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Jiang C, Chen R, Shi X, Zhuang L, Zhou C, Zhou W, Li J, Xu G, Zheng J. Effects of Breeds on the Content of Functional Nutrition in Eggs. Animals (Basel) 2023; 13:3066. [PMID: 37835672 PMCID: PMC10571526 DOI: 10.3390/ani13193066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 09/22/2023] [Accepted: 09/26/2023] [Indexed: 10/15/2023] Open
Abstract
The purpose of this study was to compare the differences in the content of functional nutrients in eggs, performance parameters, and egg quality parameters of different chicken breeds. In Trial 1, 150 41-week-old hens of each breed, including the Dwarf Layer, White Leghorn, Silky fowl, Beijing-you chicken, and Shouguang chicken, were randomly assigned to the control (CON) and 2.5% flaxseed oil (FSO) groups to compare the difference in n-3 polyunsaturated fatty acid (PUFA) content in eggs. The contents of α-linolenic acid (ALA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and total n-3 PUFA in eggs were increased (p < 0.05) in the FSO groups. The ALA (4.28%), DHA (2.03%), and total n-3 PUFA (6.46%) contents in eggs of Dwarf Layer were the highest among the five breeds (p < 0.05). To further verify if other functional nutrients also have such differences, 600 24-week-old White Leghorn and Dwarf Layer were allocated to four groups: CON, FSO, 0.02% selenium-enriched yeast (SEY), and 0.20% marigold flower extract (MFE), in Trial 2. The content of functional nutrients in eggs was significantly increased (p < 0.05) after feeding these additions. After feeding FSO, the eggs of the Dwarf Layer had a higher n-3 PUFA content than the White Leghorn (p < 0.05). However, no significant differences were found in selenium and lutein content in different breeds. Performance and egg quality were not negatively impacted by FSO, SEY, or MFE.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Jiangxia Zheng
- College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; (C.J.); (R.C.); (X.S.); (L.Z.); (C.Z.); (W.Z.); (J.L.); (G.X.)
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2
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Tadesse D, Retta N, Girma M, Ndiwa N, Dessie T, Hanotte O, Getachew P, Dannenberger D, Maak S. Yolk Fatty Acid Content, Lipid Health Indices, and Oxidative Stability in Eggs of Slow-Growing Sasso Chickens Fed on Flaxseed Supplemented with Plant Polyphenol Extracts. Foods 2023; 12:foods12091819. [PMID: 37174357 PMCID: PMC10178081 DOI: 10.3390/foods12091819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 04/20/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023] Open
Abstract
Previous attempts to increase the level of flaxseed in hens' diet for the production of n-3 polyunsaturated fatty acids (n-3 PUFAs)-enriched eggs have been commonly associated with undesirable effects on production efficiency, lipid health indices, and oxidative stability of eggs, requiring adequate research attention. This study investigated the effects of feeding a moderate level of flaxseed (FS) and plant polyphenol extracts (PPEs) on fatty acid content, oxidative stability, and lipid health indices in eggs of slow-growing Sasso T451A laying hens. One hundred and five hens were assigned to five groups (seven replicates of three) and fed on FS (75 g flaxseed and no antioxidants), VE8 (75 g flaxseed and 800 mg vitamin E), TS8 (75 g flaxseed and 800 mg Thymus schimperi), DA8 (75 g flaxseed and 800 mg Dodonaea angustifolia), and CD8 (75 g flaxseed and 800 mg Curcuma domestica) extract per kg diets. The egg yolk content of eicosapentaenoic acid (EPA, C20:5 n-3) in the DA8, TS8, and CD8 diets and docosahexaenoic acid (DHA, C22:6 n-3) in TS8 and CD8 diets significantly (p < 0.05) increased compared with the FS diet. The FS diet significantly increased the malondialdehyde (MDA) content in egg yolks, whereas the TS8 diet decreased it by 67% (p < 0.05). Little difference was observed in yolk fatty acid content between cooked and raw eggs. Production of n-3 PUFA-enriched eggs with favorable lipid health indices was possible through inclusion of PPEs extracted from local plant species grown in Ethiopia and a moderate dose of flaxseed in the diet of laying hens.
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Affiliation(s)
- Desalew Tadesse
- Department of Animal Production and Welfare, Mekelle University, Mekelle 231, Ethiopia
- Center for Food Science and Nutrition, Addis Ababa University, Addis Ababa 1176, Ethiopia
- LiveGene, International Livestock Research Institute (ILRI), Addis Ababa 5689, Ethiopia
| | - Negussie Retta
- Center for Food Science and Nutrition, Addis Ababa University, Addis Ababa 1176, Ethiopia
| | - Mekonnen Girma
- LiveGene, International Livestock Research Institute (ILRI), Addis Ababa 5689, Ethiopia
| | - Nicholas Ndiwa
- Research Methods Group, International Livestock Research Institute (ILRI), Nairobi 30709, Kenya
| | - Tadelle Dessie
- LiveGene, International Livestock Research Institute (ILRI), Addis Ababa 5689, Ethiopia
| | - Olivier Hanotte
- LiveGene, International Livestock Research Institute (ILRI), Addis Ababa 5689, Ethiopia
- Center for Tropical Livestock Genetics and Health (CTLGH), The Roslin Institute, Edinburgh EH25 9RG, UK
- School of Life Sciences, University of Nottingham, Nottingham NG72UH, UK
| | - Paulos Getachew
- Center for Food Science and Nutrition, Addis Ababa University, Addis Ababa 1176, Ethiopia
| | - Dirk Dannenberger
- Research Institute for Farm Animal Biology (FBN), 18196 Dummerstorf, Germany
| | - Steffen Maak
- Research Institute for Farm Animal Biology (FBN), 18196 Dummerstorf, Germany
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Vlaicu PA, Untea AE, Turcu RP, Panaite TD, Saracila M. Rosehip ( Rosa canina L.) Meal as a Natural Antioxidant on Lipid and Protein Quality and Shelf-Life of Polyunsaturated Fatty Acids Enriched Eggs. Antioxidants (Basel) 2022; 11:antiox11101948. [PMID: 36290672 PMCID: PMC9598169 DOI: 10.3390/antiox11101948] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 09/26/2022] [Accepted: 09/26/2022] [Indexed: 11/24/2022] Open
Abstract
Eggs are a common food of animal origin, inexpensive, and rich in bioactive substances with high biological value. Eggs enriched in polyunsaturated fatty acids (PUFA) are extremely desired by the progressive consumer. However, during storage, eggs undergo some physiochemical changes, which decrease their value. In this regard, the effect of dietary rosehip meal and flaxseed meal on hens’ egg quality characteristics, amino acids, fatty acids, health-related indices, antioxidant capacity, total polyphenols content, and shelf life was examined. For this study 120 Tetra SL laying hens, 29 weeks of age, were fed, for 4 weeks, three diets that included control (basal diet—RF0), basal diet + 1.5% rosehip and 7% flaxseed meal (RF1), and basal diet + 3% rosehip and 7% flaxseed meal (RF2). Productive performance of hens were recorded. The content of essential amino acids (EAA), antioxidant amino acids (AAA), and sulfur amino acids (SAA) was higher in RF1 and RF2, compared with RF0. Eggs belonging to the RF1 and RF2 groups had significantly (p < 0.05) higher content of n-3 PUFAs, especially linolenic and docosahexaenoic acids. Total antioxidant capacity and polyphenol content increased in both rosehip supplemented groups, but especially in RF2. Moreover, eggs from RF1 and RF2 groups maintained significantly higher egg quality parameters after storage for 14 and 28 days in the refrigerator (5 °C) and ambient temperature (21 °C), compared with those from the RF0 group. In the Haugh unit, yolk and albumen pH presented better values in RF1 and RF2 eggs compared to the RF0 eggs.
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Poultry Meat and Eggs as an Alternative Source of n-3 Long-Chain Polyunsaturated Fatty Acids for Human Nutrition. Nutrients 2022; 14:nu14091969. [PMID: 35565936 PMCID: PMC9099610 DOI: 10.3390/nu14091969] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2022] [Revised: 05/02/2022] [Accepted: 05/04/2022] [Indexed: 01/10/2023] Open
Abstract
The beneficial effects of n-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) on human health are widely known. Humans are rather inefficient in synthesizing n-3 LC-PUFA; thus, these compounds should be supplemented in the diet. However, most Western human diets have unbalanced n-6/n-3 ratios resulting from eating habits and the fact that fish sources (rich in n-3 LC-PUFA) are not sufficient (worldwide deficit ~347,956 t/y) to meet the world requirements. In this context, it is necessary to find new and sustainable sources of n-3 LC-PUFA. Poultry products can provide humans n-3 LC-PUFA due to physiological characteristics and the wide consumption of meat and eggs. The present work aims to provide a general overview of the main strategies that should be adopted during rearing and postproduction to enrich and preserve n-3 LC-PUFA in poultry products. The strategies include dietary supplementation of α-Linolenic acid (ALA) or n-3 LC-PUFA, or enhancing n-3 LC-PUFA by improving the LA (Linoleic acid)/ALA ratio and antioxidant concentrations. Moreover, factors such as genotype, rearing system, transport, and cooking processes can impact the n-3 LC-PUFA in poultry products. The use of a multifactorial view in the entire production chain allows the relevant enrichment and preservation of n-3 LC-PUFA in poultry products.
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Supplementary n-3 fatty acids sources on performance and formation of omega-3 in egg of laying hens: a meta-analysis. Poult Sci 2021; 101:101566. [PMID: 34823172 PMCID: PMC8626700 DOI: 10.1016/j.psj.2021.101566] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 09/19/2021] [Accepted: 10/10/2021] [Indexed: 01/21/2023] Open
Abstract
A meta-analysis was performed to evaluate the effects of supplementary n-3 polyunsaturated fatty acids (PUFA) sources in the diet on the formation of some important n-3 PUFA contents in eggs and to assess factors contributing to the conversion efficiency of omega-3 in laying hens. A dataset was constructed from 34 studies examining the impact of dietary inclusion with ingredients rich in n-3 PUFA on fatty acids profile and production performance of laying hens. The eligibility criteria were developed to obtain studies reporting required information with sufficient quality. The mixed model methodology was employed where the “study” was set as random effects and fatty acid (FA) supplements as fixed effects. Several factors were included in the models as covariates. Discrete analysis for sources of FA was also performed to compare their effects on FA formation in eggs. Significant linear positive associations were observed between the concentration of α-linolenic acid (ALA), total n-3 PUFA, and the ratio of linoleic acid (LA) to ALA (LA/ALA) in diets with the formation of eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), total n-3 PUFA, and n6/n3 ratio in egg (P < 0.05) with different magnitudes. ALA and total n-3 PUFAs concentration had no relationship with cholesterol concentration, feed intake, and egg weight. Prediction models for DHA formation was higher for ALA as predictor variables (slope = 0.482; R2 = 0.684) than n-3 PUFAs (slopes = 0.998, R2 = 0.628). Significant interactions were found on the level of ALA × FA sources and n-3 PUFA × FA sources. Fish oil (P = 0.0148, R2 = 0.732) improved the prediction equation to estimate DHA formation. To conclude, levels of ALA, n-3 PUFA, and the ratio of LA/ALA can be used as predictor variables to estimate the formation of n-3 fatty acids in eggs. It was confirmed that although all n-3 FA sources had a positive correlation on DHA and n-3 PUFA deposition, however, fish oil showed the highest prediction model for DHA formation across all FA sources included in the dataset.
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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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Huang S, Baurhoo B, Mustafa A. Effects of feeding extruded flaxseed on layer performance, total tract nutrient digestibility, and fatty acid concentrations of egg yolk, plasma and liver. J Anim Physiol Anim Nutr (Berl) 2020; 104:1365-1374. [PMID: 32372432 DOI: 10.1111/jpn.13364] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2019] [Revised: 02/29/2020] [Accepted: 03/16/2020] [Indexed: 11/29/2022]
Abstract
A study was conducted to determine the effects of graded levels of extruded flaxseed (EF) on laying hen performance, apparent total tract nutrient retention (ATTNR) and fatty acid concentrations of egg yolk, blood plasma and liver. Seventy-two White Leghorn layers (58 weeks old; three per cage) were randomly assigned to one of four dietary treatments: 0 (control), 3, 6 and 9% of EF-supplemented diets for 8 weeks. Results showed that feed intake, egg production, feed conversion ratio and egg weight were not affected by treatments. The ATTNR of dry matter (p = .001) and gross energy (p = .014) was lower for layers fed 9% EF than those fed the control diet, while ATTNR of organic matter (p = .001) and nitrogen-corrected apparent metabolizable energy (p = .003) were lower for birds fed 6% and 9% EF compared with those fed the control diet. Relative to the control diet, feeding EF increased (p < .001) egg yolk, plasma and liver n-3 polyunsaturated fatty acid (PUFA) concentrations. Birds fed 6% EF produced eggs > 300 mg of n-3 PUFA after two weeks of feeding, while the highest of n-3 PUFA concentrations were achieved for birds fed 9% EF. It was concluded that feeding EF up to 9% of the diet had no adverse effects on layer performance and increased n-3 PUFA concentrations in blood plasma, liver and egg yolk. However, moderate to high levels of EF (i.e., 6% and 9% of the diet) reduced nutrient ATTNR and nitrogen-corrected apparent metabolizable energy. Omega-3-enriched eggs can be achieved by feeding layers EF at 6% of the diet.
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Affiliation(s)
- Siyuan Huang
- Department of Animal Science, McGill University-MacDonald Campus, Sainte Anne de Bellevue, QC, Canada
| | - Bushansingh Baurhoo
- Department of Animal Science, McGill University-MacDonald Campus, Sainte Anne de Bellevue, QC, Canada.,Belisle Solution Nutrition Inc., St-Mathias, QC, Canada
| | - Arif Mustafa
- Department of Animal Science, McGill University-MacDonald Campus, Sainte Anne de Bellevue, QC, Canada
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8
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Lu Q, Chen P, Chai Y, Li Q, Mao H. Effects of dietary rubber seed oil on production performance, egg quality and yolk fatty acid composition of Hy-Line Brown layers. Anim Biosci 2020; 34:119-126. [PMID: 32299177 PMCID: PMC7888493 DOI: 10.5713/ajas.19.0832] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Accepted: 03/16/2020] [Indexed: 11/27/2022] Open
Abstract
Objective This study aims to evaluate the effects of dietary supplement of rubber seed oil on production performance, egg quality, and yolk fatty acid composition in laying hens during a 16-week feeding trial period. Methods Forty-eight 25-week-old laying hens of Hy-Line Brown were randomly divided into three groups. Each group comprised four replicates and each replicate had four birds. Rubber seed oil was incorporated into a corn-soybean meal basal diet by 3.5% (group I), 4.5% (group II), or 0 (control group) and equivalent nutrition was supplied for the test groups and the control group. The performance related values were determined using standard or well established methods. Results No significant difference was found in the production performance, the egg quality, the composition of saturated fatty acids, and the content of cholesterol and monounsaturated fatty acids in the yolk within the three groups. Interestingly, both test groups achieved a significantly higher content of linoleic acid, α-linolenic acid, eicosapentaenoic acid, and docosahexaenoic acid and a significantly lower content of arachidonic acid (p<0.05) compared with the control group. With the increased level of dietary rubber seed oil, there was an increasing trend in the content of n-6 polyunsaturated fatty acids (PUFA), n-3 PUFA and total PUFA, but a declining trend in the n-6/n-3 ratio. Conclusion These results demonstrate that the rubber seed oil supplemented diet effectively improved the total PUFA content in eggs without impairing the layers’ production performance and the egg quality.
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Affiliation(s)
- Qiongfen Lu
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China.,Key Laboratory of Animal Nutrition and Feed Science of Yunnan Province, Kunming 650201, China
| | - Peifu Chen
- College of Veterinary Medicine, Yunnan Agricultural University, Kunming 650201, China
| | - Yan Chai
- Mangshi Bureau of Science and Technology, Dehong 678400, China
| | - Qihua Li
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China.,Key Laboratory of Animal Nutrition and Feed Science of Yunnan Province, Kunming 650201, China
| | - Huaming Mao
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China.,Key Laboratory of Animal Nutrition and Feed Science of Yunnan Province, Kunming 650201, China
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Kouassi GF, Koné GA, Good M, Assidjo NE, Kouba M. Effect of Hevea brasiliensis seed meal or Euphorbia heterophylla seed supplemented diets on performance, physicochemical and sensory properties of eggs, and egg yolk fatty acid profile in guinea fowl (Numida meleagris). Poult Sci 2020; 99:342-349. [PMID: 32416819 PMCID: PMC7587736 DOI: 10.3382/ps/pez500] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Accepted: 08/15/2019] [Indexed: 11/25/2022] Open
Abstract
A total of 144 French selected breed (Galor) female guinea fowl (GF) of 42 wk of age were enrolled for a feeding trial of 15, 30, and 45 D duration. The birds were randomly assigned to 18 cages, each containing 8 birds. A total of 3 isonitrogenous and isocaloric dietary treatments were trialed, each diet comprising 6 replications (cages), which meant a total of 48 birds per diet. The GF were fed either a control diet C (commercial diet "FACI ponte 20", SIPRA, Ivory Coast, usually used for all poultry species) or the diet C supplemented with 5% Euphorbia heterophylla seeds (diet E) and the diet C supplemented with 5% Hevea seed meal (Hevea brasiliensis) (diet H). Animal performance were assessed for 3 periods (days 0 to 15, 0 to 30, and 0 to 45), and egg quality and composition were assessed at 15, 30, and 45 D of the trial. The results indicated no mortality during the trial. The laying rate was the highest (43.9%) with diet E and the lowest with diet C (32.5%), the laying rate with diet H being intermediate (38.5%). Diet E containing Euphorbia seeds led to a reduced cholesterol content of the eggs. Additionally, inclusion of Euphorbia seeds and, to a lesser extent, of the Hevea seed meal in the diet led to n-3 polyunsaturated fatty acid enriched GF eggs, with thereby, improved nutritional value. A sensory test did not find any difference between the 3 diets on trial.
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Affiliation(s)
- G F Kouassi
- Institut National Polytechnique Felix Houphouët Boigny, BP 1313 Yamoussoukro, Cote d'Ivoire
| | - G A Koné
- Institut National Polytechnique Felix Houphouët Boigny, BP 1313 Yamoussoukro, Cote d'Ivoire
| | - M Good
- Independant Researcher and Private Consultant, A96 Dun Laoghaire, Ireland
| | - N E Assidjo
- Institut National Polytechnique Felix Houphouët Boigny, BP 1313 Yamoussoukro, Cote d'Ivoire
| | - M Kouba
- UMR 1348 PEGASE, INRA-AGROCAMPUS, 65 rue de Saint Brieuc, 35042 Rennes Cedex, France.
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Ianni A, Palazzo F, Grotta L, Innosa D, Martino C, Bennato F, Martino G. Chemical-nutritional parameters and volatile profile of eggs and cakes made with eggs from ISA Warren laying hens fed with a dietary supplementation of extruded linseed. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 33:1191-1201. [PMID: 31480137 PMCID: PMC7322661 DOI: 10.5713/ajas.19.0309] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Accepted: 08/14/2019] [Indexed: 12/31/2022]
Abstract
Objective The aim of this study was to evaluate the chemical-nutritional parameters, oxidative stability and volatile profile of eggs and cakes made with eggs from laying hens fed with a dietary supplementation of extruded linseed. Methods Two thousand ISA Warren laying hens were randomly divided into two groups: a control group was fed with a standard diet while the experimental group received the same diet supplemented with 7% of extruded linseed. The trial lasted 84 days, in which three samplings of laid eggs were performed. Samples of eggs and food systems arising from eggs were then analyzed in order to obtain information about β-carotene and total flavonoid content, antioxidant activity, fatty acid profile, lipid oxidation, and volatile profile. Results Linseed induced the increase of α-linolenic acid with consequent reduction of the ω-6/ω-3 ratio (4.3:1 in egg yolk); in addition to this, was evidenced the cholesterol reduction and the significant increase in total flavonoids and β-carotene, although no variations were detected in antioxidant capacity. Even in cooked products there was not only a direct effect of linseed in increasing α-linolenic acid, but also in inducing the reduction of cholesterol and its major oxidation product, 7-ketocholesterol. The dietary linseed integration was also shown to affect the volatile profile of baked products. Conclusion Data confirmed that dietary supplementation with extruded linseed resulted in food products with interesting implications for human health. With regard to the volatile profile of baked products it would be necessary undertake further sensorial analysis in order to evaluate any variations on flavor and consumer acceptability.
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Affiliation(s)
- Andrea Ianni
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo 64100, Italy
| | - Fiorentina Palazzo
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo 64100, Italy
| | - Lisa Grotta
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo 64100, Italy
| | - Denise Innosa
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo 64100, Italy
| | - Camillo Martino
- Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise "G. Caporale", Via Campo Boario 37, 64100 Teramo, Italy
| | - Francesca Bennato
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo 64100, Italy
| | - Giuseppe Martino
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo 64100, Italy
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11
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Mustafa AF, Chavarr EC, Mantilla JG, Mantilla JO, Paredes MA. Effects of feeding flaxseed on performance, carcass trait, and meat fatty acid composition of Guinea pigs (Cavia procellus) under northern Peruvian condition. Trop Anim Health Prod 2019; 51:2611-2617. [PMID: 31240548 DOI: 10.1007/s11250-019-01977-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2019] [Accepted: 06/07/2019] [Indexed: 12/12/2022]
Abstract
A study was conducted to determine the effects of flaxseed supplementation on performance, carcass traits, and hindleg fatty acid composition of guinea pigs. Sixty male and female weaned guinea pigs (1 month old, five animals/cage) were blocked by sex and bodyweight and randomly fed 0 (control) or 100 g/kg flaxseed concentrate diets (15 g/animal) plus ad libitum fresh alfalfa for 30 days. Results showed that flaxseed supplementation had no influence on animal performance. However, final body weight (P = 0.035), total feed intake (P = 0.019), and body weight gain (P < 0.001) were higher in male than female guinea pigs. Similar results were also observed for carcass composition (i.e., hot, chilled, and reference carcass weights). Inclusion of flaxseed reduced saturated (P < 0.001), mono-unsaturated (P = 0.004), and increased (P < 0.001) polyunsaturated (PUFA) fatty acid concentrations in hindlegs. Concentrations of linolenic acid and n-3 PUFA increased (P < 0.001) by 49.7 and 37.1%, respectively as a result of flaxseed inclusion. It was concluded that feeding flaxseed to guinea pigs at 100 g/kg of the concentrate diets improves meat PUFA concentrations with no adverse effects on performance or carcass composition.
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Affiliation(s)
- A F Mustafa
- McGill University, Macdonald Campus, St-Ann-De-Bellevue, QC, Canada.
| | - E C Chavarr
- National University of Cajamarca, Cajamarca, Peru
| | - J G Mantilla
- National University of Cajamarca, Cajamarca, Peru
| | - J O Mantilla
- National University of Cajamarca, Cajamarca, Peru
| | - M A Paredes
- National University of Cajamarca, Cajamarca, Peru
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Papadopoulos GA, Chalvatzi S, Kopecký J, Arsenos G, Fortomaris PD. Effects of dietary fat source on lutein, zeaxanthin and total carotenoids content of the egg yolk in laying hens during the early laying period. Br Poult Sci 2019; 60:431-438. [PMID: 31046430 DOI: 10.1080/00071668.2019.1614526] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
1. The study was conducted to investigate the effects of different dietary levels of an unsaturated or saturated fat source and the effects of different dietary energy levels in laying hen diets on the carotenoid content of the egg yolk. 2. Seventy-two ISA Brown laying hens aged 22 weeks old were allocated, for a 10 week period, to three treatments: control diet (HE group) with a 3.4% supplemented fat containing 2.1% soybean and 1.3% palm oil as fat sources and a ratio of unsaturated to saturated fatty acid (u/s) of 3.33; a lowered energy diet with 2.4% supplemented fat containing 1.4% soybean and 1.0% palm oil and u/s of 3.41 (LE+high u/s); a lowered energy diet with 2.4% supplemented fat containing 0.5% soybean and 1.9% palm oil and a u/s of 2.39 (LE+low u/s). A marigold plant extract supplement was used as a source of lutein. 3. Performance parameters (feed consumption, feed conversion, body weight), egg production rate and egg quality parameters were similar between treatments. Dietary fat digestibility at the middle of the study period was not different. Egg yolk total fat content was similar in all treatments at the middle and at the end of the study period. 4. Lutein, zeaxanthin, cis-lutein and total carotenoids content were significantly lower in eggs produced from the LE+low u/s group compared to those from the HE and the LE+high u/s groups (P < 0.01 for all parameters). 5. It was concluded that feeding laying hens with a diet containing 1% less supplemented fat and a lower u/s ratio compared to a control diet and to a diet with 1% less supplemented fat with a higher u/s ratio resulted in a significant reduction of carotenoid expression in the egg yolk at the end of experimental period. Performance and egg quality parameters were not affected by treatments.
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Affiliation(s)
- G A Papadopoulos
- a Laboratory of Animal Husbandry, Faculty of Veterinary Medicine , School of Health Sciences, Aristotle University of Thessaloniki , Thessaloniki , Greece
| | - S Chalvatzi
- a Laboratory of Animal Husbandry, Faculty of Veterinary Medicine , School of Health Sciences, Aristotle University of Thessaloniki , Thessaloniki , Greece
| | - J Kopecký
- b Institute of Microbiology , Academy of Sciences of the Czech Republic , Třeboň , Czech Republic
| | - G Arsenos
- a Laboratory of Animal Husbandry, Faculty of Veterinary Medicine , School of Health Sciences, Aristotle University of Thessaloniki , Thessaloniki , Greece
| | - P D Fortomaris
- a Laboratory of Animal Husbandry, Faculty of Veterinary Medicine , School of Health Sciences, Aristotle University of Thessaloniki , Thessaloniki , Greece
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Khan SA. Inclusion of pyridoxine to flaxseed cake in poultry feed improves productivity of omega-3 enriched eggs. Bioinformation 2019; 15:333-341. [PMID: 31249435 PMCID: PMC6589472 DOI: 10.6026/97320630015333] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2019] [Accepted: 04/27/2019] [Indexed: 12/01/2022] Open
Abstract
Flaxseed cake produced during flax oil production is rich in protein, and could be utilized in the production of omega-3 enriched eggs or value added eggs. But the presence of anti-nutrients in flaxseed cake adversely affects the bird and egg characteristics. Supplementation of pyridoxine may prove beneficial as noted by earlier research. In our study, we divided 30 layer birds into three groups and supplemented them with different combination feeds containing: (A) control ration, (B) fresh flax seed cake with pyridoxine and (C) fresh flax seed cake without pyridoxine. Crushed 2% flaxseed was also added to the flaxseed cake groups for deposition of sufficient omega-3 fatty acids into the eggs. Supplementation was given for a period of 4 weeks and egg as well as bird characteristics observed. Birds fed pyridoxine showed better incorporation of omega-3 fatty acids into the egg yolk. Supplementation of flaxseed cake with pyridoxine resulted in better yields of omega-3 eggs as well as improved health of layer birds.
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Affiliation(s)
- Shahida Aziz Khan
- Applied Nutrition Group, King Fahd Medical Research Center, King Abdulaziz University, Jeddah, Kingdom of Saudi Arabia
- Department of Medical Laboratory Technology, Faculty of Applied Medical Sciences, King Abdulaziz University, Jeddah, Kingdom of
Saudi Arabia
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