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Ediriweera MK. The Histone Deacetylase Inhibitory Potential of Chicken Egg Yolk Fat and Their Fatty Acid Composition. SCIENTIFICA 2023; 2023:6360487. [PMID: 37885471 PMCID: PMC10599844 DOI: 10.1155/2023/6360487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 09/25/2023] [Accepted: 10/03/2023] [Indexed: 10/28/2023]
Abstract
Histone deacetylation is a key biochemical event associated with transcriptional regulation. Histone deacetylases (HDACs) mediate the deacetylation of histones. Fatty acids have been reported to function as histone deacetylase inhibitors (HDACi). The present instigation reports the HDAC inhibitory activity of egg yolks and egg yolk-derived fat of country and farm chicken for the first time. Egg yolks and fatty acids derived from both country (CCEF) and farm chicken (FCEF) demonstrated significant HDAC enzyme activity inhibition. Furthermore, egg yolks, CCEF, and FCEF exhibited DPPH free radical scavenging effects. The analysis of fatty acid profiles revealed varying degrees of saturated, mono-, and polyunsaturated fatty acids in the egg yolks. Palmitic acid (C16 : 0) was found to be the most abundant saturated fatty acid in both CCEF and FCEF. Among the monounsaturated fatty acids, oleic acid (C18 : 1) was the most abundant in both CCEF and FCEF. In terms of polyunsaturated fatty acids, a significant difference was observed in the content of linoleic acid (C18 : 2), an omega-6 fatty acid, and docosahexaenoic acid (C22 : 6), an omega-3 fatty acid, between CCEF and FCEF. These findings present exciting prospects for the development of histone deacetylase inhibitors based on egg yolk fat.
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Affiliation(s)
- Meran Keshawa Ediriweera
- Department of Biochemistry and Molecular Biology, Faculty of Medicine, University of Colombo, Colombo 08, Sri Lanka
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Elkin RG, Harvatine KJ. A review of recent studies on the enrichment of eggs and poultry meat with omega-3 polyunsaturated fatty acids: novel findings and unanswered questions. Poult Sci 2023; 102:102938. [PMID: 37572619 PMCID: PMC10428063 DOI: 10.1016/j.psj.2023.102938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Revised: 07/10/2023] [Accepted: 07/15/2023] [Indexed: 08/14/2023] Open
Abstract
Studies from our laboratory over the past decade have yielded new information with regard to the dietary enrichment of eggs and poultry meat with omega-3 (n-3) polyunsaturated fatty acids (PUFA) but have also generated a number of unanswered questions. In this review, we summarize the novel findings from this work, identify knowledge gaps, and offer possible explanations for some perplexing observations. Specifically discussed are: 1) Why feeding laying hens and broilers an oil rich in stearidonic acid (SDA; 18:4 n-3), which theoretically bypasses the putative rate-limiting step in the hepatic n-3 PUFA biosynthetic pathway, does not enrich egg yolks and tissues with very long-chain (VLC; ≥20 C) n-3 PUFA to the same degree as obtained by feeding birds oils rich in preformed VLC n-3 PUFA; 2) Why in hens fed an SDA-rich oil, SDA fails to accumulate in egg yolk but is readily incorporated into adipose tissue; 3) How oils rich in oleic acid (OA; 18:1 n-9), when co-fed with various sources of n-3 PUFA, attenuates egg and tissue n-3 PUFA contents or rescues egg production when co-fed with a level of docosahexaenoic acid (DHA; 22:6 n-3) that causes severe hypotriglyceridemia; and 4) Why the efficiency of VLC n-3 PUFA deposition into eggs and poultry meat is inversely related to the dietary content of α-linolenic acid (ALA; 18:3 n-3), SDA, or DHA.
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Affiliation(s)
- Robert G Elkin
- Department of Animal Science, The Pennsylvania State University, University Park, PA 16802, USA.
| | - Kevin J Harvatine
- Department of Animal Science, The Pennsylvania State University, University Park, PA 16802, USA
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3
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Shaviklo AR. The influence of insect-derived and marine-based diets on sensory quality of poultry meat and egg: a systematic review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1903-1922. [PMID: 37206419 PMCID: PMC10188742 DOI: 10.1007/s13197-022-05484-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/15/2022] [Accepted: 05/09/2022] [Indexed: 05/21/2023]
Abstract
The poultry industry is trying to reduce feed costs by replacing soybeans and corn with new protein sources like insect-derived (ID) and marine-based (MB) ingredients. This strategy requires evaluating not only chicken performance and carcass characteristics, but also the sensory properties of the produced meat and eggs. The MB and ID products are potentially valuable sources of proteins, amino acids, fatty acids, vitamins and minerals in animal nutrition. This systematic review reports the effects of using these ingredients including fishmeal and oil, fish protein hydrolysates, fish silage, and seaweeds and insect products like insects' protein and oil on the sensory properties of poultry meat and eggs. Studies show that excessive use of these compounds in poultry diet has a significant effect on the sensory properties of meat and eggs. However, there are conflicting reports regarding the use of ID and MD ingredients and their effects on the sensory properties of poultry meat and eggs. Therefore, it is necessary to have a systematic literature review on the subject and draw a clear conclusion. The study emphasizes the importance of using sensory assessment in the poultry nutrition studies' when using new ingredients and providing practical information for poultry nutritionists and processing professionals.
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Affiliation(s)
- Amir Reza Shaviklo
- Department of Animal Processing, Animal Science Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran
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Wasilewski R, Kokoszyński D, Włodarczyk K. Fatty Acid Profile, Health Lipid Indices, and Sensory Properties of Meat from Pekin Ducks of Different Origins. Animals (Basel) 2023; 13:2066. [PMID: 37443864 DOI: 10.3390/ani13132066] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 05/31/2023] [Accepted: 06/21/2023] [Indexed: 07/15/2023] Open
Abstract
Conservation duck flocks are of significant importance to science. Over a number of years, many experiments have been carried out to gain a better understanding of individual duck populations. However, the knowledge obtained is still incomplete. The aim of the present study was to compare three duck strains maintained in Poland and included in the Genetic Resources Protection Programme in terms of the fatty acid profile, health lipid indices, and sensory traits of breast and leg meat. The experimental material consisted of 180 sexed Pekin ducks, 60 ducks each (including 30 males and 30 females) from strain P33 (Pekin of Polish origin), P8 (Pekin of Danish origin), and P9 (Pekin of French origin). During 49 days of rearing, the ducks were kept in an enclosed building with six pens on straw. The duck genotype had a significant effect on the myristic (C14:0), palmitic (C16:0), oleic (C18:1n9), linolenic (C18:2n6), arachidonic (C20:4n6), monounsaturated fatty acid (MUFA), PUFAn6 content, and Peroxidisability Index (PI) values of breast muscle. Ducks from the compared strains differed significantly in C16:0 content and the proportion of unsaturated fatty acids (UFAs), including MUFAs, Nutritive Value Index, and Health-Promoting Index in leg muscles. Ducks from the compared strains also differed significantly in the aroma and juiciness of the heat-treated breast muscles and the tenderness of the leg muscles. The sex of the birds had a significant effect on the C18:1, C22:6n3, MUFA, PUFAn6, PUFAn3, PI, and aroma and taste desirability of the breast muscles, as well as the aroma intensity of the leg muscles.
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Affiliation(s)
- Rafał Wasilewski
- Department of Animal Breeding and Nutrition, Faculty of Animal Breeding and Biology, Bydgoszcz University of Science and Technology, 85084 Bydgoszcz, Poland
| | - Dariusz Kokoszyński
- Department of Animal Breeding and Nutrition, Faculty of Animal Breeding and Biology, Bydgoszcz University of Science and Technology, 85084 Bydgoszcz, Poland
| | - Karol Włodarczyk
- Department of Animal Breeding and Nutrition, Faculty of Animal Breeding and Biology, Bydgoszcz University of Science and Technology, 85084 Bydgoszcz, Poland
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Hosseini H, Esmaeili N, Sepehr A, Zare M, Rombenso A, Badierah R, Redwan EM. Does supplementing laying hen diets with a herb mixture mitigate the negative impacts of excessive inclusion of extruded flaxseed? Anim Biosci 2023; 36:629-641. [PMID: 36397705 PMCID: PMC9996271 DOI: 10.5713/ab.22.0183] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Accepted: 09/21/2022] [Indexed: 11/15/2022] Open
Abstract
OBJECTIVE This study investigated the effects of extruded flaxseed with and without herbs mixture on egg performance, yolk fatty acids (FAs), lipid components, blood biochemistry, serological enzymes, antioxidants, and immune system of Hy-Line W-36 hens for nine weeks. METHODS Two hundred forty laying hens were randomly distributed to eight treatments, resulting in six replicates with five hens. Graded levels of dietary extruded flaxseed (0, 90, 180, and 270 g/kg) with and without herbs mixture (24 g/kg: garlic, ginger, green tea, and turmeric 6 g/kg each) were designed as treatments. RESULTS The two-way analysis of variance indicated that hens fed herbs mixture had a higher value of egg production, yolk high-density lipoprotein (HDL), superoxide dismutase, glutathione peroxidase, and white blood cell and lower contents of yolk cholesterol, glucose, and blood low-density lipoprotein than those fed diets without herb mixtures (p<0.05). The Flx27 (270 g/kg flaxseed) (153.5 g/kg n-3 FAs) and Flx27+H (270 g/kg flaxseed plus 24 g/kg herbs mixture) (150.5 g/kg n-3 FAs) groups were the most promising treatments in terms of yolk n-3 FAs content. In-teraction effect (herbs- flaxseed) for blood cholesterol, HDL, malondialdehyde, glutaredoxin, alanine transaminase, (ALT), aspartate transaminase (AST), haemoglobin and immune parameters was significant (p<0.05). The results showed layers fed herbs mixture (Flx9+H, Flx18+H, and Flx27+H) had a better value of total antibody, immunoglobulin M, immunoglobulin G, ALT, AST, and blood HDL as compared with representative flaxseed levels without herbs. CONCLUSION High inclusion levels of extruded flaxseed (270 g/kg) without herbs to enrich eggs with n-3 appears to impair the antioxidant system, immunohematological parameters, and sero-logical enzymes. Interestingly, the herbs mixture supplementation corrected those effects. Therefore, feeding layers with flaxseed-rich diets (270 g/kg) and herbs mixture can be a promising strategy to enrich eggs with n-3 FAs.
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Affiliation(s)
- Hossein Hosseini
- Department of Microbiology, Pathobiology and Basic Sciences, Faculty of Veterinary Medicine, Razi University, Kermanshah, 6714967346, Iran
| | - Noah Esmaeili
- Institute for Marine and Antarctic Studies, University of Tasmania, Hobart, Tasmania, 7053, Australia
| | - Aref Sepehr
- Department of Land, Environment, Agriculture and Forestry, University of Padua, Padua, Italy
| | - Mahyar Zare
- South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, Faculty of Fisheries and Protection of Waters, University of South Bohemia, České Budějovice, 38925, Czech Republic
| | - Artur Rombenso
- CSIRO, Agriculture and Food, Livestock & Aquaculture Program, Bribie Island Research Centre, Bribie Island, Queensland, 4507, Australia
| | - Raied Badierah
- Biological Science Department, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia.,Medical Laboratory, King Abdulaziz University Hospital, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Elrashdy M Redwan
- Biological Science Department, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia.,Protein Research Department, Genetic Engineering and Biotechnology Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg EL-Arab, Alexan-dria 21934, Egypt
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6
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El-Sabrout K, Khalifah A, Mishra B. Application of botanical products as nutraceutical feed additives for improving poultry health and production. Vet World 2023; 16:369-379. [PMID: 37041996 PMCID: PMC10082723 DOI: 10.14202/vetworld.2023.369-379] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Accepted: 01/23/2023] [Indexed: 02/27/2023] Open
Abstract
Poultry is one of the most consumed sources of animal protein around the world. To meet the global demands for poultry meat and eggs, it is necessary to improve their nutrition to sustain the poultry industry. However, the poultry industry faces several challenges, including feedstuff availability, the banning of antibiotics as growth promoters, and several environmental stressors. Therefore, there is a critical need to include available nutraceuticals in the diet to sustain the poultry industry. Nutraceuticals are natural chemical substances that positively influence animal physiological and productive traits. Botanical products (such as fenugreek seeds, ginger roots, and olive leaves) are among the most commonly used nutraceuticals and are gradually gaining popularity in the poultry industry due to their immense benefits in nutrition and therapeutic properties. They can be added to the diet separately or in combination (as a natural antioxidant and immunostimulant) to improve poultry health and production. Botanical products are rich in essential oils and essential fatty acids, which have multiple benefits on the animal's digestive system, such as activating the digestive enzymes and restoring microbiota balance, enhancing poultry health, and production. These nutraceuticals have been shown to stimulate the expression of several genes related to growth, metabolism, and immunity. In addition, the essential oil supplementation in poultry diets up-regulated the expression of some crucial genes associated with nutrient transportation (such as glucose transporter-2 and sodium-glucose cotransporter-1). Previous studies have suggested that supplementation of botanical compounds increased broiler body weight and hen egg production by approximately 7% and 15%, respectively. Furthermore, the supplementation of botanical compounds enhanced the reproductive efficiency of hens and the semen quality of roosters by 13%. This review article discusses the significant effects of some botanical products in the poultry industry and how they can benefit poultry, especially in light of the ban on antibiotics as growth promoters.
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Affiliation(s)
- Karim El-Sabrout
- Department of Poultry Production, Faculty of Agriculture (El-Shatby), Alexandria University, Alexandria, Egypt
| | - Ayman Khalifah
- Department of Livestock Research, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), Borg El Arab, Egypt
| | - Birendra Mishra
- Department of Human Nutrition, Food and Animal Sciences, University of Hawaii at Manoa, 1955 East-West Road, Honolulu, HI, 96822, USA
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Elkin RG, El-Zenary AS, Bomberger R, Haile AB, Weaver EA, Ramachandran R, Harvatine KJ. Feeding laying hens docosa hexaenoic acid-rich microalgae oil at 40 g/kg diet causes hypotriglyceridemia, depresses egg production, and attenuates expression of key genes affecting hepatic triglyceride synthesis and secretion, but is rescued by dietary co-supplementation of high-oleic sunflower oil. Poult Sci 2022; 102:102318. [PMID: 36525748 PMCID: PMC9758496 DOI: 10.1016/j.psj.2022.102318] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 10/26/2022] [Accepted: 11/01/2022] [Indexed: 11/06/2022] Open
Abstract
The primary goal of this study was to investigate the effect of feeding White Leghorn hens graded levels of a docosahexaenoic acid (DHA)-rich microalgae oil (MAO) on productive performance and enrichment of eggs with very long-chain (VLC) omega-3 (n-3) polyunsaturated fatty acids (PUFA). Forty-nine-week-old hens (8 per diet) were fed the following diets for 28 d: 1) A corn-soybean meal-based diet with no supplemental oil (CON); 2) CON + 10 g/kg MAO; 3) CON + 20 g/kg MAO; 4) CON + 30 g/kg MAO; 5) CON + 40 g/kg MAO; 6) CON + 40 g/kg MAO + 20 g/kg high-oleic sunflower oil (HOSO); and 7) CON + 40 g/kg MAO + 40 g/kg HOSO. Diets 6 and 7 were included because we previously reported that co-feeding high-oleic acid oils with n-3 PUFA-containing oils attenuated egg yolk n-3 PUFA contents vs. feeding hens the n-3 oils alone. All data were collected on an individual hen basis. Egg VLC n-3 PUFA enrichment plateaued, in terms of statistical significance, at the 30 g/kg MAO level (266 mg/yolk). Hens fed 40 g/kg MAO had greatly attenuated measures of hen performance, marked liver enlargement, an altered ovarian follicle hierarchy, greatly lowered circulating triglyceride levels, and depressed hepatic expression of key genes involved in triglyceride synthesis and secretion. As compared to hens fed 40 g/kg MAO alone, feeding hens 40 g/kg MAO co-supplemented with HOSO (Diets 6 and 7) restored egg production, ovarian morphology, and all other measures of hen productive performance to CON levels, elevated plasma triglyceride levels, prevented liver enlargement, and increased the hepatic expression of key genes involved in triglyceride synthesis and secretion. In conclusion, MAO can greatly enrich hens' eggs with VLC n-3 PUFA, but its recommended dietary inclusion should not exceed 20 g/kg. This would allow for near-maximal yolk VLC n-3 PUFA enrichment without impairing hen productive performance, altering the ovarian follicle hierarchy or, based on the work of others, presumably imparting off-flavors in the egg.
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El-Sabrout K, Aggag S, Mishra B. Advanced Practical Strategies to Enhance Table Egg Production. SCIENTIFICA 2022; 2022:1393392. [PMID: 36349300 PMCID: PMC9637464 DOI: 10.1155/2022/1393392] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Accepted: 10/19/2022] [Indexed: 05/31/2023]
Abstract
The global demand for table eggs has increased exponentially due to the growing human population. To meet this demand, major advances in hen genetics, nutrition, and husbandry procedures are required. Developing cost-effective and practically applicable strategies to improve egg production and quality is necessary for the development of egg industry worldwide. Consumers have shown a strong desire regarding the improvement of hens' welfare and egg quality. They also become interested in functional and designer foods. Modifications in the nutritional composition of laying hen diets significantly impact egg nutritional composition and quality preservation. According to previous scientific research, enriched egg products can benefit human health. However, producers are facing a serious challenge in optimizing breeding, housing, and dietary strategies to ensure hen health and high product quality. This review discussed several practical strategies to increase egg production, quality, and hens' welfare. These practical strategies can potentially be used in layer farms for sustainable egg production. One of these strategies is the transition from conventional to enriched or cage-free production systems, thereby improving bird behavior and welfare. In addition, widely use of plant/herbal substances as dietary supplements in layers' diets positively impacts hens' physiological, productive, reproductive, and immunological performances.
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Affiliation(s)
- Karim El-Sabrout
- Department of Poultry Production, Faculty of Agriculture (El-Shatby), Alexandria University, Alexandria, Egypt
| | - Sarah Aggag
- Department of Genetics, Faculty of Agriculture (El-Shatby), Alexandria University, Alexandria, Egypt
| | - Birendra Mishra
- Department of Human Nutrition Food and Animal Sciences, University of Hawaii at Manoa, 1955 East-West Road, Honolulu, HI, 96822, USA
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Fallahi S, Bobak Ł, Opaliński S. Hemp in Animal Diets—Cannabidiol. Animals (Basel) 2022; 12:ani12192541. [PMID: 36230282 PMCID: PMC9559627 DOI: 10.3390/ani12192541] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Revised: 09/13/2022] [Accepted: 09/19/2022] [Indexed: 01/24/2023] Open
Abstract
In recent years, interest in hemp use has grown owing to its chemical and medicinal properties. Several parts of this plant, such as seeds, leaves, flowers, and stems are used in medicine, industry, and environmental preservation. Although there were legal restrictions on hemp exploitation in some countries due to the trace presence of THC as a psychoactive element, many countries have legalized it in recent years. Cannabidiol or CBD is a non-psychoactive phytocannabinoid that can activate the endocannabinoid system and its receptors in the central and peripheral nervous system in bodies of different species. Cannabidiol has anti-inflammatory, antioxidative, analgesic, and anti-depressant effects. This review investigates various aspects of cannabidiol use and its potential in animals and humans.
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Affiliation(s)
- Sepideh Fallahi
- Department of Environmental Hygiene and Animal Welfare, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland
- Correspondence:
| | - Łukasz Bobak
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland
| | - Sebastian Opaliński
- Department of Environmental Hygiene and Animal Welfare, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland
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The Effect of Adding L-carnitine to Omega-3 Fatty Acid Diets on Productive Performance, Oxidative Stability, Cholesterol Content and Yolk Fatty Acid Profiles in Laying Hens. Poult Sci 2022; 101:102106. [PMID: 36088818 PMCID: PMC9471454 DOI: 10.1016/j.psj.2022.102106] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 07/22/2022] [Accepted: 07/30/2022] [Indexed: 11/20/2022] Open
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El-Saadany AS, El-Barbary AM, Shreif EY, Elkomy A, Khalifah AM, El-Sabrout K. Pumpkin and garden cress seed oils as feed additives to improve the physiological and productive traits of laying hens. ITALIAN JOURNAL OF ANIMAL SCIENCE 2022. [DOI: 10.1080/1828051x.2022.2090288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Amina S. El-Saadany
- Poultry Breeding Research Department, Animal Production Research Institute, Agriculture Research Center, Giza, Egypt
| | - Amal M. El-Barbary
- Poultry Breeding Research Department, Animal Production Research Institute, Agriculture Research Center, Giza, Egypt
| | - Effat Y. Shreif
- Poultry Nutrition Research Department, Animal Production Research Institute, Agriculture Research Center, Giza, Egypt
| | - Alaa Elkomy
- Livestock Research Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), Borg El Arab, Egypt
- Faculty of Desert and Environmental Agriculture, Matrouh University, Matrouh, Egypt
| | - Ayman M. Khalifah
- Livestock Research Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), Borg El Arab, Egypt
| | - Karim El-Sabrout
- Poultry Production Department, Faculty of Agriculture (El-Shatby), Alexandria University, Alexandria, Egypt
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12
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Discriminant Analysis of the Nutritional Components between Organic Eggs and Conventional Eggs: A 1H NMR-Based Metabolomics Study. Molecules 2022; 27:molecules27093008. [PMID: 35566355 PMCID: PMC9102658 DOI: 10.3390/molecules27093008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2022] [Revised: 04/14/2022] [Accepted: 05/05/2022] [Indexed: 02/01/2023] Open
Abstract
The difference of nutrient composition between organic eggs and conventional eggs has always been a concern of people. In this study, 1H nuclear magnetic resonance (NMR) technique combined with multivariate statistical analyses was conducted to identify the metabolite different in egg yolk and egg white in order to reveal the nutritional components information between organic and conventional eggs. The results showed that the nutrient content and composition characteristics were different between organic and conventional eggs, among which the content of glucose, putrescine, amino acids and their derivatives were found higher in the organic eggs yolk, while phospholipids were demonstrated higher in conventional eggs yolk. Organic acid, alcohol, amine, choline and amino acids were higher in conventional eggs white, but glucose and lactate in organic egg were higher. Our study demonstrated that there are more nutritive components and higher nutritional value in organic eggs than conventional eggs, especially for the growth and development of infants and young children, and conventional eggs have more advantages in promoting lipid metabolism, preventing fatty liver, and reducing serum cholesterol. Eggs have important nutritional value to human body, and these two kinds of eggs can be selected according to the actual nutrient needs.
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Vlaicu PA, Panaite TD. Effect of dietary pumpkin (Cucurbita moschata) seed meal on layer performance and egg quality characteristics. Anim Biosci 2021; 35:236-246. [PMID: 34293842 PMCID: PMC8738952 DOI: 10.5713/ab.21.0044] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Accepted: 06/19/2021] [Indexed: 11/27/2022] Open
Abstract
Objective The objective of this study was to investigate the of dietary pumpkin (Cucurbita moschata) seed meal (PSM) on laying performance, quality, fatty acids, cholesterol, antioxidant compounds and shelf life of eggs. Methods Eighty Tetra SL laying hens, 50-week-old, were randomly divided into two equal groups, having 10 replicates with 4 birds in each. The control (CON) treatment was fed with basal diet, while experimental treatment was fed a diet with 9% pumpkin seed meal (PSM), for a 6 week period. Results Dietary PSM significantly decreased average daily feed intake (p<0.05), with no significant effect on other performance parameters. The PSM, enriched the eggs with polyunsaturated fatty acids, especially α linolenic acid (0.33 vs. 0.21g/100g) and linoleic acid (20.65 vs. 18.37 g/100g), whereas it reduced the amount of arachidonic acid with 3.91% and n-6/n-3 ratio in PSM eggs compared with CON. The inclusion of 9% PSM significantly (p<0.05) diminished the cholesterol concentration in yolk with 11.31% and in egg with 10.38%, in respect to the CON samples. The significantly (p<0.05) higher concentration of polyphenols and antioxidant compounds, determined in PSM eggs, proved to be effective on shelf life of eggs preserved at refrigerator (5°C) and room temperature (21°C) for 28 days, by delaying the lipid oxidation and protein denaturation. This effect was reflected in significantly (p<0.05) higher Haugh Unit in eggs stored 28 days at 21°C and lower albumen pH values for the overall storage time, both at 5°C and 21°C, proving the antioxidant effect of pumpkin. Conclusion Dietary PSM supplementation was significantly effective on average daily feed intake and egg quality by increasing some fatty acids while lowering the cholesterol concentration. Also, PSM proved to be effective improving shelf life of eggs for 28 days storage time.
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Affiliation(s)
- Petru Alexandru Vlaicu
- Department of Chemistry and Animal Nutrition Physiology, National Research and Development Institute for Animal Biology and Nutrition, Balotesti, Ilfov, 077015, Romania
| | - Tatiana Dumitra Panaite
- Department of Chemistry and Animal Nutrition Physiology, National Research and Development Institute for Animal Biology and Nutrition, Balotesti, Ilfov, 077015, Romania
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Effects of extruded, milled, and whole flaxseed (Linum usitatissimum) on egg performance, lipid components, and fatty acids concentrations in yolk and blood, and antioxidant system of commercial laying hens. Anim Feed Sci Technol 2021. [DOI: 10.1016/j.anifeedsci.2021.114877] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Dalle Zotte A, Cullere M, Pellattiero E, Sartori A, Marangon A, Bondesan V. Is the farming method (cage, barn, organic) a relevant factor for marketed egg quality traits? Livest Sci 2021. [DOI: 10.1016/j.livsci.2021.104453] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Towards an Optimized Fetal DHA Accretion: Differences on Maternal DHA Supplementation Using Phospholipids vs. Triglycerides during Pregnancy in Different Models. Nutrients 2021; 13:nu13020511. [PMID: 33557158 PMCID: PMC7913957 DOI: 10.3390/nu13020511] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 01/15/2021] [Accepted: 02/01/2021] [Indexed: 01/10/2023] Open
Abstract
Docosahexaenoic acid (DHA) supplementation during pregnancy has been recommended by several health organizations due to its role in neural, visual, and cognitive development. There are several fat sources available on the market for the manufacture of these dietary supplements with DHA. These fat sources differ in the lipid structure in which DHA is esterified, mainly phospholipids (PL) and triglycerides (TG) molecules. The supplementation of DHA in the form of PL or TG during pregnancy can lead to controversial results depending on the animal model, physiological status and the fat sources utilized. The intestinal digestion, placental uptake, and fetal accretion of DHA may vary depending on the lipid source of DHA ingested by the mother. The form of DHA used in maternal supplementation that would provide an optimal DHA accretion for fetal brain development, based on the available data obtained most of them from different animal models, indicates no consistent differences in fetal accretion when DHA is provided as TG or PL. Other related lipid species are under evaluation, e.g., lyso-phospholipids, with promising results to improve DHA bioavailability although more studies are needed. In this review, the evidence on DHA bioavailability and accumulation in both maternal and fetal tissues after the administration of DHA supplementation during pregnancy in the form of PL or TG in different models is summarized.
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Liu B, Zhou Q, Zhu J, Lin G, Yu D, Ao T. Time course of nutritional and functional property changes in egg yolk from laying hens fed docosahexaenoic acid-rich microalgae. Poult Sci 2020; 99:4616-4625. [PMID: 32868006 PMCID: PMC7598007 DOI: 10.1016/j.psj.2020.06.007] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 05/28/2020] [Accepted: 06/04/2020] [Indexed: 12/13/2022] Open
Abstract
Marine microalgae (MA) has received wide attention as a promising source of omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) enrichment in animal products to improve the health status and wellbeing of the consumers. This study evaluated dynamic changes in n-3 LC-PUFA, color, and functional properties as well as atherogenic and thrombogenic health lipid indices of egg yolk from hens fed graded levels (0, 0.5, and 1.0%) of docosahexaenoic acid (DHA)–rich MA (Aurantiochytrium sp.) during a 56-D feeding period. Egg freshness parameters and yolk lipid oxidative stability were also measured after 0, 14, and 28 D of refrigerated storage. The hen performance and egg quality (except for yolk color) were not affected (P > 0.05) by MA supplementation. Docosahexaenoic acid contents in yolk from hens fed 1.0% MA increased quadratically with feeding time with a plateau at about 30 D (P < 0.05). Afterward, the DHA content leveled off to a constant value (946.3 mg/100 g yolk) with the n-6/n-3 ratio at 3.5: 1. Dietary inclusion of 1.0% of MA also significantly decreased the atherogenic and thrombogenic indices of yolk lipid (P < 0.05). Because the microalgal carotenoids incorporated into egg yolk, the L∗ value of yolk from hens fed MA decreased whereas a∗ value increased (P < 0.05), corresponding to yolk Roche color scores. As expected, there were no significant changes in yolk functional properties (e.g., viscosity and emulsifying activity) related to DHA enrichment (P > 0.05). Microalgal carotenoids enrichment also helped attenuate fatty acid oxidation of the DHA-enriched yolk and increase their lipid oxidative stability. In conclusion, dietary supplementation with up to 1.0% of MA significantly increased DHA contents with more health-promoting n-6/n-3 ratio and atherogenic and thrombogenic indices, as well as more intense yolk color within consumers' acceptability, and the feeding strategy had a minimal impact on yolk physical and functional properties or oxidative stability during subsequent refrigerated storage.
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Affiliation(s)
- Bing Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Institute of Feed Sciences, College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Qin Zhou
- Institute of Feed Sciences, College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Jiaming Zhu
- Institute of Feed Sciences, College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Gang Lin
- Institute of Quality Standards and Testing Technology for Agricultural Products, Chinese Academy of Agricultural Sciences, Beijing 10081, China
| | - Dongyou Yu
- Institute of Feed Sciences, College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, China.
| | - Tuoying Ao
- Center for Applied Nutrigenomics and Applied Animal Nutrition, Alltech, Nicholasville, KY 40356, USA
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Pestana JM, Puerta B, Santos H, Madeira MS, Alfaia CM, Lopes PA, Pinto RMA, Lemos JPC, Fontes CMGA, Lordelo MM, Prates JAM. Impact of dietary incorporation of Spirulina (Arthrospira platensis) and exogenous enzymes on broiler performance, carcass traits, and meat quality. Poult Sci 2020; 99:2519-2532. [PMID: 32359588 PMCID: PMC7597389 DOI: 10.1016/j.psj.2019.11.069] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2019] [Revised: 11/26/2019] [Accepted: 11/26/2019] [Indexed: 01/05/2023] Open
Abstract
This study assessed the effect of Spirulina (Arthrospira platensis), individually and in combination with exogenous enzymes, on growth performance, carcass traits, and meat quality of broiler chickens. One hundred and twenty Ross 308 male chickens were allocated into 40 battery brooders, with 3 birds per cage, and fed ad libitum a corn-based diet during the first 21 D of the trial. The experimental period lasted from day 21 to 35, during which birds were fed 4 different diets: a corn-soybean basal diet, taken as the control group, a basal diet containing 15% Spirulina (MA), a basal diet containing 15% Spirulina plus 0.005% Rovabio Excel AP (MAR), and a basal diet containing 15% Spirulina plus 0.01% lysozyme (MAL). Body weight gain (P < 0.001) and feed conversion rate (P < 0.001) were improved in control chickens, when compared with those fed with Spirulina. In addition, Spirulina increased the length of duodenum plus jejunum in relation to the other treatment (P < 0.01). Chickens on the MAL diet showed a considerable increase in digesta viscosity (P < 0.05) compared with the control group. Breast and thigh meats from chickens fed with Spirulina, with or without the addition of exogenous enzymes, had higher values of yellowness (b*) (P < 0.001), total carotenoids (P < 0.001), and saturated fatty acids (P < 0.001), whereas n-3 polyunsaturated fatty acid (P < 0.01) and α-tocopherol (P < 0.001) decreased, when compared with the control. In conclusion, the incorporation of 15% Spirulina in broiler diets, individually or combined with exogenous enzymes, reduced birds' performance through a higher digesta viscosity, which is likely associated with the gelation of microalga indigestible proteins. In addition, cell wall of Spirulina was successfully broken by the addition of lysozyme, but not by Rovabio Excel AP. Therefore, we anticipate that the combination of lysozyme with an exogenous specific peptidase could improve the digestibility of proteins from this microalga and avoid their detrimental gelation.
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Affiliation(s)
- J M Pestana
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - B Puerta
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - H Santos
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - M S Madeira
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - C M Alfaia
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - P A Lopes
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - R M A Pinto
- iMed UL, Faculdade de Farmácia, Universidade de Lisboa, Av. Professor Gama Pinto, 1649-003 Lisboa, Portugal; JCS, Laboratório de Análises Clínicas Dr. Joaquim Chaves, Av. General Norton de Matos, 1495-148 Miraflores, Algés, Portugal
| | - J P C Lemos
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - C M G A Fontes
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - M M Lordelo
- LEAF - Linking Landscape, Environment, Agriculture And Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - J A M Prates
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal.
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Avazkhanloo M, Shahir M, Khalaji S, Jafari Anarkooli I. Flaxseed extrusion and expansion coupled with enzyme and pelleting changed protein and lipid molecular structure of flaxseed and improved digestive enzymes activity, intestinal morphology, breast muscle fatty acids and performance of broiler chickens. Anim Feed Sci Technol 2020. [DOI: 10.1016/j.anifeedsci.2019.114341] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Cui X, Gou Z, Fan Q, Li L, Lin X, Wang Y, Jiang S, Jiang Z. Effects of dietary perilla seed oil supplementation on lipid metabolism, meat quality, and fatty acid profiles in Yellow-feathered chickens. Poult Sci 2020; 98:5714-5723. [PMID: 31376347 DOI: 10.3382/ps/pez358] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Accepted: 07/29/2019] [Indexed: 12/16/2022] Open
Abstract
This study evaluated the effect of the dietary replacement of 1% lard (CT) with 1% perilla oil (PO), 0.9% perilla oil + 0.1% anise oil (PA), or 0.9% perilla oil + 0.1% ginger oil (PG) on indices of lipid metabolism, antioxidant capacity, meat quality, and fatty acid profiles from Yellow-feathered chickens at day 63. Compared with the CT chickens, those given perilla oil had decreased (P < 0.05) plasma lipid levels including triglycerides (TG), total cholesterol (TCH), and low-density lipoprotein cholesterol (LDL-C). Hepatic TG, TCH levels, and fatty acid synthase activity were also decreased (P < 0.05) in chickens fed diets containing perilla oil. Abdominal fat percentage was significantly decreased in birds fed the PG compared to CT diets. Birds fed the PA or PG diets had increased (P < 0.05) hepatic total SOD, glutathione peroxidase, and glutathione-S-transferase than in chickens given PO alone. In addition, the content of reduced glutathione (GSH) in breast muscle was lower (P < 0.05) in birds fed PO compared with those given PG, and the reverse was true for content of malondialdehyde. Compared with the CT diet, the PO diet decreased breast muscle shear values and increased yellowness (b*) of breast muscle (P < 0.05). Birds fed the PA or PG diets had meat with better overall acceptability than those fed the CT diet. Chickens fed perilla oil diets exhibited higher contents of α-linolenic acid (C18:3n-3), DHA (22:6n-3), polyunsaturated fatty acids, and n-3 fatty acids, together with a lower content of myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0), total saturated fatty acids, and n-6/n-3 ratio compared to controls (P < 0.05). These findings indicate that perilla oil has the potential to decrease lipid-related indices and improve fatty acid profiles of breast meat in chickens without adverse effect on antioxidant status or meat quality; this was even better when perilla oil was given together with anise oil or ginger oil.
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Affiliation(s)
- Xiaoyan Cui
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China of Ministry of Agriculture, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, P. R. China
| | - Zhongyong Gou
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China of Ministry of Agriculture, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, P. R. China
| | - Qiuli Fan
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China of Ministry of Agriculture, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, P. R. China
| | - Long Li
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China of Ministry of Agriculture, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, P. R. China
| | - Xiajing Lin
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China of Ministry of Agriculture, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, P. R. China
| | - Yibing Wang
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China of Ministry of Agriculture, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, P. R. China
| | - Shouqun Jiang
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China of Ministry of Agriculture, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, P. R. China
| | - Zongyong Jiang
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China of Ministry of Agriculture, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, P. R. China
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Comparative effects of dietary microalgae oil and fish oil on fatty acid composition and sensory quality of table eggs. Poult Sci 2019; 99:1734-1743. [PMID: 32115040 PMCID: PMC7587657 DOI: 10.1016/j.psj.2019.11.005] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Revised: 10/27/2019] [Accepted: 11/06/2019] [Indexed: 11/25/2022] Open
Abstract
This study was conducted to investigate the comparative effects of dietary supplementation with microalgae oil or fish oil on fatty acid composition, sensory quality, and overall acceptability of table eggs. A total of six hundred thirty, 30-week-old, Hy-Line Brown laying hens were allocated to 7 dietary treatments. Layers were fed with a control diet or the control diet supplemented with graded levels of docosahexaenoic acid (DHA; 1.25, 2.50, and 5.00 mg/g feed) derived from microalgae oil or fish oil. The feeding trial lasted 10 wk. Enrichment of eggs with DHA by dietary supplementation with microalgae oil or fish oil enhanced yolk DHA and total n-3 polyunsaturated fatty acid (PUFA) enrichment and reduced n-6-to-n-3 ratio in a dose-response manner, whereas the efficiency decreased (P < 0.05). The overall efficiency of DHA incorporation into eggs was similar for the 2 sources (P > 0.05). In comparison with fish oil, dietary microalgae oil supplementation resulted in higher scores for egg flavor and overall acceptability, both of which declined linearly in response to DHA supplementation (P < 0.05). Among the aroma and flavor characteristics, fishy aroma and flavor scores increased linearly and quadratically (P < 0.05) in response to dietary DHA supplementation, and egg aroma and flavor and milky flavor scores decreased linearly (P < 0.05). The results from partial least squares analysis showed that fishy flavor and aroma were closely associated with DHA, α-linolenic acid, and total n-3 PUFA, and oleic acid, arachidonic acid, and dihomo-gamma-linolenic acid were more related to egg aroma and flavor. The results suggested that microalgae oil would be more promising for egg DHA enrichment owing to better sensory quality of the resultant eggs.
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Pumpkin Waste as Livestock Feed: Impact on Nutrition and Animal Health and on Quality of Meat, Milk, and Egg. Animals (Basel) 2019; 9:ani9100769. [PMID: 31597395 PMCID: PMC6826842 DOI: 10.3390/ani9100769] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2019] [Revised: 09/27/2019] [Accepted: 09/30/2019] [Indexed: 12/14/2022] Open
Abstract
Simple Summary Pumpkin waste are part of the millions of tons of vegetable residues produced yearly that could be used in livestock feeding. Their value not only relies in its nutritional content as its bioactive compounds could modify meat, milk, and egg composition which are of uttermost value for human nutrition. Furthermore, pumpkin waste, which cannot be used in human consumption, may contribute to diminish human-livestock competition for cropland. In this review, we describe the potential of pumpkin waste as animal feedstock as a strategy for more sustainable livestock production while making emphasis on the importance of food from animal origin in human health. Abstract Meat, milk, and egg contribute positively to the nutrition and health of humans; however, livestock requires a large number of resources, including land for fodder and grains. Worldwide millions of tons of vegetable waste are produced without any further processing, causing pollution and health risks. Properly managed vegetable waste could provide a source of feed for livestock, thus reducing feeding costs. In this regard, pumpkin waste (Cucurbita sp.) is an alternative. Research on pumpkin waste on animal nutrition is scarce, however, it has potential as animal feed not only for its nutritional value but also for its antioxidants, pigments, and polysaccharides content that could enhance quality of meat, milk, and egg, as well animal health. In this review, we describe the environmental impact of livestock as a result of greater demand for food of animal origin, including the importance of the consumption of animal foods in human nutrition and health. Moreover, we emphasize the potential of plant residues and, particularly, on the characteristics of pumpkins and how their use as feedstuff for livestock could improve productivity and modify the composition of meat, milk, and egg.
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The Effect of Hydrothermally Processed Soybean- and Rapeseed-Based Diets on Performance, Meat and Carcass Quality Characteristics in Growing-Finishing Pigs. ANNALS OF ANIMAL SCIENCE 2019. [DOI: 10.2478/aoas-2019-0045] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
The experiment was performed on 60 crossbred weaners with average initial body weight (BW) of 22 kg. The animals were divided into 4 groups, with 15 animals (10 males and 5 females) per group, based on the percentage content of the following components in complete diets: soybean meal, toasted full-fat soybeans, cold-pressed rapeseed cake with increased oil content, extruded rapeseed cake with increased oil content. The growth performance of pigs, carcass characteristics, meat quality and the fatty acid profile of depot fat were determined. The pigs fed complete diets containing toasted soybeans had higher average daily gain (ADG). The animals receiving cold-pressed rapeseed cake were characterised by lower ADG and higher FCR. The carcasses of pigs fed diets containing cold-pressed rapeseed cake and extruded rapeseed cake had lower lean content than the carcasses of pigs administered toasted soybeans. The analysed feedstuffs had no effect on back-fat thickness or meat quality. Cold-pressed and extruded rapeseed cake contributed to changes in the fatty acid profile of backfat, including an increase in the concentrations of monounsaturated fatty acids (MUFAs) and a more desirable n-6/n-3 PUFA ratio. The extrusion processing of rapeseed cake decreased the content of lysine and methionine with cystine by approximately 4%, and reduced total glucosinolate content by approximately 17%. The inclusion of toasted soybeans in pig diets contributed to higher BW gain and carcass dressing percentage. Rapeseed cake with increased oil content led to desirable changes in the fatty acid profile of backfat.
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Affiliation(s)
- N.H.C. Sparks
- Avian Science Research Centre, Animal Health Group, SAC, Kings Buildings, West Mains Road, Edinburgh, EH9 3JG, Scotland
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Fatty acid composition and regression prediction of fatty acid concentration in edible chicken tissues. WORLD POULTRY SCI J 2019. [DOI: 10.1017/s0043933914000634] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Mazur-Kuśnirek M, Antoszkiewicz Z, Lipiński K, Fijałkowska M, Purwin C, Kotlarczyk S. The effect of polyphenols and vitamin E on the antioxidant status and meat quality of broiler chickens fed diets naturally contaminated with ochratoxin A. Arch Anim Nutr 2019; 73:431-444. [PMID: 31523998 DOI: 10.1080/1745039x.2019.1639445] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
The aim of this study was to determine the effect of a polyphenol product (PP) (Proviox) and vitamin E on the antioxidant status and meat quality of broiler chickens fed diets contaminated with ochratoxin A (OTA). One hundred and twenty ROSS 308 broiler chickens were randomly divided into six groups (10 replications, 2 birds per replication). Group I received an uncontaminated and unsupplemented diet, diets of groups II to VI were contaminated with OTA at 172 µg and 200 µg/kg for the starter and grower period, respectively. Furthermore, diets of groups III, IV and V were supplemented with vitamin E at 100, 200 and 100 mg, respectively, and to diets of groups V and VI additionally 100 and 2200 mg PP was added, respectively. Supplementation with PP and vitamin E had no significant effects on the growth performance, dressing percentage or carcass trait parameters of broiler chickens. In chickens exposed to stress, dietary supplementation with vitamin E and/or PP improved the total antioxidant status (p ≤ 0.05), enhanced the blood activity of antioxidant enzymes (p ≤ 0.01) and increased the concentrations of non-enzymatic antioxidants (p ≤ 0.01) in the liver and breast muscles. Regardless of the administered antioxidants, chickens fed diets contaminated with OTA were characterised by lower dressing percentage (p ≤ 0.01), a higher proportion of the liver in the carcass (p ≤ 0.01), lower carcass fat content (p ≤ 0.01), and longer small intestines (p ≤ 0.01) and caeca (p ≤ 0.01). Dietary supplementation with PP improved the water-holding capacity of meat (p ≤ 0.01). The breast muscles of chickens fed diets supplemented with PP and vitamin E were characterised by higher (p ≤ 0.05) concentrations of eicosapentaenoic acid (C20:5). It was concluded that PP can be an insufficient component of diets for broiler chickens to improve growth performance and mitigate the negative effects of high dose of OTA in diets.
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Affiliation(s)
- Magdalena Mazur-Kuśnirek
- Department of Animal Nutrition and Feed Science, University of Warmia and Mazury in Olsztyn , Olsztyn , Poland
| | - Zofia Antoszkiewicz
- Department of Animal Nutrition and Feed Science, University of Warmia and Mazury in Olsztyn , Olsztyn , Poland
| | - Krzysztof Lipiński
- Department of Animal Nutrition and Feed Science, University of Warmia and Mazury in Olsztyn , Olsztyn , Poland
| | - Maja Fijałkowska
- Department of Animal Nutrition and Feed Science, University of Warmia and Mazury in Olsztyn , Olsztyn , Poland
| | - Cezary Purwin
- Department of Animal Nutrition and Feed Science, University of Warmia and Mazury in Olsztyn , Olsztyn , Poland
| | - Sylwia Kotlarczyk
- Department of Animal Nutrition and Feed Science, University of Warmia and Mazury in Olsztyn , Olsztyn , Poland
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Biswas A, Sharma D, Tyagi PK, Mandal A. Physio-biochemical, antioxidant and oxidative stability of Turkey meat-fed diet incorporated with different level of organic chromium. Anim Biotechnol 2019; 32:106-112. [PMID: 31516069 DOI: 10.1080/10495398.2019.1661255] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
The aim of this study was to evaluate the effects of organic chromium (Cr) on physico-biochemical and oxidative stability of turkey meat. Ninety-six (16th weeks) male turkeys were distributed into 16 groups (4 diet × 4 replicates × 6 birds each). Four dietary treatments (T1, T2, T3 and T4) were formulated with supplementation of 0.0, 250, 500 and 750 µg Cr/kg diets, respectively. Cholesterol and fat contents in meat reduced (p < 0.05) in T4 (750 µg Cr/kg) but no difference was observed in pH and drip loss. No significant effect was recorded on water holding capacity (WHC) and extract release volume (ERV) of fresh meat but the effect (p < 0.05) was observed on WHC and ERV in refrigerated meat. No significant difference was observed in DPPH (1, 1-diphenyl-2-picrylhydrazy) and ABTS (2, 2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid) of fresh breast and thigh meat but effect (p < 0.05) was noticed in refrigerated meat of turkey fed T4. Lipid oxidation (free fatty acids and Thio-barbituric acid reactive substances-TBARS) were improved in fresh as well as refrigerated meat from birds fed diet supplemented with 750 µg Cr/kg (T4). Whereas, peroxide value was improved (p < 0.05) only in refrigerated meat. Thus, it may be concluded that inclusion of Cr at 750 µg/kg diet with basal diet improved in desirable physio-biochemical properties, antioxidant and oxidative stability of male turkey meat under cold chain.
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Affiliation(s)
- Avishek Biswas
- Avian Nutrition and Feed Technology Division, ICAR-Central Avian Research Institute, Izatnagar, India
| | - Divya Sharma
- Avian Nutrition and Feed Technology Division, ICAR-Central Avian Research Institute, Izatnagar, India
| | - Pramod K Tyagi
- Avian Nutrition and Feed Technology Division, ICAR-Central Avian Research Institute, Izatnagar, India
| | - Asitbaran Mandal
- Avian Nutrition and Feed Technology Division, ICAR-Central Avian Research Institute, Izatnagar, India
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Mazur-Kuśnirek M, Antoszkiewicz Z, Lipiński K, Kaliniewicz J, Kotlarczyk S. The effect of polyphenols and vitamin E on the antioxidant status and meat quality of broiler chickens fed low-quality oil. Arch Anim Breed 2019; 62:287-296. [PMID: 31807639 PMCID: PMC6852880 DOI: 10.5194/aab-62-287-2019] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Accepted: 05/06/2019] [Indexed: 11/11/2022] Open
Abstract
The aim of this study was to determine the effect of vitamin E and
polyphenols on the antioxidant potential and meat quality of broiler chickens
fed diets supplemented with low-quality oil. The experimental materials
comprised 120 male Ross 308 broilers (six treatments, 10 replications, two
birds per replication). Dietary supplementation with vitamin E and/or
polyphenols was applied in the following experimental design: group I
(negative control) – without supplementation without low-quality oil; group
II (positive control) – without supplementation + low-quality oil; group
III – supplementation with 100 mg kg-1 of vitamin E+ low-quality
oil; group IV – 200 mg kg-1 of vitamin E + low-quality oil; group V
– 100 mg kg-1 of vitamin E and 100 mg kg-1 of polyphenols +
low-quality oil; group VI – 200 mg kg-1 of polyphenols +
low-quality oil. Rapeseed oil oxidised under laboratory conditions was added
to the diets of broiler chickens from groups II to VI. The applied
antioxidants had no effect on the growth performance of chickens fed oxidised
oil. Increased dietary inclusion levels of vitamin E and/or polyphenols
improved the antioxidant status in the blood and increased the content of
non-enzymatic antioxidants in the liver and breast muscles of broilers fed
low-quality oil. The tested antioxidants had no influence on carcass quality
parameters in chickens fed oxidised oil. However, birds fed diets with the
addition of vitamin E were characterised by a higher gizzard weight and
higher pH of gizzard digesta. Dietary supplementation with vitamin E and
polyphenols or polyphenols alone contributed to a lighter colour and lower pH
of breast muscles and an increase in the content of fat and ash in the breast
muscles of broilers fed oxidised oil. The breast muscles of birds given 100
or 200 mg kg-1 of supplemental vitamin E were characterised by higher
concentrations of n-6 polyunsaturated fatty acids (PUFAs) and
hypocholesterolemic fatty acids (DFAs), a more desirable DFA/OFA
ratio, and a lower
atherogenicity index (AI). Polyphenols combined with vitamin E can be a
valuable component of diets for broiler chickens when the problem of
low-quality oil occurs.
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Affiliation(s)
- Magdalena Mazur-Kuśnirek
- Department of Animal Nutrition and Feed Science, University of Warmia and Mazury, Olsztyn, Poland
| | - Zofia Antoszkiewicz
- Department of Animal Nutrition and Feed Science, University of Warmia and Mazury, Olsztyn, Poland
| | - Krzysztof Lipiński
- Department of Animal Nutrition and Feed Science, University of Warmia and Mazury, Olsztyn, Poland
| | - Joanna Kaliniewicz
- Department of Animal Nutrition and Feed Science, University of Warmia and Mazury, Olsztyn, Poland
| | - Sylwia Kotlarczyk
- Department of Animal Nutrition and Feed Science, University of Warmia and Mazury, Olsztyn, Poland
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30
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Mazur-Kuśnirek M, Antoszkiewicz Z, Lipiński K, Kaliniewicz J, Kotlarczyk S, Żukowski P. The effect of polyphenols and vitamin E on the antioxidant status and meat quality of broiler chickens exposed to high temperature. Arch Anim Nutr 2019; 73:111-126. [PMID: 30758232 DOI: 10.1080/1745039x.2019.1572342] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
The aim of this study was to determine the effect of a polyphenol product (PP) (Proviox) and vitamin E on the antioxidant status and meat quality of broiler chickens exposed to high temperature. The experimental materials comprised 120 ROSS 308 broilers (6 treatments, 10 replications, 2 birds per replication). Dietary supplementation with vitamin E and PP was applied in the following experimental design: group I (negative control) - without supplementation; group II (positive control) - without supplementation; group III - supplementation with 100 mg vitamin E/kg; group IV - 200 mg vitamin E/kg; group V - 100 mg vitamin E/kg and 100 mg PP/kg; group VI - 200 mg PP/kg. In groups II-VI, broiler chickens aged 21-35 d were exposed to increased temperature (34°C for 10 h daily). In chickens exposed to high temperature, dietary supplementation with antioxidants, mostly PP, improved growth performance parameters, including body weight, body weight gain and feed intake until 28 d of age. Vitamin E added to broiler chicken diets at 200 mg/kg and vitamin E combined with PP was most effective in improving the total antioxidant status of birds, enhancing blood antioxidant enzyme activities and increasing vitamin E concentrations in the liver and breast muscles. Broilers fed diets supplemented with 200 mg/kg of vitamin E alone and vitamin E in combination with PP were characterised by a higher percentage content of breast muscles in the carcass. Dietary supplementation with antioxidants improved the water-holding capacity of meat, reduced natural drip loss and increased the crude ash content of meat. The breast muscles of chickens fed diets supplemented with PP had a lower contribution of yellowness. The breast muscles of chickens receiving diets with 100 mg vitamin E/kg(group III) and diets supplemented with PP (groups V and VI) were characterised by the highest concentrations of polyunsaturated fatty acids. The PP can be a valuable component of diets for broiler chickens exposed to high temperature.
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Affiliation(s)
- Magdalena Mazur-Kuśnirek
- a Department of Animal Nutrition and Feed Science , University of Warmia and Mazury in Olsztyn , Olsztyn , Poland
| | - Zofia Antoszkiewicz
- a Department of Animal Nutrition and Feed Science , University of Warmia and Mazury in Olsztyn , Olsztyn , Poland
| | - Krzysztof Lipiński
- a Department of Animal Nutrition and Feed Science , University of Warmia and Mazury in Olsztyn , Olsztyn , Poland
| | - Joanna Kaliniewicz
- a Department of Animal Nutrition and Feed Science , University of Warmia and Mazury in Olsztyn , Olsztyn , Poland
| | - Sylwia Kotlarczyk
- a Department of Animal Nutrition and Feed Science , University of Warmia and Mazury in Olsztyn , Olsztyn , Poland
| | - Przemysław Żukowski
- a Department of Animal Nutrition and Feed Science , University of Warmia and Mazury in Olsztyn , Olsztyn , Poland
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31
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Lee SA, Whenham N, Bedford MR. Review on docosahexaenoic acid in poultry and swine nutrition: Consequence of enriched animal products on performance and health characteristics. ACTA ACUST UNITED AC 2018; 5:11-21. [PMID: 30899805 PMCID: PMC6406981 DOI: 10.1016/j.aninu.2018.09.001] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2018] [Revised: 08/23/2018] [Accepted: 09/04/2018] [Indexed: 12/21/2022]
Abstract
Omega-3 polyunsaturated fatty acids (n-3 PUFA) are linked to a variety of health benefits against human disorders and disease. However, the typical western diet is generally low in n-3 PUFA and high in n-6 PUFA, suggesting that the recommended intake of these essential fatty acids is seldom achieved. Therefore, dietary enrichment of animal meat and eggs with n-3 PUFA could help increase consumption of these fatty acids. Fish oils and microalgae (MA) are rich sources of long chain n-3 PUFA, specifically eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Feeding these marine products has been shown to increase DHA content of tissues and yolk, however, this may also lead to an increased requirement for anti-oxidants to prevent oxidative deterioration and associated negative sensory attributes. Nonetheless, increased DHA has been linked to promising results in animal growth, fertility, immunity and bone strength in both pigs and poultry. These findings suggest that feeding DHA-rich ingredients to mono-gastric can enrich human diets as well as providing additional benefits to the animal.
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32
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Klensporf‐Pawlik D, Aladedunye F, Przybylski R. Storage Stability of DHA in Enriched Liquid Eggs. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700164] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Dorota Klensporf‐Pawlik
- Department of Food Commodity SciencesPoznan University of Economics and Businessal. Niepodległości 10Poznań61‐875Poland
| | - Felix Aladedunye
- Principal Consulting ScientistFeal Stability Consultants112, 13 St.LethbridgeT1K3M4AlbertaCanada
| | - Roman Przybylski
- Department of Chemistry and BiochemistryUniversity of LethbridgeLethbridgeT1K3M4AlbertaCanada
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33
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Elkin RG, Kukorowski AN, Ying Y, Harvatine KJ. Dietary High-Oleic Acid Soybean Oil Dose Dependently Attenuates Egg Yolk Content of n-3 Polyunsaturated Fatty Acids in Laying Hens Fed Supplemental Flaxseed Oil. Lipids 2018; 53:235-249. [PMID: 29569243 DOI: 10.1002/lipd.12016] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2017] [Revised: 12/01/2017] [Accepted: 12/08/2017] [Indexed: 12/16/2022]
Abstract
Chickens can hepatically synthesize eicosapentaenoic acid (20:5 n-3) and docosahexaenoic acid (22:6 n-3) from α-linolenic acid (ALA; 18:3 n-3); however, the process is inefficient and competitively inhibited by dietary linoleic acid (LNA; 18:2 n-6). In the present study, the influence of dietary high-oleic acid (OLA; 18:1 n-9) soybean oil (HOSO) on egg and tissue deposition of ALA and n-3 polyunsaturated fatty acids (PUFA) synthesized from dietary ALA was investigated in laying hens fed a reduced-LNA base diet supplemented with high-ALA flaxseed oil (FLAX). We hypothesized that reducing the dietary level of LNA would promote greater hepatic conversion of ALA to very long-chain (VLC; >20C) n-3 PUFA, while supplemental dietary HOSO would simultaneously further enrich eggs with OLA without influencing egg n-3 PUFA contents. Nine 51-week-old hens each were fed 0, 10, 20, or 40 g HOSO/kg diet for 12 weeks. Within each group, supplemental dietary FLAX was increased every 3 weeks from 0 to 10 to 20 to 40 g/kg diet. Compared to controls, dietary FLAX maximally enriched the total n-3 and VLC n-3 PUFA contents in egg yolk by 9.4-fold and 2.2-fold, respectively, while feeding hens 40 g HOSO/kg diet maximally attenuated the yolk deposition of ALA, VLC n-3 PUFA, and total n-3 PUFA by 37, 15, and 32%, respectively. These results suggest that dietary OLA is not neutral with regard to the overall process by which dietary ALA is absorbed, metabolized, and deposited into egg yolk, either intact or in the form of longer-chain/more unsaturated n-3 PUFA derivatives.
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Affiliation(s)
- Robert G Elkin
- Department of Animal Science, The Pennsylvania State University, University Park, PA, 16802, USA
| | - Alexandra N Kukorowski
- Department of Animal Science, The Pennsylvania State University, University Park, PA, 16802, USA
| | - Yun Ying
- Department of Animal Science, The Pennsylvania State University, University Park, PA, 16802, USA
| | - Kevin J Harvatine
- Department of Animal Science, The Pennsylvania State University, University Park, PA, 16802, USA
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Shinn SE, Proctor A, Baum JI. Egg Yolk as Means for Providing Essential and Beneficial Fatty Acids. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12008] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Sara E. Shinn
- Department of Food Science and Nutrition, Jordan College of Agricultural Science & Technology; California State University, Fresno; 5300 North Campus Drive, M/S FF17, Fresno CA 93704 USA
| | - Andrew Proctor
- Department of Food Science; University of Arkansas; 2650 N. Young Avenue, Fayetteville AR 72701 USA
| | - Jamie I. Baum
- Department of Food Science; University of Arkansas; 2650 N. Young Avenue, Fayetteville AR 72701 USA
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35
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Mir NA, Tyagi PK, Biswas AK, Tyagi PK, Mandal AB, Sheikh SA, Deo C, Sharma D, Verma AK. Impact of feeding chromium supplemented flaxseed based diet on fatty acid profile, oxidative stability and other functional properties of broiler chicken meat. Journal of Food Science and Technology 2017; 54:3899-3907. [PMID: 29085132 DOI: 10.1007/s13197-017-2846-7] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/20/2017] [Accepted: 08/31/2017] [Indexed: 11/29/2022]
Abstract
A total of 240 broiler chicken of same hatch with uniform weight were used in a biological experiment with completely randomized design to investigate the effects of incorporating organic chromium (Cr) in flaxseed meal based diet on the fatty acid profile, oxidative stability and functional properties of broiler chicken meat. Five diets were formulated as per the recommendations of BIS (Nutrient requirements for poultry 13: 9863, Bureau of Indian Standards, New Delhi, 1992) in which flaxseed meal was used to replace 10% of soyabean in basal diet and four levels of Cr (0.0, 0.5, 1.0 and 1.5 mg/kg diet) as Cr-picolinate were used. The results revealed that flaxseed feeding significantly increased the percentage of unsaturated fatty acids, including MUFA, PUFA, ω-3, ω-6 fatty acids and ω-3:ω-6 and PUFA:SFA ratios, whereas, significant decline was seen in saturated fatty acids and no effect of Cr was observed on the fatty acid profile of broiler chicken. Flaxseed feeding significantly reduced the cholesterol and fat percentage of meat, whereas, significant progressive reduction was observed with increasing Cr levels. The combination of 10% flaxseed with 1.0 mg Cr/kg diet increased the final pH of broiler meat. The addition of flaxseed significantly reduced water holding capacity, extract release volume and antioxidant potential of broiler meat, whereas, increasing Cr supplementation progressively increased them. Flaxseed feeding significantly increased the drip loss and lipid peroxidation of broiler meat, whereas, Cr supplementation decreased them. It was concluded that inclusion of 10% flaxseed and 1.5 mg Cr/kg diet results in desirable fatty acid profile, oxidative stability and functional properties of broiler chicken meat.
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Affiliation(s)
- Nasir Akbar Mir
- Division of Avian Nutrition and Feed Technology, Central Avian Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243122 India
| | - Praveen K Tyagi
- Division of Avian Nutrition and Feed Technology, Central Avian Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243122 India
| | - A K Biswas
- Division of Post-Harvest Technology, Central Avian Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243122 India
| | - Pramod K Tyagi
- Division of Avian Nutrition and Feed Technology, Central Avian Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243122 India
| | - A B Mandal
- Division of Avian Nutrition and Feed Technology, Central Avian Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243122 India
| | - Sajad A Sheikh
- Division of Avian Nutrition and Feed Technology, Central Avian Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243122 India
| | - Chandra Deo
- Division of Avian Nutrition and Feed Technology, Central Avian Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243122 India
| | - Divya Sharma
- Division of Avian Nutrition and Feed Technology, Central Avian Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243122 India
| | - A K Verma
- Central Institute for Research on Goats, Makhdoom, Farah, Mathura, Uttar Pradesh 281122 India
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36
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Kaewsutas M, Sarikaphuti A, Nararatwanchai T, Sittiprapaporn P, Patchanee P. Electroencephalographic study of microalgae DHA omega-3 egg consumption on cognitive function. J Funct Foods 2017. [DOI: 10.1016/j.jff.2016.12.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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37
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Mello JLM, Souza RA, Paschoalin GC, Ferrari FB, Berton MP, Giampietro-Ganeco A, Souza PA, Borba H. Physical and chemical characteristics of spent hen breast meat aged for 7 days. ANIMAL PRODUCTION SCIENCE 2017. [DOI: 10.1071/an16195] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Consumption of poultry meat is increasing worldwide. However, little is known about the consumption and acceptability of meat from older hens and about the physical and chemical characteristics of this type of meat. This study evaluated the effect of broiler age and aging time on the physical properties, tenderness, chemical composition, and lipid profile of breast meat from broilers slaughtered at 6 (commercial age) and 70 weeks of age (broiler hens). The variables analysed were: colour, pH, water-holding capacity, cooking weight loss, shear force, total collagen, myofibrillar fragmentation index, chemical composition, total cholesterol, lipid oxidation, and fatty acid profile. Compared with commercial broilers, meat from broiler hens had higher shear force (from 33.45 N to 14.91 N after 3 days of aging), higher fat content, and lower cholesterol concentration. Additionally, it had more monounsaturated fatty acids and less polyunsaturated fatty acids than meat from commercial broilers. Collagen, fat, cholesterol levels and myofibrillar fragmentation index decreased with aging. The use of broiler hen meat as a raw material may be beneficial to the poultry industry because it has more fat and less cholesterol, higher intracellular water-holding capacity, and lower cooking loss than meat from commercial broilers. Moreover, because of the lower concentration of polyunsaturated fatty acids, broiler hen meat is less susceptible to lipid oxidation. Aging breast fillets for 3 days at 2°C is sufficient to tenderise the meat and reduce the amount of fat and cholesterol, suggesting that aging can be used as a technique to add value to poultry meat products.
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38
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Kim J, Barcus M, Magnuson A, Tao L, Lei XG. Supplemental defatted microalgae affects egg and tissue fatty acid composition differently in laying hens fed diets containing corn and flaxseed oil. J APPL POULTRY RES 2016. [DOI: 10.3382/japr/pfw034] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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39
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Effect of dietary n-3/n-6 ratio on fatty acid composition of liver, meat and perirenal fat in rabbits. ACTA ACUST UNITED AC 2016. [DOI: 10.1017/s1357729800050682] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
AbstractThe metabolic pathways of dietary fatty acids were studied in rabbits by analysing the fatty acid profile of different tissues (liver, perirenal fat,longissimus lumborummuscle). Four groups of 24 hybrid males each were assigned to four semi-purified diets, varying in the source oflipids which differed in n-3/n-6 ratios: 180 g/kg sunflower (S), 80 g/kg flaxseed + 90 g/kg sunflower (SF), 160 g/kg flaxseed (F) and 60 g/kg fish oil (FI). The liver showed a very important rôle in fatty acid syntheses and was the tissue richest in long-chain (≥20 C) polyunsaturated fatty acids (LCP) of n-3 and n-6 series. The S diet gave the highest mono-unsaturated fatty acids and n-6 LCP (respectively, 201·9 and 384·9 g/kg,P< 0·01) also showing a clear antagonism v. n-3 LCP; the FI diet determined the highest enrichment of n-3 LCP (179·5 g/kg,P< 0·01). a-linolenic acid was efficiently converted into n-3 LCP mainly when п-ЗІп-6 ratio was high (Σn-3/С20: 4n-6: 2·74 and 3.61,P< 0·01 in flaxseed and fish-oil diet, respectively). The same trend occurred in the muscle but in a less consistent way. The adipose tissue more closely reflected the composition of the dietary fatty acids, showing variations mainly concerning polyunsaturated fatty acids (S diet), and LCP n-3 (FI diet: 44·9 g/kg,P< 0·01). Results showed the possibility of modifying the fatty acid profile of rabbit meat by dietary means and that the n-3/n-6 ratio of the food is crucial in regulating the relative presence of LCP n-3 or n-6 in meat products.
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40
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Elkin RG, Ying Y, Fan Y, Harvatine KJ. Influence of feeding stearidonic acid (18:4n-3)-enriched soybean oil, as compared to conventional soybean oil, on tissue deposition of very long-chain omega-3 fatty acids in meat-type chickens. Anim Feed Sci Technol 2016. [DOI: 10.1016/j.anifeedsci.2016.04.019] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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41
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Raza T, Chand N, Khan RU, Shahid MS, Abudabos AM. Improving the fatty acid profile in egg yolk through the use of hempseed (<i>Cannabis sativa</i>), ginger (<i>Zingiber officinale</i>), and turmeric (<i>Curcuma longa</i>) in the diet of Hy-Line White Leghorns. Arch Anim Breed 2016. [DOI: 10.5194/aab-59-183-2016] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
Abstract. A study was performed to examine the outcome of utilizing hempseed, ginger, and turmeric in the diet of Hy-Line White Leghorn on the fatty acid profile of egg yolk. Four experimental rations were offered to 60 laying hens: control (standard diet); 25 % hempseed (T1); 25 % hempseed and 2 % turmeric (T2); 25 % hempseed and 2 % ginger (T3). Thirty eggs per group were analysed on day 0, 15, and 30 after storage at room temperature. Individual and total fatty acids decreased significantly (P < 0.05) in the experimental groups by day 0, 15, and 30 compared to the control. By day 0, 15, and 30, total monounsaturated fatty acids, palmitoleic acid, and oleic acid decreased significantly (P < 0.05) in T3. In fresh eggs, polyunsaturated fatty acids (PUFAs) increased significantly in T2 and T3 and were lower in the control and T1 by day 15 and 30. The same trend was also found in linoleic, eicosadienoic, and arachidonic acid. Linolenic acid increased significantly (P < 0.05) in T2 and T3 by day 15 and 30. However, eicosatrienoic acid, eicosapentaenoic acid, and docosahexaenoic acid increased significantly (P < 0.05) in all treated groups compared to the control by day 15 and 30. By day 15 and 30, total ω-3 increased significantly in treated groups. In contrast to ω-3, ω-6 increased significantly in T2 and T3 by day 15 and 30, while their ratio decreased significantly in treated groups. From the results of the present study, it was concluded that the addition of hempseed at the level of 25 % combined with 2 % turmeric and ginger in the diet of Hy-Line White Leghorn layers improved the fatty acid profile of n-3 PUFA, ω-3, and ω-6 in egg yolk.
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42
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Neijat M, Suh M, Neufeld J, House JD. Increasing Levels of Dietary Hempseed Products Leads to Differential Responses in the Fatty Acid Profiles of Egg Yolk, Liver and Plasma of Laying Hens. Lipids 2016; 51:615-33. [PMID: 27052441 DOI: 10.1007/s11745-016-4146-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2015] [Accepted: 03/16/2016] [Indexed: 11/26/2022]
Abstract
The limited efficiency with which dietary alpha-linolenic acid (ALA) is converted by hens into docosahexaenoic acid (DHA) for egg deposition is not clearly understood. In this study, dietary ALA levels were increased via the inclusion of hempseed (HS) and hempseed oil (HO) in hen diets, with the goal of assessing the effects on the fatty acid (FA) profiles of total lipids and lipid classes in yolk, liver and plasma. Forty-eight hens were individually caged and fed one of six diets containing either HS:10, 20 or 30, HO:4.5 or 9.0 (%, diet) or a control (containing corn oil), providing a range (0.1-1.28 %, diet) of ALA. Fatty acid methyl esters of total lipids and lipid classes, including phosphatidyl choline (PtdCho) and ethanolamine (PtdEtn) in yolk, plasma and liver were then determined. Levels of n-3 FAs in both total lipids and lipid classes increased in all tissues. ALA and eicosapentaenoic acid (EPA) increased linearly, while docosapentaenoic acid and DHA increased quadratically. The FA profiles of yolk closely reflected levels in both plasma and liver. While ALA was highly concentrated in the triacylglycerol, it was low but equally distributed between PtdCho and PtdEtn in all tissues; however, the net accumulation was lower (P < 0.0001) in liver compared to yolk and plasma. Levels of EPA and ALA in yolk-PtdEtn were linearly (P < 0.0001; R (2) = 0.93) associated, and reflected those in liver-PtdEtn (P < 0.0001; R (2) = 0.90). In the liver, a strong inverse correlation (P < 0.0001; r = -0.94) between PL-DHA and ALA-to-EPA ratio in PtdEtn supports theories of low substrate availability, possibly limiting the conversion of ALA into DHA for egg enrichment.
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Affiliation(s)
- M Neijat
- Department of Animal Science, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada
| | - M Suh
- Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada
- Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB, R3T 2E1, Canada
- Canadian Centre for Agri-Food Research in Health and Medicine, St. Boniface Research Centre, Winnipeg, MB, R2H 2A6, Canada
| | - J Neufeld
- Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada
| | - J D House
- Department of Animal Science, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada.
- Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada.
- Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB, R3T 2E1, Canada.
- Canadian Centre for Agri-Food Research in Health and Medicine, St. Boniface Research Centre, Winnipeg, MB, R2H 2A6, Canada.
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43
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Tolušić Z, Škrtić Z, Gajčević Z, Kralik I. Market of poultry meat and consumers’ preferences in the Osijek-Baranja County. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2005.3s.154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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44
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Carragher JF, Mühlhäusler BS, Geier MS, House JD, Hughes RJ, Gibson RA. Effect of dietary ALA on growth rate, feed conversion ratio, mortality rate and breast meat omega-3 LCPUFA content in broiler chickens. ANIMAL PRODUCTION SCIENCE 2016. [DOI: 10.1071/an14743] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
We have previously demonstrated that feeding chickens a diet containing high levels of the n-3 PUFA α-linolenic acid (ALA) significantly increases the content of the principal omega-3 long-chain polyunsaturated fatty acids, eicosapentaenoic acid and docosahexaenoic acid, in their meat and eggs. However, the effect of the diet on production characteristics of the birds has not been assessed. This study aimed to determine the effect of feeding male and female Cobb 500 broilers (n = 3840) a high ALA diet (containing 2.5% flaxseed oil) compared with a standard commercial Control diet (containing 2.5% tallow) on growth, feed conversion ratio and mortality until 6 weeks of age. As expected the dietary flaxseed oil significantly increased breast meat levels of omega-3 polyunsaturated fatty acids (~4-fold), with most eicosapentaenoic acid and docosahexaenoic acid being deposited in the phospholipid fraction. Both male and female birds fed the high ALA diet were significantly heavier at 6 weeks of age (77 g heavier in females, 87 g heavier in males). They also had a significantly (10%) lower feed conversion ratio, and a mortality rate that was not different from the Control diet across the 6-week feeding period. These findings indicate that a high ALA diet has the potential to enrich chicken breast meat with eicosapentaenoic acid and docosahexaenoic acid without loss of growth rate or feed efficiency, or increase in fat content of breast meat.
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45
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Production of Bio-omega-3 eggs through the supplementation of extruded flaxseed meal in hen diet. Lipids Health Dis 2015; 14:126. [PMID: 26453429 PMCID: PMC4599773 DOI: 10.1186/s12944-015-0127-x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2015] [Accepted: 10/03/2015] [Indexed: 11/10/2022] Open
Abstract
Background The full-fat flaxseed meal has obtained relatively new flourished concept as staple chicken feedstuff for the production of designer eggs. However, unprocessed flaxseed also encloses well documented anti-nutritional factors which are associated with growth depression of laying hens. The present research work was carried out to evaluate the impact of full-fat extruded flaxseed meal supplemented diets on productivity performance of hens and production of modified ω-3 fatty acids-enriched eggs. Methods The full-fat flaxseed meal was extruded at barrel exit temperature (140 °C), screw speed (160 rpm) and feed rate (25 kg/h) for reduction of anti-nutritional compounds. One hundred and sixty, Babcock hens (age 24 weeks old) were selected at random from a large flock and ten hens were placed in each of 16 wire-mesh pens. The experimental diets prepared by supplementation of extruded flaxseed at 10 %, 20 % and 30 % level were fed to hens along with control. Results The extruded flaxseed contained 86 % and 76 % less hydrocyanic compounds and tannin, respectively than the initial material. The hens fed with control diet consumed more feed, possessed heavy body weight and showed higher egg production as compared to hens fed on extruded flaxseed supplemented diets. The loss in body weight and egg production was recorded less for hens fed on 10 % extruded flaxseed supplemented diets as compared to those fed on 30 % extruded flaxseed supplemented diets. None of the experimental diets resulted in significant increase or decrease the total lipids and cholesterol content in egg yolk of hens. The extruded flaxseed supplemented diets resulted in a significant improvement of α-linolenic and docosahexaenoic acid in egg yolk with a concomitant reduction in arachidonic acid. The sensory scores were assigned higher to control eggs. Increasing level of extruded flaxseed in experimental diets decreased the scores for all sensory attributes of eggs. Conclusion The present study suggested that extruded flaxseed meal up to 20 % can be supplemented in the diets of hens for maximum deposition of α-linolenic acid and docosahexaenoic acid in egg yolk with acceptable detrimental effects on egg traits.
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Ribeiro T, Lordelo MM, Costa P, Alves SP, Benevides WS, Bessa RJB, Lemos JPC, Pinto RMA, Ferreira LMA, Fontes CMGA, Prates JAM. Effect of reduced dietary protein and supplementation with a docosahexaenoic acid product on broiler performance and meat quality. Br Poult Sci 2015; 55:752-65. [PMID: 25277689 DOI: 10.1080/00071668.2014.971222] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
1. Chicken breast meat is a lean meat due to its low content of intramuscular fat (IMF) resulting in an overall lower acceptability by consumers due to a decrease in juiciness, flavour and increased chewiness. Recently, studies performed in pigs suggested the possibility of increasing IMF by decreasing dietary crude protein (CP) content, an effect possibly mediated through an increased lipogenesis. 2. Dietary supplementation with lipids rich in omega 3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) may modulate an increase in the content of these fatty acids in meat from monogastric animals and, thus, promote the daily intake of n-3 LC-PUFA by humans. 3. LC-PUFA are very susceptible to oxidation, resulting in off-flavours that affect meat quality and consumers' acceptability. 4. This trial was conducted to assess the effect of reducing dietary CP, from 21% to 17%, on chicken's meat IMF content and, simultaneously, to evaluate if a complementary supplementation with a proprietary n-3 LC-PUFA source (DHA Gold™) could improve meat quality. These effects were assessed by measuring productive performance and meat quality, oxidative stability, sensory traits and fatty acid profile. 5. A reduction in CP content of broiler diets, from 21% to 17%, balanced for lysine, improved performance while it was not sufficient to increase IMF content in chicken meat. In contrast, DHA Gold™ supplementation had a positive impact both in broiler productive parameters and in meat fatty acid profile. 6. In addition, incorporation of 7.4% of DHA Gold™ in the diet promoted carcass yield but negatively affected chicken meat acceptability by consumers, due to a decrease of meat oxidative stability. 7. Overall the data suggest that neither a dietary supplementation with DHA Gold™ nor a reduction in CP have a direct positive effect in the levels of IMF present in broiler meat.
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Affiliation(s)
- T Ribeiro
- a CIISA, Faculdade de Medicina Veterinária , Universidade de Lisboa, Pólo Universitário do Alto da Ajuda , Av. da Universidade Técnica, 1300-477 Lisboa , Portugal
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Juodka R, Nainiene R, Juskiene V, Juska R, Stuoge I. Effects of different amounts of field peas (Pissum sativumL.) in the diets for turkeys on meat qualities. JOURNAL OF APPLIED ANIMAL RESEARCH 2015. [DOI: 10.1080/09712119.2015.1021810] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Laudadio V, Lorusso V, Lastella N, Dhama K, Karthik K, Tiwari R, Alam GM, Tufarelli V. Enhancement of Nutraceutical Value of Table Eggs Through Poultry Feeding Strategies. INT J PHARMACOL 2015. [DOI: 10.3923/ijp.2015.201.212] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Penko A, Polak T, Lušnic Polak M, Požrl T, Kakovič D, Žlender B, Demšar L. Oxidative stability of n-3-enriched chicken patties under different package-atmosphere conditions. Food Chem 2015; 168:372-82. [DOI: 10.1016/j.foodchem.2014.07.075] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2014] [Revised: 06/17/2014] [Accepted: 07/14/2014] [Indexed: 11/27/2022]
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Neijat M, Gakhar N, Neufeld J, House JD. Performance, egg quality, and blood plasma chemistry of laying hens fed hempseed and hempseed oil. Poult Sci 2014; 93:2827-40. [PMID: 25239534 DOI: 10.3382/ps.2014-03936] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The aim of this study was to compare the performance of hens (feed intake, rate of lay, egg weight, and BW gain), egg quality and blood biochemistry (enzymes, electrolytes, proteins, and other plasma constituents) of laying hens fed diets containing hemp products. Forty-eight Lohmann LSL-Classic (white-egg layers; 19 wk of age) were individually caged and fed 1 of 6 wheat-barley-soybean-based diets for a period of 12 wk. The diets consisted of hempseed (HS; 10, 20, or 30%), hempseed oil (HO; 4.5 or 9.0%), or a control diet (corn oil-based). All diets were formulated to contain similar levels of crude fat (11%), energy (2,800 kcal/kg), and CP (17%). Data were analyzed as a completely randomized design using the repeated measure analysis of the PROC MIXED procedure of SAS. The results indicated that the inclusion of up to 30 and 9.0% HS and HO, respectively, to diets of laying hens had no significant effects on hen performance, egg quality, or plasma level of metabolites (proteins, glucose, uric acid, and cholesterol) and electrolytes (Na, K, Cl, P, and Ca). Overall plasma enzyme concentrations, particularly gamma-glutamyl transferase, were significantly (P < 0.01) lowest at the 10 and 20% levels of HS inclusion, or at the 4.5% HO level of inclusion of the hempseed products compared with the higher levels or control fed hens. Similar effects were also observed for plasma aspartate aminotransferase levels but with the HS enriched diets only (P < 0.05), particularly being lowest at the inclusion levels of 10 and 20% HS compared with the control. The results may imply a possible protective effect of HS- and HO-containing diets, particularly at 10% HS, 20% HS, and 4.5% HO levels, on liver damage/injury. In summary, both HO and HS appear to be well tolerated by laying hens as judged by markers of plasma clinical chemistry supporting the safety and efficacy of hemp products for use in laying hen rations.
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Affiliation(s)
- M Neijat
- Department of Animal Science, University of Manitoba, Winnipeg, Manitoba, MB, R3T 2N2, Canada
| | - N Gakhar
- Department of Animal Science, University of Manitoba, Winnipeg, Manitoba, MB, R3T 2N2, Canada
| | - J Neufeld
- Department of Animal Science, University of Manitoba, Winnipeg, Manitoba, MB, R3T 2N2, Canada
| | - J D House
- Department of Animal Science, University of Manitoba, Winnipeg, Manitoba, MB, R3T 2N2, Canada Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, MB, R3T 2N2, Canada
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