Nutritionally Important Fatty Acids in Hen Egg Yolks from Different Sources

Gao, Yun Cai; Charter, Edward

doi:10.1093/ps/79.6.921

Cited by 20 publications

(8 citation statements)

References 8 publications

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“…Matthews and Van Holde (1990) suggested that LNA and its metabolites (EPA and DHA) reduce the production of AA. Gao and Charter (2000) also verified this inverse correlation between LNA and AA. In this work, it was observed a decrease (p < 0.05) in T 1 relative to the other treatments.…”

Section: Fatty Acid Compositionsupporting

confidence: 59%

Quail egg yolk (Coturnix coturnix japonica) enriched with omega-3 fatty acids

Silva

Elias

Aricetti

et al. 2009

LWT - Food Science and Technology

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Section: Fatty Acid Compositionsupporting

confidence: 59%

Quail egg yolk (Coturnix coturnix japonica) enriched with omega-3 fatty acids

Silva

Elias

Aricetti

et al. 2009

LWT - Food Science and Technology

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“…It is believed that this difference between young and old layers is due to the hepatic efficiency in metabolizing the FAs from the diet and rearranging them in MUFA or PUFA. However, if we compare the percentages of these FAs with those shown in the egg yolks of hens whose diet was supplemented with fish oil, canola oil, or linseed oil (greater than 2%), the values found in this study are very low thus contributing minimally to human health (LATOUR et al, 1998;GAO;CHARTER, 2000;MARSHALL et al, 1994;MAZALLI et al, 2004). Table 5 shows the total percent composition of SAT, MUFA, PUFA, trans, n-6, n-3, and the ratio between n-6 and n-3.…”

Section: Resultsmentioning

confidence: 73%

Effects of the use of soybean oil and animal fat in the diet of laying hens on production performance and egg quality

Oliveira¹,

Baião

Cançado

et al. 2011

Ciênc. agrotec.

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The effects of different dietary lipids on the fatty acid profiles of eggs produced by 20 and 54 wk old Dekalb laying hens were investigated. Laying hens were subjected to three defined treatments according to the source of lipid added to their diets: soybean oil, beef tallow, and a control diet (without the addition of oil). The experimental design was in a 3x2 factorial arrangement (three treatments and two different ages). The fatty acid composition of the yolks in the eggs produced by the laying hens was analyzed. The eggs produced by laying hens on the soybean oil diet had a large amount of polyunsaturated fatty acids (PUFA) omega-6 (n-6) and omega-3 (n-3) in their yolks (23.55, 2.30% respectively), whereas egg yolks from hens who were given beef tallow had higher percentages of monounsaturated fatty acids (47.53%) compared to soybean oil (47.53%) and the control diet (38.72%). The percentages of trans fats present in the egg yolks in all treatments were considered very low (0.91; 0,11; 0.05%). Young layers are more efficient at depositing n-3 fatty acids (1.40%), specially C22:6 (0.76%) with the best ratio n6:n-3 (13.97) compared to old layers (1.35; 0.72; 14.81% respectively). Based on these results, it was concluded that the amount of fatty acids present in the egg yolks can be modified by the sources of lipids included in the diet and that independent of the sources of lipid in the diet and the age of the chicken, egg yolks have insignificant amounts of trans fatty acids.Index terms: Egg yolks, laying hens, beef tallow, soybean oil, fatty acids. RESUMOForam avaliados os efeitos de diferentes dietas lipídicas na composição de ácidos graxos (AG) de ovos produzidos por poedeiras Dekalb de 20 e 54 semanas de idade. As poedeiras foram submetidas a três tratamentos definidos de acordo com a fonte lipídica adicionada nas rações: óleo de soja, sebo bovino e ração controle (sem adição de óleo). O delineamento experimental foi inteiramente casualizado em arranjo fatorial 3x2 (três tratamentos e duas idades das galinhas). Foram analisadas as composições em ácidos graxos das gemas dos ovos produzidos pelas poedeiras. O perfil de ácidos graxos das gemas dos ovos, produzidos pelas aves alimentadas com rações contendo óleo de soja, apresentaram na sua composição grande quantidade de ácidos graxos poliinsaturados (PUFA) ômega 6 (n-6) and Omega 3 (n-3) (23,55; 2,30% respectivamente), enquanto as gemas dos ovos de poedeiras que receberam sebo bovino apresentaram maiores porcentagens de AG monoinsaturados (47,53%) na sua composição, comparados com dieta contendo óleo de soja (47,53%) e dieta controle (38,72%). As porcentagens de gordura trans presente nas gemas dos ovos de todos os tratamentos foram consideradas muito baixas (0,91; 0,11; 0,05%). Poedeiras novas são mais eficientes em depositar AG n-3 (1,40%), especialmente C22:6 (0,76%) na gema do ovo, com melhor razão n6:n:3 (13,97) comparado com poedeiras velhas (1,35; 0,72; 14,81% respectivamente). Com base nesses resultados, foi concluído que a quantidade de ...

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“…Feeding HA linseed increased the EPA and DHA level 2.5-fold and reduced the arachidonic acid level in yolks by 27% in comparison with the control eggs. Similarly, Herber and Van Elswyk (1996), and Gao and Charter (2000) reported that an increase in the dietary level of n-3 PUFA resulted in a decrease in the content of n-6 PUFA in yolk, while Boudreau et al (1991) showed that a decrease in the dietary n-6/n-3 PUFA ratio is more effective in limiting n-6 PUFA elongation than an increase in the total amount of n-3 fatty acids consumed. It has been recognized that the enzymatic pathways for the synthesis of long-chain metabolites of n-6 and n-3 fatty acids are shared; both use Δ6 desaturase and compete for it (Brenner, 1981).…”

Section: Discussionmentioning

confidence: 98%

The effect of feeding regular or low α-linolenic acid linseed on the fatty acid composition of egg yolks

Sosin¹,

Borowiec²,

Strzetelski³

et al. 2006

J. Anim. Feed Sci.

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Ninety Isa Brown laying hens aged 28 weeks, kept in individual cages, were randomly divided into 6 groups of 15 birds each. Six isoproteinous diets differing in crude fat content and fatty acid (FA) composition were prepared. The source of added fat was linseeds (50 g/kg diet), regular cultivars (Omega and Opal) with a high content of α-linolenic acid (HA), or a modified cultivar (Linola) with low α-linolenic acid-and high linoleic acid (LA) contents, soyabean oil, or LA linseed oil (20 g/kg diet). The control diet, with no fat supplement, contained 19 g, while the experimental diets, 38 g of crude fat per kg. The diets were fed for a 12-week and eggs were collected for chemical analysis at weekly intervals. The dietary fat level had no effect on the fat level in egg yolks. Eggs from hens fed diets with HA linseeds contained 3 times more α-linolenic acid, 2.5 times more EPA (C 20:5n-3 ) and DHA (C 22:6n-3 ) and 27% less arachidonic acid (C 20:4n-6 ) than control eggs (P<0.01). Those from hens fed with LA linseed, LA oil or soyabean oil, had similar levels of linoleic acid, EPA and DHA as control eggs and 14% more arachidonic acid. The ratio of n-6/n-3 PUFA was 3:1 in eggs from hens provided with HA linseed, while in the other groups it ranged from 9:1 to 14:1. In contrast to regular linseed, the use of linseed low in α-linolenic acid and rich in linoleic acid in hen diets is not beneficial for the functional value of eggs.

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Nutritionally Important Fatty Acids in Hen Egg Yolks from Different Sources

Cited by 20 publications

References 8 publications

Quail egg yolk (Coturnix coturnix japonica) enriched with omega-3 fatty acids

Quail egg yolk (Coturnix coturnix japonica) enriched with omega-3 fatty acids

Effects of the use of soybean oil and animal fat in the diet of laying hens on production performance and egg quality

The effect of feeding regular or low α-linolenic acid linseed on the fatty acid composition of egg yolks

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