Rubber seed oil supplementation enriches n-3 polyunsaturated fatty acids and reduces cholesterol contents of egg yolks in laying hens

Wen, Zhiguo; Wu, Yushan; Qi, Zhiguo; Li, Xiumei; Li, Fuhuang; Wu, Xuezhuang; Yang, Peilong

doi:10.1016/j.foodchem.2019.125198

Cited by 27 publications

(32 citation statements)

References 36 publications

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“…For fresh and edible eggs, the HU is usually more than 72. Egg quality did not reveal any significant differences in HU, in agreement with previous researches [ 47 ]. The consistent egg freshness made sure that following researches about sensory qualities were mainly influenced by breeds.…”

Section: Resultssupporting

confidence: 92%

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Comparison of Sensory Qualities in Eggs from Three Breeds Based on Electronic Sensory Evaluations

Dong

Gao

Zhang

et al. 2021

Foods

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The present study was conducted on three commercial laying breeder strains to evaluate differences of sensory qualities, including texture, smell, and taste parameters. A total of 140 eggs for each breed were acquired from Beinong No.2 (B) laying hens, Hy-Line Brown (H) laying hens, and Wuhei (W) laying hens. Sensory qualities of egg yolks and albumen from three breeds were detected and discriminated based on different algorithms. Texture profile analysis (TPA) showed that the eggs from three breeds had no differences in hardness, adhesiveness, springiness, and chewiness other than cohesiveness. The smell profiles measured by electronic nose illustrated that differences existed in all 10 sensors for albumen and 8 sensors for yolks. The taste profiles measured by electronic tongue found that the main difference of egg yolks and albumen existed in bitterness and astringency. Principal component analysis (PCA) successfully showed grouping of three breeds based on electronic nose data and failed in grouping based on electronic tongue data. Based on electronic nose data, linear discriminant analysis (LDA), fine k-nearest neighbor (KNN) and linear support vector machine (SVM) were performed to discriminate yolks, albumen, and the whole eggs with 100% classification accuracy. While based on electronic tongue data, the best classification accuracy was 96.7% for yolks by LDA and fine tree, 88.9% for albumen by LDA, and 87.5% for the whole eggs by fine KNN. The experiment results showed that three breeds’ eggs had main differences in smells and could be successfully discriminated by LDA, fine KNN, and linear SVM algorithms based on electronic nose.

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Section: Resultssupporting

confidence: 92%

“…The W eggs had a lower weight with 44.97 g than B with 55.45 g and H eggs with 54.86 g ( p < 0.05). The egg weight of Lohmann Brown laying hens was about 59.44 g [ 47 ]. The weight of Issa Brown pullet eggs was reported ranging from 65.77 to 62.62 g [ 48 ].…”

Section: Resultsmentioning

confidence: 99%

Comparison of Sensory Qualities in Eggs from Three Breeds Based on Electronic Sensory Evaluations

Dong

Gao

Zhang

et al. 2021

Foods

View full text Add to dashboard Cite

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“…Moreover, the egg multi testers from different instrument companies would also influence the yolk color results. Egg quality did not reveal any significant difference in albumen height and Haugh unit in agreement with previous researches ( Wen et al, 2019 ). The consistent egg freshness made sure that following researches about fatty acid and flavor compounds in BYC and DBYC eggs were mainly influenced by breeds.…”

Section: Discussionsupporting

confidence: 92%

Discriminating Eggs from Two Local Breeds Based on Fatty Acid Profile and Flavor Characteristics Combined with Classification Algorithms

Dong¹,

Gao²,

Zhang³

et al. 2021

Food Sci Anim Resour

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“…Therefore, continuously increasing concern is now focused on improving the reproductive performance, feed efficiency and egg quality of the late laying period hens. Presently, application of some supplements such as the rubber seed oil [6], peppermint [7], tea polyphenol [8], Lonicera confusa and Astragali Radix extracts [4] enhance the egg production, feed conversion rate (FCR), sensory attributes and nutritional quality in aged hens, which remind us that nutritional intervention may be an effective and natural approach to solve the problem.…”

Section: Introductionmentioning

confidence: 99%

Glycerol Monolaurate Enhances Reproductive Performance, Egg Quality and Albumen Amino Acids Composition in Aged Hens with Gut Microbiota Alternation

Liu

et al. 2020

Agriculture

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As it is known to all that the laying rate of commercial laying hens is significantly decreased during the late laying period, paralleled with increased feed conversion rate (FCR) and declined egg quality. However, recent studies demonstrate that reproductive performance as well as egg quality in aged hens can be largely improved by feed supplements. Among them, glycerol monolaurate (GML), a monoglyceride of medium chain fatty acids, is regarded as a promising supplement in poultry production. The aim of this experiment was to evaluate the effect of dietary GML on laying performance, serum biochemical indices, egg quality and gut microbiota in hens during 40–64 weeks of age. A total of 378 (40-week-old) Hy-Line Brown laying hens were randomly assigned into three treatments (21 hens/replicate and 6 replicates/treatment). The control group received a basal diet, and the treated groups fed basal diets containing 150 and 300 mg/kg GML. The results revealed that laying rate (p < 0.05) was significantly increased and the FCR (p < 0.05) was reduced in GML-containing groups compared with the control group. The egg quality (including eggshell thickness and strength) was notably improved by GML supplementation at the later late laying period, and the content of total amino acids and flavor amino acids in the albumen were also increased. Inclusion of 300 mg/kg GML in diet increased the levels of laying-related sex hormones (serum follicle stimulating hormone, luteinizing hormone and estradiol, p < 0.05), serum calcium and lipid (total serum cholesterol, triglycerides and low-density lipoprotein cholesterol, p < 0.05). Moreover, the community and microbial function of gut microbiota were notably altered by GML supplementation. These findings revealed that dietary GML improved the reproductive performance and egg quality mainly by stimulating the sex hormones secretion, serum calcium metabolism and nutrients utilization, which provided us a new approach to simultaneously promote the egg production and improve the egg quality at aged hens.

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Rubber seed oil supplementation enriches n-3 polyunsaturated fatty acids and reduces cholesterol contents of egg yolks in laying hens

Cited by 27 publications

References 36 publications

Comparison of Sensory Qualities in Eggs from Three Breeds Based on Electronic Sensory Evaluations

Comparison of Sensory Qualities in Eggs from Three Breeds Based on Electronic Sensory Evaluations

Discriminating Eggs from Two Local Breeds Based on Fatty Acid Profile and Flavor Characteristics Combined with Classification Algorithms

Glycerol Monolaurate Enhances Reproductive Performance, Egg Quality and Albumen Amino Acids Composition in Aged Hens with Gut Microbiota Alternation

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