Effects of The Dietary Supplementation of Layer Diets with Natural and Synthetic Antioxidant Additives on Yolk Lipid Peroxidation and Fatty Acid Composition of Eggs Stored at Different Temperatures and Duration

Abstract

In this study, the effects of the supplementation of natural and synthetic antioxidant additives in layer diets on egg weight loss, yolk lipid peroxidation (TBARS values) and fatty acid composition of eggs stored at different temperatures and duration were evaluated. In total, 112 48-weeks-old Bovans White layers were randomly allotted to four dietary treatments with four replicates of seven birds each. The treatments consisted of a control diet, containing no additives, and diets with the inclusion of 200 mg synthetic vitamin E/kg, 1000 mg thyme extract/kg and 1000 mg rosemary extract/kg. Dietary treatments did not influence (p>0.05) relative weight loss of eggs stored for 14, 28, and 56 days, except for those from rosemary-fed hens stored at room temperature on d 42, which were significantly lighter than the eggs from vitamin E-and thyme-fed hens (p<0.001). Relative egg weight loss was significantly higher (p<0.001) when stored at room temperature than under refrigeration, independently of storage time. In eggs stored at room temperature, yolk TBARS values were significantly lower (p<0.001) in the eggs of vitamin E-fed hens, whereas no influence (p>0.05) of dietary treatment on yolk TBARS values were detected in refrigerated eggs. The inclusion of the synthetic and both natural antioxidants in layer diets significantly reduced stearic acid (C18: 0) level in the egg yolk. In addition, only natural antioxidants significantly increased yolk levels of palmitoleic acid (C16: 1) and vaccenic acid (C18: 1n7). The results of the present study showed that adequate storage temperature was more effective in improving egg shelf life than feeding layers synthetic or natural antioxidant additives. However, the positive effects of the evaluated natural antioxidants on yolk fatty acid composition suggest their supplementation to layer diets may provide health benefits to the consumer.

Effect of Sodium Selenite, Selenium Yeast, and Bacterial Enriched Protein on Egg Yolk Colour, Antioxidant Profiles and Oxidative Stability

“…However, organic Se-supplemented eggs had lower TBA values than inorganic Se and unsupplemented egg groups. Cimrin et al [14] recently recorded lower yolk TBARS values in eggs of vitamin E-fed hens at room temperature, although refrigerated eggs did not notice any dietary impact. Susceptibility to lipid peroxidation and egg yolk decreased with a combination of increased Se and vitamin E concentrations in Hy-Line W-36 hens trials [20].…”

“…Egg proteins (such as ovalbumin, ovotransferrin, phosvitin), egg lipids (phospholipids), micronutrients such as vitamin A and E, selenium, carotenoids showed antioxidant [12], as well as nutraceuticals properties [13]. Furthermore, a hen's egg can be also enriched with antioxidants (natural or synthetic) via poultry feed manipulations [14].…”

“…Egg storage time can result in chemical changes and deteriorates the quality of eggs [20]. With its coe cient of digestion comparable to that of milk and the superior biological value of proteins, egg yolk is an excellent source of nutrients for humans [21], and rich in polyunsaturated fatty acids which are prone to oxidation [14]. The physicochemical properties of eggs are altered by progressive storage time [22].…”

Effects of an antibiotic and two phytogenic substances (cinnamaldehyde and 1,8-cineole) on yolk fatty acid profile and storage period-associated egg lipid peroxidation level

“…Batista et al (2017) reported that while the internal quality traits of eggs stored at a controlled storage temperature (25.0 ℃) and refrigeration temperature (5.0 ℃) were adversely affected by prolonged storage (15-30 days) and high storage temperature, these adverse effects could be reduced by supplementing the feed of laying hens with organic minerals and 200 mg/kg of rosemary oil. Cimrin et al (2019) reported that the inclusion of natural and synthetic antioxidants in laying hen feed did not show any effect on egg weight, but indicated that the two different storage temperatures (room temperature: 22-34 ℃, refrigeration temperature: 4 ℃) and five different storage periods (1, 14, 28, 42, and 56 days) they investigated significantly affected egg weight, such that prolonged storage and increased storage temperature augmented egg weight loss.…”

“…Eggs, which have an important place in the human diet, may undergo quality deterioration, depending on the storage temperature and length of the storage period (Lee et al, 2016;Yenilmez et al, 2017;Cimrin et al, 2019). Egg spoilage is explained by various mechanisms.…”