Effect of flaxseed oil and microalgae DHA on the production performance, fatty acids and total lipids of egg yolk and plasma in laying hens

2016 ◽  
Vol 115 ◽  
pp. 77-88 ◽  
Author(s):  
M. Neijat ◽  
O. Ojekudo ◽  
J.D. House
Keyword(s):  
Fatty Acids ◽  
Laying Hens ◽  
Egg Yolk ◽  
Flaxseed Oil ◽  
Production Performance ◽  
Total Lipids

scholarly journals Enriching table eggs with omega-3 fatty acids by using ground flaxseed or a combination of flax cake and flaxseed oil in the diet of laying hens

2021 ◽  
Vol 91 (4) ◽  
pp. 399-409
Author(s):  
Jovo Perić ◽  
◽  
Milanka Drinić
Keyword(s):  
Fatty Acids ◽  
Laying Hens ◽  
Thiobarbituric Acid ◽  
Egg Yolk ◽  
Flaxseed Oil ◽  
Fat Content ◽  
Control Group ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Ground Flaxseed

The purpose of the study was to investigate the potential of feeding laying hens with ground flax, a combination of flax cake and flax oil in the production of eggs enriched with omega-3 fatty acids. The experiment was set up using 192 laying hens divided into 4 groups: the control group; a group fed with flaxseed cake (10%) + flaxseed oil (2%); a group fed with 5% ground flax, and a group fed with 10% ground flax. Each group had 8 cages housing 6 laying hens, that is, a total of 48 laying hens per group. The Haugh unit values, fat content, Thiobarbituric acid reactive substances (TBARS) values, yolk color parameters and yolk fat content were measured at the end of 5th and 10th weeks of the trial. The results of this study showed that omega-3 enriched dietary treatments had an impact on the results obtained for the amount of total fat in the yolk, and the results of the TBARS test. The results presented show that the average amounts of alpha linoleic (ALA) and docosahexaenoic (DHA) fatty acids in egg yolk were influenced by the nutritional treatments, i.e. the laying hens that were fed with mixtures enriched with 5% and 10% ground flaxseed, as well as 10% flaxseed cake + 2% flaxseed oil, had significantly (P<0.05) higher amounts of ALA and DHA in their egg yolk compared to the laying hens in the control group.

scholarly journals 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 ◽  
Vol 11 (4) ◽  
pp. 813 ◽  
Author(s):  
Besma Omri ◽  
Raja Chalghoumi ◽  
Luana Izzo ◽  
Alberto Ritieni ◽  
Massimo Lucarini ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Docosahexaenoic Acid ◽  
Laying Hens ◽  
Dietary Treatment ◽  
Egg Yolk ◽  
Red Pepper ◽  
Standard Diet ◽  
Fatty Acids Profile ◽  
Tomato Paste ◽  
Diet Control

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.

scholarly journals Inclusion of Dietary Defatted Microalgae Dose-Dependently Enriches ω-3 Fatty Acids in Egg Yolk and Tissues of Laying Hens

2019 ◽  
Vol 149 (6) ◽  
pp. 942-950 ◽  
Author(s):  
Meghan L Manor ◽  
Theodore J Derksen ◽  
Andrew D Magnuson ◽  
Fahad Raza ◽  
Xin Gen Lei
Keyword(s):  
Fatty Acids ◽  
Laying Hens ◽  
Egg Yolk ◽  
Molecular Regulation ◽  
Mrna Levels ◽  
Nannochloropsis Oceanica ◽  
Fatty Acid Profiles ◽  
Δ9 Desaturase ◽  
Acyl Coenzyme A ◽  
Dose Dependent

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 &lt; 0.01) enrichments of eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and total ω-3 fatty acids in the egg yolk (R2 &gt; 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 &lt; 0.001) than those in the controls, respectively. The DNOM caused dose-dependent elevations (P &lt; 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 &lt; 0.01) Δ5- and Δ6-desaturases and decreased (P &lt; 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.

scholarly journals Fatty Acid Composition and β-Carotene Content in Egg Yolk of Laying Hens Fed with Linseed, Paprika and Marigold

2016 ◽  
Vol 65 (1-2) ◽  
pp. 15-22 ◽  
Author(s):  
Nedeljka Spasevski ◽  
Dušica Čolović ◽  
Slađana Rakita ◽  
Predrag Ikonić ◽  
Olivera Đuragić ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Laying Hens ◽  
Egg Yolk ◽  
Control Group ◽  
Sunflower Meal ◽  
Carotene Content ◽  
Natural Pigments ◽  
Egg Yolks ◽  
Experimental Group ◽  
Β Carotene

SummaryEggs enriched with n-3 fatty acids and natural pigments are desirable in human food chain due to numerous benefits for health. In this study, we investigated the effects of inclusion of co-extruded linseed and sunflower meal into laying hens’ diet and replacement of synthesized pigment with paprika and marigold flower as sources of natural pigments. Four hundred 18–wk-old Bovan laying hens divided in two groups (control and experiment) were fed for 12 weeks. Fatty acids and β-carotene were monitored every fourth week and successively analyzed. Significantly (p<0.05) increased content of α-linolenic acid in egg yolk in the experimental group in comparison to the control group was observed with addition of linseed, paprika and marigold in laying hens’ nutrition. Nearly the same tendency was observed in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) content. Supplementation of the co-extruded linseed and sunflower meal into laying hens’ diet demonstrated significantly (p<0.05) lower n-6/n-3 FA ratio in experimental group compared to control group. The obtained results showed that the synthetic pigment added to laying hens’ diet provided better pigmentation of egg yolks after one and two months of the feeding trial than paprika and marigold flower. The concentration of β-carotene in egg yolks increased in experimental group after three months of the treatment, and that was the first time that concentrations of β-carotene did not significantly (p < 0.05) differ among control and experimental group, which shows that paprika and marigold flower as sources of natural pigments can successfully replace synthetic pigment. We shall continue research in this field with other supplemented mixtures, as there are indices for other potential feed enhancements among oily seeds and herbs.

scholarly journals The effect of astaxanthin and lycopene on the content of fatty acids in chicken egg yolks

2020 ◽  
Vol 11 (4) ◽  
pp. 568-571
Author(s):  
L. V. Shevchenko ◽  
V. A. Davydovych ◽  
V. O. Ushkalov ◽  
S. V. Midyk ◽  
V. M. Mykhalska
Keyword(s):  
Fatty Acids ◽  
Palmitoleic Acid ◽  
Laying Hens ◽  
Lipid Fraction ◽  
Egg Yolk ◽  
Monounsaturated Fatty Acids ◽  
Eicosenoic Acid ◽  
High Line ◽  
Egg Yolks ◽  
Chicken Eggs

Carotenoids that do not have provitamin activity – lycopene and astaxanthin can accumulate in the yolks of chicken eggs and give them colour, as well as affect the metabolism of lipids and fatty acids, which determine the biological value and functional capacity of such products. The aim of this study was to determine the fatty acid composition of egg yolk lipids by adding oily extracts of lycopene (20, 40 and 60 mg/kg feed) or astaxanthin (10, 20 and 30 mg/kg feed) to the diet of laying hens. 45 High Line W36 chickens at the age of 24 weeks were used for the experiment. It was found that the addition of lycopene at doses of 20, 40 and 60 mg/kg and astaxanthin at doses of 10, 20 and 30 mg/kg of feed for 30 days did not significantly affect the ratio of saturated and most monounsaturated fatty acids in egg yolks and Σ SFA and Σ MUFA. Lycopene at a dose of 20 mg/kg of feed reduced the content of cis-11-eicosenoic acid, and astaxanthin at a dose of 10 mg/kg of feed reduced the content of palmitoleic acid by increasing the proportion of cis-10-heptadecenoic acid in the lipids of egg yolks. Addition of lycopene to the feed of laying hens at a dose of 20 mg/kg of feed caused a decrease in the particles of linoleic, which belongs to ω6 PUFA, and cis-eicosenoic acids. Astaxanthin enrichment of the diet of laying hens at a dose of 30 mg/kg reduced the proportion of cis-4,7,10,13,16,19-docosahexaenoic acid, which belongs to ω3 PUFA, in the lipids of the yolks. Σ PUFA decreased in the lipid fraction of yolks only under the influence of lycopene supplements at a dose of 20 mg/kg of feed. Feeding of laying hens with lycopene and astaxanthin supplements did not affect Σ ω3 PUFA and Σ ω6 PUFA. Lycopene at a dose of 20 mg/kg decreased, and astaxanthin at a dose of 30 mg/kg of feed increased ω3/ω6 PUFA in lipids of egg yolks. The results of the research can be used to select oils in combination with carotenoids of natural origin in the diet of chickens during the creation of a model of enrichment of egg yolks by individual representatives of ω3 PUFA and ω6 PUFA.

scholarly journals Supplementation of spirulina (Spirulina platensis) on yolk colour, egg quality and production performance of laying hens

2018 ◽  
Vol 34 (2) ◽  
pp. 71-78
Author(s):  
M Ahammed ◽  
S Sharmin ◽  
A Khatun ◽  
KMS Islam
Keyword(s):  
Spirulina Platensis ◽  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Dietary Supplementation ◽  
Egg Yolk ◽  
Production Performance ◽  
Dietary Treatments

A total of 96 Shaver 579 laying hens of 78 weeks of age were studied for the effects on egg production of dietary supplementation with spirulina (Spirulina platensis). The hens were divided into four dietary treatments with six replications of four birds in each group. Birds of three groups were supplemented with 0.1%, 0.2% and 0.3% spirulina and one group was kept as control. Yolk colour significantly improved (P<0.01) as compared to control, without affecting any other production performances. It is suggested that dietary supplementation of spirulina at 0.2 to 0.3% levels in aged laying hens enhanced egg yolk colour. Bangl. vet. 2017. Vol. 34, No. 2, 71-78

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