Effect of dietary pumpkin (Cucurbita moschata) seed meal on layer performance and egg quality characteristics

Vlaicu, Alexandru; Panaite, Tatiana Dumitra

doi:10.5713/ab.21.0044

Cited by 17 publications

(20 citation statements)

References 31 publications

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“…Literature data revealed that much attention has been given to the application of different feed additives to improve performance and, the quality of freshly laid eggs, showing that limited data are available on the effects of antioxidants in the diets of laying hens and on the preservation of egg quality during storage. Other natural antioxidants of plant origin, like green tea, rapeseed oil, acai lump, pumpkin seeds, and natural astaxanthin [ 22 , 71 , 74 , 75 , 76 ], were very effective in preserving the shelf-life of eggs, including albumen and yolk quality during storage at different times and temperatures.…”

Section: Discussionmentioning

confidence: 99%

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Rosehip (Rosa canina L.) Meal as a Natural Antioxidant on Lipid and Protein Quality and Shelf-Life of Polyunsaturated Fatty Acids Enriched Eggs

Vlaicu¹,

Untea²,

Turcu³

et al. 2022

Antioxidants

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Eggs are a common food of animal origin, inexpensive, and rich in bioactive substances with high biological value. Eggs enriched in polyunsaturated fatty acids (PUFA) are extremely desired by the progressive consumer. However, during storage, eggs undergo some physiochemical changes, which decrease their value. In this regard, the effect of dietary rosehip meal and flaxseed meal on hens’ egg quality characteristics, amino acids, fatty acids, health-related indices, antioxidant capacity, total polyphenols content, and shelf life was examined. For this study 120 Tetra SL laying hens, 29 weeks of age, were fed, for 4 weeks, three diets that included control (basal diet—RF0), basal diet + 1.5% rosehip and 7% flaxseed meal (RF1), and basal diet + 3% rosehip and 7% flaxseed meal (RF2). Productive performance of hens were recorded. The content of essential amino acids (EAA), antioxidant amino acids (AAA), and sulfur amino acids (SAA) was higher in RF1 and RF2, compared with RF0. Eggs belonging to the RF1 and RF2 groups had significantly (p < 0.05) higher content of n-3 PUFAs, especially linolenic and docosahexaenoic acids. Total antioxidant capacity and polyphenol content increased in both rosehip supplemented groups, but especially in RF2. Moreover, eggs from RF1 and RF2 groups maintained significantly higher egg quality parameters after storage for 14 and 28 days in the refrigerator (5 °C) and ambient temperature (21 °C), compared with those from the RF0 group. In the Haugh unit, yolk and albumen pH presented better values in RF1 and RF2 eggs compared to the RF0 eggs.

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Section: Discussionmentioning

confidence: 99%

“…The egg quality parameters that influence the shelf-life of the eggs: egg weight (g), albumen weight (g), yolk weight (g), shell weight (g), eggshell thickness (mm), eggshell breaking strength (kf), albumen pH, yolk pH, yolk color and Haugh units, from fresh and stored eggs were determined as previously presented [ 22 ].…”

Section: Methodsmentioning

confidence: 99%

Rosehip (Rosa canina L.) Meal as a Natural Antioxidant on Lipid and Protein Quality and Shelf-Life of Polyunsaturated Fatty Acids Enriched Eggs

Vlaicu¹,

Untea²,

Turcu³

et al. 2022

Antioxidants

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“…During the 42 experimental days (6 weeks), egg production (%), average daily feed intake (g/day/layer), feed conversion ratio (g feed/g egg mass), laying percentage (%), and average egg weight (g/day), were monitored. Egg quality traits were determined as previously reported 55 . Briefly, by collecting 54 eggs (18 eggs/group) on last day of the trial, with homogenous weight and used to determine the physical quality parameters of the eggs: weight of the egg and its constituents (albumen, yolk, shell) with a Kern Precision Electronic Balance; Haugh Unit, an indicator of albumen quality was determined using an Egg Analyzer TM (ORKA Food Technology Ltd.), eggshell thickness, measured with an Egg Shell Thickness Gauge (Sanovo Engineering A/S, Denmark) and eggshell breaking strength, using an Egg Force Reader (Sanovo Engineering A/S, Denmark).…”

Section: Methodsmentioning

confidence: 99%

“…The statistical model was applied as reported previously 55 . One-way analysis of variance (ANOVA), using STATVIEW for WINDOWS (SAS, version 6.0) was carried out to determine the effect of diets on egg quality parameters, fatty acid composition, total polyphenols and antioxidant content in eggs.…”

Section: Methodsmentioning

confidence: 99%

Enriching laying hens eggs by feeding diets with different fatty acid composition and antioxidants

Vlaicu

Panaite

Turcu

2021

Sci Rep

Self Cite

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The current study was conducted to evaluate egg quality, egg yolk fatty acids, health-related indices and antioxidants from laying hens' eggs fed different combined vegetable by-products, rich in fatty acids and antioxidants. One hundred twenty 50 weeks-old Tetra SL laying hens were divided into three groups. They were given daily a standard diet (Control, C), a diet containing 9% rapeseed meal with 3% grapeseed meal (T1 diet), or a diet containing 9% flaxseed meal and 3% sea buckthorn meal (T2 diet). Hen production performances, egg quality, egg yolk fatty acids total polyphenols content and antioxidant capacity were determined. The T1 diet significantly reduced the egg yolk content of palmitic acid from 76.615 mg (C) to 46.843 mg (T1) and that of oleic acid from 788.13 mg (C) to 682.83 mg (T1). Feeding flaxseed and sea buckthorn meals significantly increased the egg yolk content of α-linolenic acid in T2 yolks (35.297 mg) compared with C yolks (4.752 mg) and that of docosahexaenoic acid (DHA) from 16.282 mg (C) to 74.918 mg (T2). The atherogenicity indices (AI) were not significantly affected, whereas the thrombogenicity indices (TI) decreased significantly (p < 0.0007) from 0.72 (C) to 0.60 (T1) and 0.66 (T2), respectively. Adding this combination of meals to the hens' diets, increased the total polyphenol content and antioxidant capacity in T1 and T2 eggs compared to C eggs. The significant enrichment of eggs with n-3 fatty acids and antioxidant capacity, as well on the health-related indices especially from T2 eggs, represents a potential functional feed ingredient in poultry feeding, to obtain eggs as functional food.

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“…They also have a good amount of vitamins and minerals, essential for physiological and biological functions in poultry [116][117][118][119][120][121][122]. Moreover, they contain phenolic components (phytochemicals) that are responsible for their high antioxidant capacity [116][117][118][119][120][121][122][123][124]. Pumpkin and garden cress seeds are also rich in polyphenols, flavonoids, antioxidants, and PUFA [125].…”

Section: Pumpkin (Cucurbita Maxima) and Garden Cress (Lepidium Sativum)mentioning

confidence: 99%

Application of botanical products as nutraceutical feed additives for improving poultry health and production

2023

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Poultry is one of the most consumed sources of animal protein around the world. To meet the global demands for poultry meat and eggs, it is necessary to improve their nutrition to sustain the poultry industry. However, the poultry industry faces several challenges, including feedstuff availability, the banning of antibiotics as growth promoters, and several environmental stressors. Therefore, there is a critical need to include available nutraceuticals in the diet to sustain the poultry industry. Nutraceuticals are natural chemical substances that positively influence animal physiological and productive traits. Botanical products (such as fenugreek seeds, ginger roots, and olive leaves) are among the most commonly used nutraceuticals and are gradually gaining popularity in the poultry industry due to their immense benefits in nutrition and therapeutic properties. They can be added to the diet separately or in combination (as a natural antioxidant and immunostimulant) to improve poultry health and production. Botanical products are rich in essential oils and essential fatty acids, which have multiple benefits on the animal's digestive system, such as activating the digestive enzymes and restoring microbiota balance, enhancing poultry health, and production. These nutraceuticals have been shown to stimulate the expression of several genes related to growth, metabolism, and immunity. In addition, the essential oil supplementation in poultry diets up-regulated the expression of some crucial genes associated with nutrient transportation (such as glucose transporter-2 and sodium-glucose cotransporter-1). Previous studies have suggested that supplementation of botanical compounds increased broiler body weight and hen egg production by approximately 7% and 15%, respectively. Furthermore, the supplementation of botanical compounds enhanced the reproductive efficiency of hens and the semen quality of roosters by 13%. This review article discusses the significant effects of some botanical products in the poultry industry and how they can benefit poultry, especially in light of the ban on antibiotics as growth promoters.

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Effect of dietary pumpkin (Cucurbita moschata) seed meal on layer performance and egg quality characteristics

Cited by 17 publications

References 31 publications

Rosehip (Rosa canina L.) Meal as a Natural Antioxidant on Lipid and Protein Quality and Shelf-Life of Polyunsaturated Fatty Acids Enriched Eggs

Rosehip (Rosa canina L.) Meal as a Natural Antioxidant on Lipid and Protein Quality and Shelf-Life of Polyunsaturated Fatty Acids Enriched Eggs

Enriching laying hens eggs by feeding diets with different fatty acid composition and antioxidants

Application of botanical products as nutraceutical feed additives for improving poultry health and production

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