Alternations in Cholesterol and Fatty Acids Composition in Egg Yolk of Rhode Island Red x Fyoumi Hens Fed with Hemp Seeds (Cannabis sativaL.)

Shahid, Suhaib; Chand, Naila; Khan, Rifat Ullah; Suhail, Syed Muhammad; Khan, Nazir Ahmad

doi:10.1155/2015/362936

Cited by 30 publications

(26 citation statements)

References 23 publications

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“…It has been hypothesized that the inability to markedly reduce egg cholesterol levels is due to a physiological control mechanism that ultimately causes the cessation of egg production when yolk cholesterol deposition is inadequate for embryo survival (Ceylan et al, 2011). In contrast to our finding, the study conducted by Shahid et al (2015) showed that the yolk cholesterol level of laying hens whose diet had been treated with hemp seed at a rate of 15% -25% was significantly lower (P <0.05), compared to the control group. The results of a study by Johansson (2010) suggest that hemp seed may lower the cholesterol levels in egg yolk.…”

Section: Resultscontrasting

confidence: 99%

Fatty acids profile and oxidative stability of eggs from laying hens fed diets containing hemp seed or hempseed cake

Mierliţă¹

2019

SA J. An. Sci.

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High levels of polyunsaturated fatty acids (PUFAs) are desirable in eggs for its nutritional quality, but render them vulnerable to oxidation. The aim of this trial was to assess the effects of dietary intake of hemp (seeds or cake) on the fatty acid (FA) profile and oxidative stability of eggs. The control diet (C), which was composed of corn, soybean meal and sunflower oil (2.5%), was compared with two experimental diets that were designed to replace sunflower oil with fat from hemp seed (HS diet) or hempseed cake (HC diet). One hundred and twenty Tetra-SL LL laying hens (24-week old) were used in a 10-week trial. Each treatment was replicated five times with eight birds each. Average hen-day egg production was not affected by feeding either the HS or the HC diet. The α-linolenic acid (ALA) concentration in eggs was increased by substituting the HS-or HC-based diets fed to the hens with dietary ALA. Similar deposition profiles were exhibited by eicosapentaenoic acid (EPA) and docosahexaenoic acids (DHA) in yolks in response to increasing the dietary ALA supply. The HS group showed a greater concentration of egg yolk ALA and EPA than the HC group, which had a higher concentration of linoleic acid (LA). These alterations in yolk composition resulted in n−6 : n−3 FA ratio values as low as 2.98 and 4.15 for HS and HC, respectively, compared to 11.07 for the control diet. The atherogenicity index and cholesterol level were not affected by hemp (seed or cake) inclusion, while the thrombogenicity index decreased when compared to the control diet. On days 0, 15 and 30 of storage (4 °C), two eggs were selected randomly from each replicate (totalling 10 eggs per treatment) and analyzed. The PUFAs were not affected by storage. An exception occurred in the HC group, in which eggs had lower n-6 FA content. Egg storage for 30 d led to a reduction in egg α-tocopherol and an increase of malondialdehyde (MDA) concentration, an indicator of lipid peroxidation. The HS treatment resulted in the lowest MDA (0.22 mg MDA/kg yolk for fresh eggs and 0.35 mg for eggs in 30-day storage). The study demonstrates that the level and type of PUFAs, level of α-tocopherol and duration of egg storage significantly affected the oxidative stability of eggs. The results obtained suggest that the inclusion of hemp seed appears to be more effective in maintaining the oxidative stability of egg lipids than hempseed cake.

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Section: Resultscontrasting

confidence: 99%

Fatty acids profile and oxidative stability of eggs from laying hens fed diets containing hemp seed or hempseed cake

Mierliţă¹

2019

SA J. An. Sci.

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“…In addition, literature reports agree that the inclusion of hempseed products to the poultry diet effectively improved the nutritional value of the eggs and meat and obtained food products with higher total n-3 PUFAs amount, higher PUFA/SFA ratio, and a better-balanced n-6/n-3 PUFAs ratio in comparison to the poultry food products obtained by animals fed a normal diet. More specifically, it has been demonstrated that the total n-3 PUFAs and the individual n-3 PUFA ALA, as well as the n-3 LCPUFAs biologically active in humans, namely EPA, DPA (Docosapentaenoic Acid), and DHA, were increased in both poultry eggs [ 150 , 152 , 153 , 156 , 157 , 158 , 159 , 160 ] and meat (thigh and breast) [ 150 ] as the inclusion of the hemp products rose and the n-6/n-3 PUFAs ratio, normally high in common eggs, was reduced [ 152 , 157 , 158 , 161 ]. Neijat and colleagues [ 157 ] found that, as a consequence of the dietary hempseed and hempseed oil supplementation to the laying hens’ control diet (wheat-barley-soybean meal-based), the ALA content increased in a dose-dependent manner and this increase was higher in the TGs than in the phospholipids (PLs) that, therefore, seem to be less responsive in ALA enrichment in comparison to TGs.…”

Section: Hempseed Foodsmentioning

confidence: 99%

The Seed of Industrial Hemp (Cannabis sativa L.): Nutritional Quality and Potential Functionality for Human Health and Nutrition

et al. 2020

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Hempseeds, the edible fruits of the Cannabis sativa L. plant, were initially considered a by-product of the hemp technical fibre industry. Nowadays, following the restorationing of the cultivation of C. sativa L. plants containing an amount of delta-9-tetrahydrocannabinol (THC) <0.3% or 0.2% (industrial hemp) there is a growing interest for the hempseeds production due to their high nutritional value and functional features. The goal of this review is to examine the scientific literature concerning the nutritional and functional properties of hempseeds. Furthermore, we revised the scientific literature regarding the potential use of hempseeds and their derivatives as a dietary supplement for the prevention and treatment of inflammatory and chronic-degenerative diseases on animal models and humans too. In the first part of the work, we provide information regarding the genetic, biochemical, and legislative aspects of this plant that are, in our opinion essential to understand the difference between “industrial” and “drug-type” hemp. In the final part of the review, the employment of hempseeds by the food industry as livestock feed supplement and as ingredient to enrich or fortify daily foods has also revised. Overall, this review intends to encourage further and comprehensive investigations about the adoption of hempseeds in the functional foods field.

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“…Fatty acid methyl esters (FAME) were measured according to the method of Shahid et al (2015). Briefly, 50 mg egg yolk was mixed with 1.5 mL of methanolic sodium hydroxide and boiled at 100 • C for 5 min.…”

Section: Determination Of Fatty Acidmentioning

confidence: 99%

“…The function of essential fatty acids (linoleic and alphalinolenic acid) and their metabolites in human and animal health is a subject of scientific attention today (Shahid et al, 2015). Because of inadequate ω-3 polyunsaturated fatty acid intake in the human diet, research work has been focused on producing animal food products enriched with a healthy fatty acid profile (Cherian, 2002;Kang, 2008).…”

Section: Introductionmentioning

confidence: 99%

Improving the fatty acid profile in egg yolk through the use of hempseed (Cannabis sativa), ginger (Zingiber officinale), and turmeric (Curcuma longa) in the diet of Hy-Line White Leghorns

Raza¹,

Chand²,

Khan³

et al. 2016

Arch. Anim. Breed.

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Abstract.A study was performed to examine the outcome of utilizing hempseed, ginger, and turmeric in the diet of Hy-Line White Leghorn on the fatty acid profile of egg yolk. Four experimental rations were offered to 60 laying hens: control (standard diet); 25 % hempseed (T1); 25 % hempseed and 2 % turmeric (T2); 25 % hempseed and 2 % ginger (T3). Thirty eggs per group were analysed on day 0, 15, and 30 after storage at room temperature. Individual and total fatty acids decreased significantly (P < 0.05) in the experimental groups by day 0, 15, and 30 compared to the control. By day 0, 15, and 30, total monounsaturated fatty acids, palmitoleic acid, and oleic acid decreased significantly (P < 0.05) in T3. In fresh eggs, polyunsaturated fatty acids (PUFAs) increased significantly in T2 and T3 and were lower in the control and T1 by day 15 and 30. The same trend was also found in linoleic, eicosadienoic, and arachidonic acid. Linolenic acid increased significantly (P < 0.05) in T2 and T3 by day 15 and 30. However, eicosatrienoic acid, eicosapentaenoic acid, and docosahexaenoic acid increased significantly (P < 0.05) in all treated groups compared to the control by day 15 and 30. By day 15 and 30, total ω-3 increased significantly in treated groups. In contrast to ω-3, ω-6 increased significantly in T2 and T3 by day 15 and 30, while their ratio decreased significantly in treated groups. From the results of the present study, it was concluded that the addition of hempseed at the level of 25 % combined with 2 % turmeric and ginger in the diet of Hy-Line White Leghorn layers improved the fatty acid profile of n-3 PUFA, ω-3, and ω-6 in egg yolk.

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Alternations in Cholesterol and Fatty Acids Composition in Egg Yolk of Rhode Island Red x Fyoumi Hens Fed with Hemp Seeds (Cannabis sativaL.)

Cited by 30 publications

References 23 publications

Fatty acids profile and oxidative stability of eggs from laying hens fed diets containing hemp seed or hempseed cake

Fatty acids profile and oxidative stability of eggs from laying hens fed diets containing hemp seed or hempseed cake

The Seed of Industrial Hemp (Cannabis sativa L.): Nutritional Quality and Potential Functionality for Human Health and Nutrition

Improving the fatty acid profile in egg yolk through the use of hempseed (<i>Cannabis sativa</i>), ginger (<i>Zingiber officinale</i>), and turmeric (<i>Curcuma longa</i>) in the diet of Hy-Line White Leghorns

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Alternations in Cholesterol and Fatty Acids Composition in Egg Yolk of Rhode Island Red x Fyoumi Hens Fed with Hemp Seeds (Cannabis sativaL.)

Cited by 30 publications

References 23 publications

Fatty acids profile and oxidative stability of eggs from laying hens fed diets containing hemp seed or hempseed cake

Fatty acids profile and oxidative stability of eggs from laying hens fed diets containing hemp seed or hempseed cake

The Seed of Industrial Hemp (Cannabis sativa L.): Nutritional Quality and Potential Functionality for Human Health and Nutrition

Improving the fatty acid profile in egg yolk through the use of hempseed (&lt;i&gt;Cannabis sativa&lt;/i&gt;), ginger (&lt;i&gt;Zingiber officinale&lt;/i&gt;), and turmeric (&lt;i&gt;Curcuma longa&lt;/i&gt;) in the diet of Hy-Line White Leghorns

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About

Improving the fatty acid profile in egg yolk through the use of hempseed (<i>Cannabis sativa</i>), ginger (<i>Zingiber officinale</i>), and turmeric (<i>Curcuma longa</i>) in the diet of Hy-Line White Leghorns