Oral administration of pravastatin reduces egg cholesterol but not plasma cholesterol in laying hens

Functional Feed for Laying Hens: Application of Saffron Extract as Eco-Friendly Supplement With Cholesterol-Lowering Properties

BACKGROUND

Saffron has been utilized in numerous studies as an additive to augment egg quality and to enhance the oxidative stability of egg yolk.However, there is limited knowledge on the responses of hens to dietary supplementation with saffron petals on egg chemical composition, fecal mineral excretion, and ammonia emission.

OBJECTIVES

The objective of this study was to investigate the influence of saffron petal extract-enriched diet on egg quality, blood metabolites and odorous gas emission from excreta in laying hens.

METHODS

The experimental methodology involved a feeding trial conducted over a period of 12 weeks, using 200 Hy-line W36 laying hens aged 39 weeks. The dietary intervention included a basic diet (serving as a control with no supplementation), as well as diets fortified with 40, 60 or 80 parts per million (ppm) of hydroalcoholic saffron petal extract in a completely randomized design.

RESULTS

Results showed that the inclusion of saffron petal extract in the diet did not significantly affect the egg crude protein, fat and ash content. However, a significant reduction (p < 0.05) in yolk cholesterol concentration was observed. No substantial effect was noted on feed intake, feed conversion ratio (FCR) and egg weight (p > 0.05). On the other hand, a significant increase (p < 0.05) was documented in the egg production percentage of hens fed on the 80 ppm saffron petal extract diet compared to the control. Furthermore, saffron petal extract supplementation resulted in a significantly lower yolk cholesterol together with reduced serum cholesterol content (p < 0.05). Blood glucose and triglyceride concentrations also demonstrated a decrease subsequent to the inclusion of 80 ppm saffron petal extract. The excretion of faecal minerals did not show any significant alterations due to the dietary interventions (p > 0.05). Notably, hens supplemented with 60 and 80 ppm saffron petal extract displayed significantly diminished concentrations of faecal ammonia (NH3) emissions (p < 0.05) compared to the control.

CONCLUSION

The study suggests that the inclusion of 80 ppm saffron petal extract in the diet of laying hens may serve as a functional food source to mitigate cholesterol levels in egg yolk and blood serum, as well as to reduce faecal ammonia emissions.

Egg Quality Parameters, Production Performance and Immunity of Laying Hens Supplemented with Plant Extracts

This study examined the effects of Mentha arvensis (MA) and Geranium thunbergii (GT) extracts in drinking water on the production performance, egg quality, cholesterol content of egg yolk, proximate composition, and sensory qualities of egg and immunity parameters in laying hens. Ninety-six 28-week-old Hy-Line Brown layers were randomly divided into four dietary treatments for 16 weeks. The dietary treatments were (1) control, (2) T1 (0.01% 1 MA:1 GT), (3) T2 (0.05% 1 MA:1 GT), and (4) T3 (0.1% 1 MA:1 GT). Egg production increased significantly with increasing levels of MA and GT. The egg weight was increased in T2, and the feed intake was highest in T2 and T3 (p < 0.05). The Haugh unit and egg shape index were significantly better in T3 and the control than with other treatments (p < 0.05). The content of yolk cholesterol was significantly lower (p < 0.05) in T2 and T3. On the other hand, there were no significant differences in the egg proximate composition. A significant increase in the serum interleukin 6 (IL-6), tumor necrosis factor (TNFα) and immunoglobulins (IgG and IgA) concentration was observed in the birds fed plant extracts when compared to the control. On average, T2 and T3 showed significantly lower (p < 0.05) concentrations of NH3 gas from the feces as compared to the control. This study suggests that MA and GT supplementation could improve the laying performance, egg quality, and immunity, and decrease the egg yolk cholesterol content in a dose-dependent manner.

The effect of high monacolin K red yeast rice supplement on performance, egg quality, egg yolk cholesterol, plasma lipids and enzyme profile of laying hens

Context Reducing egg cholesterol has been a major goal of many researchers over four decades. Monacolin K, a 3-hydroxy-3-methyl-glutaryl-coenzyme A reductase inhibitor, identical to the active ingredient in the prescription statin drug lovastatin, could be a promising feed supplement for layers. Aims To determine the effects of high monacolin K red yeast rice (RYR) supplement on feed intake, egg production, egg cholesterol content, plasma lipid and enzyme metabolites in laying hens. Methods Hyline brown layers were fed RYR supplement at 0, 0.2, 0.4, 0.8 and 1.6% of the diet for 6 weeks. Total and daily feed intake, egg production, egg weights and feed conversion ratio between the RYR treated groups and the control were compiled. Egg cholesterol and egg quality at the 3rd and 6th week of the feeding trial were analysed. Plasma lipids and enzymes were sampled towards the end of the trial. Key results Egg cholesterol were significantly lower (P &lt; 0.05) in the 0.8 and 1.6% RYR supplemented group. Supplementation with 0.8% RYR resulted in 11.16% reduction in egg cholesterol at the 3rd week with no further improvements with longer feeding. There were no significant differences (P &gt; 0.05) in total and daily feed intake, egg production, egg weights and feed conversion ratio (FCR) between the RYR treated and control group. Total plasma cholesterol and triglycerides were significantly lower (P &lt; 0.05) in the 0.8 and 1.6% RYR supplemented group when compared with the control group. RYR supplementation exert no significant differences (P &gt; 0.05) in plasma enzyme levels. Conclusions The present study suggests that RYR supplementation of 0.8% resulted in egg cholesterol reduction by 11.16% with no adverse effects on laying hens. Implications The feeding trial showed that RYR supplement can be used as a feed additive in layer diets to lower egg cholesterol, plasma cholesterol and triglycerides with no adverse effects on layer egg production and plasma enzymes over the feeding period.

Digestibility, productive performance, and egg quality of laying hens as affected by dried cassava pulp replacement with corn and enzyme supplementation

Two experiments were conducted to investigate the potential use of dried cassava pulp (DCP) supplemented with enzymes as an alternative feed ingredient in laying hen diets. In experiment 1, 45 laying hens (Isa Brown) aged 45 weeks were placed in individual cages to measure nutrient digestibility for 10 days. Nine dietary treatments were control and DCP as a replacement for corn at 20, 25, 30, and 35% supplemented with mixed enzymes (cellulase, glucanase, and xylanase) at 0.10 and 0.15%. Results showed that the use of DCP at 20-35% added with mixed enzymes had no negative effects on dry matter digestibility, while organic matter digestibility and nitrogen retention decreased with increased DCP up to 30-35% in diets. Both enzyme levels (0.10 and 0.15%) showed similar results on nutrient digestibility and retention. In experiment 2, a total of 336 laying hens aged 32 weeks were randomly allocated to seven dietary treatments (control and DCP-substituted diets at 20, 25, and 30%) supplemented with mixed enzymes (0.10 and 0.15%). Diets incorporated with 20-30% of DCP and supplemented with mixed enzymes at both levels had no significant effects on egg production, egg weight, feed intake, egg mass, feed conversion ratio, protein efficiency ratio, or egg quality, except for egg yolk color being decreased with an increase of DCP in diets (P < 0.05). In conclusion, it is suggested that DCP supplemented with enzymes can be used as an energy source in laying hen diets up to 30% without showing negative effects on nutrient digestibility, productive performance, or egg quality.

Physicochemical and Functional Characterization of Blue-Shelled Eggs in Korea

The aim of this study was to compare the quality and physicochemical characteristics of blue-shelled eggs (BE) and conventional eggs (CE). Proximate composition, quality, pH value, shell color, collagen content, fatty acid composition, total cholesterol, α-glucosidase inhibition activity, and antioxidation activity were determined. The proximate composition, general qualities, and pH values of CE and BE showed no significant differences, except in moisture composition, weight, and shell thickness. Moisture content and weight of BE were significantly lower than those of CE. However, shell thickness and weight of BE were higher than those of CE (p<0.05). Lightness of BE was significantly higher than that of CE (85.20 vs. 58.80), while redness (a*) and yellowness (b*) of BE were lower than those of CE (a*: −4.75 vs. 14.20; b*: 10.45 vs. 30.63). The fatty acid [C18:1n7 (cis-vaccenic acid) and C18:3n6 (gamma-linolenic acid)] contents of BE were significantly higher than those of CE. The total cholesterol contents of BE and CE were similar. DPPH radical scavenging activity of BE was significantly higher than that of CE (40.78 vs. 35.35). Interestingly, α-glucosidase inhibition activity of whole egg and egg yolk in BE (19.27 and 36.06) was significantly higher than that of whole egg and egg yolk in CE (13.95 and 32.46). This result indicated that BE could potentially be used as a functional food material. Further studies are required to evaluate the specific compounds that affect functional activity.

Effects of dietary supplementation with detoxified Rhus verniciflua sap on egg production, yolk lipid and intestinal microflora in laying hens

Objective

This study was conducted to investigate the effects of dietary detoxified Rhus verniciflua sap (RVS) on production performance, egg quality, lipid fractions of egg yolk, liver and serum, and the profile of cecal microflora in laying hens.

Methods

Two hundred 52-week-old Hy-Line Brown layers were randomly divided into 4 groups with 5 replicates per group (2 hens per cage, 5 cages per replicate) and were provided with one of 4 experimental diets containing 0%, 0.05%, 0.1%, or 0.2% RVS, for 6 weeks. Due to unequal intervals of RVS doses, the interactive matrix language procedure of the SAS program was used to correct the contrast coefficients of orthogonal polynomials.

Results

There were no differences in feed intake and egg weight among the groups. Egg production increased (linearly and quadratically, p<0.05) with increasing levels of RVS. Eggshell thickness increased (linear, p<0.05) as the level of RVS in diets increased. The levels of blood cholesterol and activities of glutamic-oxaloacetic transaminase and glutamic-pyruvic transaminase were not altered by dietary treatments. Increasing level of RVS increased (linear, p<0.05) the populations of cecal lactic acid bacteria. The content of yolk cholesterol decreased (linear, p< 0.05) with increasing levels of dietary RVS, although there were no significant differences in each lipid fraction of the liver.

Conclusion

This study indicates that dietary RVS could improve laying performance and eggshell quality, and affect cecal lactic acid bacteria in a dose-dependent manner.

Dietary supplementation of Gracilariopsis persica is associated with some quality related sera and egg yolk parameters in laying quails

BACKGROUND

Gracilariopsis persica (Gp) is one of the most abundant red algae distributed in the Persian Gulf, containing various bioactive components with hypolipedimic, hypoglycemic and antioxidant properties. Therefore using laying quails as a model we aimed to investigate the effect of dietary Gp on body weight, feed conversion, estradiol, progesterone, calcium and lipid levels in serum, as well as the high-density:low-density lipoprotein (HDL:LDL) ratio. Yolk cholesterol and yolk lipid oxidation were also evaluated. To accomplish this, diets containing 0, 10, 30 and 50 g kg(-1) Gp were fed to 5-week-old laying quails for 12 weeks.

RESULTS

Our data revealed that Gp had no effect on body weight, feed conversion, triglycerides and estradiol levels of serum. Dietary Gp decreased the serum and yolk cholesterol in a dose-dependent manner. In addition, the sera progesterone and calcium levels and HDL:LDL ratios were increased by feeding diets containing 50 g kg(-1) Gp. Our results relating to yolk lipid oxidation showed that malondialdehyde content was decreased in Gp-fed laying quails.

CONCLUSIONS

The results of the present study demonstrate that not only serum and egg yolk cholesterol levels, but also susceptibility of yolk lipids to oxidation, can be decreased by feeding Gp to laying quails.

Physiological performance of quails that underwent dietary and pharmacological manipulation of cholesterol

The present work evaluated whether dietary and pharmacological interference on cholesterol synthesis were capable of inducing alterations in blood and yolk cholesterol levels and the secretion of corticosterone metabolites. Forty-five 40-day-old quails were divided into three experimental groups: vegetal fat diet, 2% beef fat (tallow) diet and vegetal fat diet with simvastatin administration (3.13 mg/kg/day). During all experiments, the animal weights and food consumption were recorded and blood and faecal samples (days 0, 15, 30, 45 and 60), as well as eggs (days 30, 45 and 60), were collected. Analysis of serum and yolk cholesterol was performed and faecal corticosterone levels were measured. No differences were observed on blood cholesterol or faecal corticosterone between all treatments, despite a tendency of increased cholesterol in the group with the animal fat diet. However, quails submitted to an animal fat diet displayed an increase in yolk cholesterol at day 30 of the treatment and the egg yolks of quails treated with simvastatin exhibited a decrease in cholesterol content by the end of the treatment at 60 days. These results improved the knowledge regarding the physiology of quails and offered support to other studies concerning the consequences of the pharmacological treatment and the dietary manipulation of cholesterol levels.

Digital gene-expression profiling analysis of the cholesterol-lowering effects of alfalfa saponin extract on laying hens

BACKGROUND

To prevent cardiovascular disease, people are advised to limit their intake of dietary cholesterol to less than 300 mg/day. Egg consumption has been seriously reduced because of the high levels of cholesterol. The purpose of the present study was to evaluate the cholesterol-lowering effects of alfalfa saponin extract (ASE) in yolk and the molecular mechanisms underlying these effects using digital gene-expression profiling analysis. Liver and ovary tissues were isolated from laying hens fed with ASE for RNA sequencing.

RESULTS

The cholesterol content of the yolks of eggs from hens fed 120 mg/kg ASE declined considerably on day 60. Other groups (60, 240, 480 mg/kg ASE group) also showed decreases, but they were not significant. Digital gene expression generated over nine million reads per sample, producing expression data for least 12,384 genes. Among these genes, 110 genes showed greater than normal expression in the liver and 107 genes showed greater than normal expression in the ovary. Cholesterol 7 alpha-hydroxylase (Cyp7a1) and apolipoprotein H (Apoh), which act in the synthesis of bile acid and cholesterol efflux, showed more expression in the livers of hens given dietary ASE supplementation. In the ovary, levels of very low density lipoprotein receptor (Vldlr), apolipoprotein B (Apob), apovitellenin 1 (ApovldlII) and vitellogenin (VtgI, VtgII and VtgIII) in ovary decreased with dietary ASE supplementation.

CONCLUSION

Transcriptome analysis revealed that the molecular mechanisms underlying the cholesterol-lowering effects of ASE were partially mediated by enhancement of cholesterol efflux in the liver and this reduced of cholesterol deposition in the ovary.

Effect of different levels of black cumin (Nigella sativa L.) on performance, intestinal Escherichia coli colonization and jejunal morphology in laying hens

This study was conducted to investigate the effects of different levels of black cumin seeds (Nigella sativa L.) on performance, intestinal Escherichia coli count and morphology of jejunal epithelial cells in laying hens. A total of 100 Leghorn laying hens (Hy-Line W-36) of 49 weeks old were randomly distributed among five cage replicates of five birds each. Experimental diets consisted of different levels (0%, 1%, 2% and 3% of diet) of dietary black cumin inclusion. The experimental period lasted for a total of 10 weeks, and egg quality indexes and laying hens' performance were measured as two 35-day trial periods. At the final day, two hens per replicate were slaughtered to investigate the influence of dietary treatments on intestinal E. coli colonization and morphology of jejunal cells. Although dietary black cumin in all supplementation levels decreased (p < 0.05) the enumeration of ileal E. coli, the morphological and histological alterations in small intestine such as enhancement of villus height to crypt depth ratio, increased goblet cell numbers and proliferation of lamina propria lymphatic follicles were observed after dietary supplementation with at least 2% black cumin. Dietary treatments decreased (p < 0.05) the concentration of serum cholesterol and triglycerides and increased (p < 0.05) serum HDL concentration and relative weight of pancreas; however, the egg yolk cholesterol was not influenced by dietary treatments. In addition, dietary supplementation with black cumin improved (p < 0.05) eggshell quality and Haugh unit. The best feed conversion ratio was obtained when diets were supplemented with 2% black cumin. This improvement was due to the increase (p < 0.05) in egg mass and contemporaneous decrease (p < 0.01) in feed consumption. The present results indicated that regardless of supplementation level, dietary inclusion of black cumin decreased E. coli enumeration in ileal digesta and improved serum lipid profile and eggshell quality, whereas the best intestinal health indices and haying hens' performance were obtained by at least 2% black cumin seeds.

Egg quality and yolk lipid composition of laying hens fed diets containing cashew nut meal

The objective of this study was to assess the effect of the addition of cashew nuts meal (0, 5, 10, 15, 20, and 25%) to laying hen diets on egg quality and yolk composition. The variables studied were: egg weight, specific gravity, Haugh Units, percentages of shell, albumen, and yolk, moisture, total solids, total lipids, fatty acids profile, and yolk cholesterol. The addition of up to 25% of cashew nuts meal to hen diets did not affect egg quality and freshness, moisture and total solids content. However, an increase in total lipid content and a decrease in yolk pigmentation was observed. Oleic acid level increased in the yolk, whereas palmitic, stearic, and linoleic acid levels decreased. The addition of cashew nuts meal increased the monounsaturated/saturated fatty acid ratio in the yolk and reduced the cholesterol content. Therefore, the use of cashew nuts meal in laying hen diets favorably modifies the fatty acid composition of egg yolk and contributes to a better acceptance of this food by consumers since it also reduces yolk cholesterol levels.