Fatty Acid Composition and β-Carotene Content in Egg Yolk of Laying Hens Fed with Linseed, Paprika and Marigold

Spasevski, Nedeljka; Čolović, Dušica; Rakita, Slađana; Ikonić, Predrag; Ðuragić, O.; Banjac, Vojislav; Vukmirović, Đuro

doi:10.1515/contagri-2016-0003

Cited by 8 publications

(6 citation statements)

References 22 publications

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“…This level of β-carotene was higher even than β-carotene content in eggs of hens fed with diet Control 2, which contained synthetic pigments in amount recommended by the manufacturer. Natural βcarotene consists of two isomers: all-trans and 9-cis and is present only in natural environments, whereas synthetic β-carotene contains only the all-trans isomer, which has lower liposolubility and lower antioxidant property than 9-cis isomer (Spasevski et al, 2016).…”

Section: Resultsmentioning

confidence: 99%

Influence of dietary carrot and paprika on egg physical characteristics and yolk color

Spasevski¹,

Dragojlović²,

Čolović³

et al. 2018

Food & Feed Res

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For many consumers egg yolk color is a very important characteristic of egg quality. Since hens are not able to synthesize coloring pigments, the intensity of the yolk color depends directly on the content and profile of pigmenting carotenoids present in their feed. The aim of this study was to assess the combined pigmenting effect of paprika and carrot and their ability to achieve egg yolks in the desired color range. Biological tests lasted for 30 days and were conducted on 180 Lohmann Brown layers. The laying hens were divided in six groups. Every group was assigned to one of six possible treatments, control 1 (C1) treatment without any pigments added, control 2 (C2) treatment with synthetic pigments added and four experimental diets (D1, D2, D3, D4) with the addition of natural color sources (paprika and carrot). After experimental period collected eggs were analyzed regarding physical characteristics of eggs, content of β-carotene and yolk color of eggs. Obtained results has shown that dried carrot and milled paprika can successfully replace synthetic pigments, with no negative effects on physical characteristics of produced eggs, egg yolk color, acceptability or β-carotene content.

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Section: Resultsmentioning

confidence: 99%

Influence of dietary carrot and paprika on egg physical characteristics and yolk color

Spasevski¹,

Dragojlović²,

Čolović³

et al. 2018

Food & Feed Res

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“…For this reason, there is growing interest in the development of protocols useful for the production of functional foods enriched with this compound. However, as recently discussed by Spasevski et al [31], in food enrichment processes a "synthetic" β-carotene which lacks the 9-cis isomer is generally used. This isomer is instead present in natural matrices and is characterized by greater liposolubility and antioxidant activity in comparison to the other isomers, as well as greater resistance to degradation processes that could be induced for instance by heating treatments [32].…”

Section: Discussionmentioning

confidence: 99%

Egg Quality from Nera Atriana, a Local Poultry Breed of the Abruzzo Region (Italy), and ISA Brown Hens Reared under Free Range Conditions

Ianni

Bartolini

Bennato

et al. 2021

Animals

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The selection and diffusion in the poultry sector of hybrid breeds able to produce higher amount of meat and eggs, led over time to the erosion of genetic resources. One of the strategies that can be applied in order to stem such phenomenon, concerns the valorization of the animal products, meat or eggs, obtained from indigenous poultry breeds. Therefore, the aim of this study is to characterize the qualitative aspects of eggs obtained from the Nera Atriana hen, an Italian indigenous laying hen characteristic of the Abruzzo region, making a direct comparison with a commercial hybrid reared in the same environment and applying the same feeding protocol. The trial was conducted for a period of 5 months (from March to July 2019), in which 6 egg samplings were performed (one at the beginning and additional 5 on a monthly basis); each sampling involved the collection of 15 eggs per group of animals for a total of 90 eggs per genotype. Eggs were specifically subjected to evaluations of the physical parameters, including the yolk color, and analyses aimed at determining the content of total lipids, cholesterol, and β-carotene. In addition to this, the fatty acids profile and the electrophoretic pattern of the globular proteins of the yolk were characterized. Eggs from hybrid hens were characterized by higher total weight with significantly higher values specifically associated to albumen and yolk weight and to the albumen percentage. In the eggs obtained from the local hen, higher relative percentages were instead found in the quantity of shell and yolk; furthermore, in the same samples was observed a higher yolk redness, a cholesterol concentration tending to be lower although not significant (p = 0.0521), and a greater amount of saturated fatty acids which could justify a lower susceptibility of the food to oxidative processes following transformation with heat treatments. With regard to the fatty acid composition, differences were specifically observed for palmitic (C16:0) and palmitoleic (C16:1 cis-9) acids that showed higher relative percentages in eggs from local breed, and for the oleic acid (C18:1 cis-9) which was more represented in eggs from commercial hens. In conclusion, some interesting nutritional features, in a preliminary way, have been highlighted that could lead the consumer to prefer these “niche” products over those obtained from commercial hybrids.

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“…Sample collection and analysis Laying hens were fed for four weeks, after which 10 eggs were randomly chosen and analysed. The fatty acid composition of eggs was determined using the Agilent 7890A system (Agilent Technologies, Santa Clara, CA, USA) gas chromatography, as described by Spasevski et al (2016).…”

Section: Methodsmentioning

confidence: 99%

Economic aspects of value-added egg production

Spasevski¹,

Rakita²,

Tasić³

et al. 2019

J Proc Ener Agri

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In order to determine the profitability of value-added egg production, an economic analysis of the production costs incurred therein was performed. The cost of feed mixture for laying hens can be calculated as the sum of the raw material costs and the total mixture production and processing costs. The results obtained indicate that the production cost of value-added eggs (with increased contents of omega fatty acids and the use of natural pigments) was higher by RSD 3-9 than that of control eggs. The cost of currently available S class omega eggs approximates to 23 RSD/pc. Accordingly, the current cost of omega eggs in the Serbian market is higher by 4-9 RSD/pc than that of standard commercial eggs of the same class. Therefore, it can be concluded that the value-added egg production achieved in our experiment is extremely cost-effective and fully justified economically.

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Fatty Acid Composition and β-Carotene Content in Egg Yolk of Laying Hens Fed with Linseed, Paprika and Marigold

Cited by 8 publications

References 22 publications

Influence of dietary carrot and paprika on egg physical characteristics and yolk color

Influence of dietary carrot and paprika on egg physical characteristics and yolk color

Egg Quality from Nera Atriana, a Local Poultry Breed of the Abruzzo Region (Italy), and ISA Brown Hens Reared under Free Range Conditions

Economic aspects of value-added egg production

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