Effects of dietary black cumin seed (Nigella sativa L.) on performance, egg traits, egg cholesterol content and egg yolk fatty acid composition in laying hens

2009 ◽  
Vol 89 (10) ◽  
pp. 1737-1742 ◽  
Author(s):  
Sakine Yalçın ◽  
Suzan Yalçın ◽  
Handan Erol ◽  
K Emre Buǧdaycı ◽  
Bülent Özsoy ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Laying Hens ◽  
Nigella Sativa ◽  
Egg Yolk ◽  
Cholesterol Content ◽  
Black Cumin ◽  
Black Cumin Seed ◽  
Cumin Seed

Effects of dietary black cumin seed meal on growth performance, blood biochemistry and fatty acid composition of Pacific white shrimp Litopenaeus vannamei

2020 ◽  
Vol 26 (4) ◽  
pp. 1072-1082 ◽  
Author(s):  
Mohammad Niroomand ◽  
Arash Akbarzadeh ◽  
Eisa Ebrahimi ◽  
Seyed Alireza Sobhani ◽  
Ardeshir Sheikhahmadi
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Growth Performance ◽  
Acid Composition ◽  
Litopenaeus Vannamei ◽  
Pacific White Shrimp ◽  
White Shrimp ◽  
Black Cumin ◽  
Black Cumin Seed ◽  
Cumin Seed

scholarly journals Effects of dietary conjugated linoleic acid on fatty acid composition and cholesterol content of hen egg yolks

2003 ◽  
Vol 90 (1) ◽  
pp. 93-99 ◽  
Author(s):  
Beata Szymczyk ◽  
Paweł M. Pisulewski
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Egg Yolk ◽  
Cholesterol Content ◽  
Dietary Conjugated Linoleic Acid ◽  
Egg Yolks ◽  
Cla Isomers

The main objectives of the present study were to determine the effect of dietary conjugated linoleic acid (CLA) isomers on the fatty acid composition and cholesterol content of egg-yolk lipids. Forty-five 25-week-old laying hens were randomly distributed into five groups of nine hens each and maintained in individual laying cages, throughout 12 weeks of the experiment. They were assigned to the five treatments that consisted of commercial layer diets containing 0, 5, 10, 15 or 20g pure CLA/kg. Feed intake of hens varied little and insignificantly. Egg mass was uniformly lower (P<0·05) in the hens fed the CLA-enriched diets. Feed conversion efficiency, when expressed per kg eggs, was impaired (P<0·05), although without obvious relation to the dietary CLA concentration. Feeding the CLA-enriched diets resulted in gradually increasing deposition of CLA isomers (P<0·01) in egg-yolk lipids. Saturated fatty acids were increased (P<0·01) and monounsaturated fatty acids decreased (P<0·01). Polyunsaturated fatty acids (PUFA), when expressed as non-CLA PUFA, were also significantly decreased (P<0·01). The most striking effects (P<0·01) were observed for palmitic (16 : 0) and stearic (18 : 0) acids, which increased from 23·6 to 34% and from 7·8 to 18%, respectively. On the other hand, oleic acid (18 : 1n-9) decreased from 45·8 to 24·3%. Among non-CLA PUFA, linoleic (18 : 2n-6) and α-linolenic (18 : 3n-3) acids were strongly (P<0·01) decreased, from 14·2 to 7·7% and from 1·3 to 0·3%, respectively. The same was true for arachidonic (20:4n-6) and docosahexaenoic (22 : 6n-3) acids. The cholesterol content of egg yolks, when expressed in mg/g yolk, was not affected by the dietary CLA concentrations. In conclusion, unless the adverse effects of CLA feeding to laying hens on the fatty acid profile of egg yolks are eliminated, the CLA-enriched eggs cannot be considered functional food products.

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