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Pappas A, Charisi A, Chatziantoniou CM, Giamouri E, Mitsiopoulou C, Moschopoulos V, Christodoulou C, Papadomichelakis G, Kotsampasi B, Mitsopoulos I, Tsiplakou E, Bampidis V. Effects of dietary pomegranate seed oil addition to diets for laying hens on fatty acid profile of eggs. Anim Feed Sci Technol 2023. [DOI: 10.1016/j.anifeedsci.2023.115643] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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Valentim JK, Garcia RG, Burbarelli MFDC, Komiyama CM, Serpa FC, Caldara FR, Mendes JP, Pietramale RTR, Barbosa DK, Albino LFT. Fontes lipídicas vegetais na alimentação de codornas japonesas em fase de recria e sua repercussão na fase inicial de produção. Ciênc anim bras 2023. [DOI: 10.1590/1809-6891v24e-73851p] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
Abstract
Resumo A pesquisa foi conduzida com objetivo de avaliar o efeito residual de diferentes fontes lipídicas na dieta de codornas japonesas (Coturnix japonica) na fase de recria sob o desempenho e a qualidade de ovos na fase inicial de postura. Na primeira etapa foram utilizadas 400 codornas japonesas com idade de 21 dias, as aves foram distribuídas em tratamentos seguindo um delineamento inteiramente casualizado com dez repetições, de oito aves, em cinco tratamentos: ração basal (RB) com 2,5% de óleo de soja, RB com 2,5 % de óleo de milho, RB com 2,5% de óleo algodão, RB com 2,5% de óleo de girassol e RB com 2,5% de óleo de canola. Aos 42 dias mantendo o delineamento inicial, todas aves receberam ração basal com óleo de soja, para que fosse avaliado o efeito residual da fase anterior sobre o desempenho e a qualidade dos ovos na fase inicial de postura (43 - 84 dias). As diferentes fontes lipídicas não afetaram o desempenho das aves na fase inicial de produção. Para a qualidade dos ovos, os parâmetros de altura, diâmetro e índice de gema, gravidade e UH foram melhores no tratamento com utilização de óleo de girassol. Houve efeito residual da utilização de fontes lipídicas de origem vegetal na dieta em fase de recria de codornas japonesas sobre as características da qualidade dos ovos. As fontes lipídicas oriundas das sementes de soja, milho, algodão, canola e girassol podem ser utilizadas como ingredientes energéticos na dieta de recria de codornas poedeiras por nâo serem prejudiciais ao desempenho inicial das aves. A longevidade na produção dos ovos das aves alimentadas com diferentes fontes lipídicas na fase de recria foi semelhante.
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Valentim JK, Garcia RG, Burbarelli MFDC, Komiyama CM, Serpa FC, Caldara FR, Mendes JP, Pietramale RTR, Barbosa DK, Albino LFT. Vegetable lipid sources in the diet of japanese quails in the rearing phase and effects on the initial phase of production. Ciênc anim bras 2023. [DOI: 10.1590/1809-6891v24e-73851e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023] Open
Abstract
Abstract This study aims to evaluate the residual effect of different lipid sources in the diet of Japanese quails (Coturnix japonica) in the rearing phase on the performance and egg quality in the initial phase of egg-laying. In the first stage, 400 Japanese quails aged 21 days were used, being distributed in a completely randomized experimental design, with five treatments and ten replicates of eight birds/replicate Treatments consisted of basal ration (BR) with 2.5% soybean oil; BR with 2.5% corn oil; BR with 2.5% cottonseed oil; BR with 2.5% sunflower oil; and BR with 2.5% canola oil. At 42 days, maintaining the initial design, all quails received a basal ration with soybean oil, in order to evaluate the residual effect of the previous phase on the performance and egg quality in the initial phase of egg-laying (43 - 84 days). The different lipid sources did not affect the performance of quails in the initial phase of production. For egg quality, yolk height, yolk diameter, yolk index, gravity, and Haugh unit (HU) showed better results in the treatment using sunflower oil. There was a residual effect of the use of lipid sources of vegetable origin in the rearing phase diet of Japanese quails on egg quality traits. Lipid sources from soybean, corn, cottonseed, canola, and sunflower seeds can be used as energy sources in the rearing diet of egg-laying quails for not being harmful to their initial performance. The longevity in egg production of quails fed with different lipid sources in the rearing phase was similar.
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Sergin S, Jambunathan V, Garg E, Rowntree JE, Fenton JI. Fatty Acid and Antioxidant Profile of Eggs from Pasture-Raised Hens Fed a Corn- and Soy-Free Diet and Supplemented with Grass-Fed Beef Suet and Liver. Foods 2022; 11:foods11213404. [PMID: 36360017 PMCID: PMC9658713 DOI: 10.3390/foods11213404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 10/22/2022] [Accepted: 10/25/2022] [Indexed: 11/16/2022] Open
Abstract
There is increasing interest in using grass-fed beef (GFB) by-products to augment the nutrient profile of eggs among local pasture-raising systems in the US. The objective of this study was to characterize egg yolk fatty acid and antioxidant profiles using eggs from pasture-raised hens fed a corn- and soy-free diet and supplemented with GFB suet and liver compared to eggs from pasture-raised hens fed a corn and soy layer hen feed and commercially obtained cage-free eggs. The egg yolk vitamin and mineral profile was also assessed by a commercial laboratory. Both pasture-raised groups had twice as much carotenoid content, three times as much omega-3 fatty acid content, and a 5−10 times lower omega-6:omega-3 fatty acid ratio compared to the cage-free eggs (p < 0.001). Eggs from hens fed a corn- and soy-free feed and GFB by-products had half as much omega-6 fatty acid content and five times more conjugated linoleic acid, three times more odd-chain fatty acid, and 6−70 times more branched-chain fatty acid content (p < 0.001). Feeding pasture-raised hens GFB suet and liver reduces agricultural waste while producing improved egg products for consumers, but further research is needed to quantify optimal supplementation levels and the efficacy of corn- and soy-free diets.
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Affiliation(s)
- Selin Sergin
- Department of Food Science and Human Nutrition, Michigan State University, 469 Wilson Rd, East Lansing, MI 48824, USA
| | - Vijayashree Jambunathan
- Department of Food Science and Human Nutrition, Michigan State University, 469 Wilson Rd, East Lansing, MI 48824, USA
| | - Esha Garg
- Department of Food Science and Human Nutrition, Michigan State University, 469 Wilson Rd, East Lansing, MI 48824, USA
| | - Jason E. Rowntree
- Department of Animal Science, Michigan State University, 474 S Shaw Ln, East Lansing, MI 48824, USA
| | - Jenifer I. Fenton
- Department of Food Science and Human Nutrition, Michigan State University, 469 Wilson Rd, East Lansing, MI 48824, USA
- Correspondence: ; Tel.: +1-517-353-3342
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Palomar M, Soler M, Tres A, Barroeta A, Muñoz-Núñez M, Garcés-Narro C. Influence of free fatty acid content and degree of fat saturation in laying hen diets on egg quality, yolk fatty acid profile, and cholesterol content. Poult Sci 2022; 102:102236. [PMID: 36334471 PMCID: PMC9640310 DOI: 10.1016/j.psj.2022.102236] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 09/24/2022] [Accepted: 10/02/2022] [Indexed: 11/13/2022] Open
Abstract
The aim of the present study was to evaluate the effect of dietary free fatty acid (FFA) content and the degree of saturation on egg quality, yolk fatty acid (FA) profile, and yolk cholesterol content. For a 15-wk period, a total of 144 laying hens (19-wk-old) were randomly assigned to 8 treatments arranged in a 2 × 4 factorial design, with 2 sources of crude oil (soybean oil and palm oil) and 4 levels of FFA (10, 20, 30, and 45%). The dietary treatments were achieved by progressively substituting the original oils with equivalent amounts of their corresponding acid oils (soybean acid oil and palm fatty acid distillate, respectively). No differences in ADFI or egg mass were found. However, dietary FFA reduced egg production (linear, P < 0.05) and increased the feed conversion ratio (linear, P < 0.05). Higher levels of FFA in soybean diets resulted in higher egg weight with higher albumen and yolk weights (linear, P < 0.01). Palm diets presented higher yolk:albumen ratio than soybean diets (P < 0.001), but the effect of FFA did not follow a linear trend. Hens fed soybean diets laid eggs with higher Haugh units (HU) than palm diets (P < 0.001), although increasing the dietary FFA% reduced the HU values in both (linear, P < 0.001). Palm diets enhanced shell quality with greater resistance to breakage, and higher dry matter and ash content than soybean diets (P < 0.05). No differences in egg chemical composition and yolk cholesterol content were found (P > 0.05). The saturation degree had a significant effect on all the analyzed yolk FA (P < 0.001) except for arachidonic acid (C20:4 n-6), whereas increasing the FFA content did not affect to a great extent. These results show that varying dietary FFA level did not affect egg quality and yolk composition as much as the dietary fat source did, supporting the use of acid oils and fatty acid distillates as fat ingredients for feed.
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Affiliation(s)
- M. Palomar
- AviFeed Science, Department of Animal Production and Health, Faculty of Veterinary Medicine, Universidad CEU Cardenal Herrera – CEU Universities, E-46115 Alfara de Patriarca, Valencia, Spain
| | - M.D. Soler
- AviFeed Science, Department of Animal Production and Health, Faculty of Veterinary Medicine, Universidad CEU Cardenal Herrera – CEU Universities, E-46115 Alfara de Patriarca, Valencia, Spain
| | - A. Tres
- Nutrition, Food Science and Gastronomy Department, Faculty of Pharmacy and Food Science, Universitat de Barcelona, E-08921 Santa Coloma de Gramenet, Barcelona, Spain
| | - A.C. Barroeta
- Animal Nutrition and Welfare Service, Department of Animal and Food Science, Faculty of Veterinary Medicine, Universitat Autònoma de Barcelona, E-08193 Bellaterra, Barcelona, Spain
| | - M. Muñoz-Núñez
- Nutrition, Food Science and Gastronomy Department, Faculty of Pharmacy and Food Science, Universitat de Barcelona, E-08921 Santa Coloma de Gramenet, Barcelona, Spain
| | - C. Garcés-Narro
- AviFeed Science, Department of Animal Production and Health, Faculty of Veterinary Medicine, Universidad CEU Cardenal Herrera – CEU Universities, E-46115 Alfara de Patriarca, Valencia, Spain,Corresponding author:
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Rouhanipour H, Sharifi SD, Irajian G, Jalal MP. The Effect of Adding L-carnitine to Omega-3 Fatty Acid Diets on Productive Performance, Oxidative Stability, Cholesterol Content and Yolk Fatty Acid Profiles in Laying Hens. Poult Sci 2022. [PMID: 36088818 PMCID: PMC9471454 DOI: 10.1016/j.psj.2022.102106] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 07/22/2022] [Accepted: 07/30/2022] [Indexed: 11/20/2022] Open
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Gao Z, Zhang J, Li F, Zheng J, Xu G. Effect of Oils in Feed on the Production Performance and Egg Quality of Laying Hens. Animals (Basel) 2021; 11:3482. [PMID: 34944258 PMCID: PMC8698086 DOI: 10.3390/ani11123482] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 11/30/2021] [Accepted: 12/05/2021] [Indexed: 12/13/2022] Open
Abstract
With the development of a large-scale and intensive production industry, the number of laying hens in China is rapidly increasing. Oils, as an important source of essential fatty acids, can be added to the diet to effectively improve the production performance and absorption of other nutrients. The present review discusses the practical application of different types and qualities of oils in poultry diets and studies the critical effects of these oils on production performance, such as the egg weight, feed intake, feed conversion ratio (FCR), and various egg quality parameters, including the albumen height, Haugh units, yolk color, and saturated/unsaturated fatty acids. This article reviews the effects of different dietary oil sources on the production performance and egg quality of laying hens and their potential functional mechanisms and provides a reference for the selection of different sources of oils to include in the diet with the aim of improving egg production. This review thus provides a reference for the application of oils to the diets of laying hens. Future studies are needed to determine how poultry products can be produced with the appropriate proper oils in the diet and without negative effects on production performance and egg quality.
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Affiliation(s)
- Zhouyang Gao
- Key Laboratory of Animal Genetics and Breeding of the Ministry of Agriculture, National Engineering Laboratory for Animal Breeding, Department of Animal Genetics and Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; (Z.G.); (J.Z.)
| | - Junnan Zhang
- Key Laboratory of Animal Genetics and Breeding of the Ministry of Agriculture, National Engineering Laboratory for Animal Breeding, Department of Animal Genetics and Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; (Z.G.); (J.Z.)
| | - Fuwei Li
- Poultry Institute, Shandong Academy of Agricultural Sciences, Jinan 250100, China;
| | - Jiangxia Zheng
- Key Laboratory of Animal Genetics and Breeding of the Ministry of Agriculture, National Engineering Laboratory for Animal Breeding, Department of Animal Genetics and Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; (Z.G.); (J.Z.)
| | - Guiyun Xu
- Key Laboratory of Animal Genetics and Breeding of the Ministry of Agriculture, National Engineering Laboratory for Animal Breeding, Department of Animal Genetics and Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; (Z.G.); (J.Z.)
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Vlaicu PA, Panaite TD, Turcu RP. Enriching laying hens eggs by feeding diets with different fatty acid composition and antioxidants. Sci Rep 2021; 11:20707. [PMID: 34667227 PMCID: PMC8526598 DOI: 10.1038/s41598-021-00343-1] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Accepted: 10/11/2021] [Indexed: 11/11/2022] Open
Abstract
The current study was conducted to evaluate egg quality, egg yolk fatty acids, health-related indices and antioxidants from laying hens' eggs fed different combined vegetable by-products, rich in fatty acids and antioxidants. One hundred twenty 50 weeks-old Tetra SL laying hens were divided into three groups. They were given daily a standard diet (Control, C), a diet containing 9% rapeseed meal with 3% grapeseed meal (T1 diet), or a diet containing 9% flaxseed meal and 3% sea buckthorn meal (T2 diet). Hen production performances, egg quality, egg yolk fatty acids total polyphenols content and antioxidant capacity were determined. The T1 diet significantly reduced the egg yolk content of palmitic acid from 76.615 mg (C) to 46.843 mg (T1) and that of oleic acid from 788.13 mg (C) to 682.83 mg (T1). Feeding flaxseed and sea buckthorn meals significantly increased the egg yolk content of α-linolenic acid in T2 yolks (35.297 mg) compared with C yolks (4.752 mg) and that of docosahexaenoic acid (DHA) from 16.282 mg (C) to 74.918 mg (T2). The atherogenicity indices (AI) were not significantly affected, whereas the thrombogenicity indices (TI) decreased significantly (p < 0.0007) from 0.72 (C) to 0.60 (T1) and 0.66 (T2), respectively. Adding this combination of meals to the hens' diets, increased the total polyphenol content and antioxidant capacity in T1 and T2 eggs compared to C eggs. The significant enrichment of eggs with n-3 fatty acids and antioxidant capacity, as well on the health-related indices especially from T2 eggs, represents a potential functional feed ingredient in poultry feeding, to obtain eggs as functional food.
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Affiliation(s)
- Petru Alexandru Vlaicu
- Department of Chemistry and Animal Nutrition Physiology, National Research and Development Institute for Animal Biology and Nutrition, Balotesti, Romania.
| | - Tatiana Dumitra Panaite
- Department of Chemistry and Animal Nutrition Physiology, National Research and Development Institute for Animal Biology and Nutrition, Balotesti, Romania
| | - Raluca Paula Turcu
- Department of Chemistry and Animal Nutrition Physiology, National Research and Development Institute for Animal Biology and Nutrition, Balotesti, Romania
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Kralik G, Kralik Z, Grčević M, Galović O, Hanžek D, Biazik E. Fatty acid profile of eggs produced by laying hens fed diets containing different shares of fish oil. Poult Sci 2021; 100:101379. [PMID: 34411964 PMCID: PMC8377483 DOI: 10.1016/j.psj.2021.101379] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 06/21/2021] [Accepted: 06/26/2021] [Indexed: 11/30/2022] Open
Abstract
This paper presents the results of the research on the use of fish oil (FO) in combination with soybean oil (SO) in laying hens diet on physical and chemical properties of fresh eggs and those stored in a refrigerator for 28 d at + 4°C. Fatty acids (FA) profile, as well as thiobarbituric acid reactive substances (TBARS) values in yolks are also presented. The following feeding treatments have been used: C (control, without FO), E1 (0.3% FO + 4.7% SO), E2 (0.6% FO + 4.4% SO), E3 (0.9% FO + 4.1% SO), E4 (1.2% FO + 3.8% SO) and E5 (1.5% FO + 3.5% SO). Laying hens diets were balanced at the level of 176.10 g/kg crude protein and 11.50 MJ/kg ME. The results of the study showed that feeding treatments affected the relative shares of the eggs basic parts (P < 0.05). The egg storage duration significantly reduced Haugh units (HU), egg and albumen egg weight, and increased the yolk color intensity (P < 0.001). Fish oil share increment in the diets resulted in the EPA (eicosapentaenoic FA) content increase from 10.27 to 20.10 mg/100 g egg; DHA (docosahexaenoic FA) from 105.44 to 236.87 mg/100 g egg and ∑ n-3 PUFA (polyunsatureated FA) from 204.59 to 327.35 mg/100 g egg. The ∑ n-6 PUFA/∑ n-3 PUFA ratio decreased from 8.69 (C group) to 4.54 (E5 group). TBARS values were affected by feeding treatments as well as treatment-storage interactions (P < 0.01).
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Affiliation(s)
- Gordana Kralik
- Nutricin j.d.o.o., Đure Đakovića 6, 31326, Darda, Croatia; Scientific Center of Excellence for Personalized Health Care, Josip Juraj Strossmayer University of Osijek, Trg sv. Trojstva 3, 31000, Osijek, Croatia
| | - Zlata Kralik
- Scientific Center of Excellence for Personalized Health Care, Josip Juraj Strossmayer University of Osijek, Trg sv. Trojstva 3, 31000, Osijek, Croatia; Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, 31000, Osijek, Croatia.
| | - Manuela Grčević
- Scientific Center of Excellence for Personalized Health Care, Josip Juraj Strossmayer University of Osijek, Trg sv. Trojstva 3, 31000, Osijek, Croatia; Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, 31000, Osijek, Croatia
| | - Olivera Galović
- Scientific Center of Excellence for Personalized Health Care, Josip Juraj Strossmayer University of Osijek, Trg sv. Trojstva 3, 31000, Osijek, Croatia; Department of Chemistry, Josip Juraj Strossmayer University of Osijek, Cara Hadrijana 8/A, 31000, Osijek, Croatia
| | - Danica Hanžek
- Scientific Center of Excellence for Personalized Health Care, Josip Juraj Strossmayer University of Osijek, Trg sv. Trojstva 3, 31000, Osijek, Croatia; Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, 31000, Osijek, Croatia
| | - Ewa Biazik
- Wroclaw University of Economics, Department of Agroengineering and Quality Analysis, st. Komandorska 118/120, 53-345, Wrocław, Poland
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Neijat M, Zacek P, Picklo MJ, House JD. Lipidomic characterization of omega-3 polyunsaturated fatty acids in phosphatidylcholine and phosphatidylethanolamine species of egg yolk lipid derived from hens fed flaxseed oil and marine algal biomass. Prostaglandins Leukot Essent Fatty Acids 2020; 161:102178. [PMID: 32980739 DOI: 10.1016/j.plefa.2020.102178] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 07/31/2020] [Accepted: 09/09/2020] [Indexed: 01/06/2023]
Abstract
Membrane phospholipids, including phosphatidylcholine (PC) and phosphatidylethanolamine (PE), consist of distinct fatty acids occupying the sn-1 and sn-2 positions, reflecting the highly regulated nature of lipid biosynthesis. However, little is known about the influence of dietary lipids on the positional nature of fatty acids in tissues, including the enrichment of omega-3 polyunsaturated fatty acid (PUFA) in chicken egg yolk phospholipids. This study was undertaken to characterize the PC and PE species in egg lipids derived from Lohmann hens (n=10/treatment) randomly allocated to either a control (no supplementation), a flaxseed oil (FO) or a marine algal oil (MA) diet. Each of the FO or MA diets supplied three levels of total omega-3 PUFA (0.20, 0.40 and 0.60% of diet) that were provided for 6 weeks. A combination of multiplexed mass spectrometry (MS) experiments are used to determine total, isobaric, and position molecules for PC and PE in egg yolk. The distribution of phospholipids in the yolk was predominantly PC over PE (~72 vs. 23%, respectively) across treatments. The longer chain PUFA existed in the sn-2 position in the PC and PE. Although docosahexaenoic acid (22:6) formed isomers with fatty acids 16:0, 18:0 and 18:1; it was preferentially enriched in the egg in combination with 16:0 with both the FO and MA-fed groups in both lipid pools. All 22:6-containing isomers were enriched by ~2-fold more (P < 0.0001) with MA than FO, however, all isomers exhibited a plateau with the FO-fed group. In addition, the MS analyses of PCs revealed several isobaric species containing eicosapentaenoic acid (EPA, 20:5), however, in the PE, EPA formed only one isomer (i.e. in combination with 16:0). These results may assist to elucidate potential aspects regulating the limited enrichment of omega-3 PUFA, particularly EPA and docosahexaenoic acid (22:6) in chicken eggs.
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Affiliation(s)
- M Neijat
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada
| | - P Zacek
- Faculty of Science, BIOCEV, Charles University in Prague, Průmyslová 595, 252 50 Vestec, Czech Republic
| | - M J Picklo
- USDA-ARS Grand Forks Human Nutrition Research Center, Grand Forks, ND 58203-9034
| | - J D House
- Department of Food and 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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Fouad AM, El-Senousey HK, Ruan D, Xia W, Chen W, Wang S, Zheng C. Nutritional modulation of fertility in male poultry. Poult Sci 2020; 99:5637-5646. [PMID: 33142481 PMCID: PMC7647795 DOI: 10.1016/j.psj.2020.06.083] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2020] [Revised: 04/30/2020] [Accepted: 06/20/2020] [Indexed: 11/20/2022] Open
Abstract
The increased consumption of protein derived from poultry demands greater poultry production, but increased poultry production (meat and eggs) is dependent on the fertility of the parent flocks. Clearly, the fertility of poultry flocks is associated with the fertility of both males and females, but the low numbers of males used for natural or artificial insemination mean that their role is more important. Thus, enhancing the semen volume, sperm concentration, viability, forward motility, and polyunsaturated fatty acids in sperm, as well as protecting against oxidative damage, could help to optimize the sperm membrane functionality, mitochondrial activity, and sperm-egg penetration, and thus fertility. Therefore, this review summarizes the nutritional factors that could improve the fertility of poultry males as well as their associated mechanisms to allow poultry producers to overcome low-fertility problems, especially in aging poultry males, thereby obtaining beneficial impacts on the poultry production industry.
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Affiliation(s)
- Ahmed Mohamed Fouad
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, State Key Laboratory of Livestock and Poultry Breeding, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, PR China; Department of Animal Production, Faculty of Agriculture, Cairo University, Giza 12613, Egypt
| | - HebatAllah Kasem El-Senousey
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, State Key Laboratory of Livestock and Poultry Breeding, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, PR China; Department of Animal Production, Faculty of Agriculture, Cairo University, Giza 12613, Egypt
| | - Dong Ruan
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, State Key Laboratory of Livestock and Poultry Breeding, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, PR China
| | - Weiguang Xia
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, State Key Laboratory of Livestock and Poultry Breeding, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, PR China
| | - Wei Chen
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, State Key Laboratory of Livestock and Poultry Breeding, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, PR China
| | - Shuang Wang
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, State Key Laboratory of Livestock and Poultry Breeding, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, PR China
| | - Chuntian Zheng
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, State Key Laboratory of Livestock and Poultry Breeding, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, PR China.
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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. Anim Nutr 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] [What about the content of this article? (0)] [Affiliation(s)] [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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Reda FM, El-Kholy MS, Abd El-Hack ME, Taha AE, Othman SI, Allam AA, Alagawany M. Does the use of different oil sources in quail diets impact their productive and reproductive performance, egg quality, and blood constituents? Poult Sci 2020; 99:3511-3518. [PMID: 32616246 PMCID: PMC7597821 DOI: 10.1016/j.psj.2020.03.054] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2019] [Revised: 01/12/2020] [Accepted: 03/28/2020] [Indexed: 11/26/2022] Open
Abstract
The present study investigated the impact of dietary oil sources (soybean, corn, peanut, flaxseed, olive, and sunflower oils as sources of omega 3, 6, and 9 fatty acids) on productive and reproductive traits, egg quality, hematological and biochemical blood parameters of laying Japanese quail. A total of 360 eight-week mature Japanese quail were randomly divided into 6 groups fed for 8 wk on a basal diet included with 1.5% of different oil sources. Results showed that the highest egg weights and the best feed conversion ratio (P < 0.01) were recorded for quail fed diets supplemented with 1.5% soybean and peanut oil. The highest hatchability percentages (P < 0.05) were recorded for quail fed diets supplemented with corn oil as compared to the other oils. Furthermore, diets enriched with corn, olive, or sunflower oils had higher values of blood lymphocytes (%) compared to the other treated groups. Blood total cholesterol significantly decreased in quail fed on corn, peanut, flaxseed, or olive oil sources as compared to soybean or sunflower oil groups. Immunologically, the highest levels (P < 0.001) of immunoglobulins (G and M) were recorded for quail fed on corn or olive oil sources compared to other oil sources. Quail consuming olive oil–included diets showed a significant increase in superoxide dismutase and glutathione S-transferase activities and a significant decrease on malondialdehyde level compared with those consumed the other oil sources. It could be concluded that varying the oil source can affect productive, reproductive, and health aspects of Japanese quail. Soybean oil showed good results regarding production aspects; however, olive oil was the best regarding health aspects.
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Affiliation(s)
- F M Reda
- Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - M S El-Kholy
- Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - M E Abd El-Hack
- Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt.
| | - A E Taha
- Department of Animal Husbandry and Animal Wealth Development, Faculty of Veterinary Medicine, Alexandria University, Rasheed, Edfina 22758, Egypt
| | - S I Othman
- Biology Department, College of Science, Princess Nourah Bint Abdul Rahman University, Riyadh, Saudi Arabia
| | - A A Allam
- Department of Zoology, Faculty of Science, Beni-suef University, Beni-suef 65211, Egypt
| | - M Alagawany
- Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt.
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14
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Lu Q, Chen P, Chai Y, Li Q, Mao H. Effects of dietary rubber seed oil on production performance, egg quality and yolk fatty acid composition of Hy-Line Brown layers. Anim Biosci 2020; 34:119-126. [PMID: 32299177 PMCID: PMC7888493 DOI: 10.5713/ajas.19.0832] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Accepted: 03/16/2020] [Indexed: 11/27/2022] Open
Abstract
Objective This study aims to evaluate the effects of dietary supplement of rubber seed oil on production performance, egg quality, and yolk fatty acid composition in laying hens during a 16-week feeding trial period. Methods Forty-eight 25-week-old laying hens of Hy-Line Brown were randomly divided into three groups. Each group comprised four replicates and each replicate had four birds. Rubber seed oil was incorporated into a corn-soybean meal basal diet by 3.5% (group I), 4.5% (group II), or 0 (control group) and equivalent nutrition was supplied for the test groups and the control group. The performance related values were determined using standard or well established methods. Results No significant difference was found in the production performance, the egg quality, the composition of saturated fatty acids, and the content of cholesterol and monounsaturated fatty acids in the yolk within the three groups. Interestingly, both test groups achieved a significantly higher content of linoleic acid, α-linolenic acid, eicosapentaenoic acid, and docosahexaenoic acid and a significantly lower content of arachidonic acid (p<0.05) compared with the control group. With the increased level of dietary rubber seed oil, there was an increasing trend in the content of n-6 polyunsaturated fatty acids (PUFA), n-3 PUFA and total PUFA, but a declining trend in the n-6/n-3 ratio. Conclusion These results demonstrate that the rubber seed oil supplemented diet effectively improved the total PUFA content in eggs without impairing the layers’ production performance and the egg quality.
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Affiliation(s)
- Qiongfen Lu
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China.,Key Laboratory of Animal Nutrition and Feed Science of Yunnan Province, Kunming 650201, China
| | - Peifu Chen
- College of Veterinary Medicine, Yunnan Agricultural University, Kunming 650201, China
| | - Yan Chai
- Mangshi Bureau of Science and Technology, Dehong 678400, China
| | - Qihua Li
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China.,Key Laboratory of Animal Nutrition and Feed Science of Yunnan Province, Kunming 650201, China
| | - Huaming Mao
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China.,Key Laboratory of Animal Nutrition and Feed Science of Yunnan Province, Kunming 650201, China
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Kralik Z, Kralik G, Grčević M, Hanžek D, Margeta P. Microalgae Schizochytrium limacinum as an alternative to fish oil in enriching table eggs with n-3 polyunsaturated fatty acids. J Sci Food Agric 2020; 100:587-594. [PMID: 31591720 DOI: 10.1002/jsfa.10052] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2019] [Revised: 09/09/2019] [Accepted: 09/15/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND The research deals with the addition of microalgae Schizochytrium limacinum as an alternative to fish oil in a feed-mixture for laying-hens and its effect on the deposition of n-3 polyunsaturated fatty acids (n-3-PUFAs) [α-linoleic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)] in the lipids of egg yolks. In the study, 240 Tetra SL laying hens housed in enriched cages were used, divided into six groups, each in five repetitions. Groups E1, E3 and E5 were given 0.5%, 1.0% and 1.5% microalgae and groups E2, E4 and E6 were given feed mixtures with 0.5%, 1.0% and 1.5% fish oil. The mixtures were modified on the basis of 17% of the crude protein and 11.7 MJ ME kg-1 . RESULTS The results showed satisfactory disposal of n-3 PUFA in egg yolks of laying-hens fed mixtures with the addition of either fish oil or microalgae. Eggs of E1, E3 and E5 groups contained in 100 g: 321.07 mg, 361.60 mg and 399.34 mg n-3 PUFA, respectively (P < 0.001). Eggs of E2, E4 and E6 groups contained in 100 g: 346.25 mg, 346.17 mg and 369.02 mg n-3 PUFA, respectively (P < 0.001). By increasing the content of fish oil or microalgae in feed-mixtures for laying hens, the ratio of n-6/n-3 PUFA in egg yolk lipids (P < 0.001) was decreased. CONCLUSION Our results justified the usage of the microalgae Schizochytrium limacinum in the enrichment of table eggs with n-3 fatty acids as an alternative feed to fish oil. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Zlata Kralik
- Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
- Scientific Center of Excellence for Personalized Health Care, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
| | - Gordana Kralik
- Scientific Center of Excellence for Personalized Health Care, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
- Nutricin j.d.o.o., Darda, Croatia
| | - Manuela Grčević
- Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
- Scientific Center of Excellence for Personalized Health Care, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
| | - Danica Hanžek
- Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
- Scientific Center of Excellence for Personalized Health Care, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
| | - Polonca Margeta
- Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
- Scientific Center of Excellence for Personalized Health Care, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
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Castro-Tamayo CB, Rios-Rincón FG, Castillo-Lopez RI, Contreras-Pérez G, Molina-Barrios RM, Heredia JB, Muy-Rangel MDI, Portillo-Loera JJ. Effect of Essential Fatty Acid Proportion in Feed on Productive and Reproductive Performance of Japanese Quail (Coturnix coturnix japonica). Braz J Poult Sci 2020. [DOI: 10.1590/1806-9061-2019-1014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | | | | | | | | | - JB Heredia
- Centro de Investigación en Alimentación y Desarrollo, Mexico
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Alagawany M, Elnesr SS, Farag MR, Abd El-Hack ME, Khafaga AF, Taha AE, Tiwari R, Yatoo MI, Bhatt P, Khurana SK, Dhama K. Omega-3 and Omega-6 Fatty Acids in Poultry Nutrition: Effect on Production Performance and Health. Animals (Basel) 2019; 9:E573. [PMID: 31426600 PMCID: PMC6721126 DOI: 10.3390/ani9080573] [Citation(s) in RCA: 86] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2019] [Accepted: 08/16/2019] [Indexed: 01/10/2023] Open
Abstract
Omega-3 (ω-3) and omega-6 (ω-6) fatty acids are important components of cell membranes. They are essential for health and normal physiological functioning of humans. Not all fatty acids can be produced endogenously owing to the absence of certain desaturases; however, they are required in a ratio that is not naturally achieved by the standard diet of industrialized nations. Poultry products have become the primary source of long-chain polyunsaturated fatty acids (LC-PUFA), with one of the most effective solutions being to increase the accretion of PUFAs in chicken products via the adjustment of fatty acids in poultry diets. Several studies have reported the favorable effects of ω-3 PUFA on bone strength, bone mineral content and density, and semen quality. However, other studies concluded negative effects of LC-PUFA on meat quality and palatability, and acceptability by consumers. The present review discussed the practical application of ω-3 and ω-6 fatty acids in poultry diets, and studied the critical effects of these fatty acids on productive performance, blood biochemistry, immunity, carcass traits, bone traits, egg and meat quality, and semen quality in poultry. Future studies are required to determine how poultry products can be produced with higher contents of PUFAs and favorable fatty acid composition, at low cost and without negative effects on palatability and quality.
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Affiliation(s)
- Mahmoud Alagawany
- Department of Poultry, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt.
| | - Shaaban S Elnesr
- Department of Poultry Production, Faculty of Agriculture, Fayoum University, Fayoum 63514, Egypt
| | - Mayada R Farag
- Forensic Medicine and Toxicology Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44511, Egypt
| | - Mohamed E Abd El-Hack
- Department of Poultry, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Asmaa F Khafaga
- Department of Pathology, Faculty of Veterinary Medicine, Alexandria University, Edfina 22758, Egypt
| | - Ayman E Taha
- Department of Animal Husbandry and Animal Wealth Development, Faculty of Veterinary Medicine, Alexandria University, Behira, Rasheed, Edfina 22758, Egypt
| | - Ruchi Tiwari
- Department of Veterinary Microbiology and Immunology, College of Veterinary Sciences, UP Pandit Deen Dayal Upadhayay Pashu Chikitsa Vigyan Vishwavidyalay Evum Go-Anusandhan Sansthan (DUVASU), Mathura 281001, Uttar Pradesh, India
| | - Mohd Iqbal Yatoo
- Division of Veterinary Clinical Complex, Faculty of Veterinary Sciences and Animal Husbandry, Jammu and Kashmir, Srinagar 190006, India
| | - Prakash Bhatt
- Teaching Veterinary Clinical Complex, College of Veterinary and Animal Sciences, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar 263145, (Udham Singh Nagar), Uttarakhand, India
| | - Sandip Kumar Khurana
- ICAR-Central Institute for Research on Buffaloes, Sirsa Road, Hisar 125 001, Haryana, India
| | - Kuldeep Dhama
- Division of Pathology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243122, Uttar Pradesh, India.
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Affiliation(s)
- Amna Javed
- Faculty of Life Sciences, Institute of Home and Food Sciences Government College University Faisalabad Pakistan
- Department of Animal Sciences University of California Davis California
| | - Annie J. King
- Department of Animal Sciences University of California Davis California
| | - Muhammad Imran
- Faculty of Life Sciences, Institute of Home and Food Sciences Government College University Faisalabad Pakistan
| | - Tina Jeoh
- Agricultural and Biological Engineering University of California Davis California
| | - Sadia Naseem
- Department of Animal Sciences University of California Davis California
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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20
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Manor ML, Derksen TJ, Magnuson AD, Raza F, Lei XG. Inclusion of Dietary Defatted Microalgae Dose-Dependently Enriches ω-3 Fatty Acids in Egg Yolk and Tissues of Laying Hens. J Nutr 2019; 149:942-950. [PMID: 31006820 DOI: 10.1093/jn/nxz032] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2018] [Revised: 11/09/2018] [Accepted: 02/08/2019] [Indexed: 12/12/2022] Open
Abstract
BACKGROUND The potential for dietary microalgae to enrich eggs of laying hens with ω-3 (n-3) fatty acids, and the mechanisms involved, are unclear. OBJECTIVES The aim of this study was to determine the effects and molecular regulation of a defatted Nannochloropsis oceanica microalgae (DNOM) biomass on the enrichment of the eggs and tissues of laying hens with ω-3 fatty acids. METHODS Fifty Shaver-White Leghorn hens (46 wk of age, body weight: 1.70 ± 0.27 kg) were individually caged (n = 10) and fed a corn-soy-based diet supplemented with DNOM at 0% (control), 2.86%, 5.75%, 11.5%, and 23% for 6 wk. Fatty acid profiles, health status, and related gene expression in eggs, blood, and tissues were performed at weeks 0, 2, 4, and 6. Data were analyzed by a combination of 1-factor ANOVA and correlation between DNOM doses and measures. RESULTS The DNOM produced linear (P < 0.01) enrichments of eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and total ω-3 fatty acids in the egg yolk (R2 > 0.9) and of DHA in the liver, breast, and thigh (R2 = 0.66-0.82). Concentrations of EPA + DHA in the egg yolk and these 3 tissues of hens fed 11.5% and 23% DNOM were 1.4-2.1, 0.6-1, 3.3-5.3, and 6-7 times greater (P < 0.001) than those in the controls, respectively. The DNOM caused dose-dependent elevations (P < 0.01) of malic enzyme and elongases 3, 4, and 5 mRNA levels (R2 = 0.97, 0.78, 0.97, and 0.86, respectively), along with increased (P < 0.01) Δ5- and Δ6-desaturases and decreased (P < 0.01) Δ9-desaturase and acyl-coenzyme A thioesterase 4 mRNA levels in the liver. CONCLUSIONS Feeding DNOM to laying hens produced dose-dependent enrichments of DHA in their eggs, liver, and muscles by regulating key genes involved in the elongation and desaturation of polyunsaturated fatty acids. Our findings will help produce DHA-enriched eggs.
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Affiliation(s)
- Meghan L Manor
- Department of Animal Science, Cornell University, Ithaca, NY
| | | | | | - Fahad Raza
- Department of Animal Science, Cornell University, Ithaca, NY
| | - Xin Gen Lei
- Department of Animal Science, Cornell University, Ithaca, NY
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21
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Omri B, Chalghoumi R, Izzo L, Ritieni A, Lucarini M, Durazzo A, Abdouli H, Santini A. Effect of Dietary Incorporation of Linseed Alone or Together with Tomato-Red Pepper Mix on Laying Hens' Egg Yolk Fatty Acids Profile and Health Lipid Indexes. Nutrients 2019; 11:nu11040813. [PMID: 30974860 PMCID: PMC6521111 DOI: 10.3390/nu11040813] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2019] [Revised: 04/02/2019] [Accepted: 04/03/2019] [Indexed: 01/29/2023] Open
Abstract
This study evaluated the effect of linseed incorporation in laying hens’ feed (alone or along with a tomato-red pepper mix) on laying hens’ egg yolk fatty acids profile, as well as on their atherogenic (IA) and thrombogenic (IT) health lipid indexes, and the ratio between the hypocholesterolemic and hypercholesterolemic fatty acids (HH). Sixty 27 weeks-old Novogen White laying hens were divided into three groups and given 100 g/hen/day of a standard diet (Control, C) containing 4.5% of ground linseed (Linseed diet, L), containing 1% of dried tomato paste and 1% sweet red pepper (Lineseeds-Tomato-Pepper, LTP). The linseed dietary inclusion significantly reduced the egg yolk content of palmitic acid from 25.41% (C) to 23.43% (L) and that of stearic acid from 14.75% (C) to 12.52% (L). Feeding 4.5% ground linseed did not affect the egg yolk content of α-Linolenic acid but significantly increased the egg yolk concentration of eicosapentaenoic acid (EPA) from 0.011% (C) to 0.047% (L) and that of docosahexaenoic acid (DHA) from 1.94% (C) to 2.73% (L). The IA and the HH were not affected (p > 0.05) by the dietary addition of linseed, whereas the IT decreased (p < 0.05) from 1.16 (C) to 0.86 (L). Adding tomato-sweet red pepper mix to the linseed-supplemented feed did not affect the measured parameters as compared to the linseed dietary treatment.
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Affiliation(s)
- Besma Omri
- Laboratory of Improvement & Integrated Development of Animal Productivity & Food Resources, Higher School of Agriculture of Mateur, University of Carthage, Tabarka Road, Mateur, Bizerte 7030, Tunisia.
- National Agronomy Institute, University of Carthage, Avenue de la République, P.O. Box 77, Amilcar, Tunis 1054, Tunisia.
| | - Raja Chalghoumi
- Laboratory of Improvement & Integrated Development of Animal Productivity & Food Resources, Higher School of Agriculture of Mateur, University of Carthage, Tabarka Road, Mateur, Bizerte 7030, Tunisia.
| | - Luana Izzo
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy.
| | - Alberto Ritieni
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy.
| | - Massimo Lucarini
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
| | - Alessandra Durazzo
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
| | - Hédi Abdouli
- Laboratory of Improvement & Integrated Development of Animal Productivity & Food Resources, Higher School of Agriculture of Mateur, University of Carthage, Tabarka Road, Mateur, Bizerte 7030, Tunisia.
| | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy.
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Spasevski N, Peulić T, Banjac V, Rakita S, Pezo L, Čolović R, Basić Z. Natural additives in functional egg production. Food & Feed Res 2019. [DOI: 10.5937/ffr1902199s] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
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Affiliation(s)
| | - FGG Cruz
- Federal University of Amazonas, Brazil
| | | | - AF Silva
- Federal University of Amazonas, Brazil
| | | | - VR Costa
- Federal University of Amazonas, Brazil
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Afridi AJ, Zuberi A, Yousafzai AM, Kamran M, Ullah S. Hemp (Marijuana) reverted Copper-induced toxic effects on the essential fatty acid profile of Labeo rohita and Cirrhinus mrigala. Mol Biol Rep 2018; 46:391-401. [PMID: 30443820 DOI: 10.1007/s11033-018-4483-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2018] [Accepted: 11/08/2018] [Indexed: 01/24/2023]
Abstract
Heavy metals pollution affects the nutritive value of fish. This study examined if the inclusion of dietary hempseed (HS) and hempseed oil (HO) in the diet of the fish could revert the copper-induced toxic effects on muscle fatty acid profile of rohu (Labeo rohita) and mrigal (Cirrhinus mrigala). Fingerlings of both species were exposed to a sub-lethal concentration of copper i.e., 20% of LC50 (1.34 ppm for rohu and 1.52 ppm for mrigal) for 96 h for 30 days. Following exposure, fish were maintained on graded levels of HO (1, 2 and 3%) or on HS (5, 10 and 15%) for 50 days. Copper exposure showed a significant effect on the fatty acid composition of both species; increased their saturated (SFA) to unsaturated (USFA) and altered their omega-3/omega-6 (ω-3/ω-6) ratios. However, feeding graded levels of hempseed products reverted the toxic effects of copper on the fatty acid profile of both the species, significantly increased muscle total fatty acid contents, improved ω-3/ω-6 ratios, and decreased SFA / USFA ratio in % inclusion dependent manner. Furthermore, hempseed product showed a species-specific effect on USFA. The ω-3/ω-6 ratios decreased in the muscle of C. mrigala whereas an increasing trend with an increase in hempseed product % inclusion was observed in L. rohita. Moreover, HS showed a higher impact on both species as compared to HO. With the findings of this study, hempseed product could be recommended as a feed ingredient for enhancing the essential fatty acid contents of fish which in turn can have a good impact on consumer health.
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Affiliation(s)
- Azam Jan Afridi
- Department of Zoology, Islamia College University, Peshawar, Khyber Pakhtunkhwa, Pakistan
| | - Amina Zuberi
- Fisheries and Aquaculture Lab, Department of Animal Sciences, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan.
| | - Ali Muhammad Yousafzai
- Department of Zoology, Islamia College University, Peshawar, Khyber Pakhtunkhwa, Pakistan
| | - Muhammad Kamran
- Fisheries and Aquaculture Lab, Department of Animal Sciences, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Sana Ullah
- School of Life Sciences, Nanjing University, Nanjing, 210023, Jiangsu, People's Republic of China.
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Smith E, Beamer SK, Matak KE, Jaczynski J. Storage stability of egg sticks fortified with omega-3 fatty acids. J Sci Food Agric 2018; 98:3452-3461. [PMID: 29283436 DOI: 10.1002/jsfa.8858] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/01/2017] [Revised: 12/07/2017] [Accepted: 12/20/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Egg sticks fortified with omega-3 polyunsaturated fatty acids (ω-3 PUFAs) were developed by replacing egg yolk with salmon, algae, and flax oils. Egg sticks were cooked before analysis. Quality indicators for storage stability under different packaging and temperature were determined throughout a 28-day storage. Egg sticks were vacuum and non-vacuum packed. Further, both packaging treatments were divided into two storage temperatures of 4 and 10 °C. Quality indicators were determined every 7 days, including pH, syneresis, texture, color, microbial growth, proximate composition, fatty acid profile, and lipid oxidation. RESULTS Vacuum-packed egg sticks stored at 4 °C had slower degradation over time than all other treatments; however, they also had higher syneresis, harder texture, and higher anaerobic growth. Although vacuum packaging slowed lipid oxidation, it had limited effect on prevention of ω-3 PUFAs degradation; whereas refrigeration (4 °C) seemed to prevent degradation of ω-3 PUFAs better than it could slow lipid oxidation. CONCLUSION Based on the results, it can be concluded that both vacuum packaging and refrigeration at 4 °C decrease degradation of egg sticks developed in the present study during storage. Under these conditions, egg sticks may maintain stability for at least 21 days of storage. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Elizabeth Smith
- West Virginia University, Division of Animal and Nutritional Sciences, PO Box 6108, Morgantown, WV, USA
| | - Sarah K Beamer
- West Virginia University, Division of Animal and Nutritional Sciences, PO Box 6108, Morgantown, WV, USA
| | - Kristen E Matak
- West Virginia University, Division of Animal and Nutritional Sciences, PO Box 6108, Morgantown, WV, USA
| | - Jacek Jaczynski
- West Virginia University, Division of Animal and Nutritional Sciences, PO Box 6108, Morgantown, WV, USA
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Affiliation(s)
- Dorota Klensporf‐Pawlik
- Department of Food Commodity SciencesPoznan University of Economics and Businessal. Niepodległości 10Poznań61‐875Poland
| | - Felix Aladedunye
- Principal Consulting ScientistFeal Stability Consultants112, 13 St.LethbridgeT1K3M4AlbertaCanada
| | - Roman Przybylski
- Department of Chemistry and BiochemistryUniversity of LethbridgeLethbridgeT1K3M4AlbertaCanada
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Mellouk N, Ramé C, Delaveau J, Rat C, Marchand M, Mercerand F, Travel A, Brionne A, Chartrin P, Ma L, Froment P, Dupont J. Food restriction but not fish oil increases fertility in hens: role of RARRES2? Reproduction 2018; 155:321-331. [DOI: 10.1530/rep-17-0678] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2017] [Accepted: 01/26/2018] [Indexed: 01/02/2023]
Abstract
Overfed hens selected for their rapid growth become fatter and develop reproductive disorders. Herein, we aimed to demonstrate that food restriction leading to a weight reduction and/or a supplementation with fish oil may be effective in preventing reproductive disorders through the regulation of adipokine expression in broiler hens. This study included four groups of food restricted (Rt) orad libitumhens (Ad, feeding at a rate 1.7 times greater than Rt hens) supplemented or unsupplemented with fish oil (1%). The Rt diet significantly increased plasma chemerin (RARRES2) levels during the laying period, delayed sexual maturity by one week and improved egg quality and fertility. These effects were associated with higher progesterone production in response to IGF1 (or LH) in cultured granulosa cells andin vivoegg yolk, as compared with Ad hens. Fish oil supplementation had similar effects to the Rt diet on progesterone (P < 0.05), but without any effect on fertility. Using RT-PCR, we found thatRARRES2levels were lower in theca cells of Rt hens andNAMPTlevels were increased by the fish oil supplementation. A significant positive correlation betweenRARRES2expression in granulosa cells and the weight of F1 preovulatory follicle was observed, as well as a negative correlation of plasma RARRES2 levels with hatchability. Thus, food restriction but not fish oil supplementation improved fertility, and this was associated with variations in RARRES2 plasma and ovarian expression in hens.
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Wanzenböck E, Schreiner M, Zitz U, Bleich B, Figl S, Kneifel W, Schedle K. A Combination of Wheat Bran and Vegetable Oils as Feedstuff in Laying Hens’ Diet: Impact on Egg Quality Parameters. ACTA ACUST UNITED AC 2018. [DOI: 10.4236/as.2018.96047] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Mousavi A, Mahdavi A, Riasi A, Soltani-ghombavani M. 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; 234:162-72. [DOI: 10.1016/j.anifeedsci.2017.10.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Neijat M, Eck P, House JD. Impact of dietary precursor ALA versus preformed DHA on fatty acid profiles of eggs, liver and adipose tissue and expression of genes associated with hepatic lipid metabolism in laying hens. Prostaglandins Leukot Essent Fatty Acids 2017; 119:1-17. [PMID: 28410665 DOI: 10.1016/j.plefa.2017.01.010] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/02/2016] [Accepted: 01/24/2017] [Indexed: 01/20/2023]
Abstract
Dietary omega-3 polyunsaturated fatty acids (n-3 PUFA), including alpha-linolenic acid (ALA) and preformed longer chain PUFA (LCPUFA, particularly docosahexaenoic acid, DHA) differ in their egg LCPUFA enrichment efficiency. However, mechanisms leading to these differences are unclear. To this end, omega-3 PUFA contents in different lipid classes, including triacylglycerol (TAG) and total phospholipid (PL) in yolk, liver and adipose, as well as the expression of key hepatic enzymes in lipid metabolism were evaluated in laying hens in response to changes in dietary supply. Seventy Lohmann hens (n=10/treatment) consumed either a control diet (0.03% total omega-3 PUFA), or the control with supplementation (0.20%, 0.40% and 0.60% total omega-3 PUFA) from either flaxseed oil or algal product, as sources of ALA (precursor) or DHA (preformed), respectively. The study was arranged in a completely randomized design, and data were analyzed using the Proc Mixed procedure of SAS. ALA accumulated as a function of intake (P<0.0001) in total and lipid classes of yolk, liver and adipose (TAG only) for ALA- and DHA-fed hens. Unlike flaxseed oil, preformed-DHA contributed to greater (P<0.0001) accumulation of LCPUFA in yolk total PL and TAG pool, as well as adipose TAG. This may relate to elevated (P<0.0001) expression of acyl-CoA synthetase (ACSL1). No difference in hepatic EPA level in total lipids was noted between both treatment groups; EPAliver=2.1493x-0.0064; R2=0.70, P<0.0001 (x=dietary omega-3 PUFA). The latter result may highlight the role of hepatic EPA in the regulation of LCPUFA metabolism in laying hens.
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Affiliation(s)
- M Neijat
- Department of Animal Science, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2
| | - P Eck
- Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2; Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2E1
| | - J D House
- Department of Animal Science, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2; Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2; Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2E1; Canadian Centre for Agri-Food Research in Health and Medicine, St. Boniface Research Centre, Winnipeg, MB, Canada R2H 2A6.
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Raza T, Chand N, Khan RU, Shahid MS, Abudabos AM. Improving the fatty acid profile in egg yolk through the use of hempseed (<i>Cannabis sativa</i>), ginger (<i>Zingiber officinale</i>), and turmeric (<i>Curcuma longa</i>) in the diet of Hy-Line White Leghorns. Arch Anim Breed 2016. [DOI: 10.5194/aab-59-183-2016] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
Abstract. A study was performed to examine the outcome of utilizing hempseed, ginger, and turmeric in the diet of Hy-Line White Leghorn on the fatty acid profile of egg yolk. Four experimental rations were offered to 60 laying hens: control (standard diet); 25 % hempseed (T1); 25 % hempseed and 2 % turmeric (T2); 25 % hempseed and 2 % ginger (T3). Thirty eggs per group were analysed on day 0, 15, and 30 after storage at room temperature. Individual and total fatty acids decreased significantly (P < 0.05) in the experimental groups by day 0, 15, and 30 compared to the control. By day 0, 15, and 30, total monounsaturated fatty acids, palmitoleic acid, and oleic acid decreased significantly (P < 0.05) in T3. In fresh eggs, polyunsaturated fatty acids (PUFAs) increased significantly in T2 and T3 and were lower in the control and T1 by day 15 and 30. The same trend was also found in linoleic, eicosadienoic, and arachidonic acid. Linolenic acid increased significantly (P < 0.05) in T2 and T3 by day 15 and 30. However, eicosatrienoic acid, eicosapentaenoic acid, and docosahexaenoic acid increased significantly (P < 0.05) in all treated groups compared to the control by day 15 and 30. By day 15 and 30, total ω-3 increased significantly in treated groups. In contrast to ω-3, ω-6 increased significantly in T2 and T3 by day 15 and 30, while their ratio decreased significantly in treated groups. From the results of the present study, it was concluded that the addition of hempseed at the level of 25 % combined with 2 % turmeric and ginger in the diet of Hy-Line White Leghorn layers improved the fatty acid profile of n-3 PUFA, ω-3, and ω-6 in egg yolk.
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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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] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Baeza E, Chartrin P, Lessire M, Meteau K, Chesneau G, Guillevic M, Mourot J. Is it possible to increase the n-3 fatty acid content of eggs without affecting their technological and/or sensorial quality and the laying performance of hens? Br Poult Sci 2016; 56:748-54. [DOI: 10.1080/00071668.2015.1113500] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Neijat M, Suh M, Neufeld J, House JD. Hempseed Products Fed to Hens Effectively Increased n-3 Polyunsaturated Fatty Acids in Total Lipids, Triacylglycerol and Phospholipid of Egg Yolk. Lipids 2016; 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] [What about the content of this article? (0)] [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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Irandoust H, Ahn DU. Influence of soy oil source and dietary supplementation of vitamins E and C on the oxidation status of serum and egg yolk, and the lipid profile of egg yolk. Poult Sci 2015; 94:2763-71. [PMID: 26500276 DOI: 10.3382/ps/pev290] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
An experiment was conducted to determine the effects of adding vitamins E and C to diets containing 3.5% refined soy oil (SO), recycled soy oil (RSO), or acidulated soy oil soapstocks (ASS) on 1) fatty acid (FA) profile, and cholesterol, triglyceride (TG) and α-tocopherol (α-T) concentrations of yolk, and 2) the oxidation status of serum and yolk. Twelve dietary treatments, using 3 oil sources, 2 levels of vitamin E (0 vs. 250 mg/kg), and 2 levels of vitamin C (0 vs. 250 mg/kg), were prepared. A total of 300 W36 Hy-line laying hens, from 44 to 56 weeks of age, were placed in 60 cages (5 birds/cage) and 5 cages were randomly assigned to one of the 12 diets. Blood samples and eggs were collected after 84 d on trial. No interactions among main effects were found for any of the traits studied. Oil sources had little effects on the FA profile of the yolk, except for C18:3 that was higher (P-value of < 0.01) in the hens fed SO than those fed RSO or ASS. Vitamin E supplementation significantly (P-value of < 0.05) increased the concentration of C16:0, C18:0, and C16:1 but decreased that of C18:2 and C22:6n3 in the yolk. Vitamin C supplementation significantly (P-value of < 0.05) increased C18:0 and C18:3 concentrations in the yolk but decreased the n6 to n3 FA ratio. The concentrations of cholesterol and triglyceride in serum and yolk were not affected by dietary treatment but α-tocopherol concentration increased (P-value of < 0.01) by the dietary vitamin E. Compared with the hens fed the SO diets, malondialdehyde (MDA) concentration in serum was higher with RSO diet but lower with ASS diet. Vitamin E and vitamin C supplementation decreased (P-value of < 0.05) serum MDA. Yolk FA profile was affected not only by the FA profile of the oil source used in diet, but also by the supplementation of vitamin E and C. The results showed that triglyceride profile, but not cholesterol content, of egg was affected by fatty acid profile of the supplemental oil and the vitamin C and E supplementations.
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Affiliation(s)
- H Irandoust
- Department of Animal Sciences, Institute of Technical and Vocational Higher Education, Agriculture Jihad, 8168116676, Isfahan, Iran
| | - D U Ahn
- Department of Animal Science, Iowa State University Ames, Iowa 50011-3150, USA
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Rannou C, Queveau D, Beaumal V, David-Briand E, Le Borgne C, Meynier A, Anton M, Prost C, Schuck P, Loisel C. Effect of spray-drying and storage conditions on the physical and functional properties of standard and n−3 enriched egg yolk powders. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.11.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Abstract
Eggs are a major source of phospholipids (PL) in the Western diet. Dietary PL have emerged as a potential source of bioactive lipids that may have widespread effects on pathways related to inflammation, cholesterol metabolism, and high-density lipoprotein (HDL) function. Based on pre-clinical studies, egg phosphatidylcholine (PC) and sphingomyelin appear to regulate cholesterol absorption and inflammation. In clinical studies, egg PL intake is associated with beneficial changes in biomarkers related to HDL reverse cholesterol transport. Recently, egg PC was shown to be a substrate for the generation of trimethylamine N-oxide (TMAO), a gut microbe-dependent metabolite associated with increased cardiovascular disease (CVD) risk. More research is warranted to examine potential serum TMAO responses with chronic egg ingestion and in different populations, such as diabetics. In this review, the recent basic science, clinical, and epidemiological findings examining egg PL intake and risk of CVD are summarized.
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Lemahieu C, Bruneel C, Termote-Verhalle R, Muylaert K, Foubert I, Buyse J. Dynamics of omega-3 long chain polyunsaturated fatty acid incorporation in egg yolk by autotrophic microalgal supplementation. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400473] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Charlotte Lemahieu
- Research Unit Food and Lipids; KU Leuven Kulak; Kortrijk Belgium
- Leuven Food Science and Nutrition Research Centre (LForce); KU Leuven; Leuven Belgium
| | | | | | | | - Imogen Foubert
- Research Unit Food and Lipids; KU Leuven Kulak; Kortrijk Belgium
| | - Johan Buyse
- Division of Livestock-Nutrition-Quality; KU Leuven; Leuven Belgium
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Laudadio V, Ceci E, Lastella NMB, Tufarelli V. Dietary high-polyphenols extra-virgin olive oil is effective in reducing cholesterol content in eggs. Lipids Health Dis 2015; 14:5. [PMID: 25739907 PMCID: PMC4336740 DOI: 10.1186/s12944-015-0001-x] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2014] [Accepted: 01/17/2015] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Extra-virgin olive oil (EVOO) represents an important food in Mediterranean diet due to its favorable effects on human and animal health derived from the consumption of polyphenols. We studied the effects of dietary EVOO differing in polyphenols levels on egg quality. METHODS A total of 150 laying hens were allotted into three groups over 10 weeks of the experimental period. The three diets were based on wheat-soybean meal with added oils at 2.5%. Hens were fed the following diets: (1) commercial diet containing sunflower oil (Control), (2) diet EVOO from Cima di Bitonto variety (low-polyphenols content; Low-P), and (3) diet EVOO from Coratina variety (high-polyphenols content; High-P). The performance of the hen, the qualitative traits of eggs, and the fatty acid composition and cholesterol content of egg-yolk were measured. RESULTS None of the egg productive parameters studied were influenced by dietary treatment, except for yolk color score that was enhanced in hens fed the both EVOO diets (P<0.05). Feeding high-polyphenols EVOO reduced serum cholesterol level in hens (P<0.01) and egg-yolk cholesterol levels (as per egg; P<0.05). The dietary supplementation of high-polyphenols EVOO raised the polyunsaturated fatty acids (PUFAs) composition and increased the content of oleic and linolenic acids in egg-yolk. Moreover, the atherogenic index in egg-yolk decreased linearly in accordance with increasing levels of dietary polyphenols (P<0.01). CONCLUSION In conclusion, a diet for hens consisting of high-polyphenols level from extra-virgin olive oil can improve the fatty acid quality of egg-yolk while lowering the egg-yolk cholesterol level, which could be a beneficial functional food for human health.
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Affiliation(s)
- Vito Laudadio
- Department of Emergency and Organ Transplantation (DETO), Section of Veterinary Science and Animal Production, University of Study of Bari 'Aldo Moro', Valenzano, 70010, Bari, Italy.
| | - Edmondo Ceci
- Department of Veterinary Medicine, University of Bari 'Aldo Moro', Valenzano, 70010, Bari, Italy.
| | - Nunzia M B Lastella
- Department of Emergency and Organ Transplantation (DETO), Section of Veterinary Science and Animal Production, University of Study of Bari 'Aldo Moro', Valenzano, 70010, Bari, Italy.
| | - Vincenzo Tufarelli
- Department of Emergency and Organ Transplantation (DETO), Section of Veterinary Science and Animal Production, University of Study of Bari 'Aldo Moro', Valenzano, 70010, Bari, Italy.
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Douny C, El Khoury R, Delmelle J, Brose F, Degand G, Moula N, Farnir F, Clinquart A, Maghuin-Rogister G, Scippo ML. Effect of storage and cooking on the fatty acid profile of omega-3 enriched eggs and pork meat marketed in Belgium. Food Sci Nutr 2014; 3:140-52. [PMID: 25838892 PMCID: PMC4376408 DOI: 10.1002/fsn3.197] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2014] [Revised: 11/28/2014] [Accepted: 12/02/2014] [Indexed: 12/17/2022] Open
Abstract
The fatty acids (FA) profile was determined in n-3 enriched (Columbus™) Belgian eggs and pork in order to evaluate to what extent the n-3 fatty acids, which are very sensitive to oxidation, are resistant to storage or cooking. In standard eggs or pork, no change of the fatty acid profile was observed after storage or cooking without culinary fat, as well as in Columbus™ eggs and pork after storage. Some cooking processes (eggs in custard and meat in oven) induced a slight significant loss of n-3 fatty acids in Columbus™ eggs or pork (11.1% in fat from eggs cooked in custard vs. 15.3% in raw Columbus™ eggs and 11.0% in fat from oven cooked meat vs. 11.6% in raw Columbus™ meat). As expected, when Columbus™ pork is cooked with culinary fat, its fatty acid profile is modified according to the nature of the fat used.
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Affiliation(s)
- Caroline Douny
- Department of Food Sciences, Laboratory of Food Analysis, FARAH - Veterinary Public Health, University of Liège B43bis Bld de Colonster 20, Sart-Tilman, B-4000, Liège, Belgium
| | - Rawad El Khoury
- Department of Food Sciences, Laboratory of Food Analysis, FARAH - Veterinary Public Health, University of Liège B43bis Bld de Colonster 20, Sart-Tilman, B-4000, Liège, Belgium
| | - Julien Delmelle
- Department of Food Sciences, Laboratory of Food Analysis, FARAH - Veterinary Public Health, University of Liège B43bis Bld de Colonster 20, Sart-Tilman, B-4000, Liège, Belgium
| | - François Brose
- Department of Food Sciences, Laboratory of Food Analysis, FARAH - Veterinary Public Health, University of Liège B43bis Bld de Colonster 20, Sart-Tilman, B-4000, Liège, Belgium
| | - Guy Degand
- Department of Food Sciences, Laboratory of Food Analysis, FARAH - Veterinary Public Health, University of Liège B43bis Bld de Colonster 20, Sart-Tilman, B-4000, Liège, Belgium
| | - Nassim Moula
- Department of Animal Production, Biostatistics, Bioinformatics, Economics and Animal Selection, FARAH - Sustainable animal production, University of Liège B43bld de Colonster 20, Sart-Tilman, B-4000, Liège, Belgium
| | - Frédéric Farnir
- Department of Animal Production, Biostatistics, Bioinformatics, Economics and Animal Selection, FARAH - Sustainable animal production, University of Liège B43bld de Colonster 20, Sart-Tilman, B-4000, Liège, Belgium
| | - Antoine Clinquart
- Department of Food Sciences, Laboratory of Food Technology, FARAH -Sustainable animal production, University of Liège B43bis, Bld de Colonster 20, Sart-Tilman, B-4000, Liège, Belgium
| | - Guy Maghuin-Rogister
- Department of Food Sciences, Laboratory of Food Analysis, FARAH - Veterinary Public Health, University of Liège B43bis Bld de Colonster 20, Sart-Tilman, B-4000, Liège, Belgium
| | - Marie-Louise Scippo
- Department of Food Sciences, Laboratory of Food Analysis, FARAH - Veterinary Public Health, University of Liège B43bis Bld de Colonster 20, Sart-Tilman, B-4000, Liège, Belgium
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Taheri Gandomani V, Mahdavi A, Rahmani H, Riasi A, Jahanian E. Effects of different levels of clove bud (Syzygium aromaticum) on performance, intestinal microbial colonization, jejunal morphology, and immunocompetence of laying hens fed different n-6 to n-3 ratios. Livest Sci 2014; 167:236-48. [DOI: 10.1016/j.livsci.2014.05.006] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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45
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Bozkurt M, Küçükyılmaz K, Cabuk M, Catlı AU. The Long Term Effects of Fairly Low-level of Supplemental Fat on the Productive Performance of Commercial Layers. Asian-Australas J Anim Sci 2014; 25:524-30. [PMID: 25049593 PMCID: PMC4092899 DOI: 10.5713/ajas.2011.11375] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 10/18/2011] [Revised: 12/15/2011] [Accepted: 12/06/2011] [Indexed: 11/27/2022]
Abstract
Laying hens were fed commercial diets added with supplemented fat (SFAT) at 0.6, 1.2, and 1.8% in order to study the long term dietary effects - on - their productive performance from 22 to 75 wk of age. Five hundred and seventy six Single Comb White Leghorn hens were assigned to one of the four dietary treatments. The experimental phase consisted of three periods of 18 wk each. The final body weight and gain of hens fed on diets with SFAT at 1.2% and 1.8% were lower (p<0.05) than those hens given no SFAT. The SFAT at the 1.2% and 1.8% levels improved egg production rate, egg weight and mass, as well as FCR. Mortality and feed consumption were not affected by dietary SFAT. Administration of a diet with SFAT significantly decreased the cracked-broken egg ratio (p<0.01). The beneficial effects of SFAT on egg production performance were particularly more pronounced at intermediate and later ages. Hence, SFAT by period interactions were significant for all traits studied except feed intake. Hens fed SFAT deposited significantly higher abdominal fat than those on the no-SFAT diet. As a result, SFAT at 1.2% and 1.8% inclusion levels provided benefits in terms of efficient table egg production.
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Affiliation(s)
- Mehmet Bozkurt
- Department of Poultry Science, Vocational School of Celal Bayar University, Akhisar, Manisa, Turkey
| | - Kamil Küçükyılmaz
- Department of Poultry Science, Vocational School of Celal Bayar University, Akhisar, Manisa, Turkey
| | - Metin Cabuk
- Department of Poultry Science, Vocational School of Celal Bayar University, Akhisar, Manisa, Turkey
| | - Abdullah Uğur Catlı
- Department of Poultry Science, Vocational School of Celal Bayar University, Akhisar, Manisa, Turkey
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46
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Chen W, Jiang Y, Wang J, Huang Y, Wang Z. Effects of dietary flaxseed meal on production performance, egg quality, and hatchability of Huoyan geese and fatty acids profile in egg yolk and thigh meat from their offspring. Livest Sci 2014. [DOI: 10.1016/j.livsci.2014.03.010] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Affiliation(s)
- Emma M Brown
- Northern Ireland Centre for Food and Health; University of Ulster; County Londonderry UK
| | - Philip J Allsopp
- Northern Ireland Centre for Food and Health; University of Ulster; County Londonderry UK
| | - Pamela J Magee
- Northern Ireland Centre for Food and Health; University of Ulster; County Londonderry UK
| | - Chris IR Gill
- Northern Ireland Centre for Food and Health; University of Ulster; County Londonderry UK
| | - Sonja Nitecki
- Northern Ireland Centre for Food and Health; University of Ulster; County Londonderry UK
| | - Conall R Strain
- Northern Ireland Centre for Food and Health; University of Ulster; County Londonderry UK
| | - Emeir M McSorley
- Northern Ireland Centre for Food and Health; University of Ulster; County Londonderry UK
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Meynier A, Leborgne C, Viau M, Schuck P, Guichardant M, Rannou C, Anton M. N-3 fatty acid enriched eggs and production of egg yolk powders: an increased risk of lipid oxidation? Food Chem 2013; 153:94-100. [PMID: 24491705 DOI: 10.1016/j.foodchem.2013.12.028] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2013] [Revised: 11/06/2013] [Accepted: 12/04/2013] [Indexed: 10/25/2022]
Abstract
Lipid oxidation is generally favoured by thermal processing and long-term storage. Oxidised lipids can alter nutritional and sensorial properties of foods. As eggs are widely used in food industries in dried powder form, our aim was to determine whether compositional or processing parameters have an impact on lipid oxidation from the shell eggs up to the dried powders and subsequent storage. Two batches of shell eggs were processed: one issued from hens fed with a standard diet and another receiving a diet enriched in extruded linseed, rich in linolenic acid. The extent of lipid oxidation was evaluated by quantification of conjugated dienes (CD) and malondialdehyde (MDA), but also by assessment of tocopherols, lutein and zeaxanthin losses. Results highlighted the remarkable oxidative stability of control and enriched yolk powders as revealed by a moderate increase of the quantities of CD and MDA, the lack of oxidised cholesterol and small loss of α-tocopherol.
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Affiliation(s)
- A Meynier
- INRA, UR1268 Biopolymères Interactions Assemblages, F-44316 Nantes Cedex 3, France.
| | - C Leborgne
- INRA, UR1268 Biopolymères Interactions Assemblages, F-44316 Nantes Cedex 3, France
| | - M Viau
- INRA, UR1268 Biopolymères Interactions Assemblages, F-44316 Nantes Cedex 3, France
| | - P Schuck
- INRA, UMR 1253, Sciences et Technologie du lait et de l'œuf, F-35042 Rennes Cedex, France
| | - M Guichardant
- Université de Lyon, UMR 1060 Inserm (CarMeN), IMBL/INSA-Lyon, F-69621 Villeurbanne, France
| | - C Rannou
- LUNAM Université, Oniris, UMR CNRS 6144 GEPEA, F-44322 Nantes Cedex 3, France
| | - M Anton
- INRA, UR1268 Biopolymères Interactions Assemblages, F-44316 Nantes Cedex 3, France
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50
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Lemahieu C, Bruneel C, Termote-Verhalle R, Muylaert K, Buyse J, Foubert I. Impact of feed supplementation with different omega-3 rich microalgae species on enrichment of eggs of laying hens. Food Chem 2013; 141:4051-9. [PMID: 23993584 DOI: 10.1016/j.foodchem.2013.06.078] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2012] [Revised: 05/10/2013] [Accepted: 06/18/2013] [Indexed: 11/26/2022]
Abstract
Four different omega-3 rich autotrophic microalgae, Phaeodactylum tricornutum, Nannochloropsis oculata, Isochrysis galbana and Chlorella fusca, were supplemented to the diet of laying hens in order to increase the level of omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) in egg yolk. The microalgae were supplemented in two doses: 125 mg and 250 mg extra n-3 PUFA per 100g feed. Supplementing these microalgae resulted in increased but different n-3 LC-PUFA levels in egg yolk, mainly docosahexaenoic acid enrichment. Only supplementation of Chlorella gave rise to mainly α-linolenic acid enrichment. The highest efficiency of n-3 LC-PUFA enrichment was obtained by supplementation of Phaeodactylum and Isochrysis. Furthermore, yolk colour shifted from yellow to a more intense red colour with supplementation of Phaeodactylum, Nannochloropsis and Isochrysis, due to transfer of carotenoids from microalgae to eggs. This study shows that besides Nannochloropsis other microalgae offer an alternative to current sources for enrichment of hen eggs.
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Affiliation(s)
- Charlotte Lemahieu
- Research Unit Food and Lipids, KU Leuven Kulak, Etienne Sabbelaan 53, 8500 Kortrijk, Belgium.
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