly higher serum concentration of nitric oxide (NO) but they had lower serum concentration of malondialdehyde when compared with their counterparts fed with soy oil. Liver and abdominal fat weights were significantly (p < 0.05) reduced by substitution of soy oil for flax oil. The right-to-total ventricle weight ratio (RV/TV) and mortality from pulmonary arterial hypertension (PAH) were significantly (p < 0.05) decreased in birds that received flax oil. In conclusion, n-3 fatty acids could significantly reduce RV:TV and PAH mortality in birds by increasing circulatory level of NO and suppressing hepatic lipogenesis.
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Affiliation(s)
- A Rostami
- Department of Clinical Sciences, Shahrekord University, Shahrekord, Iran
| | | | - H Hassanpour
- Department of Basic Science, Shahrekord University, Shahrekord, Iran
| | - F Khajali
- Department of Animal Science, Shahrekord University, Shahrekord, Iran
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Pork as a Source of Omega-3 (n-3) Fatty Acids. J Clin Med 2015; 4:1999-2011. [PMID: 26694475 PMCID: PMC4693156 DOI: 10.3390/jcm4121956] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2015] [Revised: 12/08/2015] [Accepted: 12/08/2015] [Indexed: 12/03/2022] Open
Abstract
Pork is the most widely eaten meat in the world, but typical feeding practices give it a high omega-6 (n-6) to omega-3 (n-3) fatty acid ratio and make it a poor source of n-3 fatty acids. Feeding pigs n-3 fatty acids can increase their contents in pork, and in countries where label claims are permitted, claims can be met with limited feeding of n-3 fatty acid enrich feedstuffs, provided contributions of both fat and muscle are included in pork servings. Pork enriched with n-3 fatty acids is, however, not widely available. Producing and marketing n-3 fatty acid enriched pork requires regulatory approval, development costs, quality control costs, may increase production costs, and enriched pork has to be tracked to retail and sold for a premium. Mandatory labelling of the n-6/n-3 ratio and the n-3 fatty acid content of pork may help drive production of n-3 fatty acid enriched pork, and open the door to population-based disease prevention polices (i.e., food tax to provide incentives to improve production practices). A shift from the status-quo, however, will require stronger signals along the value chain indicating production of n-3 fatty acid enriched pork is an industry priority.
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Khan SA, Khan A, Khan SA, Beg MA, Ali A, Damanhouri G. Comparative study of fatty-acid composition of table eggs from the Jeddah food market and effect of value addition in omega-3 bio-fortified eggs. Saudi J Biol Sci 2015; 24:929-935. [PMID: 28490967 PMCID: PMC5415167 DOI: 10.1016/j.sjbs.2015.11.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2015] [Revised: 10/12/2015] [Accepted: 11/04/2015] [Indexed: 12/05/2022] Open
Abstract
Health consciousness has increased the desire of people around the world to consume functional foods. Omega-3 essential fatty acids are one among these beneficial and important health supplements without which a general predisposition to degenerative and stress related disorders can occur. Saudi Arabia has shown an alarming increase in obesity (Al-Nozha et al., 2005), diabetes (Alqurashi et al., 2011), and cardiovascular disease (Al-Nozha et al., 2004) in the last few decades mainly due to nutritional transitions and lifestyle alterations (Amuna and Zotor, 2008). Lack of nutrient dense foods and the prevailing food related disorder of obesity (Popkin, 2001; Prentice, 2014) especially render egg as a choice food to be value-added for attaining nutritional security in Saudi Arabia and in effect reverse the increasing incidences of lifestyle diseases. Nutritional intervention through a commonly consumed food product would be an important step in improving the health of the people, and reducing health care costs. As eggs are a frequently consumed food item in Saudi Arabia, enriching them with omega-3 fatty acids would be an excellent way to alleviate the existing problems. A significant deposition of omega-3 fatty acids in the eggs was observed when the diet of hens was supplemented with omega-3 fatty acids from either flaxseed or fish oil source. Inadequacy of omega-3 fatty acids could thus be rectified by producing omega-3 enriched eggs from hens supplemented with flaxseed or fish oil source, and thus contribute toward better health choice of the consumer.
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Affiliation(s)
- Shahida Aziz Khan
- Applied Nutrition Group, King Fahd Medical Research Center, King Abdulaziz University, P.O. Box 80216, Jeddah 21589, Saudi Arabia
| | - Aziz Khan
- Applied Nutrition Group, King Fahd Medical Research Center, King Abdulaziz University, P.O. Box 80216, Jeddah 21589, Saudi Arabia
| | - Sarah A Khan
- National Brain Research Center, Manesar, Gurgaon 122051, India
| | - Mohd Amin Beg
- Fundamental and Applied Biology Group, King Fahd Medical Research Center, King Abdulaziz University, P.O. Box 80216, Jeddah 21589, Saudi Arabia
| | - Ashraf Ali
- Applied Nutrition Group, King Fahd Medical Research Center, King Abdulaziz University, P.O. Box 80216, Jeddah 21589, Saudi Arabia
| | - Ghazi Damanhouri
- King Fahd Medical Research Center, King Abdulaziz University, P.O. Box 80216, Jeddah 21589, Saudi Arabia
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Hempseed Products Fed to Hens Effectively Increased n-3 Polyunsaturated Fatty Acids in Total Lipids, Triacylglycerol and Phospholipid of Egg Yolk. Lipids 2015; 51:601-14. [PMID: 26515300 DOI: 10.1007/s11745-015-4088-7] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2015] [Accepted: 10/09/2015] [Indexed: 10/22/2022]
Abstract
Hempseed products represent potential alternative feed ingredients for poultry. However, their usage is not currently approved due to a lack of data to support their safety and efficacy. In this regard, the current study was conducted to assess the impact of dietary concentration of hempseed (HS) products and duration of their feeding to hens on the polyunsaturated fatty acid (PUFA) composition of egg yolk lipids. In the current study, 48 Lohmann LSL-Classic hens were individually housed in metabolism cages, in a completely randomized design, and provided one of six diets (wheat-barley-soybean-based) containing either HS (10, 20 and 30 %), hempseed oil (HO; 4.5 and 9.0 %) or no hempseed product (control) over 12 weeks. Increasing alpha-linolenic acid (ALA) intake via increasing dietary hempseed product inclusion, significantly (p < 0.0001) increased the n-3 PUFA contents of yolk total lipid. The values of ALA increased by 12-fold (152 ± 3.56 and 156 ± 2.42 mg/yolk) and docosahexaenoic acid (DHA) by twofold to threefold (41.3 ± 1.57 and 43.6 ± 1.61 mg/yolk) over the control, for the highest levels of HS and HO inclusion, respectively. Increasing levels of hemp products in laying hen diets proved effective in manipulating the fatty acid profile of the total lipid, triacylglycerol (TAG) and total phospholipid (PL) fractions of yolks, enhancing the n-3 fatty acids and reducing the n-6/n-3 ratio. The latter benefit was achieved within 4 weeks of feeding hens either HS- or HO-containing diets.
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Laudadio V, Lorusso V, Lastella N, Dhama K, Karthik K, Tiwari R, Alam GM, Tufarelli V. Enhancement of Nutraceutical Value of Table Eggs Through Poultry Feeding Strategies. INT J PHARMACOL 2015. [DOI: 10.3923/ijp.2015.201.212] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Phukan RK, Saikia BJ, Borah PK, Zomawia E, Sekhon GS, Mahanta J. Role of household exposure, dietary habits and glutathione S-Transferases M1, T1 polymorphisms in susceptibility to lung cancer among women in Mizoram India. Asian Pac J Cancer Prev 2015; 15:3253-60. [PMID: 24815479 DOI: 10.7314/apjcp.2014.15.7.3253] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND A case-control study was conducted to evaluate the effect of household exposure, dietary habits, smoking and Glutathione S-Transferases M1, T1 polymorphisms on lung cancer among women in Mizoram, India. MATERIALS AND METHODS We selected 230 newly diagnosed primary lung cases and 460 controls from women in Mizoram. Multivariate logistic regression analysis was performed to estimate adjusted odds ratio (OR). RESULTS Exposure of cooking oil fumes (p<0.003), wood as heating source for cooking (p=0.004), kitchen inside living room (p=0.001), improper ventilated house (p=0.003), roasting of soda in kitchen (p=0.001), current smokers of tobacco (p=0.043), intake of smoked fish (p=0.006), smoked meat (p=0.001), Soda (p<0.001) and GSTM1 null genotype (p=0.003) were significantly associated with increased risk of lung cancer among women in Mizoram. Significantly protective effect was observed for intake of bamboo shoots (p=<0.001) and egg (p<0.001). A clear increase in dose response gradient was observed for total cooking dish years. Risk for lung cancer tends to increase with collegial effect of indoor environmental sources (p=0.022). Significant correlation was also observed for interaction of GST polymorphisms with some of dietary habits. CONCLUSIONS We confirmed the important role of exposure of cooking oil emission and wood smoke, intake of smoked meat, smoked fish and soda (an alkali preparation used as food additives in Mizoram) and tobacco consumption for increase risk of lung cancer among Women in Mizoram.
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Affiliation(s)
- Rup Kumar Phukan
- Regional Medical Research Centre, ICMR (NE Region), Assam, India E-mail :
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Abubakar M, Saeed A, Kul O. Modification of Animal Products for Fat and Other Characteristics. THE ROLE OF BIOTECHNOLOGY IN IMPROVEMENT OF LIVESTOCK 2015. [PMCID: PMC7121827 DOI: 10.1007/978-3-662-46789-3_4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
This chapter includes information about modification of animal products using biotechnology and the importance of different modifications on the natural composition. The species considered for modified products include beef and dairy cattle, sheep, goats, poultry, and a wide variety of fishes. Moreover, the discussion includes the importance of animal food, nongenetically engineered animal modified food products, genetically engineered animal modified food items primarily for meat, milk, or egg and genetically engineered animal food along the transgenic approach for animal welfare. Modern biotechnology can improve productivity, consistency, and quality of alter animal food, fiber, and medical products. The transgenic technology is potentially valuable to alter characters of economic importance in a rapid and precise way. The food safety issue related to genetic engineering is also included in this chapter. The harm of such modified food and transgenic strategy should also be understood by the reader along with its advantages. In this context, transgenic approaches in animal biotechnology are under discussion that ranges from animal food production to their adverse effects.
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Affiliation(s)
| | - Ali Saeed
- Institute of Molecular Biology and Biotechnology, Bahauddin Zakariya University, Multan, Pakistan
| | - Oguz Kul
- Veterinary Faculty, Kirikkale University, Yahsihan, Turkey
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Lokhande A, Ingale SL, Lee SH, Kim JS, Lohakare JD, Chae BJ, Kwon IK. The Effects of Rhodobacter capsulatus KCTC-2583 on Cholesterol Metabolism, Egg Production and Quality Parameters during the Late Laying Periods in Hens. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2014; 26:831-7. [PMID: 25049857 PMCID: PMC4093247 DOI: 10.5713/ajas.2012.12559] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 10/09/2012] [Revised: 02/22/2013] [Accepted: 01/25/2013] [Indexed: 11/27/2022]
Abstract
An experiment was conducted to investigate the effects of dietary supplementation of Rhodobacter capsulatus KCTC-2583 on egg-yolk and serum cholesterol, egg production and quality parameters during the late laying periods in hens. A total of 160 Hy-Line Brown layers (54 wk-old) were randomly allotted to 4 treatment groups on the basis of laying performance. Each treatment had 4 replicates with 10 birds each (40 birds per treatment). Two hens were confined individually with cage size 35×35×40 cm and each 10 birds (5 cages) shared a common feed trough between them forming one experimental unit. Dietary treatments were; basal diet supplemented with 0 (control), 0.05, 0.10 and 0.15% R. capsulatus KCTC-2583. Experimental diets were fed in meal form for 56 d. Dietary supplementation of increasing levels of R. capsulatus KCTC-2583 reduced (linear, p<0.05) egg-yolk cholesterol and triglycerides (d 28, 42 and 56) concentrations. Also, serum cholesterol and triglycerides (d 21, 42 and 56) concentrations were linearly reduced (p<0.05) with increasing dietary R. capsulatus KCTC-2583. Laying hens fed a diet supplemented with increasing levels of R. capsulatus KCTC-2583 had increased (linear; p<0.05) overall egg production, egg weight, egg mass and feed efficiency. However, dietary treatments had no effect (linear or quadratic; p>0.05) on feed intake of laying hens. At d 28 and 56, breaking strength and yolk colour of eggs were linearly improved (p<0.05) in laying hens fed dietary increasing levels of R. capsulatus KCTC-2583. Dietary treatment had no effects (linear or quadratic; p>0.05) on albumin height, shell thickness and shell weight at any period of experiment. These results indicate that dietary supplementation of R. capsulatus KCTC-2583 has the potential to improve the laying hen performance and lead to the development of low cholesterol eggs during late laying period in Hy-Line Brown hens.
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Affiliation(s)
- Anushka Lokhande
- Department of Animal Products and Food Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 200-701, Korea
| | - S L Ingale
- Department of Animal Products and Food Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 200-701, Korea
| | - S H Lee
- Department of Animal Products and Food Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 200-701, Korea
| | - J S Kim
- Department of Animal Products and Food Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 200-701, Korea
| | - J D Lohakare
- Department of Animal Products and Food Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 200-701, Korea
| | - B J Chae
- Department of Animal Products and Food Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 200-701, Korea
| | - I K Kwon
- Department of Animal Products and Food Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 200-701, Korea
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Gładkowski W, Kiełbowicz G, Chojnacka A, Bobak Ł, Spychaj R, Dobrzański Z, Trziszka T, Wawrzeńczyk C. The effect of feed supplementation with dietary sources ofn-3 polyunsaturated fatty acids, flaxseed and algaeSchizochytriumsp., on their incorporation into lipid fractions of Japanese quail eggs. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12497] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Witold Gładkowski
- Department of Chemistry; Wrocław University of Environmental and Life Sciences; 50-375 Wrocław Poland
| | - Grzegorz Kiełbowicz
- Department of Chemistry; Wrocław University of Environmental and Life Sciences; 50-375 Wrocław Poland
| | - Anna Chojnacka
- Department of Chemistry; Wrocław University of Environmental and Life Sciences; 50-375 Wrocław Poland
| | - Łukasz Bobak
- Department of Animal Products Technology and Quality Management; Wroclaw University of Environmental and Life Sciences; 51-630 Wrocław Poland
| | - Radosław Spychaj
- Department of Fruit, Vegetable and Cereals Technology; Wroclaw University of Environmental and Life Sciences; 51-630 Wrocław Poland
| | - Zbigniew Dobrzański
- Department of Environment Hygiene and Animal Welfare; Wroclaw University of Environmental and Life Sciences; 51-630 Wrocław Poland
| | - Tadeusz Trziszka
- Department of Animal Products Technology and Quality Management; Wroclaw University of Environmental and Life Sciences; 51-630 Wrocław Poland
| | - Czesław Wawrzeńczyk
- Department of Chemistry; Wrocław University of Environmental and Life Sciences; 50-375 Wrocław Poland
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Aziza A, Panda A, Quezada N, Cherian G. Nutrient digestibility, egg quality, and fatty acid composition of brown laying hens fed camelina or flaxseed meal. J APPL POULTRY RES 2013. [DOI: 10.3382/japr.2013-00735] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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50
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Abstract
All fats, including saturated fatty acids, have important roles in the body. However, the most important fats are those that the body cannot make and thus must come from the food we eat. These essential fatty acids (EFAs) are based on linoleic acid (omega-6 group) and alpha-linolenic acid (omega-3 group). We need both groups of essential fatty acids to survive. For various reasons EFA deficiency is common in the general population, as is a disproportionate intake of omega-6 fatty acids over omega-3 fatty acids. As such, it is important to eat the right foods to make sure that you're taking in enough and the right kinds of the essential fatty acids. However, there is much more to the story. Studies have shown that increasing the intake of certain essential fatty acids, either alone or in combination with other fats and compounds, can increase health, help in treating certain diseases, and even improve body composition, mental and physical performance.
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