Egg Yolk Antioxidants Profiles: Effect of Diet Supplementation with Linseeds and Tomato-Red Pepper Mixture before and after Storage

Abstract

This study evaluated the effect of dietary incorporation of linseed alone or along with dried tomato paste-pepper powder mix on egg physical characteristics, antioxidant profiles, lipid oxidative status, and yolk coloration before and after storage at 4 °C for one month. Sixty Novogen White laying hens, 27 weeks-old, were divided into three groups and given 100 g/hen/day of a standard diet (C), standard diet containing 4.5% of ground linseed (L), linseed diet containing 1% of dried tomato paste and 1% of sweet red pepper (LTP). Linseeds increased (p < 0.05) egg yolk antioxidant capacity but not lipid oxidative stability (p > 0.05). However, dietary inclusion of LTP did not improve fresh egg yolk antioxidant activity and lipid oxidation stability (p > 0.05). With reference to the stored eggs, only antioxidant activity measured by phosphomolybdenum reduction and lipid oxidative stability were influenced (p < 0.05) by the dietary treatment. Fresh egg yolk of hens fed on linseeds tended to have a slightly more yellow, redder, and less light color than the eggs of hens fed with the control diet. Dietary supplementation of LTP increased (p < 0.05) the Roche yolk color fan (RYCF) score and redness (a*) and decreased (p < 0.05) lightness (L*) without affecting (p > 0.05) saturation (C*). Storage of hens’ eggs fed on the control diet did not influence (p > 0.05) yolk color.

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

“…In this respect, literature is very scarce, making it di cult to compare our results. A study by Omri et al [30], found no changes in avonoids content of hens' egg yolk supplemented with linseed alone or combined with dried tomato-red pepper mixture before and after storage, is close to our ndings. Omri and Abdouli [37], however, reported an increase in the avonoid concentration of egg yolk (1.53 to 2.96 mg CAE/g) and (1.53 to 3.02 mg CAE/g) with hens supplemented with sweet pepper and dried tomato and fenugreek seeds.…”

“…Studies on the Se supplementation (inorganic or organic) on the egg yolk colour are lacking. However, regarding the calorimetric determination, a report by Omri et al [30] revealed a decreased (p < 0.05) in the lightness of yolk colour with 2% tomato and red pepper mixture supplementation. Dietary addition of 130 g of dried tomato peel per kg was reported to enhance the egg yolk colour index from 8.5 to 14.6 [37].…”

“…Consumers' preference for egg selection has now been shifted from yolk cholesterol content or fatty acid pro le to its colour [29]. Dietary supplementation of carotene plays a vital role in egg yolk colour intensi cation [30], pigment (carotene) synthesis in hen eggs is feasible with its supplementation via diet's ingredients [31]. Microorganisms like algae, fungi some bacteria, and plants were reported to synthesized carotene pigments [32].…”

Nutraceuticals in Human Health

“…Studies on evaluation of beneficial effects of nutraceuticals in vitro [12] and in vivo [13] models have been presented, in particular dietary supplementation studies in animal [14][15][16].…”

THE ROLE OF CAROTENOIDS IN THE BIOFORTIFICATION OF TABLE CHICKEN (Gallus gallus L.) EGGS WITH ω-3 POLYUNSATURATED FATTY ACIDS, VITAMIN E, AND SELENIUM

“…Лютеин -основной пищевой каротиноид, предотвращающий дегенерацию макулы при старении, улучшающий когнитивные функции, состояние сердечно-сосудистой системы, уменьшающий риск развития рака (17,18) и обладающий противовоспалительным действием (19). Для обогащения продукции птицеводства каротиноидами в кормлении птицы часто используют либо натуральные порошки из высушенных томатов (20) и/или красного перца (21), травяные добавки, например экстракт цветков календулы (4), микроводоросль спирулину (22), либо каротинсодержащие препараты, полученные из растительного сырья (12,23,24).…”