Dietary intake of broiler breeder hens during the laying period affects amino acid and fatty acid profiles in eggs

Abstract

The objective of this study was to evaluate the effects of maternal dietary intake on the amino acid and fatty acid contents in eggs during the laying period. An experiment with a 2×2 factorial design was conducted with two maternal dietary intake levels (100 and 75% of dietary intake recommended by the Chinese Ministry of Agriculture) and two broiler lines (fat and lean line). A total of 384 hens of fat line and 384 hens of lean line at 23 weeks of age were included in the experiment. Each line was randomly divided into two treatments (n = 192 in each treatment, with 12 replications), and each replication included 16 birds. The treatments were LN (lean line and normal maternal dietary intake, n = 192), LL (lean line and low maternal dietary intake, n = 192), FN (fat line and normal maternal dietary intake, n = 192), and FL (fat line and low maternal dietary intake, n = 192). The amino acid and fatty acid contents in eggs were tested (50 weeks of age). The fat line had higher levels of arginine, aspartic acid, glycine, histidine, leucine, methionine, and threonine in the egg albumen than the lean line. Low maternal dietary intake increased the cystine deposition in egg yolks. There were interactions between maternal dietary intake and line on the deposition of trans-oleic acid, docosanoic acid, and total fatty acid in egg yolks. Low maternal dietary intake increased the deposition of tetradecenoic and linolenic acids and the ratio of total polyunsaturated fatty acids to total saturated fatty acid in egg yolks but decreased the deposition of docosanoic acid. Maternal dietary intake and line affect the amino acid and fatty acid profiles in eggs.

Protein and Amino Acid Content in Four Brands of Commercial Table Eggs in Retail Markets in Relation to Human Requirements

“…Moreover, differences in glutamic acid, glutamine, glycine, arginine, isoleucine, and ornithine were significant among dietary compositions. Similar to the present findings, EAAs accounted for about 46-47%, while TAAAs accounted for about 11% of the TAAs; arginine was the most copious amino acid, followed by glutamic acid and lysine [1,4]. Differences in the ratios of the amino acids of eggs from various sources could be due to the strains/breeds of layers and poultry species [5,6,39], dietary composition, cooking method, storage time, environment, [11,40,41] and egg parts [12,42,43].…”

“…The difference in protein and AA patterns of various eggs could be attributed to the impact of the diet composition on the level of CP and amino acids. Similar results were reported by [1,[5][6][7].…”

“…Eggs are a portion of essential food for human consumption and contain most of the necessary nutrients, based on the daily need [1,2]. Eggs have all the crucial nutrients for life and are a valuable source of protein\amino acids, antioxidants, and bioactive components [3,4].…”

“…Besides, the amino acid content of eggs was found to be affected by poultry breeds [5] and species [6], preparation method [11,12] and components (whole, albumen, and yolk) of an egg [13]. The literature review indicates that there is room to improve the nutritional values of eggs by breeds and dietary and management practices due to the differences found in amino acids and antioxidant profiles of table eggs [1,5,6]. However, data for amino acids profile and amino acids ratio of eggs in the retail market are scarce, and there is a common belief that all eggs are nutritionally equal.…”

Effects of maternal dietary energy restriction on breast muscle fibre development in the offspring of broiler breeders

“…A c c e p t e dA r t i c l e strong positive correlation between incubation egg weight and chicken weight[1,2,[15][16][17][18].…”