Dietary Effects of Natural Polyphenol Antioxidant on Laying Performance and Egg Quality of Laying Hens Fed Diets with Oxidized Oil

Lee, H. H.; Kim, D. H.; Lee, K. W.; Kim, K. E.; Shin, Dong‐Bin; An, Byoung-Ki

doi:10.1590/1806-9061-2018-0791

Cited by 3 publications

(1 citation statement)

References 24 publications

(21 reference statements)

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“…In another study, pomegranate molasses enhanced HU values compared to controls, but not beyond ten days during 30 days of storage [55]. In addition, dietary peptides [98] and natural vitamin E antioxidants [99] slowed the rate of HU decline in stored eggs and preserved their shelf life. However, graded levels of green tea [100], fermented pine (Pinus densiflora) needle extract [60], ginseng leaf extract [47], strawberry guava extract [45], and Chinese herbal mix supplemented at 3% [101] did not influence the HU values of stored eggs.…”

Section: Translation Of Diet Fed To Laying Hens Into Improved Egg Qua...mentioning

confidence: 93%

Potential Implications of Natural Antioxidants of Plant Origin on Oxidative Stability of Chicken Albumen during Storage: A Review

et al. 2022

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Enhanced albumen quality is reflected in increased thick albumen height, albumen weight, and Haugh unit value, while the antimicrobial, antioxidant, foaming, gelling, viscosity, and elasticity attributes are retained. Improved albumen quality is of benefit to consumers and to the food and health industries. Egg quality often declines during storage because eggs are highly perishable products and are most often not consumed immediately after oviposition. This review provides insights into albumen quality in terms of changes in albumen structure during storage, the influence of storage time and temperature, and the mitigation effects of natural dietary antioxidants of plant origin. During storage, albumen undergoes various physiochemical changes: loss of moisture and gaseous products through the shell pores and breakdown of carbonic acid, which induces albumen pH increases. High albumen pH acts as a catalyst for structural changes in albumen, including degradation of the β-ovomucin subunit and O-glycosidic bonds, collapse of the ovomucin-lysozyme complex, and decline in albumen protein–protein interactions. These culminate in declined albumen quality, characterized by the loss of albumen proteins, such as ovomucin, destabilized foaming and gelling capacity, decreased antimicrobial activity, albumen liquefaction, and reduced viscosity and elasticity. These changes and rates of albumen decline are more conspicuous at ambient temperature compared to low temperatures. Thus, albumen of poor quality due to the loss of functional and biological properties cannot be harnessed as a functional food, as an ingredient in food processing industries, and for its active compounds for drug creation in the health industry. The use of refrigerators, coatings, and thermal and non-thermal treatments to preserve albumen quality during storage are limited by huge financial costs, the skilled operations required, environmental pollution, and residue and toxicity effects. Nutritional interventions, including supplementation with natural antioxidants of plant origin in the diets of laying hens, have a promising potential as natural shelf-life extenders. Since they are safe, without residue effects, the bioactive compounds could be transferred to the egg. Natural antioxidants of plant origin have been found to increase albumen radical scavenging activity, increase the total antioxidant capacity of albumen, reduce the protein carbonyl and malondialdehyde (MDA) content of albumen, and prevent oxidative damage to the magnum, thereby eliminating the transfer of toxins to the egg. These products are targeted towards attenuating oxidative species and inhibiting or slowing down the rates of lipid and protein peroxidation, thereby enhancing egg quality and extending the shelf life of albumen.

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Section: Translation Of Diet Fed To Laying Hens Into Improved Egg Qua...mentioning

confidence: 93%

Potential Implications of Natural Antioxidants of Plant Origin on Oxidative Stability of Chicken Albumen during Storage: A Review

et al. 2022

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Effects of inclusion of the blend of essential oils, organic acids, curcumin, tannins, vitamin E, and zinc in the maternal diet, and of incubation temperature on early and late development of quail

Pontes,

Del Vesco,

Khatlab

et al. 2024

Poultry Science

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Impacts of polyphenols on laying hens' productivity and egg quality: A review

El‐Hack

Salem

Khafaga

et al. 2022

Animal Physiology Nutrition

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There has been a rapid increase in the world's output of main poultry products (meat and eggs). This reflects customer desire for these high‐quality and safe products and the comparatively low price. Recently, natural feed additives, plants and products have been increasingly popular in the poultry and livestock industries to maintain and improve their health and production. Polyphenols are a type of micronutrient that is plentiful in our diet. They are phytochemicals that have health benefits, notably cardiovascular, cognitive function, antioxidant, anti‐mutagenic, anti‐inflammatory, antistress, anti‐tumour, anti‐pathogen, detoxification, growth‐promoting and immunomodulating activities. On the other hand, excessive polyphenol levels have an unclear and sometimes negative impact on gastrointestinal tract health, nutrient digestion, digestive enzyme activity, vitamin, mineral absorption, laying hens performance and egg quality. As a result, this review illuminated polyphenols' various sources, classifications, biological activities, potential usage restrictions and effects on poultry, layer productivity and egg external and internal quality.

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Dietary Effects of Natural Polyphenol Antioxidant on Laying Performance and Egg Quality of Laying Hens Fed Diets with Oxidized Oil

Cited by 3 publications

References 24 publications

Potential Implications of Natural Antioxidants of Plant Origin on Oxidative Stability of Chicken Albumen during Storage: A Review

Potential Implications of Natural Antioxidants of Plant Origin on Oxidative Stability of Chicken Albumen during Storage: A Review

Effects of inclusion of the blend of essential oils, organic acids, curcumin, tannins, vitamin E, and zinc in the maternal diet, and of incubation temperature on early and late development of quail

Impacts of polyphenols on laying hens' productivity and egg quality: A review

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