scholarly journals Alternations in Cholesterol and Fatty Acids Composition in Egg Yolk of Rhode Island Red x Fyoumi Hens Fed with Hemp Seeds (Cannabis sativaL.)

2015 ◽  
Vol 2015 ◽  
pp. 1-6 ◽  
Author(s):  
Suhaib Shahid ◽  
Naila Chand ◽  
Rifat Ullah Khan ◽  
Syed Muhammad Suhail ◽  
Nazir Ahmad Khan
Keyword(s):  
Fatty Acids ◽  
Rhode Island ◽  
Laying Hens ◽  
Egg Yolk ◽  
Monounsaturated Fatty Acids ◽  
Omega 3 ◽  
Hemp Seed ◽  
Fatty Acids Profile ◽  
Omega 6 ◽  
Yolk Cholesterol

The present study was designed to evaluate the influence of hemp seed (HS) supplementation on egg yolk cholesterol and fatty acid composition in laying hens. Sixty hens (Rhode Island Red x Fyoumi) were evenly distributed into four groups (three replicates per group) at the peak production (34 weeks). HS was included into the ration at the level of 0.0 (HS-0), 15 (HS-15), 20 (HS-20), and 25% (HS-25) and continued the supplementation for consecutively three weeks. At the end of the experiment, three eggs per replicate were randomly collected and analyzed for egg yolk fatty acids and cholesterol profile. The statistical analysis of the result revealed that supplementation of HS-25 significantly(P<0.05)decreased egg yolk total cholesterol, myristic (C14:0), palmitic (C16:0), and stearic (C18:0). Similarly, total as well as individual monounsaturated fatty acids decreased significantly(P<0.05)while total and individual polyunsaturated fatty acids increased significantly in the HS-25. In addition, total omega-3 and omega-6 increased significantly in the HS-25 group. From the present result, we concluded that addition of HS at the rate of 25% to the diet of laying hens augmented the cholesterol and fatty acids profile in egg yolk.

scholarly journals PSV-39 Fatty acids profile of the meat from Nellore young bulls supplemented with lauric acid

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 339-340
Author(s):  
Sergiane A Araújo ◽  
Ronaldo L Oliveira ◽  
Analívia M Barbosa ◽  
Aline R Silva ◽  
Rebeca D X Ribeiro ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Lauric Acid ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Fatty Acids Profile ◽  
Coronary Diseases ◽  
Total Diet ◽  
Omega 6

Abstract Lauric acid (LA) is an additive used in ruminant’s diet with the purpose of mitigating the methane effect. However, the presence of a certain amount of LA in the rumen can cause a reduction in the microbial population and ruminal metabolic processes, such as the biohydrogenation. This study aimed evaluate the effect of the LA inclusion in the diet of Nellore on the fatty acids profile of the meat. Thirty-two young Nellore bulls were used with an average age of 24-months. The animals were individually fed with a total mixed ration with 40% of roughage (Cynodon sp. hay) and 60% of concentrated mix, composed with ground corn, soybean meal, urea, mineral premix and LA in 0.0; 0.5; 1.0; 1.5% of inclusion in the total diet dry matter basis. Those amounts constituted the treatments. At the end of the trial, the animals were slaughtered and the meat was stored at -21oC, before analyses. The experimental design was completely randomized, with four treatments and eight replications. The data were submitted to regression analysis, and significance was declared when P &lt; 0.05. There was no effect (P &gt; 0.05) of the inclusion of LA in the sum of saturated fatty acids (∑SAF=43.45±1.55), monounsaturated fatty acids (∑MUFA=41.9±0.29), and polyunsaturated fatty acids (∑PUFA=12.25±1.40). The inclusion of LA in the diets also did not affect the sum of omega-3 fatty acids (∑ n-3=1.05±0.22), omega-6 fatty acids (∑ n-6=3.02±0.49, and the reason n-6: n-3 (2.91±0.12). The atherogenicity (0.65±0.05) and trombogenicity (1.47±0.10) indexes, important indexes to predict heart coronary diseases risk, were not affected by the inclusion of LA in the diet of the animals. The results suggest that LA can be included up to 1.5% (DM basis of total diet) in the diets of Nellore without causing any significant changes in the fatty acids profile of the meat.

scholarly journals Feeding Fish Oil and Linseed Oil to Laying Hens to Increase the n-3 PUFA in Egg Yolk

2008 ◽  
Vol 77 (4) ◽  
pp. 561-568 ◽  
Author(s):  
G. Kralik ◽  
Z. Škrtić ◽  
P. Suchý ◽  
E. Straková ◽  
Z. Gajčević
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Laying Hens ◽  
Linseed Oil ◽  
Egg Yolk ◽  
Omega 3 ◽  
Pufa Ratio ◽  
Omega 6 ◽  
Total Fatty Acids ◽  
Egg Yolks

The research was carried out to assess the possibility of egg yolk enrichment with n-3 PUFA through supplementation of fish oil (FO) and linseed oil (LO) to layer diet. A total of 84 ISA Brown laying hens were divided into three groups. Each group consisted of seven cages with four hens per cage. Groups received diets differing in combinations of oils. The diet fed to group E1 contained 1.50% LO and 3.5% FO, group E2 had diets with 2.5% LO and 2.5% FO, and group E3 was fed diets with 3.5% LO and 1.5% FO. Contents of fatty acids in oils, diets and egg yolks were analyzed. The egg yolk content of α-linolenic acid (α-LNA) and omega-3 polyunsaturated fatty acids (n-3 PUFA) in total fatty acids was increased (P < 0.001) due to the increased content of linseed oil in hen diet and it was the most favourable in group E3. In groups E1, E2 and E3, the α-LNA content was 3.25%, 4.33% and 5.18%, respectively, and the n-3 PUFA content was 6.80%, 7.22% and 8.50%, respectively. The content of eicosapentaenoic acid was higher (P < 0.05) in egg yolks of group E1 than that of groups E2 and E3. No significant differences (P > 0.05) were found among groups in the docosahexaenoic acid content. The omega-6/omega-3 PUFA ratio in groups E1, E2 and E3 was 2.96, 2.93 and 2.49, respectively. Increased concentration of linseed oil and reduced concentration of rapeseed oil in diets resulted in less SFA (P < 0.001) and more n-3 PUFA in egg yolks. It was determined that laying hens have the ability to synthesize EPA and DHA from α-LNA if they receive enough α-LNA through their diets.

scholarly journals Effects of Dietary Supplementation with Different Polyunsaturated Fatty Acids on Expression of Genes Related to Somatotropic Axis Function in the Liver, Selected Blood Indicators, Milk Yield and Milk Fatty Acids Profile in Dairy Cows

2016 ◽  
Vol 16 (4) ◽  
pp. 1045-1058 ◽  
Author(s):  
Essa Dirandeh ◽  
Armin Towhidi ◽  
Zarbakht Ansari ◽  
Saeeid Zeinoaldini ◽  
Mehdi Ganjkhanlou
Keyword(s):  
Fatty Acids ◽  
Plasma Concentrations ◽  
Dietary Supplementation ◽  
Omega 3 ◽  
Milk Fatty Acids ◽  
Somatotropic Axis ◽  
Fatty Acids Profile ◽  
Expression Of Genes ◽  
Omega 6 ◽  
And Control

Abstract The objective of this study was to investigate whether dietary supplementation with different polyunsaturated fatty acids (PUFA s) affects expression of genes related to somatotropic axis and the plasma concentrations of insulin, glucose, non-esterified fatty acids (NEFA), beta hydroxyl butyrate acids (BHBA) and insulin-like growth factor 1 (IGF1) and milk fatty acids profile. Right after calving, Holstein cows (n=45) were randomly assigned to one of three diets supplemented with roasted whole soybean as a source of omega-6 PUFA (omega-6, n=15), linseed as a source of omega-3 PUFA (omega-3, n=15) or palm oil (control, n=15). Each cow was in the study over a period of 70 days. Blood samples were collected every two weeks from day 1 to 70 of lactation and plasma concentrations of insulin, glucose, NEFA, BHBA and IGF1 were determined. Liver samples were taken from a subset of 18 cows (6 per diet) at day 70 postpartum and hepatic mRNA level of total growth hormone-receptor 1A (GHR1A), insulin receptor (INSR), IGF1 and insulinlike growth factor binding protein (IGFBP2) was assessed. Experimental diets did not affect milk yield. Plasma glucose and insulin concentrations were greater for omega-3 treatment compared to omega-6 and control treatments. Cows fed diets enriched in omega-3 exhibited greater INSR and GHR1A mRNA expression, and a tendency for greater IGF1 mRNA expression in the liver compared to omega-6 and control cows. Plasma IGF1 concentration was significantly higher in omega-3 treatment compared with omega-6 and control treatments. Results of this study suggest that feeding omega-3 PUFA s during early postpartum couples with the somatotropic axis, leading to an increase in plasma IGF1 concentration in dairy cows.

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.

The effect of dietary herring meal on the omega-3 fatty acid content of plasma and egg yolk lipids of laying hens

1995 ◽  
Vol 75 (2) ◽  
pp. 247-253 ◽  
Author(s):  
D. M. Nash ◽  
R. M. G. Hamilton ◽  
H. W. Hulan
Keyword(s):  
Fatty Acid ◽  
Acid Content ◽  
Plasma Lipids ◽  
Laying Hens ◽  
Control Diet ◽  
Fatty Acid Content ◽  
Total Lipid Content ◽  
Egg Yolk ◽  
Omega 3 ◽  
Omega 6

The effect of dietary HM on plasma and egg yolk lipids of commercial White Leghorn hens was studied over 350 d. A total of 192 birds were given corn-wheat-soybean meal diets that contained either 0, 4, 8, or 12% HM. Analysis of plasma lipids at four periods in the laying cycle (169, 211, 253 and 287 d) and at five times during the test day (0800, 1000, 1200, 1400 and 1600 h) were performed. Egg lipids were analyzed at each of the four periods.Plasma total lipids were inversely related (P < 0.01) to dietary HM levels while omega-3 and omega-6 fatty acid levels were positively and inversely related (P < 0.001), respectively. HM levels did not influence the total lipid content of the egg yolk lipids but omega-3 and omega-6 fatty acid content were positively and inversely related, respectively. The levels of eicosapentaenoic (20:5n3, EPA) and docosahexaenoic (22:6n3, DHA) acid were 11 and 3 times higher, respectively (7.8 and 100.5 mg yolk−1) in the yolks from hens given the 12% HM diet compared to the control diet. Key words: Herring meal, laying hens, omega-3 fatty acids, eicosapentaenoic acid, docosahexaenoic acid

scholarly journals STUDY OF THE LEVEL OF FATTY ACIDS IN ERYTHROCYTE MEMBRANES AND SERUM OF PATIENTS WITH COLORECTAL CANCER IN NOVOSIBIRSK

2018 ◽  
Vol 5 (2) ◽  
pp. 50-61 ◽  
Author(s):  
M. V. Kruchinina ◽  
V. N. Kruchinin ◽  
Ya. I. Prudnikova ◽  
A. A. Gromov ◽  
M. V. Shashkov ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Erythrocyte Membranes ◽  
Control Group ◽  
Study Group ◽  
Omega 3 ◽  
Healthy Individuals ◽  
Internal Organs ◽  
Omega 6

The objectiveis to measure the level of fatty acids in erythrocyte membranes and serum of patients with colorectal cancer.Materials and methods.The study group included 100 patients with diagnosed colorectal cancer (57 men and 43 women). The control group included 24 reasonably healthy people (14 men and 10 women) matched for age and sex, without malignant cancers or manifested pathology of the internal organs.Results.Decreased levels of saturated, monounsaturated fatty acids and increased levels of polyunsaturated fatty acids (PUFAs) in erythrocyte membranes and serum (p <0.0001–0.05) were observed. The levels of omega-3 PUFAs in colorectal cancer exceeded the levels in healthy individuals both in erythrocyte membranes and in serum; for omega-6 PUFAs only a trend was observed. At the same time, the ratio of omega-6/omega-3 PUFAs in colorectal cancer was lower than in control (p <0.0001–0.002). The state of erythrocyte membranes more significantly and for more parameters characterized differences between the groups than serum. The most discriminating parameters between patients with colorectal cancer and healthy individuals both in erythrocyte membranes and serum were the levels of C20:2;11,14 (eicosadienoic), C20:3;8,11,14 (dihomo-γ-linolenic), C20:4;5,8,11,14 (eicosatetraenoic, arachidonic), C22:5;7,10,13,16,19 (docosapentaenoic), and C22:6;4,7,10,13,16,19 (docosahexaenoic) PUFAs.

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 Effect of different metabolizable energy and soybean oil levels in the diet of laying hens on the egg chemical composition and lipid profile

2009 ◽  
Vol 38 (4) ◽  
pp. 685-689 ◽  
Author(s):  
Bárbara Josefina de Sousa Quirino ◽  
Fernando Guilherme Perazzo Costa ◽  
Rita de Cássia Ramos do Egypto Queiroga ◽  
Walter Esfrain Pereira ◽  
Raul da Cunha Lima Neto ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Soybean Oil ◽  
Laying Hens ◽  
Feeding Strategy ◽  
Energy Levels ◽  
Egg Yolk ◽  
Metabolizable Energy ◽  
Fatty Acids Profile ◽  
Randomized Design

This study was carried out to evaluate the effects of increasing metabolizable energy and soybean oil levels on the egg chemical composition, total lipids and cholesterol contents and fatty acids profile in the egg yolk. Three hundred and sixty 29 week-old Bovans Goldline semi-heavy commercial layers were used during three periods of 28 days. A completely randomized design were used in a 3 × 3 double factorial arrangement with three soybean oil levels (1, 2 and 3%) and three metabolizable energy levels in the diet (2,600, 2,750 and 2,900 kcal/kg), totalizing nine diets with five replicates of eight birds. No interaction soybean oil × metabolizable energy levels was observed. The metabolizable energy levels did not affect any of the determined characteristics. The moisture, ash and protein contents in the egg yolk and albumen and the lipid and cholesterol contents in the yolk were not affected by the soybean oil levels in the diet, while linoleic acid (C18:3) and linolenic acid (C18:2) levels responded linearly. The use of 2,600 kcal ME/kg and 3% of soybean oil in the diet of laying hens with consumption of 120 g/bird/day is justifiable, since this feeding strategy improves the fatty acids profile of the egg.

scholarly journals Nutritional management and sexual condition in cattle determine differentiation in the fatty acid profile of meat

2021 ◽  
Vol 42 (4) ◽  
pp. 2453-2470
Author(s):  
Jonatas Cattelam ◽  
◽  
Flânia Mônego Argenta ◽  
Dari Celestino Alves Filho ◽  
Ivan Luiz Brondani ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Body Weight ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Monounsaturated Fatty Acids ◽  
Meat Production ◽  
Nutritional Management ◽  
Omega 3 ◽  
Omega 6 ◽  
Modern Population

This study aimed at evaluating the fatty acid profile of meat from feedlot finished heifers and steers fed with high-grain diets. It was used 45 Charolais and Nellore crossbred cattle, 21 of them were heifers with an initial age of 32 ± 2 months and 359.9 ± 6.7 kg of body weight, and 24 were steers with an initial age of 20 ± 2 months and 337.6 ± 6.2 kg of body weight. The animals were distributed in the treatments according to the energy source used in the diet, being them: rice, white oats or corn, using seven heifers and eight steers for each diet. The experimental design was completely randomized, with factorial arrangement 3 x 2 (three treatments and two sexual conditions). The diet based on corn provided higher levels of pentadecylic and margaric fatty acids. Excepting elaidic fatty acid, beef from steers and heifers was similar for the different saturated and monounsaturated fatty acids evaluated. A rice-based diet is advantageous when meat production is recommended with greater participation of fatty acids from the omega-3 group. When finished in feedlot with high-grain diets, the heifers produce meat with higher conjugated linoleic acid (CLA) content and a better ratio between omega-6/omega-3 fatty acids compared to steers. These findings indicate that it is possible to modify undesirable characteristics in meat through the nutritional management of animals, searching for a product that meets the requirements of a modern population, which is redefining its principles regarding food.

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