Effects of dietary fat source on lutein, zeaxanthin and total carotenoids content of the egg yolk in laying hens during the early laying period

Papadopoulos, Georgios A.; Chalvatzi, Sofia; Kopeckỳ, J.; Arsenos, G.; Fortomaris, P.

doi:10.1080/00071668.2019.1614526

Cited by 14 publications

(13 citation statements)

References 29 publications

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“…From compounds present in the experimental diets, oleic acid was the most important for carotenoids; corn contains 26.8% while sunflower oil contains 20% of this fatty acid [27]. Monounsaturated fatty acids improve the absorption of polar carotenoids, especially when associated with high ME density (11.6 MJ/kg) [28].…”

Section: Discussionmentioning

confidence: 99%

Commercial Corn Hybrids as a Single Source of Dietary Carotenoids: Effect on Egg Yolk Carotenoid Profile and Pigmentation

et al. 2021

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Commercial high-yielding corn hybrids have not been evaluated for their ability to pigment egg yolk. Therefore, the objective of this research was to investigate the effects of commercial hybrids with different carotenoid profiles as the only source of pigments in the diets of hens on yolk color and carotenoid content, as well as the carotenoid deposition efficiency into the yolk. Treatment diets, differing only in one of five corn hybrids, were offered in a completely randomized design in six cages per treatment, each with three hens. Treatment diets and yolks differed in carotenoid profile (contents of lutein, zeaxanthin, β-cryptoxanthin and β-carotene, p < 0.001), with total carotenoid contents ranging from 17.13–13.45 µg/g in diet and 25.99–21.97 µg/g in yolk. The treatments differed (p < 0.001) in yolk color, which was determined by yolk color fan (10.8–9.83) and CIE Lab (redness; range 12.47–10.05). The highest yolk color intensity was achieved by a diet with the highest content of zeaxanthin, β-cryptoxanthin and β-carotene. The deposition efficiency of lutein and zeaxanthin (25.52 and 26.05%, respectively) was higher than that of β-cryptoxanthin and β-carotene (8.30 and 5.65%, respectively), and the deposition efficiency of all carotenoids decreased with increasing dietary content. Commercial corn hybrids provided adequate yolk color and could be the only source of carotenoids in the diets of hens, which could reduce the cost of egg production and increase farmers’ income.

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Section: Discussionmentioning

confidence: 99%

Commercial Corn Hybrids as a Single Source of Dietary Carotenoids: Effect on Egg Yolk Carotenoid Profile and Pigmentation

et al. 2021

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“…As the color of fatty acids is neutral, the effect related to the coloring of fats may probably be due to the presence of carotenoids into the diets, responsible for the yellow color, which promote the accumulation of PUFA [48]. Papadopoulos et al [50] in feeding laying hens with different dietary levels of an unsaturated or saturated fat source observed a significant effect on the carotenoid expression in the egg yolk at the end of experimental period.…”

Section: Discussionmentioning

confidence: 99%

In Vivo Performances, Carcass Traits, and Meat Quality of Pigs Fed Olive Cake Processing Waste

Liotta

Chiofalo

Presti

et al. 2019

Animals

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The aim of the study was to assess the inclusion of different levels of olive cake in pigs’ diet as a strategy to replace conventional ingredients and to improve meat quality traits. Seventy-two Pietrain pigs, during the growing–finishing period (50–120 kg BW), were fed with three dietary treatments that contained or did not contain olive cake: 0% (Ctrl), 5% (Low), and 10% (High). The trial lasted 90 days. Weekly, individual body weight (BW) and feed intake (FI) were recorded to calculate average daily gain (ADG) and feed conversion ratio (FCR). At slaughter, the dressing percentage was calculated and carcass weight and backfat thickness were measured. On a section of Longissimus thoracis muscle (LT), pH, color, chemical, and fatty acid composition were determined. Fatty acid profile was also determined in backfat. The statistical model included the effects of diet (Ctrl, Low, and High). The inclusion of 5% of olive cake in the diet improved significantly (p < 0.05) BW and FCR. Both levels of inclusion (5% and 10%) significantly reduced (p < 0.05) backfat thickness and intramuscular fat and modified their fatty acid composition, increasing (p < 0.05) the concentration of MUFA and PUFA and improving (p < 0.05) quality indices. Results suggest that olive cake did not negatively affect the productive performances.

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“…and non-dietary factors including management system and physiological status of laying hens such as stress, diseases, age and breed (Zaheer, 2017;Pitarque et al, 2019). Such dietary factors as the level and saturation of fat have important role in bioavailability of xanthophylls due to their transportation of low-density lipoprotein and high-density lipoprotein (Papadopoulos et al, 2019).…”

Section: Discussionmentioning

confidence: 99%

Inclusion Of Lutein And Zeaxanthin İn Standard Or Omega-3 Fatty Acids Enriched Laying Hens Diets:Effects On Performance, Egg Quality Parameters, Fatty Acid Composition And Individual Carotenoids Concentration Of Egg Yolk

Malayoğlu

Aktaş

Karadaş

et al. 2022

Preprint

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The effects of lutein (L) and zeaxanthin (Z) inclusion to standard or omega-3 fatty acids enriched laying hens’ diets, on performance, egg quality parameters, fatty acids and individual carotenoids of egg yolk was investigated. The dietary treatments were designed as: standard (S) diet, 50 mg/kg L plus 50 mg/kg Z (S+L/Z (50+50)) or 100 mg/kg lutein plus 100 mg/kg zeaxanthin (S+L/Z (100+100)) added to S diet, Omega-3 fatty acids enriched (OM3) diet, 50 mg/kg lutein plus 50 mg/kg zeaxanthin (OM3+L/Z (50+50) or 100 mg/kg lutein plus 100 mg/kg zeaxanthin (OM3+L/Z (100+100)) added to OM3 diet. Hens with a mean live weight of 1525.88 ± 31.19 g were divided into six treatment groups. During the experimental period, there was not any mortality rate recorded. Dietary inclusion of L/Z (50+50 or 100+100) either in S or OM3 diets did not alter performance parameters. Eggs from hens fed enriched diet (OM3) significantly increased (P<0.05) the albumen index and Haugh unit. The type of dietary fat source (F), equal dose of L/Z or F×L/Z on egg yolk lutein, unknown carotenoids and total carotenoid concentration were found to be significant. However, the F on zeaxanthin concentration was not significant (P>0.05). The yolk color a* value was significantly increased by inclusion of L/Z (50+50 or 100+100) to diets (S or OM3) (P<0.05) and this was correlated with increased (P<0.05) concentration of individual carotenoids. The major changes in egg yolk fatty acid MUFA and PUFA composition occurred when laying hen fed with OM3 diet.

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Effects of dietary fat source on lutein, zeaxanthin and total carotenoids content of the egg yolk in laying hens during the early laying period

Cited by 14 publications

References 29 publications

Commercial Corn Hybrids as a Single Source of Dietary Carotenoids: Effect on Egg Yolk Carotenoid Profile and Pigmentation

Commercial Corn Hybrids as a Single Source of Dietary Carotenoids: Effect on Egg Yolk Carotenoid Profile and Pigmentation

In Vivo Performances, Carcass Traits, and Meat Quality of Pigs Fed Olive Cake Processing Waste

Inclusion Of Lutein And Zeaxanthin İn Standard Or Omega-3 Fatty Acids Enriched Laying Hens Diets:Effects On Performance, Egg Quality Parameters, Fatty Acid Composition And Individual Carotenoids Concentration Of Egg Yolk

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