scholarly journals Effects of simultaneous supplementation of laying hens with α-linolenic acid and eicosapentaenoic acid/docosahexaenoic acid resources on egg quality and n-3 fatty acid profile

2016 ◽  
Vol 30 (7) ◽  
pp. 973-978 ◽  
Author(s):  
Pingping Zhang ◽  
Chuanqiu Tang ◽  
Zongqing Ding ◽  
Hui Huang ◽  
Yong Sun
Keyword(s):  
Fatty Acid ◽  
Docosahexaenoic Acid ◽  
Eicosapentaenoic Acid ◽  
Linolenic Acid ◽  
Fatty Acid Profile ◽  
Laying Hens ◽  
Egg Quality

scholarly journals Recovery of Fatty Acid Composition in Mediterranean Yellowtail (Seriola dumerili, Risso 1810) fed a Fish-Oil Finishing Diet

2020 ◽  
Vol 21 (14) ◽  
pp. 4871
Author(s):  
Francesco Bordignon ◽  
Silvia Martínez-Llorens ◽  
Angela Trocino ◽  
Miguel Jover-Cerdá ◽  
Ana Tomás-Vidal
Keyword(s):  
Arachidonic Acid ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Docosahexaenoic Acid ◽  
Eicosapentaenoic Acid ◽  
Fish Oil ◽  
Linolenic Acid ◽  
Vegetable Oils ◽  
Fa Composition

The present study evaluated the effects of wash-out on the fatty acid (FA) composition in the muscles of Mediterranean yellowtail. After 109 days during which fish were fed either a fish oil (FO)-based diet (FO 100) or a diet (FO 0) in which FO was completely substituted by vegetable oils, all fish were subjected to a wash-out with FO 100 diet for 90 days. The FA profile of muscles in fish fed FO 0 diet at the beginning of the experiment reflected that of dietary vegetable oils, rich in linoleic acid (LA), and α-linolenic acid (ALA), and was deficient in AA (arachidonic acid), EPA (eicosapentaenoic acid), and DHA (docosahexaenoic acid). No essential FA were fully restored in fish previously fed FO 0 diet on 45th or 90th day of wash-out. At the end of wash-out, the FA composition showed that AA, EPA, and DHA in the white muscles increased by +33%, +16%, and +43% (p < 0.001), respectively. Similarly, AA and DHA in the red muscles increased by +33% and +41% respectively, while EPA remained similar to fish fed FO 0 diet exclusively. Therefore, a 90-d wash-out can partially improve the FA profile in muscles of Mediterranean yellowtail previously fed vegetable oil-based diets.

Effects of dietary copper supplementation on performance, egg quality parameters, yolk cholesterol and fatty acid profiles in laying hens

2017 ◽  
Author(s):  
H. Kaya ◽  
A. Kaya ◽  
M. Macit ◽  
S. Çelebi ◽  
Ö. Kaynar
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Laying Hens ◽  
Egg Quality ◽  
Control Diet ◽  
Basal Diet ◽  
Quality Parameters ◽  
Dietary Copper ◽  
Copper Supplementation ◽  
Yolk Cholesterol

The present study envisaged the effects of different levels of dietary copper supplementation on performance, egg quality parameters, serum and yolk cholesterol and triglyceride levels, and yolk fatty acid profile in laying hens. Total 96 Lohman laying hens (38 weeks old) were randomly divided into four groups (n=24 each). Experimental diets were prepared by adding copper (0, 200, 250 or 300 mg/kg) to basal diet and feeding was lasted 12 weeks. Dietary copper supplementation decreased egg weight and feed intake but did not affect other performance parameters compared to the control diet. Shape index, shell weight, shell thickness, yolk color, yolk index, albumen index, and haugh unit were not influenced by dietary copper supplementation, whereas shell strength increased due to the inclusion of copper in the basal diet. Copper supplementation did not affect the fatty acid profile of the egg yolk. The yolk cholesterol ratio decreased by 7.22% in the presence of 250 mg/kg copper supplementation compared to control diet. Therefore, high levels of dietary copper supplementation in the diet of laying hens can be beneficial for improving shell strength and reducing the cholesterol content of the yolk.

scholarly journals Effect of Breed and Diet Type on the Freshness and Quality of the Eggs: A Comparison between Mos (Indigenous Galician Breed) and Isa Brown Hens

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 342 ◽  
Author(s):  
Daniel Franco ◽  
Diego Rois ◽  
Anisia Arias ◽  
José Ramón Justo ◽  
Francisco J. Marti-Quijal ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Fatty Acid Profile ◽  
Laying Hens ◽  
Egg Quality ◽  
Total Fatty Acids ◽  
Food Offering ◽  
Bird Diet ◽  
Diet Type

Eggs are a nutritious food, offering a balanced source of essential amino and fatty acids, minerals, and vitamins. Genetic and diet factors can modify hen egg traits. Thus, the effects of breed and feed on egg quality using two laying hens, Mos (autochthonous breed) and Isa Brown (commercial hybrid), and three feeds, commercial fodder (CF), corn/pea/triticale (CPT) and corn/wheat (CW), were investigated. Freshness parameters (egg weight, eggshell weight and thickness, albumen height, Haugh units and yolk color), chemical composition, color and textural parameters, as well as fatty acid profile, were assessed on a total of 288 eggs, from the two breeds. The samples were divided in 96 eggs, corresponding to each of the three dietary treatments. There were significant differences (p < 0.001) in albumen height and Haugh units, obtaining the highest values for Isa Brown genotype; meanwhile, laying hens fed with CF had the highest weight, as well as the greatest eggshell thickness. Cooked yolks of Isa Brown eggs presented the highest values of luminosity, while the yellowness was higher for Mos eggs. Regarding the texture of eggs, genotype was again the parameter having the greatest impact, obtaining higher values in hardness, gumminess and chewiness in those eggs from the Mos breed. Concerning egg chemical composition, it was affected by breed and diet type, but Mos eggs were characterized by a significantly (p < 0.001) higher contents of fat (9.53% vs. 7.58%), protein (12.31% vs. 11.66%) and ash (1.10% vs. 1.04%) than Isa Brown ones. Finally, diet type influenced the fatty acid profile, mainly affecting oleic and linoleic acids, which showed significantly (p < 0.05) highest values (42.90 and 14.66 g/100 g of total fatty acids) in CW and CF diets, respectively. Overall, breed and bird diet factors had a strong effect on egg quality and nutritional profile. Moreover, eggs from Mos hens had more attractive nutritional indices, and they could even be improved more by changing the diet.

scholarly journals Using biomass of heterotrophic marine microalga Schizochytrium for improving docosahexaenoic acid (DHA, C22:6-3) in chicken eggs

2016 ◽  
Vol 14 (2) ◽  
pp. 337-346
Author(s):  
Hoàng Thị Lan Anh ◽  
Hoàng Thị Hương Quỳnh ◽  
Trần Quốc Việt ◽  
Nguyễn Thị Hồng ◽  
Ninh Thị Huyền ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Docosahexaenoic Acid ◽  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Weight Ratio ◽  
Basal Diet ◽  
Quality Parameters ◽  
Microalgal Biomass ◽  
Marine Microalga

The consumers’ demand for food products of superior health quality are growing. Many researches have been conducted to enhance nutritional value of foods as meat, eggs, and milk. Eggs are considered the most convenient way to supply bioactive nutrients. While protein and total lipid concentrations of eggs are not readity altered, fatty acid composition, mineral and vitamin contents can be modified by feeding the hens with certain dietary ingredients. In this study, we investigated the effect of adding microalga Schizochytrium mangrovei PQ6 biomass in basal diet on egg production and egg quality parameters, especially docosahexaenoic acid content (DHA, C22:6w-3) of laying hens. Total number of 60 line G3 laying hens (mix between line HA and Hungary, 51-60 weeks of age) were randomly allotted into one of three groups by 20 hens each (KPCS, KP1 and KP2). All groups of hens were fed basal diets of standard ingredients while feed of KP1 and KP2 group of hens was supplemented with S. mangrovei PQ6 biomass as a source of w-3 fatty acid in amount of 1 and 5 % respectively. The obtained results have shown that, after trial 10 weeks, addional microalgal biomass in the diet of hens did not effect on egg production and normal egg quality parameters (egg weight, ratio of yolk and albumen, Haugh unit, yolk color). However, adding 5% microalga biomass in diet improved markedly DHA content in egg (reached up to 234.19 mg/egg) compared to that in control (52.85 mg/egg) and 1% level of microalgal biomass in basal diet (54.15 mg/egg).

scholarly journals Enriched eggs as a source of n-3 polyunsaturated fatty acids for humans

2017 ◽  
Vol 86 (3) ◽  
pp. 293-301 ◽  
Author(s):  
Gordana Kralik ◽  
Zlata Kralik ◽  
Eva Straková ◽  
Manuela Grčević ◽  
Danica Hanžek
Keyword(s):  
Fatty Acids ◽  
Docosahexaenoic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Fish Oil ◽  
Linolenic Acid ◽  
Laying Hens ◽  
Egg Mass ◽  
Daily Consumption ◽  
Total N

The aim of the research was to enrich eggs with n-3 polyunsaturated fatty acids by using plant oils and fish oil as dietary supplements in laying hens’ feed. The focus was put on the effect of the daily consumption of 100 g of egg yolk, i.e. 100 g of egg mass, on the human health. The 1st group of laying hens was fed a diet containing soybean and fish oil, and the 2nd group was given feed containing a combination of linseed, rapeseed, soybean, and fish oils. Eggs laid by the 2nd group contained 4.73% α-linolenic acid, 0.20% eicosapentaenoic acid and 2.37% docosahexaenoic acid (% of total fatty acids in yolk lipids, P < 0.001), which marks an increase of × 4.04 for α-linolenic acid, × 3.33 for eicosapentaenoic acid, and × 1.75 for docosahexaenoic acid compared to eggs laid by the 1st group. Total n-3 polyunsaturated fatty acids in eggs of the 2nd group were × 2.8 higher than in the 1st first group. Calculated per 100 g of eggs of the 2nd group, the intake for the human body corresponds to 435 mg α-linolenic acid, 18.43 mg eicosapentaenoic acid, and 218.2 mg docosahexaenoic acid.

scholarly journals Camelina sativa oil and camelina cake as sources of polyunsaturated fatty acids in the diets of laying hens: Effect on hen performance, fatty acid profile of yolk lipids, and egg sensory quality

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Sylwia Orczewska-Dudek ◽  
Mariusz Pietras ◽  
Michał Puchała ◽  
Joanna Nowak
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Laying Hens ◽  
Egg Quality ◽  
Quality Parameters ◽  
Camelina Sativa ◽  
Feed Consumption ◽  
Control Group ◽  
Camelina Oil ◽  
Group I

AbstractThe present study aimed to determine the effect of the use of Camelina sativa oil as a dietary ingredient for laying hens on their growth performance, fatty acid profile of yolk lipids, and egg quality parameters. In the experiment, 72 Hy-Line laying hens of age 26 weeks were randomly assigned to three groups with four treatments. Control group (I) was fed the diet containing 4% rapeseed oil (RO group). Experimental groups were fed diets containing 4% camelina oil (CSO group) and 10% camelina cake (group CSC). Feed consumption was measured for each group. The number of laid eggs and their weight were recorded every day. Eggs for the assessment of quality parameters were collected in the last 3 days of the experiment. Egg quality, chemical composition of yolk, and fatty acid profile were determined. Organoleptic evaluation was performed on boiled eggs. The inclusion of C. sativa oil or camelina cake in the laying hen diet did not affect egg weight, albumen quality, or taste and flavor. The experimental groups also showed a tendency toward an increase in the proportion of yolk in the egg (%). Addition of 4% camelina oil or 10% camelina cake to the diet of laying hens reduced monounsaturated fatty acid level in yolk lipids and significantly increased n-3 PUFA content, in particular ALA, EPA, and DHA, compared to the control group.

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