Hepatic fatty acids profile, oxidative stability and egg quality traits ameliorated by supplementation of alternative lipid sources and milk thistle meal

2021 ◽  
Author(s):  
Reihaneh Gholamalian ◽  
Amir Hossein Mahdavi ◽  
Ahmad Riasi
Keyword(s):  
Fatty Acids ◽  
Oxidative Stability ◽  
Egg Quality ◽  
Milk Thistle ◽  
Quality Traits ◽  
Fatty Acids Profile ◽  
Alternative Lipid

scholarly journals Egg Quality from Nera Atriana, a Local Poultry Breed of the Abruzzo Region (Italy), and ISA Brown Hens Reared under Free Range Conditions

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 257
Author(s):  
Andrea Ianni ◽  
Dayana Bartolini ◽  
Francesca Bennato ◽  
Giuseppe Martino
Keyword(s):  
Fatty Acids ◽  
Egg Quality ◽  
Saturated Fatty Acids ◽  
Electrophoretic Pattern ◽  
Cholesterol Concentration ◽  
Physical Parameters ◽  
Monthly Basis ◽  
Animal Products ◽  
Fatty Acids Profile ◽  
Abruzzo Region

The selection and diffusion in the poultry sector of hybrid breeds able to produce higher amount of meat and eggs, led over time to the erosion of genetic resources. One of the strategies that can be applied in order to stem such phenomenon, concerns the valorization of the animal products, meat or eggs, obtained from indigenous poultry breeds. Therefore, the aim of this study is to characterize the qualitative aspects of eggs obtained from the Nera Atriana hen, an Italian indigenous laying hen characteristic of the Abruzzo region, making a direct comparison with a commercial hybrid reared in the same environment and applying the same feeding protocol. The trial was conducted for a period of 5 months (from March to July 2019), in which 6 egg samplings were performed (one at the beginning and additional 5 on a monthly basis); each sampling involved the collection of 15 eggs per group of animals for a total of 90 eggs per genotype. Eggs were specifically subjected to evaluations of the physical parameters, including the yolk color, and analyses aimed at determining the content of total lipids, cholesterol, and β-carotene. In addition to this, the fatty acids profile and the electrophoretic pattern of the globular proteins of the yolk were characterized. Eggs from hybrid hens were characterized by higher total weight with significantly higher values specifically associated to albumen and yolk weight and to the albumen percentage. In the eggs obtained from the local hen, higher relative percentages were instead found in the quantity of shell and yolk; furthermore, in the same samples was observed a higher yolk redness, a cholesterol concentration tending to be lower although not significant (p = 0.0521), and a greater amount of saturated fatty acids which could justify a lower susceptibility of the food to oxidative processes following transformation with heat treatments. With regard to the fatty acid composition, differences were specifically observed for palmitic (C16:0) and palmitoleic (C16:1 cis-9) acids that showed higher relative percentages in eggs from local breed, and for the oleic acid (C18:1 cis-9) which was more represented in eggs from commercial hens. In conclusion, some interesting nutritional features, in a preliminary way, have been highlighted that could lead the consumer to prefer these “niche” products over those obtained from commercial hybrids.

scholarly journals Performance, fatty acids profile and oxidative stability of meat of rabbits fed different lipid sources

2018 ◽  
Vol 38 (suppl 1) ◽  
pp. 351-356 ◽  
Author(s):  
Túlio Henrique Leite de ANDRADE ◽  
Leonardo Augusto Fonseca PASCOAL ◽  
Terezinha Domiciano Dantas MARTINS ◽  
José Humberto Vilar SILVA ◽  
Jordanio Fernandes da SILVA ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oxidative Stability ◽  
Fatty Acids Profile

“Effect of milk thistle addition (Silybum Marianum L.) on marinated herring (Clupea Harengus L.) meat”

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Andrzej Ochrem ◽  
Dominika Kułaj ◽  
Joanna Pokorska ◽  
Justyna Żychlińska-Buczek ◽  
Piotr Zapletal ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Peroxide Value ◽  
Thiobarbituric Acid ◽  
Clupea Harengus ◽  
Control Group ◽  
Milk Thistle ◽  
Content Type ◽  
Fatty Acids Profile ◽  
The Moment

PurposeThe aim of the study was to analyse the quality changes in marinated herring meat depending on the moment of adding milk thistle.Design/methodology/approachOne control (C) and two experimental groups were investigated: MH (milk thistle added to a marinade solution) and FH (fillets rubbed with milk thistle before marination). The basic chemical composition, the meat colour, heavy metals concentration, fatty acids profile, quality of lipids and antioxidant capacity were determined.FindingsThe occurrence of Fe, Mn, Cu and Zn was higher in the experimental group than in the control group throughout the marinating process. The peroxide value was higher from the first day in the control group than in the experimental groups. On the last day of the study, the peroxide value in the control group exceeded the maximum acceptable value. The highest level of Thiobarbituric Acid Reactive Substances was determined in the control group on the first day, and the lowest in the FH group. On the first day, the highest percentage of DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical quenching was recorded in the FH group.Originality/valueThe results are the first to find that the addition of milk thistle to herring fillets in marinating process maintains or even improves the quality of the marinades. The process of previously coating the fillets in milk thistle and then marinating achieves a lower peroxide value, higher content of polyunsaturated fatty acids and a higher content of elements such as iron and manganese, which are very valuable for human health.

scholarly journals Fatty acid profile and oxidative stability of egg yolks from hens under different production systems

2020 ◽  
Vol 50 (2) ◽  
pp. 196-206
Author(s):  
D. Mierliță
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Egg Quality ◽  
Production Systems ◽  
Organic Production ◽  
Free Access ◽  
Organic System ◽  
Free Range ◽  
Conventional Diet

AbstractThis study was carried out to compare the egg quality, fatty acid (FA) profiles, and oxidative stability of yolks from hens maintained in cages and fed a conventional diet (CON), those fed a conventional diet with free access to outdoor grassy area (5 m2/hens) under free-range conditions (FR), and those fed an organic diet and free access to outdoor grassy area (10 m2/hens) under in organic system (ORG). Heavier eggs were produced by CON, while percentages of yolk and eggshell were greater in eggs of FR and ORG hens. The FR and ORG hens produced eggs that contained significantly more monounsaturated fatty acids (MUFAs) but less polyunsaturated fatty acids (PUFAs) than CON hens. Eggs from FR and ORG hens had a lower concentration of PUFA n-6 because of less C18:2 n-6 (linoleic acid) and a higher percentage of PUFA n-3 (eicosapentaenoic acid). Consequently, the ratio of PUFA n-6 to n-3 for eggs from FR and ORG hens was healthier for consumers compared with CON. However, eggs from the ORG hens had a similar FA profile to those from the FR hens. No significant differences were noted in hypocholesterolaemic (HI), atherogenic (AI) and thrombogenic indexes. Antioxidant concentration was greatest in eggs from ORG hens (retinol-14.32 μg/g and α-tocopherol-98.7 μg/g/yolk). Thus, the oxidative stability of eggs measured after storage at 4°Cfor 15 or 30 days was improved. The best eggs in terms of nutritional value were from the ORG system in which hens lived in their natural environment. Keywords: antioxidants, conventional production, egg quality, free range production, malonaldehyde, organic production

Effect of Cr Pic supplementation in layers’ diet enriched with Omega-3 fatty acids, on productive performances and egg quality traits

2015 ◽  
Vol 208 ◽  
pp. S83
Author(s):  
Gabriela Maria Cornescu ◽  
Rodica Diana Criste ◽  
Horia Grosu ◽  
Tatiana Dumitra Panaite ◽  
Arabela Untea ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Egg Quality ◽  
Quality Traits ◽  
Omega 3 Fatty Acids ◽  
Omega 3

Chemical Form of Dietary Selenium Affects the Fatty Acids Profile and Oxidative Stability of Muscles of Broilers Supplemented with Lycopene and Oils

2019 ◽  
Vol 122 (2) ◽  
pp. 1900132 ◽  
Author(s):  
Marian Czauderna ◽  
Małgorzata Białek ◽  
Agnieszka Białek ◽  
Bogdan Śliwiński ◽  
Franciszek Brzóska
Keyword(s):  
Fatty Acids ◽  
Oxidative Stability ◽  
Chemical Form ◽  
Dietary Selenium ◽  
Fatty Acids Profile

Study of Fatty Acids Profile and Oxidative Stability of Egg Yolk from Hens Fed a Diet Containing White Lupine Seeds Meal

2018 ◽  
Vol 69 (9) ◽  
pp. 2454-2460 ◽  
Author(s):  
Florin Leontin Criste ◽  
Daniel Mierlita ◽  
Daniel Simeanu ◽  
Paul Corneliu Boisteanu ◽  
Ioan Mircea Pop ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oxidative Stability ◽  
Soybean Meal ◽  
Laying Hens ◽  
Control Diet ◽  
Egg Yolk ◽  
Laying Hen ◽  
Partial Replacement ◽  
Fatty Acids Profile ◽  
White Lupine

The aim of this study was to evaluate the effects of different dietary inclusion of raw white lupine seed meal (WL) in diets of laying hen on fatty acids (FA) profile, health lipid indices and oxidative stability of egg yolk. A total of 160 TETRA-SL LL laying hens (30-week old) were used in a ten week trial. The laying hens were randomly assigned to four dietary treatments: control diet which contained soybean meal (C), and study diets in which soybean meal was replaced with WL at 150 g/kg (E15), 200 g/kg (E20) and 250 g/kg (E25). Each treatment was replicated 5 times with 8 birds each. The inclusion of WL in experimental diets caused a linear increase in n-6 and n-3 polyunsaturated FA (PUFA) content and a decrease in monounsaturated FA (MUFA), but it had no influence on the saturated FA (SFA) of egg yolk lipids. The data suggested that the partial replacement of soybean meal with WL of in laying hen diet it significant increase h/H (hypocholesterolemic/Hypercholesterolemic) and PUFA/SFA ratio, and decrease thrombogenic index (TI), which improves human health because of the beneficial effect on the cardiovascular system. The authors determined the concentration of a-tocopherol by high performance liquid chromatography (HPLC) and assessed the degree of oxidative degradation of lipids using the classical test based on the concentration of malondialdehyde (MDA). Inclusion of WL in diets led to increases in a-tocopherol and decrease in MDA in eggs (P [0.05). Egg storage for 20 d or 40 d led to linear reduction in egg �-tocopherol and increase of MDA content (P [0.05). The results of the present study suggest that the seeds of modern white lupine varieties can be included at 250 g/kg in layer diets as an effective substitute for soybean meal, improving fatty acids profile, health lipid indices and oxidative stability of egg yolk.

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