Conjugated Linoleic Acid and Fish Oil in Laying Hen Diets: Effects on Egg Fatty Acids, Thiobarbituric Acid Reactive Substances, and Tocopherols During Storage

Abstract

The effects of incorporating conjugated linoleic acid (CLA) and fish oil in laying hen diets on egg CLA, n-3 fatty acid, tocopherol, and TBA reactive substances (TBARS) during 60 d of storage were investigated. Hens were fed corn-soybean meal-based diets containing 3% yellow grease (YG), 2.75% yellow grease + 0.25% CLA (YG-CLA), 2.5% yellow grease + 0.25% CLA + 0.25% fish oil (YG-CLA-FO), or 2.75% yellow grease + 0.25% fish oil (YG-FO). Eggs were collected and stored at 4 degrees C up to 60 d. On storage d 0, 20, 40, and 60, eggs (n = 8) from each treatment were selected randomly, and tocopherol and TBARS contents were measured. Egg total lipid and fatty acids were determined on d 0 and 60 of storage. Feeding YG-CLA-FO led to a 5.4 and 7.7% reduction in egg total lipids on d 0 and 60 (P < 0.05) when compared with YG eggs. The YG-CLA and YG-CLA-FO diets led to a 12% increase in egg saturated fatty acids compared with YG eggs. The content of monounsaturated fatty acids were lower ( > 19%) in YG-CLA and YG-CLA-FO compared with YG. Egg n-3 was highest in YG-FO eggs and lowest in YG eggs (P < 0.0001). Storage over 60 d led to a 20 and 67% depletion of CLA in the YG-CLA and YG-CLA-FO eggs (P < 0.0001). A 29% reduction was observed in the total n-3 fatty acid content of YG-CLA-FO eggs at d 60 of storage when compared with d 0 of storage (P < 0.0001). Diet and storage increased TBARS (P < 0.0001), which was highest in YG-CLA eggs at 60 d of storage. The YG-CLA and YG-CLA-FO diets reduced alpha and gamma-tocopherol contents at all days of storage compared with YG eggs (P < 0.05). Regardless of diet, egg storage for 40 d or longer depleted egg tocopherol contents (P < 0.05). These data demonstrate that healthy eggs with increased n-3 fatty acids and CLA can be generated by minor diet modifications, but added tocopherol supplementation may be needed to reduce lipid peroxidation when n-3 or CLA is included in the hen diet.

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

“…An increased level of linolenic acid was found in T2 and T3, while the lowest value was recorded in a positive control and negative control group in stored eggs. Our results correspond to those of Cherian et al (2007), who found decreased levels of linoleic acid in the egg yolk of laying hens during 60 days of storage in ω-3-enriched diets.…”

“…A reduced concentration of saturated fats during 15 and 30 days in herb-fed groups as compared those not fed herbs may be due to the antioxidant properties of turmeric and ginger (Sreejayan, 1994;Ruby et al, 1995;Dieumou et al, 2009). Cherian et al (2007) reported lower monounsaturated fats (during storage) in the yolk of hens receiving different levels of conjugated linoleic acid in their feed, which supports our results. In contrast to our results, Hayat et al (2010) reported a higher concentration of monounsaturated fatty acids during storage in ω-3-enriched diets with flaxseed and antioxidants.…”

“…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). Among the various animal food stuffs evaluated for ω-3 fatty acid enhancement, hen egg has been reported as the easiest and the most successful means of adding ω-3 fatty acid to the human diet (Leskanich and Noble, 1997;Baucells et al, 2000;Cherian et al, 2007;Neijat et al, 2015). Different materials originating from plants, such as flaxseed, chia, and hempseed (Cherian and Sim, 1991;Ayerza and Coates, 1999;Gakhar et al, 2012;Neijat et al, 2015), and various full-fat seeds (Mazalli et al, 2004) are extremely successful in improving the fatty acid profile in eggs.…”

Yolk Color and Lipid Oxidation of the Eggs of Commercial White Layers Fed Diets Supplemented with Vegetable Oils

“…Fatty acids, particularly unsaturated fatty acids, are the compounds most susceptible to oxidation (Fennema, 2000). Consequently, the inclusion of polyunsaturated fatty acids in layer diets may increase the susceptibility of eggs to lipid oxidation (Cherian et al, 2007). Antioxidants, such as tocopherol, may be added to layer diets to protect fatty acids from oxidation and to enrich eggs with vitamin E (Pita et al, 2006).…”

Efeito do armazenamento e da cantaxantina dietética sobre a qualidade do ovo fértil e o desenvolvimento embrionário

“…Ovos em casca são considerados resistentes à oxidação lipídica, entretanto pesquisas com ovos comerciais demonstraram que os lipídios da gema sofrem oxidação durante o período de armazenamento (Franchini et al, 2002;Cherian et al, 2007;Giampietro et al, 2008). A reação de radicais livres (RL) com ácidos graxos inicia um processo em cadeia conhecido como peroxidação em sistemas vivos e rancidez oxidativa em alimentos.…”