Effects of an antibiotic and two phytogenic substances (cinnamaldehyde and 1,8-cineole) on yolk fatty acid profile and storage period-associated egg lipid peroxidation level

Abstract

This study was aimed at determining the effects of two phytogenic antioxidants, namely, cinnamaldehyde and 1,8-cineole, and an antibiotic added to laying hen feed on the fatty acid profile of egg yolk and the weight loss and lipid peroxidation levels of eggs stored for different periods. Ninety-six 48-week-old Bovans White hens were randomly assigned to four groups, each with four replicates of six hens per replicate. The four groups were provided with the following feeds: maize and soybean-based laying hen feed, basal ration (control group); basal ration added 500 mg/kg of an antibiotic; basal ration added 100 mg/kg of cinnamaldehyde; and basal ration added 100 mg/kg of 1,8-cineole. At the end of an eight-week feeding schedule, 48 eggs, including 12 from each group, were used for yolk fatty acid analysis. In total, 240 eggs, including 48 eggs for each of the five different storage periods tested (1, 14, 28, 42, and 56 days), were collected for the detection of egg weight loss and yolk malondialdehyde (MDA) levels. The feed supplements cinnamaldehyde and 1,8-cineole were determined to have significantly reduced lipid peroxidation in the yolk of eggs stored for 14, 28, 42, and 56 days, when compared with the results of the control group and antibiotic-treated group. Furthermore, dietary cinnamaldehyde supplementation was determined to have decreased the yolk level of myristic acid, a saturated fatty acid, and to have increased the yolk level of oleic acid, the major unsaturated fatty acid found in egg yolk (46.28%) in comparison with the levels measured in the other three groups. Cinnamaldehyde and 1,8-cineole were determined to extend the shelf life of eggs by providing protection against free oxygen radicals. Cinnamaldehyde could be used as an alternative feed supplement to enrich the yolk fatty acid profile in unsaturated fatty acids.

The Impact of Package Type and Temperature on the Changes in Quality and Fatty Acids Profile of Table Eggs during Their Storage

“…With this in mind, it is necessary to ensure that the oxidative stability of the harvested eggs is as high as possible. Many works focus in this respect on the use of feed additives of antioxidant nature such as cinnamaldehyde [ 32 ] or plant extracts of thyme or oregano [ 33 ]. In our study, no similar additives were used and the study material was unified, so the variability observed was solely due to the storage methods used.…”

Increasing Quantity and Internal Quality of Japanese Quail (Coturnix coturnix japonica) Eggs by Shooting Laser Puncture at Reproductive Acupuncture Points

“…The higher the value of the Haugh unit, the better the egg quality. The Haugh unit value is influenced by gene, age, season, egg, and feed storage conditions [ 23 – 25 ]. The results showed that the shooting of laser puncture with a dose of 0.2 Joule was able to increase the Haugh unit value of quail eggs, whereas the dose between 0.2 and 0.5 Joule did not show a significant difference ( p > 0.05).…”

Propolis supplementation affects performance, intestinal morphology, and bacterial population of broiler chickens

“…Thus, the use of antibiotics as AGPs is no longer allowed worldwide. Consequently, there has been growing interest in replacing AGPs with natural products that are readily available and safe for poultry, including spices, herbs, plant extracts, antioxidants, enzymes, probiotics, and prebiotics (Khattak et al, 2006;Toghyani et al, 2011;Abdel-Kareem & El-Sheikh, 2015;Omar et al, 2016;Cimrin et al, 2020;Attia et al, 2016). Among these natural resources, propolis has shown potential as an AGP (Attia et al, 2014;Abou-Zeid et al, 2015;Klarić et al, 2018).…”