Enrichment of eggs in n-3 polyunsaturated fatty acids by feeding hens with different amount of linseed oil in diet

Petrović, Marinko; Gačić, Milica; Karačić, Veseljko; Gottstein, Željko; Mazija, Hrvoje; Medić, Helga

doi:10.1016/j.foodchem.2012.06.020

Cited by 40 publications

(39 citation statements)

References 26 publications

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“…Also, Cherian et al () reported that total monounsaturated fatty acids ranged from 45.8% to 48.0%, and the chicken egg has oleic acid as the major fatty acid that ranged between 42% and 45%. Our findings revealed that fatty acid composition of the egg samples varies depending on hen age and this similar to other studies (Al Juhaimi et al, ; Cherian et al, ; Lešić et al, ; Petrovic et al ). Previous studies have shown that palmitic, stearic, palmitoleic, oleic, and linoleic acid of white egg oil obtained from market were 23.75%, 7.09%, 2.58%, 37.38%, and 22.63%, respectively.…”

Section: Resultssupporting

confidence: 92%

“…Lešić et al () reported that commercial hen egg oil contained 2.27% myristic, 26.49% palmitic, 2.34% palmitoleic, 19.22% stearic, 37.64% oleic, 7.12% linoleic, and 0.75% linolenic acids. The amount of n‐6 in conventional eggs have been found to be in a range of 15.0%–23.8% while the ratio of n‐3 changed between 0.38% and 1.36% (Cherian et al, ; Petrovic et al ; Skrtic et al ; Woods & Fearon, ). The fatty acid composition of hen egg ranged between 0.7% and 42.6%, with docohexanoic and oleic acids exhibiting the lowest and highest values, respectively (Cherian et al, ).…”

Section: Resultsmentioning

confidence: 99%

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Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils

Özcan

Juhaimi

Uslu

et al. 2019

J Food Process Preserv

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The palmitic acid contents of control groups varied between 22.96% (duck) and 25.09% (hen), while that of boiled egg oils are found between 22.93% (duck) and 23.72% (quail). Oleic acid contents of control group oils changed between 43.04% (quail) and 64.91% (duck) while that of boiled egg oils vary between 43.18% (quail) and 64.17% (duck). Linoleic acid contents of control groups and boiled egg oils changed between 4.34% (duck) and 23.24% (quail) to 5.31% (duck) and 19.81% (quail), respectively. While DL‐α‐tocopherol contents of raw (control) egg oils change between 16.92 mg/100 g (hen) and 26.16 mg/100 g (quail), DL‐α‐tocopherol contents of boiled egg oils were found between 20.47 mg/100 g (hen) and 72.26 mg/100 g (quail). β‐Tocopherol contents of raw egg and boiled egg oils were determined between 8.46 mg/100 g (hen) and 10.41 mg/100 g (duck) to 9.10 (hen) and 13.25 mg/100 g (quail), respectively. γ‐Tocopherol contents of boiled egg oils changed between 3.27 mg/100 g (duck) and 7.43 mg/100 g (quail). Practical applications Eggs are consumed as breakfast foods, preparation of home meal, and also used as food ingredients. Among eggs from birds, those from hen and duck are the most common and also highly nutritious. Recently, there is an increase in the demand of functional foods by consumers that can prevent several diseases. Egg yolk oils are rich in bioactive compounds like unsaturated fatty acids, pigments, and oil‐soluble vitamins.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils

Özcan

Juhaimi

Uslu

et al. 2019

J Food Process Preserv

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“…Thus, the low level of dietary soy bean oil may have lowered the PUFA of eggs. Also, high n-6 consumption is associated with increased risk of cardiovascular disease in humans (Petrović et al, 2012). Therefore, according to the results of the present study, dietary glycerol enriched eggs with n-6, while also reducing the n-3 fatty acid content.…”

Section: Supplemental Glycerol Performance Laying Henssupporting

confidence: 66%

The effect of replacing soya bean oil with glycerol in diets on performance, egg quality and egg fatty acid composition in laying hens

Çufadar

Göçmen

Kanbur

2016

Animal

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The objective of this experiment was to replace soya bean oil with glycerol in laying hen diets and assess the change's effect on performance, parameters of egg quality and the egg fatty acid profile. A total of 60 44-week-old Hy-Line W36 laying hens were distributed according to a completely randomised experimental design into four treatments consisting of glycerol substitutions for soya bean oil dietary at varying inclusion levels (0%, 25%, 50% and 75%), with five replicates of three birds each. Dietary treatments had no significant effect on BW change, egg production, feed intake, feed conversion ratio, egg weight and egg mass of laying hens. The inclusion of glycerol in the diet of laying hens had no significant effect on egg specific gravity, eggshell breaking strength, eggshell weight, eggshell thickness, egg shape index, albumen index, yolk index, haugh unit, albumen pH, yolk pH and egg yolk colour values. The inclusion of glycerol in the diet of laying hens had no significant effect on palmitic, palmitoleic, stearic, oleic and linolenic acid contents of the egg yolk. The linoleic acid and polyunsaturated fatty acid contents of the egg yolk significantly decreased with the higher levels of dietary glycerol supplementation ( P < 0.05). The results of this study show that it is possible to replace 75% of soya bean oil (4.5% in diet) with glycerol.Keywords: crude oil, glycerol, performance, egg quality, laying hens ImplicationsAlthough glycerol, as a by-product of biodiesel production, can be an attractive alternative energy source for poultry diets, there is a need to determine what level of glycerol could be used in laying hen diets. Its effect on performance, egg quality and egg yolk fatty acid composition should be investigated. According to the results of this study, 75% of soya bean oil can be replaced by glycerol without a negative effect on performance and egg quality in laying hens. However, high level glycerol in the diets potentially decrease PUFA and linoleic acid percentages in the egg yolk.

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“…For example, Petrovic et al (2012) added linseed oil (10-40 g/kg) to feeding hens and obtained eggs with higher content of n-3 PUFAs. When 40 g/kg of linseed oil was added to hens' diet, egg yolks obtained showed values of about 32.2 g/kg of ALA in total fat.…”

Section: Nutritional Composition and Lipid Profile Determinationmentioning

confidence: 99%

Technological development of functional egg products by an addition ofn-3 polyunsaturated-fatty-acid-enriched oil

Lamas

Anton

Miranda

et al. 2015

CyTA - Journal of Food

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Enrichment of eggs in n-3 polyunsaturated fatty acids by feeding hens with different amount of linseed oil in diet

Cited by 40 publications

References 26 publications

Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils

Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils

The effect of replacing soya bean oil with glycerol in diets on performance, egg quality and egg fatty acid composition in laying hens

Technological development of functional egg products by an addition ofn-3 polyunsaturated-fatty-acid-enriched oil

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