Potential implications of natural antioxidants from plant to improve nutritional quality, oxidative stability and lipid degradation of egg yolk: A review

Abstract

Food occupies a principal role in human life, having a major impact on health status and representing diverse characteristics that ensure valuable nutrient intake. Ensuring human nutrition has become one of the essential problems facing mankind, and quantity, quality and proper use of food have a major effect on the human body. Many raw materials and food products spoil easily, considerably shortening their shelf life. Extending the shelf-life of food is required to remove seasonal consumption, enlarge availability to the consumer and decrease losses in perishable food products, resorting to some procedures to preserve their properties. If natural antioxidants are used as alternatives for synthetic antioxidants, customer claims for food without damaging residual substances can be satisfied, and the poultry industry would benefit considerably. The principal objective of this review was to describe and under light the current situation regarding the role and importance of the use of antioxidant compounds obtained from natural sources in order to improve the nutritional qualities of eggs following their inclusion in the feed of laying hens. Data from bibliographic sources are analyzed and presented. The characteristics of a number of 9 plants with antioxidant potential are described with an emphasis on their characteristics, utilization, and possible effects on egg quality, performance, and health.

The Level of Fat- and Water-Soluble Antioxidants in Eggs of Free-Range Geese during a Production Season

“…The goose population increased from 1 million 374 thousand in 2020 to 1 million 478 thousand in 2021 according to data from TÜİK (2022). While extensive research has explored antioxidant concentrations in egg yolks, egg quality, antioxidant stability, and nutritional benefits for poultry progeny and human health worldwide (Rezaei et al, 2019;Kljak et al, 2021;Tuță et al, 2023), studies specifically focusing on geese remain limited (Chen et al, 2015;Ma et al, 2020;Fu et al, 2022). Notably, several studies have reported that antioxidant content in eggs positively influences hatching parameters and chick viability post-hatching.…”