Fatty acids profile, cholesterol level and quality of table eggs from hens fed with the addition of linseed and soybean oil

Batkowska, Justyna; Drabik, Kamil; Brodacki, A.; Czech, Anna; Adamczuk, Agnieszka

doi:10.1016/j.foodchem.2020.127612

Cited by 46 publications

(43 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Our PI obtained values in eggs from T1 (30.91) and T2 (44.92), were higher than those from C eggs (27.37), indicating a higher pro-health value of obtained eggs. Similarly, Batkowska et al 38 showed higher PI values than control group. The significantly higher value of HH health indices values obtained from T1 (1.18) and T2 (0.94) egg samples, represent a beneficial effect for human health, the higher this ratio is, the more adequate that fat is for human nutrition.…”

Section: Discussionmentioning

confidence: 79%

“…The health profile of enriched egg yolk were calculated based on the proportions of particular FA and their groups, as follows: saturation indices (SI), atherogenic indices (AI), thrombogenic indices (TI), peroxidability indices (PI), ratio of hypocholesterolemic and hypercholesterolemic (HH), hypercholesterolaemic saturated fatty acids (HFSA) oxidisability value (Cox), oxidative susceptibility (OS), desirable FA (DFA) and nutritive value indices (NVI) using the appropriate formulas 1 , 6 , 36 , 38 : …”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Enriching laying hens eggs by feeding diets with different fatty acid composition and antioxidants

Vlaicu

Panaite

Turcu

2021

Sci Rep

View full text Add to dashboard Cite

The current study was conducted to evaluate egg quality, egg yolk fatty acids, health-related indices and antioxidants from laying hens' eggs fed different combined vegetable by-products, rich in fatty acids and antioxidants. One hundred twenty 50 weeks-old Tetra SL laying hens were divided into three groups. They were given daily a standard diet (Control, C), a diet containing 9% rapeseed meal with 3% grapeseed meal (T1 diet), or a diet containing 9% flaxseed meal and 3% sea buckthorn meal (T2 diet). Hen production performances, egg quality, egg yolk fatty acids total polyphenols content and antioxidant capacity were determined. The T1 diet significantly reduced the egg yolk content of palmitic acid from 76.615 mg (C) to 46.843 mg (T1) and that of oleic acid from 788.13 mg (C) to 682.83 mg (T1). Feeding flaxseed and sea buckthorn meals significantly increased the egg yolk content of α-linolenic acid in T2 yolks (35.297 mg) compared with C yolks (4.752 mg) and that of docosahexaenoic acid (DHA) from 16.282 mg (C) to 74.918 mg (T2). The atherogenicity indices (AI) were not significantly affected, whereas the thrombogenicity indices (TI) decreased significantly (p < 0.0007) from 0.72 (C) to 0.60 (T1) and 0.66 (T2), respectively. Adding this combination of meals to the hens' diets, increased the total polyphenol content and antioxidant capacity in T1 and T2 eggs compared to C eggs. The significant enrichment of eggs with n-3 fatty acids and antioxidant capacity, as well on the health-related indices especially from T2 eggs, represents a potential functional feed ingredient in poultry feeding, to obtain eggs as functional food.

show abstract

Section: Discussionmentioning

confidence: 79%

Section: Methodsmentioning

confidence: 99%

Enriching laying hens eggs by feeding diets with different fatty acid composition and antioxidants

Vlaicu

Panaite

Turcu

2021

Sci Rep

View full text Add to dashboard Cite

show abstract

“…The use of nutritional strategies to improve egg quality, specifically the FA profile, is well known and has been extensively studied [8,9]. It is difficult to compare the results obtained from the current study with data presented in the literature, since there are no available reports on AKG effects on egg yolk FA profile in laying hens and poultry in general.…”

Section: Discussionmentioning

confidence: 91%

“…Numerous studies have been carried out on the influence of hen nutrition on the n-3 PUFA content of egg yolk. For this purpose, the addition of fish oils, fish meals, vegetable oils or oilseeds, mainly linseed and rapeseed, algae oil or some herbs are commonly included in the diet of hens [4,[9][10][11]. Wu et al [12] have shown that a diet enriched with n-3 PUFA changes the n-3 PUFA composition of the egg yolk.…”

Section: Introductionmentioning

confidence: 99%

Cholesterol Content, Fatty Acid Profile and Health Lipid Indices in the Egg Yolk of Eggs from Hens at the End of the Laying Cycle, Following Alpha-Ketoglutarate Supplementation

Tomaszewska

Muszyński

Arczewska-Włosek

et al. 2021

Foods

View full text Add to dashboard Cite

The current study aimed to assess the effects of dietary alpha-ketoglutarate (AKG) supplementation to laying hens on the fatty acid (FA) profile and cholesterol levels of the egg yolk at the end of production cycle. The experiment was performed on forty-eight Bovans Brown laying hens randomly assigned to either a control group (CONT) or a group supplemented with AKG. The CONT group was fed the basal diet, and the AKG group was fed the basal diet plus 1.0% AKG from the 31st until the 60th week of age, when FA profile, fat and cholesterol content of the egg yolks were determined. No significant changes in the cholesterol and total fat content of the egg yolks were observed. However, there were positive (the decrease in n-6 FA and the increase in MUFA), and negative (decrease in PUFA and n-3 FA, increase in TI and n-6/n-3 ratio) changes in FA profile following AKG supplementation. In conclusion, it was shown that dietary AKG after a 30-week long supplementation influence FA profile in egg yolk and its nutritional value.

show abstract

“…Therefore, solutions are being sought to obtain eggs of the best quality or with improved nutritional value. The vast majority of works in this field focus on the modification of laying hen nutrition to increase the quality and improve the chemical composition of the obtained eggs [ 1 , 2 ].…”

Section: Introductionmentioning

confidence: 99%

The Impact of Package Type and Temperature on the Changes in Quality and Fatty Acids Profile of Table Eggs during Their Storage

Drabik

Próchniak

Spustek

et al. 2021

Foods

Self Cite

View full text Add to dashboard Cite

The aim of the study was to evaluate the possibility of reducing changes in the quality of consumer hen eggs by storing them in various package type and under various temperature conditions (room and refrigeration). The material consisted of 960 chicken eggs packed in cardboard or plastic boxes, 10 pcs in each. Half of the packages were stored at room temperature (21 °C), the rest in the refrigerator (5 °C). The eggs were stored for 28 days qualitatively evaluated at 14-day intervals. The characteristics of whole egg (weight, specific weight, proportion of morphological elements, air cell depth) as well as of shell (weight, color, crushing strength, thickness, density, water conductivity), albumen (height, Haugh units, weight, pH) and yolk (weight, color, pH) were analyzed. The fatty acids profile of yolks was also evaluated as a freshness indicator. Packaging types available on the market, apart from its marketing and eggs protection function, can also influence the quality and stability of the product during storage. The use of plastic boxes can help to maintain higher eggs quality during the storage period, even after a significant extension of the storage time. Eggs stored in plastic boxes at room temperature had very similar results to those stored under refrigeration using conventional cardboard boxes. This effect is probably related to the lower permeability of plastic boxes in comparison to cardboard ones, but detailed research work in this direction is necessary to verify this relation.

show abstract

Fatty acids profile, cholesterol level and quality of table eggs from hens fed with the addition of linseed and soybean oil

Cited by 46 publications

References 34 publications

Enriching laying hens eggs by feeding diets with different fatty acid composition and antioxidants

Enriching laying hens eggs by feeding diets with different fatty acid composition and antioxidants

Cholesterol Content, Fatty Acid Profile and Health Lipid Indices in the Egg Yolk of Eggs from Hens at the End of the Laying Cycle, Following Alpha-Ketoglutarate Supplementation

The Impact of Package Type and Temperature on the Changes in Quality and Fatty Acids Profile of Table Eggs during Their Storage

Contact Info

Product

Resources

About