Effect of Dietary Fats on Some Chemical and Functional Properties of Eggs

Abstract

SUMMARY —Laying pullets were fed a low fat semipurified diet or the low fat diet supplement with 10% vegetable oil (corn, soybean, olive, safflower or hydrogenated coconut oil). The eggs were analyzed for change in the fatty acid composition of the total yolk lipids with time on the diet and for fatty acid composition of the triglyceride, cephalin and lecithin fractions of lipovitellin and lipovitellenin. Determinations were made for volume of sponge cakes, emulsification, and lipid content of stored eggs. A taste panel was used to assess any difference in flavor and mouth feel of yolk from stored eggs. The fatty acid composition of the total yolk lipids was influenced by all dietary fats. The major change was in the linoleic acid at the expense of oleic acid with corn, soybean and safflower oil. Olive oil increased the oleic acid and hydogenated coconut oil increased lauric, myristic and myristoleic acids. The fatty acid composition of the fractions of the lipoproteins was influenced by the dietary fats and varied between fractions. Differences were noted between sponge cake volume with eggs of low fat, corn oil, soybean oil and hydrogenated coconut oil diets. The dietary fats did not appear to affect emulsification capacity or migration of the yolk. A taste panel was unable to differentiate on the basis of flavor or mouth feel the egg yolk from the several treatments.

Effect of soy oil supplementation and protein level in laying hen diets on praecaecal nutrient digestibility, performance, reproductive performance, fatty acid composition of yolk fat, and on other egg quality parameters

“…The possibility of changing the fatty acid profile of yolk fat by dietary fatty acids originating from pure fats or from oil seeds is well investigated [e. g. 18,19,[24][25][26][27][28][29][30][31][32][33][34][35][36][37][38][39]. Fatty acid composition of yolk fat was explained by dietary fatty acid profile and by fatty acid metabolism in most experiments.…”

“…In spite of possible adverse effects of eggs enriched with n-3 fatty acids on reproductive performance of the hen there is nowadays no doubt that such enriched eggs might be positively affect their nutritive value for human nutrition [43][44][45][46][47]. Possible alterations of functional properties of such eggs were examined [26,36] and the overall acceptance by the consumer was evaluated [46,48]. Calculating the absolute amounts of individual faty acids deposited in the yolk revealed that the essential LA, AA, LnA and DHA were increased from 294 mg/egg, 41 mg/egg, 13 mg/egg and 17 mg/egg, respectively, in eggs obtained from the low fat control groups to 1771 mg/egg, 63 mg/egg, 136 mg/egg and 44 mg/egg, respectively, in the groups fed diets containing 14% soy oil.…”

Effects of Feeding Flax and Two Types of Sunflower Seeds on Fatty Acid Compositions of Yolk Lipid Classes

“…Early studies (Murty and Reiser, 1961;Chen et al, 1965) examined the fatty acid changes in neutral lipids and phospholipids, with no further separation of phospholipids into phosphatidylcholine (PC) and phosphatidylethanolamine (PE), the two major components of yolk phospholipids. It has been reported that the increases in oleic or linolenic acid occurred mainly in the triglycerides (Chen et al, 1965), but linoleic acid was evenly deposited among triglycerides, lecithin, and cephalin fractions (Pankey and Stadelman, 1969). Studies with human subjects revealed that the n-3 fatty acids of platelet lipids in those who consumed fish or flax oil were not evenly distributed among lipid classes, but were concentrated in the alkenylacyl-PE fraction (Aukema and Holub, 1989;Holub, 1990).…”

“…1991 Poultry Science 70:2467-2475 Murty and Reiser, 1961;Pankey and Stadelman, 1969;Navarro et al, 1972;Nwokolo and Sim, 1989;Caston and Leeson, 1990). There is, however, relatively little information available on changes of fatty acids in various yolk lipid classes caused by dietary manipulation (Pankey and Stadelman, 1969).…”

“…1991 Poultry Science 70:2467-2475 Murty and Reiser, 1961;Pankey and Stadelman, 1969;Navarro et al, 1972;Nwokolo and Sim, 1989;Caston and Leeson, 1990). There is, however, relatively little information available on changes of fatty acids in various yolk lipid classes caused by dietary manipulation (Pankey and Stadelman, 1969). Early studies (Murty and Reiser, 1961;Chen et al, 1965) examined the fatty acid changes in neutral lipids and phospholipids, with no further separation of phospholipids into phosphatidylcholine (PC) and phosphatidylethanolamine (PE), the two major components of yolk phospholipids.…”