Effect of dietary pomegranate seed oil on laying hen performance and physicochemical properties of eggs

Kostogrys, Renata B.; Filipiak‐Florkiewicz, Agnieszka; Dereń, Katarzyna; Drahun, Anna; Czyżyńska-Cichoń, Izabela; Cieśłik, Ewa; Szymczyk, B.; Franczyk-Żarów, Magdalena

doi:10.1016/j.foodchem.2016.11.051

Cited by 31 publications

(38 citation statements)

References 33 publications

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“…were calculated using a formula, whereas ours were empirically established. Kostogrys et al . observed a significantly lower CF content (254–265 g kg −1 in yolk and minimal quantity in albumen) and higher CP (165–184 g kg −1 in yolk and 109–114 g kg −1 in albumen) in laying hens supplemented with 0% to 1.5% of pomegranate seed oil.…”

Section: Resultsmentioning

confidence: 98%

“…It is necessary to note that the results by Radu-Rusu et al 12 were calculated using a formula, whereas ours were empirically established. Kostogrys et al 33 observed a significantly lower CF content (254-265 g kg −1 in yolk and minimal quantity in albumen) and higher CP (165-184 g kg −1 in yolk and 109-114 g kg −1 in albumen) in laying hens supplemented with 0% to 1.5% of pomegranate seed oil. Data presented by Roe et al 18 for the protein in the raw yolk and the egg white (164 g kg −1 and 108 g kg −1 , respectively), fat (314 g kg −1 and < 5 g kg −1 , respectively) and GE (14.37 MJ kg −1 and 1.84 MJ kg −1 , respectively) were closer to our results, with the exception of GE in the raw egg white.…”

Section: Chemical Composition and Gross Energy Of Egg Yolk And Egg Almentioning

confidence: 97%

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Comparative analysis of nutrient content and energy of eggs from different chicken genotypes

et al. 2019

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BACKGROUND Eggs are important foods in the daily diet of humans and have great biological activity and a high digestibility. Egg yolk is a good source of biologically active substances such as fatty acids, phospholipids, sterols and tocopherols. The eggs of seven chicken genotypes were analyzed for their chemical composition, and a detailed study of the lipids in egg yolk was conducted. RESULTS Energy composition of the egg yolk and egg albumen was 29.06–30.51 MJ kg−1 and 19.77–20.93 MJ kg−1 respectively. Regarding their chemical composition: water ranged from 471.7 to 515.4 g kg−1 and 878.3–885.9 g kg−1; fat content in dry matter ranged from 607 to 647 g kg−1 and 6.7–11.6 g kg−1; protein varied from 302 to 331.7 g kg−1 and 823.6–892.5 g kg−1; ash ranged from 33.7 to 37.7 g kg−1 and 63.8–74.0 g kg−1; and nitrogen‐free extracts ranged from 12.7 to 36.5 g kg−1 and 35.0–96.2 g kg−1. The sterols and phospholipids in the yolk lipids were 16–26 g kg−1 and 59–127 g kg−1. The main fatty acids in the lipids were oleic (39.1–47.3%) and palmitic (26.0–35.5%) acids. Cholesterol in the yolk lipids ranged from 15.9 to 25.9 g kg−1. Phosphatidylcholine (389–573 g kg−1), phosphatidylethanolamine (219–355 g kg−1) and phosphatidylinositol (112–284 g kg−1) were the main phospholipids. The content of saturated fatty acids in the phospholipids was significantly higher than that in triacylglycerols. CONCLUSION Small variations in the chemical composition of eggs from seven different genotypes were observed. Significant differences in the fatty acid compositions of the main classes of phospholipids and the triacylglycerol fraction were established. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 98%

Section: Chemical Composition and Gross Energy Of Egg Yolk And Egg Almentioning

confidence: 97%

Comparative analysis of nutrient content and energy of eggs from different chicken genotypes

et al. 2019

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“…On the other hand, cohesiveness, gumminess and chewiness increased with the content of cottonseed oil in hen diet [37]. Contrary to the abovementioned studies, Kostogrys et al [33] reported no significant changes in the hardness of cooked eggs when pomegranate seed oil was used in the feed of Isa Brown hens. a-c Means in the same row with different letters differ significantly (p < 0.05).…”

Section: Effect Of Breed and Diet Type On Egg Textural Parameters Andmentioning

confidence: 88%

“…In the same line, Secci et al [11] also obtained variations in the redness values, when comparing a soy-based diet with another diet based on insects in Lohman Brown hens; meanwhile, parameters L* and b* were not affected. However, Kostogrys et al [33] did not find changes in a*, but they found L* and b* varied, when pomegranate seed oil was incorporated into the diet of Isa Brown hens. Other similar findings have also been reported to corroborate that both a bird's diet and breed determine the color of both the egg and its shell [34,35].…”

Section: Effect Of Breed and Diet Type On Egg Color Parametersmentioning

confidence: 94%

“…In contrast, Secci et al [11] did not obtain significant changes in the eggs' composition when they compared a soy-based diet to an insect-based diet. In another study, where standard commercial feeding was compared with a fodder enriched in pomegranate seed oil, the group of hens fed with pomegranate seed oil obtained lower values for protein percentage, but the ash and moisture contents were higher in comparison with those of the control group's [33]. a-c Means in the same row with different letters differ significantly (p < 0.05).…”

Section: Effect Of Breed and Diet Type On Egg Textural Parameters Andmentioning

confidence: 98%

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Effect of Breed and Diet Type on the Freshness and Quality of the Eggs: A Comparison between Mos (Indigenous Galician Breed) and Isa Brown Hens

Franco

Rois²,

Arias³

et al. 2020

Foods

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Eggs are a nutritious food, offering a balanced source of essential amino and fatty acids, minerals, and vitamins. Genetic and diet factors can modify hen egg traits. Thus, the effects of breed and feed on egg quality using two laying hens, Mos (autochthonous breed) and Isa Brown (commercial hybrid), and three feeds, commercial fodder (CF), corn/pea/triticale (CPT) and corn/wheat (CW), were investigated. Freshness parameters (egg weight, eggshell weight and thickness, albumen height, Haugh units and yolk color), chemical composition, color and textural parameters, as well as fatty acid profile, were assessed on a total of 288 eggs, from the two breeds. The samples were divided in 96 eggs, corresponding to each of the three dietary treatments. There were significant differences (p < 0.001) in albumen height and Haugh units, obtaining the highest values for Isa Brown genotype; meanwhile, laying hens fed with CF had the highest weight, as well as the greatest eggshell thickness. Cooked yolks of Isa Brown eggs presented the highest values of luminosity, while the yellowness was higher for Mos eggs. Regarding the texture of eggs, genotype was again the parameter having the greatest impact, obtaining higher values in hardness, gumminess and chewiness in those eggs from the Mos breed. Concerning egg chemical composition, it was affected by breed and diet type, but Mos eggs were characterized by a significantly (p < 0.001) higher contents of fat (9.53% vs. 7.58%), protein (12.31% vs. 11.66%) and ash (1.10% vs. 1.04%) than Isa Brown ones. Finally, diet type influenced the fatty acid profile, mainly affecting oleic and linoleic acids, which showed significantly (p < 0.05) highest values (42.90 and 14.66 g/100 g of total fatty acids) in CW and CF diets, respectively. Overall, breed and bird diet factors had a strong effect on egg quality and nutritional profile. Moreover, eggs from Mos hens had more attractive nutritional indices, and they could even be improved more by changing the diet.

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Punicic acid: A potential compound of pomegranate seed oil in Type 2 diabetes mellitus management

Khajebishak

Payahoo

Alivand

et al. 2018

Journal Cellular Physiology

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Diabetes is one of the most prevalent diseases in the worldwide. Type 2 diabetes mellitus (T2DM), the most common form of the disease, has become a serious threat to public health and is a growing burden on global economies. Due to the unexpected adverse effects of antidiabetic medicines, the use of nutraceuticals as a complementary therapy has drawn extensive attention by investigators. In this issue, a novel nutraceutical, Punicic acid (PA)—the main ingredient of pomegranate seed oil (PSO) that has potential therapeutic effects in T2DM—has been investigated. PA is a peroxisome proliferator‐activated receptor gamma agonist, and unlike synthetic ligands, such as thiazolidinediones, it has no side effects. PA exerts antidiabetic effects via various mechanisms, such as reducing inflammatory cytokines, modulating glucose homeostasis, and antioxidant properties. In this review, we discussed the potential therapeutic effects of PSO and PA and represented the related mechanisms involved in the management of T2DM.

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Effect of dietary pomegranate seed oil on laying hen performance and physicochemical properties of eggs

Cited by 31 publications

References 33 publications

Comparative analysis of nutrient content and energy of eggs from different chicken genotypes

Comparative analysis of nutrient content and energy of eggs from different chicken genotypes

Effect of Breed and Diet Type on the Freshness and Quality of the Eggs: A Comparison between Mos (Indigenous Galician Breed) and Isa Brown Hens

Punicic acid: A potential compound of pomegranate seed oil in Type 2 diabetes mellitus management

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