Effects of Linseed Meal and Carotenoids from Different Sources on Egg Characteristics, Yolk Fatty Acid and Carotenoid Profile and Lipid Peroxidation

Impact of High-Dose Supplemental Paprika Extract Feeding on Egg Storage and Biochemical Parameters in Laying Hens

This study aimed to evaluate the effects of paprika extract supplementation on egg storage and blood biochemical parameters in 63-week-old Rhode Island Red (RIR) and Silky Fowl (SF) hens. The hens were divided into three groups: a control group with a basal diet and two groups receiving the basal diet with paprika extract. The trial lasted 28 days, with egg quality (yolk color and albumen pH) assessed after storing eggs at 25 °C for 21 days. A total of 144 eggs were used in 42 treatments (two breeds, three diets, and seven storage periods) with three eggs examined each (four eggs were used on day 0 and five eggs on day 21). Additionally, the yolk carotenoid content, yolk color, and pH of eggs stored at 4 °C and 25 °C were compared. Results showed that yolk color fan score (YCFS) decreased with storage, and SF had a higher albumen pH than RIR, with both breeds exhibiting an increase in pH over time. HDL cholesterol (HDL-C) levels and the HDL-C to total cholesterol ratio were significantly influenced by breed, diet, and their interaction. The HDL-C level in SF was affected linearly and quadratically by diet, while no such trend was observed in RIR. The study concluded that paprika extract affects egg quality and blood lipid profiles differently in different breeds, highlighting breed-specific responses to dietary supplementation.

Carotenoid deposition in yolks of laying hens fed with corn diets differing in grain hardness and supplemented with rapeseed oil and emulsifier

This study investigated the effects of supplementing diets consisting of two dent corn hybrids (soft- and hard-type) with different amounts of rapeseed oil (2, 3, and 4%) and with (0.05%) or without emulsifier (Lysoforte Extended, Kemin) on the content and deposition of carotenoids in egg yolk. The feeding trial was conducted with 216 Lohmann Brown laying hens which were by 3 located in 72 cages. The cages were randomly assigned to 12 dietary treatments (2 hybrids × 3 rapeseed oil levels × 2 emulsifier levels), resulting in 6 cages (replicates) per each dietary treatment. After depletion, hens were fed treatment diets without added pigment for 7 wk. After stabilization of the carotenoid profile (lutein, zeaxanthin, α- and β-cryptoxanthin and β-carotene and total carotenoids), eggs were collected once a week until the end of the experiment and deposition efficiency was calculated based on carotenoid content in yolk and diets, yolk weight, egg production and diet intake. Corn hybrid and rapeseed oil affected (P < 0.05) the yolk content and deposition efficiency of most carotenoids. Moreover, a significant (P < 0.05) hybrid × rapeseed oil level interaction for all carotenoids indicated hybrid-specific responses to rapeseed oil supplementation. In the soft-type hybrid, the addition of 3% rapeseed oil enhanced the carotenoid content compared to 2% of rapeseed oil, whereas for the hard-type hybrid, 2 and 3% of rapeseed oil resulted in similar contents. Supplementation of 4% rapeseed oil reduced the content regardless of the hybrid. Emulsifier addition positively affected (P < 0.05) the deposition efficiency of all carotenoids except β-carotene. In conclusion, supplementing corn diets with rapeseed oil and emulsifier affected carotenoid utilization and these responses varied in hybrids differing in grain hardness, which should be considered when using corn as the sole source of carotenoids in hen diets.

Egg Quality, Sensory Attributes, and Protein Metabolites of Laying Hens Fed Whole Flaxseed, Fish Oil, and Different Sources of Trace Elements

This study evaluated the effects of whole flaxseed (WFS), fish oil (FO), and different sources of Se, Zn, and Fe (inorganic, organic, and nano-source) on egg production, quality, sensory attributes, and serum protein metabolites in laying hens. A total of 144 hens were divided into six groups with six replicates of four hens each. Hens were fed six diets as follows: 1) control diet; 2) 7.5%WFS+1.5%FO; 3) 7.5%WFS+1.5%FO+175 mg/kg vitamin E (VE); 4) 7.5%WFS+1.5%FO+175 mg/kg VE + inorganic sources of Se, Zn, and Fe (ISeZnFe); 5) 7.5%WFS+1.5%FO+175 mg/kg VE + organic sources of Se, Zn, and Fe (OSeZnFe); 6) 7.5%WFS+1.5%FO+175 mg/kg VE + nano-source of Se, Zn, and Fe (NSeZnFe) from 40-50 weeks of age. Laying hens fed 7.5% WFS, 1.5% FO, and different sources of trace elements in their diets had no negative effects on laying rate, egg weight, egg mass, feed intake, feed conversion ratio, body weight change, or survival rate compared to that of hens fed the control diet. Dietary treatments did not negatively affect the external and internal egg characteristics or egg sensory attributes. Feeding 7.5%WFS+1.5%FO+VE+ISeZnFe positively influenced yolk color in fresh eggs. Dietary treatments had a significant impact on egg nutritional composition, with the highest levels of macronutrients found in eggs from hens fed the 7.5%WFS+1.5%FO+VE+NSeZnFe treatment. The highest plasma globulin concentrations were observed in hens fed organic and nano-source trace elements. The same diets reduced plasma uric acid levels. Based on these findings, the inclusion of organic or nano-source trace minerals in diets containing WFS and FO positively affected egg quality and hen protein metabolites.

Effect of Dietary Incorporation of Hemp Seeds Alone or with Dried Fruit Pomace on Laying Hens' Performance and on Lipid Composition and Oxidation Status of Egg Yolks

The present study was conducted to investigate the effects of introducing hemp seeds, as a source of PUFAs, into a standard diet with or without dried fruit pomace (dried blackcurrant (DB) or dried rosehip (DR)), as a source of natural antioxidants, on the laying performance of hens and the FA profile, cholesterol level, antioxidant content, and lipid oxidative status in the yolks of fresh eggs or eggs stored at 4 °C for 28 days. The experiment used 128 Tetra SL hens at 35 weeks of age, which were divided into four groups and randomly assigned to four dietary treatments: a standard corn-wheat-soybean meal diet (C), standard diet containing 8% ground hemp seed (H), hemp seed diet containing 3% dried blackcurrant pomace (HB), and hemp seed diet containing 3% dried rosehip pomace (HR). The laying rate, feed conversion ratio (FCR), egg weight, and yolk weight were improved by the use of hemp seeds. The yolks of the H, HB, and HR eggs had a lower cholesterol (p ˂ 0.01) and SFA content, while the concentration of total and individual PUFAs (n-6 and n-3 FAs) was significantly higher (p ˂ 0.01) compared to C. In addition, the introduction of hemp seeds into the diets alone or with dried fruit pomace (DB or DR) led to increased (p ˂ 0.001) content of α-linolenic acid (ALA, 18:3n-3), eicosapentaenoic acid (EPA, 20:5n-3), and docosahexaenoic acid (DHA, 22:6n-3) and hypo-/hypercholesterolemic FA ratio and decreased arachidonic acid (AA, 20:4n-6) content, n-6/n-3 ratio, and thrombogenicity index (TI) compared to the control eggs. The introduction of dried fruit pomace (DB or DR) into the diets had no effect on the laying performance of the hens or the cholesterol content and FA profile of the egg yolks, compared to the diet supplemented only with hemp seeds. The dried fruit pomace improved the color, accumulation of antioxidants, and oxidative stability of fats in the yolks of the fresh eggs and eggs stored at 4 °C for 28 days. The DR was found to have the most desirable effects, producing the most intense color of egg yolks, the highest content of natural antioxidants, and the best oxidative stability of yolk lipids.

Dietary flaxseed cake influences on performance, quality, and sensory attributes of eggs, serum, and egg trace minerals of laying hens

Nowadays, there is a global shortage in feed supply for animal nutrition; however, there are a considerable amount of agro-industrial co- and by-products that may offer a reasonable solution. Flaxseed cake (FSC) is a by-product of flaxseed for oil extraction rich in n-3 α-linolenic acid (ALA). Thus, the dietary inclusion of FSC on laying performance, egg quality, and serum and egg trace elements (Se, Zn, and Fe) was evaluated using Hisex White hens. The hens were distributed to three equal experimental treatments and provided diets including 0%, 5%, or 10% FSC from 48 to 58 weeks of age. Findings clarified that up to 10% FSC in the laying hen diet had no detrimental effect on laying rate, egg mass, and feed utilization. It was found that FSC resulted in a valuable source of protein, energy, macro- (Ca and P), micro- (Se, Zn and Fe) elements, and essential amino acids, with arginine being the highest. Dietary FSC did not negatively influence the egg quality traits, as well as egg sensory attributes. Including 5% or 10% FSC in diet did not significantly affect serum total protein and renal function in terms of creatinine, uric acid, and uric acid-to-creatinine ratio. Different FSC levels did not influence the chemical composition of eggs and trace elements in serum and eggs. It could be concluded that FSC is a valuable feedstuff that can provide a good source of energy, protein, amino acids, and macro- and micro-elements for hens' nutrition. The inclusion of up to 10% of FSC in hens diet did not adversely influence egg laying performance, egg quality of both fresh and stored eggs, sensory attributes, and nutritional composition, as well as Se, Zn, and Fe in serum and eggs due to balanced nutrient profile of FSC.

The Use of Fruit and Vegetable by-Products as Enhancers of Health Status of Piglets after Weaning: The Role of Bioactive Compounds from Apple and Carrot Industrial Wastes

At weaning, piglets are exposed to a large variety of stressors, from environmental/behavioral factors to nutritional stress. Weaning transition affects the gastrointestinal tract especially, resulting in specific disturbances at the level of intestinal morphology, barrier function and integrity, mucosal immunity and gut microbiota. All these alterations are associated with intestinal inflammation, oxidative stress and perturbation of intracellular signaling pathways. The nutritional management of the weaning period aims to achieve the reinforcement of intestinal integrity and functioning to positively modulate the intestinal immunity and that of the gut microbiota and to enhance the health status of piglets. That is why the current research is focused on the raw materials rich in phytochemicals which could positively modulate animal health. The composition analysis of fruit, vegetable and their by-products showed that identified phytochemicals could act as bioactive compounds, which can be used as modulators of weaning-induced disturbances in piglets. This review describes nutritional studies which investigated the effects of bioactive compounds derived from fruit (apple) and vegetables (carrot) or their by-products on the intestinal architecture and function, inflammatory processes and oxidative stress at the intestinal level. Data on the associated signaling pathways and on the microbiota modulation by bioactive compounds from these by-products are also presented.

Designing Nutrition for Health-Incorporating Dietary By-Products into Poultry Feeds to Create Functional Foods with Insights into Health Benefits, Risks, Bioactive Compounds, Food Component Functionality and Safety Regulations

This review delves into the concept of nutrition by design, exploring the relationship between poultry production, the utilization of dietary by-products to create functional foods, and their impact on human health. Functional foods are defined as products that extend beyond their basic nutritional value, offering potential benefits in disease prevention and management. Various methods, including extraction, fermentation, enrichment, biotechnology, and nanotechnology, are employed to obtain bioactive compounds for these functional foods. This review also examines the innovative approach of enhancing livestock diets to create functional foods through animal-based methods. Bioactive compounds found in these functional foods, such as essential fatty acids, antioxidants, carotenoids, minerals, vitamins, and bioactive peptides, are highlighted for their potential in promoting well-being and mitigating chronic diseases. Additionally, the review explores the functionality of food components within these products, emphasizing the critical roles of bioaccessibility, bioactivity, and bioavailability in promoting health. The importance of considering key aspects in the design of enhanced poultry diets for functional food production is thoroughly reviewed. The safety of these foods through the establishment of regulations and guidelines was reviewed. It is concluded that the integration of nutrition by design principles empowers individuals to make informed choices that can prioritize their health and well-being. By incorporating functional foods rich in bioactive compounds, consumers can proactively take steps to prevent and manage health issues, ultimately contributing to a healthier society and lifestyle.

Carotenoid enrichment in eggs: From biochemistry perspective

The emergence of safe and functional eggs for consumer acceptance has gained focus. The production of carotenoid-enriched eggs has received attention due to its multifunctional biological properties. Nutritional modification of laying hens' diet can be a strategy to produce such eggs. This review presents the chemistry of carotenoids in nature and eggs, the accumulation process of carotenoids into eggs, and the functions of carotenoids in eggs. Our findings showed that carotenoids can be deposited into the egg and contribute to improving its nutritive value. The biosynthesis, chemical structure, and metabolism pathways of carotenoids lead to the deposition of carotenoids into eggs in their original or metabolized forms. Also, some factors modulate the efficiency of carotenoids in fowls before accumulation into eggs. Carotenoid-enriched eggs may be promising, ensuring the availability of highly nutritive eggs. However, further studies are still needed to comprehend the full metabolism process and the extensive functions of carotenoids in eggs.

The use of purple carrot powder in the diet of laying quails improved some egg quality characteristics, including antioxidant capacity

The goal of the current experiment was to investigate the effect of dietary concentrations of purple carrot powder (PCP) on performance, egg production, egg quality, and the antioxidant capacity of the yolk in laying quails. A total of one hundred and fifty 22-week-old Japanese laying quails were allotted to 5 dietary treatments each with 6 replicates of 5 quails. Quails were allocated to five dietary treatments (0, 0.1, 0.2, 0.3, and 0.4%) with PCP addition at an increasing level from 0 to 4000 mg/kg diet respectively, which were fed ad-libitum throughout the duration of the experiment. No differences were detected between dietary treatments for any of the performance parameters or egg production. Eggshell weight and eggshell thickness (P < 0.05) were linearly affected by PCP dietary, reaching maximum levels at 0.4% of PCP supplementation, while the percentage of damaged egg and egg-breaking strength remained similar for all experimental groups (P < 0.05). Quails receiving PCP diets showed a yellowness (b*) (P < 0.05) egg yolk color than those fed the control diet, without affecting the rest of the color parameters and egg internal quality. Increasing PCP levels in diets reduced linearly yolk TBARS (P < 0.01) and increased linearly DPPH (P < 0.01). The addition of PCP, a safe and readily available agricultural by-product, as a component of the diet of laying quail was effective without adversely affecting quail production. Moreover, the inclusion of PCP in the diet might benefit laying quails' eggs by improving some quality traits and enhancing the yolk's antioxidant capacity, which could improve their shelf-life and acceptability.

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

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.

The Quality Characteristics Formation and Control of Salted Eggs: A Review

Salted egg, a traditional characteristic processed egg product in China, is popular among consumers at home and abroad. Salted egg quality characteristics formation primarily includes the hydration of egg white, the solidification of egg yolk, the unique color and flavor of salted egg yolk, and the formation of white, fine, and tender egg whites and loose, sandy, and oily egg yolks after pickling and heating. The unique quality characteristics of salted eggs are mostly caused by the infiltration dehydration of salt, the intermolecular interaction of proteins, and the oxidation of lipids. In recent years, to solve the problems of salted eggs having high salinity, long production cycle, and short storage period, the pickling technology for salted egg has been improved and researched, which has played a significant role in promoting the scientific production of salted eggs. This paper summarizes the mechanisms of salted egg quality characteristics formation and factors influencing quality, with a perspective of providing a theoretical basis for the production of high-quality salted eggs.

The effect of astaxanthin and lycopene on the content of fatty acids in the yolks of chicken eggs under different storage regimes

The level of consumers’ satisfaction with the quality of edible chicken eggs is determined, in particular, by the attractive appearance of the yolks and their content of biologically active substances that have functional properties. Such compounds include carotenoids astaxanthin and lycopene, which can be deposited in the yolks, provide their pigmentation, and as powerful antioxidants, affect the stability of the fatty acid composition of lipids during egg storage. The aim This study aimed mine the effect of supplements of oil extracts of astaxanthin (10, 20, and 30 mg/kg of feed) or lycopene (20, 40, and 60 mg/kg of feed) on the Dion of young hens on the fatty acid composition of the yolks during eggs storage in temperature conditions 4 ±0.5 ℃ and 12 ±0.5 ℃ for 30 days. The experiment used 45 High-Line W36 crossbred laying hens at 24 weeks of age. It was found that the storage temperature of eggs (4 ±0.5 ℃ and 12 ±0.5 ℃) equally affected the fatty acid composition of lipids of egg yolks obtained from laying hens fed lycopene supplements in doses of 20, 40, and 60 mg/kg or astaxanthin in doses of 10, 20 and 30 mg/kg of feed for 30 days. Doses of lycopene from 20 to 60 mg/kg or astaxanthin from 10 to 30 mg/kg in the diet of laying hens contributed to a decrease in egg yolks at both storage temperatures of ω6 PUFA particles: Eicosatetraenoic and 6.9, 12-okadekatrienic acids until their complete disappearance. The addition of astaxanthin to the diet of laying hens reduced and stabilized the ratio of ω3/ω6 PUFA in yolks during egg storage to a greater extent than the addition of lycopene. Storage of lycopene or astaxanthin-enriched edible chicken eggs at 4 ±0.5 °C and 12 ±0.5 °C for 30 days can be used to correct the fatty acid profile of yolk lipids.

Wheat and Barley Grass Juice Addition to a Plant-Based Feed Improved Growth and Flesh Quality of Common Carp (Cyprinus carpio)

Simple Summary

Several plant extract additives are being increasingly used in aquaculture for their positive effects on fish growth and immunity. Plant extract additives are called phytogenics. The chemical composition of the additives influences their biological activity. The plant extracts used in this study were wheat grass juice and barley grass juice. Their inclusion in a plant-based diet for common carp improved growth performance and flesh quality. The positive effects of the plant extracts could be attributed to their contents of unsaturated fatty acids, essential amino acids, sugars and organic acids.

Abstract

Phytogenics are plant extract additives used for their bioactive properties. The objective of this study was to assess the effect of plant extracts, wheat grass juice (WGJ) and barley grass juices (BGJ) addition to fish diet on growth and meat quality of common carp. Fish (51 ± 33 g initial weight) were fed for four weeks with three plant-based diets: (1) control feed (Con), (2) control feed supplemented with 2% WGJ (Con+WGJ), and (3) control feed supplemented with 2% BGJ (Con+BGJ). The results showed that the inclusion of the two juices in the plant-based feed stimulated the growth and improved meat quality by lowering the fat and ash content. Feed conversion ratio and condition factor were not affected. There were no significant differences in Fe and Zn contents of meat; however, Cu decreased, while Mn was lower in the Con+WGJ group and higher in the Con+BGJ group compared to Con. A high content of unsaturated fatty acids (FA, oleic acid and linoleic acid) and desirable ratios of saturated/unsaturated FA (0.27–0.29) and Ω6/Ω3 (2.5–2.78) were found in all groups. The juices were characterized in terms of lipid profile and polar compounds by GC-MS technique. The observed positive effects can be attributed to the rich composition of juices that included unsaturated FA, amino acids, sugars and organic compounds.

Creeping Wood Sorrel and Chromium Picolinate Effect on the Nutritional Composition and Lipid Oxidative Stability of Broiler Meat

The study investigates the efficacy of Cr in broilers, aiming to evaluate the effects of Chromium picolinate (CrPic) in association with creeping wood sorrel powder (CWS) on the proximate composition, fatty acids profile, bioactive nutrients and lipid oxidative stability of broiler meat. A total of 120 Cobb 500 chickens were assigned into three treatments: a control diet (C) and two test diets, including 200 µg/kg diet CrPic (E1), and 200 µg/kg diet CrPic +10 g CWS/kg diet (E2). Dietary supplementation with Cr + CWS significantly improved the concentration of n − 3 polyunsaturated fatty acids (PUFAs), while its n − 6/n − 3 ratio decreased in comparison to the group receiving Cr and the conventional diet. The concentration of docosahexaenoic acid (DHA) significantly increased in the breast meat collected from the E2 group than that from the C group. Dietary administration of Cr and CWS improved lutein and zeaxanthin content, decreased Fe and Zn levels of the breast, and increased Zn deposition in the thigh samples. Malondialdehyde (MDA) concentration decreased more in the thigh meat of the supplemental groups (E1, E2) than in that from the C group. In conclusion, the current study suggests that Cr together with CWS can be a viable option as antioxidant sources for broiler diets, promoting the nutritional quality of meat.