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Vlaicu PA, Untea AE, Lefter NA, Oancea AG, Saracila M, Varzaru I. Influence of rosehip (Rosa canina L.) leaves as feed additive during first stage of laying hens on performances and egg quality characteristics. Poult Sci 2024; 103:103990. [PMID: 38972282 DOI: 10.1016/j.psj.2024.103990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2024] [Revised: 06/14/2024] [Accepted: 06/19/2024] [Indexed: 07/09/2024] Open
Abstract
This study aimed to evaluate the effects of rosehip leaves (RL) supplementation on the production performances and egg quality of laying hens during the first stage of laying. For that, 90 Lohmann Brown Classic hens, aged 26 wk, were randomly assigned to 3 dietary treatments as follows: a control diet (RL0), an experimental diet containing 0.5% rosehip leaves (RL0.5), and an experimental diet containing 1% rosehip leaves (RL1). The laying hens were accommodated in an experimental hall with identical pens (3.96 m2), and controlled microclimate conditions. The dietary treatments were administered for a 6-wk experimental period (26-32 d of age). During this time, production performance of hens was recorded. To assess the impact of RL on egg weight and its components evolution, egg yolk and albumen color, and primary chemical composition of egg constituents were determined every 2 wk. The effect on egg yolk fatty acids profile was determined only at the end of the trial. The results showed that RL0.5 and RL1 dietary treatments significantly improved laying rate, feed conversion ratio and egg mass compared with RL0 group. A significant effect on egg weight and its components was observed only over time, showing that RL has no effect on these parameters. Significant changes in egg yolk coloration were observed over time, with significant increases in L*, a* and b* chromomeric parameters in both RL0.5 and RL1 compared to RL0. Significant alterations were obtained from the sum of egg yolk fatty acids. The RL1 egg yolk presented significantly higher n-3, and significantly lower n-6 fatty acids, compared with both RL0 and RL0.5. Further research is warranted to explore the long-term effects of rosehip leaf supplementation on laying hens performance and egg quality.
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Affiliation(s)
- Petru Alexandru Vlaicu
- Feed and Food Quality Department, National Research and Development Institute for Animal Biology and Nutrition, IF, Romania.
| | - Arabela Elena Untea
- Feed and Food Quality Department, National Research and Development Institute for Animal Biology and Nutrition, IF, Romania
| | - Nicoleta Aurelia Lefter
- Animal Nutrition and Biotechnology Department, National Research and Development Institute for Animal Biology and Nutrition, IF, Romania
| | - Alexandra Gabriela Oancea
- Feed and Food Quality Department, National Research and Development Institute for Animal Biology and Nutrition, IF, Romania
| | - Mihaela Saracila
- Feed and Food Quality Department, National Research and Development Institute for Animal Biology and Nutrition, IF, Romania
| | - Iulia Varzaru
- Feed and Food Quality Department, National Research and Development Institute for Animal Biology and Nutrition, IF, Romania
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Hajiazizi F, Sadeghi A, Ibrahim S. Camelina sativa (L. Crantz) products; an alternative feed ingredient for poultry diets with its nutritional and physiological consequences. Trop Anim Health Prod 2024; 56:59. [PMID: 38273063 DOI: 10.1007/s11250-024-03904-4] [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: 10/13/2023] [Accepted: 01/17/2024] [Indexed: 01/27/2024]
Abstract
Due to increased demand for common feedstuffs such as corn, soybean and fish meals for poultry diets, the search for alternative sources of energy and protein for feed production could help to reduce production costs in the commercial poultry industry. Camelina sativa might be considered a new source of protein, energy and n-3 fatty acids (FA) in poultry diets. The oil content of camelina seeds (CS) is about 35 to 40%. Approximately 50% of this oil is composed of polyunsaturated FA. Moreover, camelina meal (CM) has 16% crude fat. The major n-3 FA of CS and CM is α-linolenic acid (about 30%) which is considered to be nutritionally important. The oil contains other bio-active compounds such as γ-tocopherol, flavonoids and phenolic compounds. Camelina seeds and meal can produce 6258 and 5110 kcal/kg of gross energy, 245-292 and 315-398 g/kg crude protein and 248 and 127 g/kg crude fibre, respectively. However, CS and CM contain 21.77 and 28.08 μmol/g glucosinolates and 12.10 and 12.93 TIU /mg trypsin inhibitors, respectively as anti-nutritional factors (ANFs) that can affect poultry performance adversely. Overall, dietary inclusion of camelina products will supply energy and protein for bird, enhance the antioxidant capacity and lipid stability of poultry products and provide health-promoting n-3 FA and tocopherol rich-foods to humans. However, raw CS contains some ANFs, and its maximum safe level (MSL) is 5% meal or seed, and 2% oil for all type of birds. Hence, it is necessary to establish suitable techniques for removing anti-nutritional factors from CS and increase its MSL in poultry diets.
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Affiliation(s)
- Farzaneh Hajiazizi
- Departments of Animal Science, College of Agriculture, University of Kurdistan, Sanandaj, 6617715175, Iran.
| | - Amirali Sadeghi
- Departments of Animal Science, College of Agriculture, University of Kurdistan, Sanandaj, 6617715175, Iran
| | - Salam Ibrahim
- Food Microbiology and Biotechnology Laboratory, 173 Carver Hall, North Carolina Agriculture and Technical State University, Greensboro, NC, 27411, USA
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Rodríguez-Hernández R, Rondón-Barragán IS, Oviedo-Rondón EO. Egg Quality, Yolk Fatty Acid Profiles from Laying Hens Housed in Conventional Cage and Cage-Free Production Systems in the Andean Tropics. Animals (Basel) 2024; 14:168. [PMID: 38200899 PMCID: PMC10778552 DOI: 10.3390/ani14010168] [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: 11/05/2023] [Revised: 12/30/2023] [Accepted: 12/31/2023] [Indexed: 01/12/2024] Open
Abstract
Egg consumers worldwide have increased their concerns about laying hens' welfare and its impact on final egg product quality. This study compared the egg quality parameters under the conventional cage (CC) and cage-free (CF) egg production systems in the tropics. The study was conducted on a commercial farm in Colombia using Hy-Line Brown pullets, reared under the same conditions for the first 15 wks. At 16 wks, the hens were distributed into two housing systems, CC and CF, on the same farm. The hens were fed the same diet for each phase in both systems and feed intake varied slightly. Egg samples were collected every six wks, from 22 to 82 wks of age. A total of 3960 eggs were analyzed at 11 sampling times. Parameters such as albumen height, egg weight, yolk color, eggshell thickness, eggshell strength, and Haugh units were determined using a DET-6000 machine. At 22 and 82 wks, screening for Salmonella spp. status was conducted using environmental and egg samples. Additionally, at 34, 64, and 82 wks, yolk samples were obtained for fatty acid profiles and crude protein (CP) analysis. The data were analyzed in a completely randomized block design with repeated measures (11 times): mean separation by Student's t-test yolk pigmentation, Haugh Units, and albumen height (p < 0.001) were higher in the CF compared with the CC between 38 and 69 wks of age, and eggs at 63 and 82 wks (p < 0.05) were heavier in the CF compared to the CC. Likewise, eggs from the CC had better eggshell strength from 57 to 82 wks. In the egg yolk fatty acid profile at the 34th wk, the pentadecanoic, palmitic, and heptadecanoic acids had higher concentrations in the CF systems than the CC. At the 64th wk, the egg yolk fatty acids-lauric, myristic, and heptadecanoic-had higher concentrations in the CF; likewise, at the 82nd wk, egg yolks from the CC had higher concentrations of lauric, heptadecanoic, and nervonic fatty acids than the CF. The eggs and environmental samples were negative for Salmonella spp. throughout the whole production phase. These results indicated that the production system might impact internal and external egg quality measures, potentially due to various stressors, including environmental factors or behavior restrictions.
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Affiliation(s)
- Roy Rodríguez-Hernández
- Poultry Research Group, Faculty of Veterinary Medicine, University of Tolima, Altos the Santa Helena, A.A 546, Ibague 730006299, Colombia; (R.R.-H.); (I.S.R.-B.)
| | - Iang Schroniltgen Rondón-Barragán
- Poultry Research Group, Faculty of Veterinary Medicine, University of Tolima, Altos the Santa Helena, A.A 546, Ibague 730006299, Colombia; (R.R.-H.); (I.S.R.-B.)
- Immunobiology and Pathogenesis Research Group, Faculty of Veterinary Medicine, University of Tolima, Altos the Santa Helena, A.A 546, Ibague 730006299, Colombia
| | - Edgar O. Oviedo-Rondón
- Prestage Department of Poultry Science, North Carolina State University, 2711 Founders Drive, Scott Hall O-239, Raleigh, NC 27695, USA
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Dajnowska A, Tomaszewska E, Świątkiewicz S, Arczewska-Włosek A, Dobrowolski P, Domaradzki P, Rudyk H, Brezvyn O, Muzyka V, Kotsyumbas I, Arciszewski MB, Muszyński S. Yolk Fatty Acid Profile and Amino Acid Composition in Eggs from Hens Supplemented with ß-Hydroxy-ß-Methylbutyrate. Foods 2023; 12:3733. [PMID: 37893625 PMCID: PMC10606627 DOI: 10.3390/foods12203733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 10/09/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023] Open
Abstract
In recent years, a supplementation of livestock animals, including poultry, with β-Hydroxy-β-methylbutyrate (HMB) has gained attention for its effects on protein and fat metabolism. This study investigates the effects of HMB in the laying hen diet on egg quality, focusing on amino acid and fatty acid composition. Laying hens were supplemented with 0.02% HMB, with performance parameters and egg components analyzed. HMB supplementation led to increased albumen weight, influencing egg weight while also reducing feed intake per egg without affecting laying rate, yolk indices, fat, or cholesterol content. Notably, the study revealed significant changes in egg amino acid and fatty acid profiles due to HMB supplementation. Various amino acids, including glycine, serine, and isoleucine, were altered in the yolk, impacting nutritional value and potential health benefits. Regarding fatty acids, the study observed changes in both saturated as well as n-6 and n-3 fatty acids, affecting the overall lipid profile of egg yolks. However, the shifts in fatty acid composition could have implications for cardiovascular health due to altered ratios of n-6/n-3 fatty acids. Further research is required to comprehensively understand the implications of these findings for consumer-oriented egg quality and health benefits.
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Affiliation(s)
- Aleksandra Dajnowska
- Department of Animal Anatomy and Histology, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, 20-950 Lublin, Poland; (A.D.); (M.B.A.)
| | - Ewa Tomaszewska
- Department of Animal Physiology, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, 20-950 Lublin, Poland
| | - Sylwester Świątkiewicz
- Department of Animal Nutrition and Feed Science, National Research Institute of Animal Production, 32-083 Balice, Poland; (S.Ś.); (A.A.-W.)
| | - Anna Arczewska-Włosek
- Department of Animal Nutrition and Feed Science, National Research Institute of Animal Production, 32-083 Balice, Poland; (S.Ś.); (A.A.-W.)
| | - Piotr Dobrowolski
- Department of Functional Anatomy and Cytobiology, Faculty of Biology and Biotechnology, Maria Curie-Sklodowska University, 20-033 Lublin, Poland;
| | - Piotr Domaradzki
- Department of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, 20-950 Lublin, Poland;
| | - Halyna Rudyk
- State Scientific Research Control Institute of Veterinary Medicinal Products and Feed Additives, 79000 Lviv, Ukraine; (H.R.); (O.B.); (V.M.); (I.K.)
| | - Oksana Brezvyn
- State Scientific Research Control Institute of Veterinary Medicinal Products and Feed Additives, 79000 Lviv, Ukraine; (H.R.); (O.B.); (V.M.); (I.K.)
| | - Viktor Muzyka
- State Scientific Research Control Institute of Veterinary Medicinal Products and Feed Additives, 79000 Lviv, Ukraine; (H.R.); (O.B.); (V.M.); (I.K.)
| | - Ihor Kotsyumbas
- State Scientific Research Control Institute of Veterinary Medicinal Products and Feed Additives, 79000 Lviv, Ukraine; (H.R.); (O.B.); (V.M.); (I.K.)
| | - Marcin B. Arciszewski
- Department of Animal Anatomy and Histology, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, 20-950 Lublin, Poland; (A.D.); (M.B.A.)
| | - Siemowit Muszyński
- Department of Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, 20-950 Lublin, Poland;
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Ghidoli M, Ponzoni E, Araniti F, Miglio D, Pilu R. Genetic Improvement of Camelina sativa (L.) Crantz: Opportunities and Challenges. PLANTS (BASEL, SWITZERLAND) 2023; 12:570. [PMID: 36771654 PMCID: PMC9920110 DOI: 10.3390/plants12030570] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 01/21/2023] [Accepted: 01/24/2023] [Indexed: 06/18/2023]
Abstract
In recent years, a renewed interest in novel crops has been developing due to the environmental issues associated with the sustainability of agricultural practices. In particular, a cover crop, Camelina sativa (L.) Crantz, belonging to the Brassicaceae family, is attracting the scientific community's interest for several desirable features. It is related to the model species Arabidopsis thaliana, and its oil extracted from the seeds can be used either for food and feed, or for industrial uses such as biofuel production. From an agronomic point of view, it can grow in marginal lands with little or no inputs, and is practically resistant to the most important pathogens of Brassicaceae. Although cultivated in the past, particularly in northern Europe and Italy, in the last century, it was abandoned. For this reason, little breeding work has been conducted to improve this plant, also because of the low genetic variability present in this hexaploid species. In this review, we summarize the main works on this crop, focused on genetic improvement with three main objectives: yield, seed oil content and quality, and reduction in glucosinolates content in the seed, which are the main anti-nutritional substances present in camelina. We also report the latest advances in utilising classical plant breeding, transgenic approaches, and CRISPR-Cas9 genome-editing.
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Affiliation(s)
- Martina Ghidoli
- Department of Agricultural and Environmental Sciences—Production, Landscape, Agroenergy, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Elena Ponzoni
- Institute of Agricultural Biology and Biotechnology, Consiglio Nazionale delle Ricerche, Via E. Bassini 15, 20133 Milan, Italy
| | - Fabrizio Araniti
- Department of Agricultural and Environmental Sciences—Production, Landscape, Agroenergy, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Daniela Miglio
- Laboratory for Mother and Child Health, Department of Public Health, Istituto di Ricerche Farmacologiche Mario Negri IRCCS, 20133 Milan, Italy
| | - Roberto Pilu
- Department of Agricultural and Environmental Sciences—Production, Landscape, Agroenergy, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
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Rakita S, Kokić B, Manoni M, Mazzoleni S, Lin P, Luciano A, Ottoboni M, Cheli F, Pinotti L. Cold-Pressed Oilseed Cakes as Alternative and Sustainable Feed Ingredients: A Review. Foods 2023; 12:foods12030432. [PMID: 36765964 PMCID: PMC9914438 DOI: 10.3390/foods12030432] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 01/05/2023] [Accepted: 01/13/2023] [Indexed: 01/18/2023] Open
Abstract
Due to the increasing demand for alternative protein feed ingredients, the utilization of oilseed by-products in animal nutrition has been sought as a promising solution to ensure cheap and environmentally sustainable feedstuffs. This review aimed to summarize the nutritional value of six cold-pressed cakes (rapeseed, hempseed, linseed, sunflower seed, camelina seed, and pumpkin seed) and the effects of their inclusion in diet for ruminant, pig, and poultry on nutrient digestibility, growth and productive performance, and quality of the products. The presented results indicated that these unconventional feed ingredients are a good protein and lipid source and have a balanced amino acid and fatty acid profile. However, contradictory results of animal production performances can be found in the literature depending on the cake type and chemical composition, dietary inclusion level, animal category, and trial duration. Due to the substantial amount of essential fatty acid, these cakes can be efficiently used in the production of animal products rich in n-3 and n-6 polyunsaturated fatty acids. However, the utilization of cakes in pig and poultry nutrition is limited because of the presence of antinutritive factors that can deteriorate feed intake and nutrient utilization.
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Affiliation(s)
- Slađana Rakita
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Bojana Kokić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Michele Manoni
- Department of Veterinary Medicine and Animal Sciences (DIVAS), University of Milan, 26900 Lodi, Italy
| | - Sharon Mazzoleni
- Department of Veterinary Medicine and Animal Sciences (DIVAS), University of Milan, 26900 Lodi, Italy
| | - Peng Lin
- Department of Veterinary Medicine and Animal Sciences (DIVAS), University of Milan, 26900 Lodi, Italy
| | - Alice Luciano
- Department of Veterinary Medicine and Animal Sciences (DIVAS), University of Milan, 26900 Lodi, Italy
| | - Matteo Ottoboni
- Department of Veterinary Medicine and Animal Sciences (DIVAS), University of Milan, 26900 Lodi, Italy
| | - Federica Cheli
- Department of Veterinary Medicine and Animal Sciences (DIVAS), University of Milan, 26900 Lodi, Italy
- CRC I-WE (Coordinating Research Centre: Innovation for Well-Being and Environment), University of Milan, 20133 Milan, Italy
| | - Luciano Pinotti
- Department of Veterinary Medicine and Animal Sciences (DIVAS), University of Milan, 26900 Lodi, Italy
- CRC I-WE (Coordinating Research Centre: Innovation for Well-Being and Environment), University of Milan, 20133 Milan, Italy
- Correspondence: ; Tel.: +39-02503-15742
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Dietary L-glutamine affects eggshell quality in the post-peak laying period. ANNALS OF ANIMAL SCIENCE 2022. [DOI: 10.2478/aoas-2022-0022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
In the current study the hypothesis that 1.0% dietary inclusion of glutamine (Gln), a conditionally essential amino acid that influences protein synthesis and shows anti-osteoporotic effect, can influence eggshell quality was tested on laying hens in the post-peak laying period. A 30-week-old Bovans Brown hens were randomly assigned to control group or group supplemented with Gln in the form of alpha-ketoglutarate (10 g/kg) with 12 replicate cages (2 hens/cage) in each group. The experimental period lasted for 30 weeks, from the 31st to the 60th week of age of hens, when eggs were collected and selected eggshell quality indices were determined. While Gln supplementation had no effect on egg geometry and eggshell cracking force, the analysis of eggshell quality showed an increase of the eggshell thickness (P<0.01), porosity (P<0.01), eggshell specific surface (P<0.001) and positive changes in other mechanical parameters (decrease of eggshell stiffness and Young’s modulus, P<0.05 and P<0.01, respectively; increase of work needed to crack the eggshell, P<0.05). Changes in eggshell mineral composition, including an increase of Ca content (P<0.001), were also observed. In conclusion, the current study showed a beneficial effect of Gln on the eggshell thickness, calcification, and some mechanical parameters.
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Jachimowicz K, Winiarska-Mieczan A, Tomaszewska E. The Impact of Herbal Additives for Poultry Feed on the Fatty Acid Profile of Meat. Animals (Basel) 2022; 12:ani12091054. [PMID: 35565481 PMCID: PMC9101922 DOI: 10.3390/ani12091054] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 04/12/2022] [Accepted: 04/18/2022] [Indexed: 02/04/2023] Open
Abstract
Researchers often found that herbal additives to chicken feed can favorably alter the fatty acid profile of the meat. The most desirable effects of diet modification comprise an increased content of polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA) and a reduced content of saturated fatty acids (SFA) in the breast and thigh muscles. A modified fatty acid profile contributes to improvement in the quality of poultry meat, which is reflected in its increased consumption. However, it may be problematic that PUFAs are oxidized easier than other lipids, which can have a negative impact on the sensory traits of meat. By contrast, herbs and herbal products contain antioxidants that can prevent the oxidation of unsaturated fatty acids and cholesterol present in animal-origin products and increase the antioxidant potential of the consumer’s body. This paper aims to review the influence of herbal additives for broiler chicken diets on the fatty acid profile of poultry meat. Special attention was paid to changes in the content of SFAs, MUFAs, and PUFAs, but also alterations in the omega-6:omega-3 ratio. The presented reference literature supports the statement that herbs and bioactive components of herbs added to chicken diets can improve the quality of broiler chicken meat by altering the content of fatty acids.
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Affiliation(s)
- Karolina Jachimowicz
- Institute of Animal Nutrition and Bromatology, University of Life Sciences in Lublin, Akademicka St. 13, 20-950 Lublin, Poland;
- Correspondence:
| | - Anna Winiarska-Mieczan
- Institute of Animal Nutrition and Bromatology, University of Life Sciences in Lublin, Akademicka St. 13, 20-950 Lublin, Poland;
| | - Ewa Tomaszewska
- Department of Animal Physiology, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Akademicka St. 12, 20-950 Lublin, Poland;
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Production Performance, Egg Quality Characteristics, Fatty Acid Profile and Health Lipid Indices of Produced Eggs, Blood Biochemical Parameters and Welfare Indicators of Laying Hens Fed Dried Olive Pulp. SUSTAINABILITY 2022. [DOI: 10.3390/su14063157] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
This study aimed to evaluate the long-term dietary effects of dried olive pulp (OP) on production performance, fatty acid profile and health lipid indices and quality characteristics of produced eggs, health and welfare indicators of laying hens. It was carried out in a commercial poultry farm using 300 Isa Brown layers at 23 weeks of age. The hens were randomly and equally divided in six dietary groups CON, OP2, OP3, OP4, OP5 and OP6, according to the inclusion rate of OP in the ration (0%, 2%, 3%, 4%, 5% and 6%, respectively). OP feeding increased the percentage of polyunsaturated fatty acids (PUFA) in eggs, decreased that of saturated fatty acids (SFA) and improved the PUFA to SFA ratio and health lipid indices, as indicated by the decrease of AI and TI and the increase in the h/H ratio of produced eggs, in a dose-dependent way. OP-fed layers presented a lower percentage of broken eggshells compared to controls. No adverse effects on birds’ performance, egg quality traits, health and welfare parameters were observed but a positive impact on Keel Bone Damage (KBD) incidence and belly plumage damage was recorded. OP feeding at the rates of 5% and 6% seems to be beneficial in improving egg nutrition quality.
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Tomaszewska E, Arczewska-Włosek A, Burmańczuk A, Pyz-Łukasik R, Donaldson J, Muszyński S, Świątkiewicz S. The Effect of L-Glutamine on Basal Albumen and Yolk Indices, and Albumen Amino Acids Composition. Animals (Basel) 2021; 11:ani11123556. [PMID: 34944330 PMCID: PMC8697978 DOI: 10.3390/ani11123556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 11/25/2021] [Accepted: 12/13/2021] [Indexed: 11/30/2022] Open
Abstract
Simple Summary At present, with increased consumers’ focus on eating healthy, it is expected that egg protein content and amino acids profile are among the components of eggs that play critical roles in egg selection. Thus, this research investigated the effect dietary L-glutamine supplementation has on basal albumen and yolk indices as well as albumen protein amino acid profile. The study shows a potential role of L-glutamine supplementation for enhancing nutritional values of eggs by the decrease of albumen lipid content and the change of amino acid profile. Abstract The current study tested the hypothesis that 1.0% dietary inclusion of L-glutamine (Gln), an non-essential amino acid that influences protein synthesis, can improve internal egg quality, including amino acids profile. Thirty-week-old Bovans Brown laying hens in their middle laying period were assigned to one of the two experimental groups (12 replicate cages, 2 hens/cage) with Gln in the form of alpha-ketoglutarate (10 g/kg) or without Gln inclusion. The experimental period lasted for 30 wks, from the 31st to the 60th week of age of hens, when eggs were collected and selected egg quality indices were determined. Gln supplementation had no effect on albumen and egg yolk share, albumen and yolk basal indices and composition, including yolk cholesterol content. However, Gln decreased the lipid content of the egg albumen (p < 0.001), and influenced albumen amino acid profile, increasing content of asparagine (p < 0.05), phenylalanine (p < 0.05), proline (p < 0.001), tryptophan (p < 0.01), and tyrosine (p < 0.05). In conclusion, the study shows a potential role of Gln supplementation for enhancing nutritional values of eggs by lower lipid content and higher amino acid profile.
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Affiliation(s)
- Ewa Tomaszewska
- Department of Animal Physiology, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, 20-950 Lublin, Poland
- Correspondence: (E.T.); (S.M.); Tel.: +48-81-445-69-69 (E.T.); +48-81-445-69-37 (S.M.)
| | - Anna Arczewska-Włosek
- Department of Animal Nutrition and Feed Science, National Research Institute of Animal Production, 32-083 Balice, Poland; (A.A.-W.); (S.Ś.)
| | - Artur Burmańczuk
- Department of Pharmacology, Toxicology and Environmental Protection, University of Life Sciences, 20-950 Lublin, Poland;
| | - Renata Pyz-Łukasik
- Department of Food Hygiene of Animal Origin, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, 20-950 Lublin, Poland;
| | - Janine Donaldson
- School of Physiology, Faculty of Health Sciences, University of the Witwatersrand, Johannesburg 2193, South Africa;
| | - Siemowit Muszyński
- Department of Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, 20-950 Lublin, Poland
- Correspondence: (E.T.); (S.M.); Tel.: +48-81-445-69-69 (E.T.); +48-81-445-69-37 (S.M.)
| | - Sylwester Świątkiewicz
- Department of Animal Nutrition and Feed Science, National Research Institute of Animal Production, 32-083 Balice, Poland; (A.A.-W.); (S.Ś.)
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Dong XG, Gao LB, Zhang HJ, Wang J, Qiu K, Qi GH, Wu SG. Discriminating Eggs from Two Local Breeds Based on Fatty Acid Profile and Flavor Characteristics Combined with Classification Algorithms. Food Sci Anim Resour 2021; 41:936-949. [PMID: 34796322 PMCID: PMC8564318 DOI: 10.5851/kosfa.2021.e47] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 08/04/2021] [Accepted: 08/20/2021] [Indexed: 11/29/2022] Open
Abstract
This study discriminated fatty acid profile and flavor characteristics of Beijing You Chicken (BYC) as a precious local breed and Dwarf Beijing You Chicken (DBYC) eggs. Fatty acid profile and flavor characteristics were analyzed to identify differences between BYC and DBYC eggs. Four classification algorithms were used to build classification models. Arachidic acid, oleic acid (OA), eicosatrienoic acid, docosapentaenoic acid (DPA), hexadecenoic acid, monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), unsaturated fatty acids (UFA) and 35 volatile compounds had significant differences in fatty acids and volatile compounds by gas chromatography-mass spectrometry (GC-MS) (p<0.05). For fatty acid data, k-nearest neighbor (KNN) and support vector machine (SVM) got 91.7% classification accuracy. SPME-GC-MS data failed in classification models. For electronic nose data, classification accuracy of KNN, linear discriminant analysis (LDA), SVM and decision tree was all 100%. The overall results indicated that BYC and DBYC eggs could be discriminated based on electronic nose with suitable classification algorithms. This research compared the differentiation of the fatty acid profile and volatile compounds of various egg yolks. The results could be applied to evaluate egg nutrition and distinguish avian eggs.
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Affiliation(s)
- Xiao-Guang Dong
- Institute of Feed Research, Chinese
Academy of Agricultural Sciences, Beijing 100081,
China
| | - Li-Bing Gao
- Institute of Feed Research, Chinese
Academy of Agricultural Sciences, Beijing 100081,
China
| | - Hai-Jun Zhang
- Institute of Feed Research, Chinese
Academy of Agricultural Sciences, Beijing 100081,
China
| | - Jing Wang
- Institute of Feed Research, Chinese
Academy of Agricultural Sciences, Beijing 100081,
China
| | - Kai Qiu
- Institute of Feed Research, Chinese
Academy of Agricultural Sciences, Beijing 100081,
China
| | - Guang-Hai Qi
- Institute of Feed Research, Chinese
Academy of Agricultural Sciences, Beijing 100081,
China
| | - Shu-Geng Wu
- Institute of Feed Research, Chinese
Academy of Agricultural Sciences, Beijing 100081,
China
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Comparison of Sensory Qualities in Eggs from Three Breeds Based on Electronic Sensory Evaluations. Foods 2021; 10:foods10091984. [PMID: 34574094 PMCID: PMC8471538 DOI: 10.3390/foods10091984] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 08/18/2021] [Accepted: 08/23/2021] [Indexed: 11/17/2022] Open
Abstract
The present study was conducted on three commercial laying breeder strains to evaluate differences of sensory qualities, including texture, smell, and taste parameters. A total of 140 eggs for each breed were acquired from Beinong No.2 (B) laying hens, Hy-Line Brown (H) laying hens, and Wuhei (W) laying hens. Sensory qualities of egg yolks and albumen from three breeds were detected and discriminated based on different algorithms. Texture profile analysis (TPA) showed that the eggs from three breeds had no differences in hardness, adhesiveness, springiness, and chewiness other than cohesiveness. The smell profiles measured by electronic nose illustrated that differences existed in all 10 sensors for albumen and 8 sensors for yolks. The taste profiles measured by electronic tongue found that the main difference of egg yolks and albumen existed in bitterness and astringency. Principal component analysis (PCA) successfully showed grouping of three breeds based on electronic nose data and failed in grouping based on electronic tongue data. Based on electronic nose data, linear discriminant analysis (LDA), fine k-nearest neighbor (KNN) and linear support vector machine (SVM) were performed to discriminate yolks, albumen, and the whole eggs with 100% classification accuracy. While based on electronic tongue data, the best classification accuracy was 96.7% for yolks by LDA and fine tree, 88.9% for albumen by LDA, and 87.5% for the whole eggs by fine KNN. The experiment results showed that three breeds’ eggs had main differences in smells and could be successfully discriminated by LDA, fine KNN, and linear SVM algorithms based on electronic nose.
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Tomaszewska E, Muszyński S, Arczewska-Włosek A, Domaradzki P, Pyz-Łukasik R, Donaldson J, Świątkiewicz S. Cholesterol Content, Fatty Acid Profile and Health Lipid Indices in the Egg Yolk of Eggs from Hens at the End of the Laying Cycle, Following Alpha-Ketoglutarate Supplementation. Foods 2021; 10:596. [PMID: 33799887 PMCID: PMC8001726 DOI: 10.3390/foods10030596] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 03/05/2021] [Accepted: 03/09/2021] [Indexed: 01/02/2023] Open
Abstract
The current study aimed to assess the effects of dietary alpha-ketoglutarate (AKG) supplementation to laying hens on the fatty acid (FA) profile and cholesterol levels of the egg yolk at the end of production cycle. The experiment was performed on forty-eight Bovans Brown laying hens randomly assigned to either a control group (CONT) or a group supplemented with AKG. The CONT group was fed the basal diet, and the AKG group was fed the basal diet plus 1.0% AKG from the 31st until the 60th week of age, when FA profile, fat and cholesterol content of the egg yolks were determined. No significant changes in the cholesterol and total fat content of the egg yolks were observed. However, there were positive (the decrease in n-6 FA and the increase in MUFA), and negative (decrease in PUFA and n-3 FA, increase in TI and n-6/n-3 ratio) changes in FA profile following AKG supplementation. In conclusion, it was shown that dietary AKG after a 30-week long supplementation influence FA profile in egg yolk and its nutritional value.
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Affiliation(s)
- Ewa Tomaszewska
- Department of Animal Physiology, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Akademicka St. 13, 20-950 Lublin, Poland
| | - Siemowit Muszyński
- Department of Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, Akademicka St. 13, 20-950 Lublin, Poland
| | - Anna Arczewska-Włosek
- Department of Animal Nutrition and Feed Science, National Research Institute of Animal Production, Krakowska St. 1, 32-083 Balice, Poland; (A.A.-W.); (S.Ś.)
| | - Piotr Domaradzki
- Department of Commodity Science and Processing of Raw Animal Materials, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka St. 13, 20-950 Lublin, Poland;
| | - Renata Pyz-Łukasik
- Department of Food Hygiene of Animal Origin, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Akademicka St. 12, 20-950 Lublin, Poland;
| | - Janine Donaldson
- School of Physiology, Faculty of Health Sciences, University of the Witwatersrand, 7 York Road, Parktown, Johannesburg 2193, South Africa;
| | - Sylwester Świątkiewicz
- Department of Animal Nutrition and Feed Science, National Research Institute of Animal Production, Krakowska St. 1, 32-083 Balice, Poland; (A.A.-W.); (S.Ś.)
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