Study of Fatty Acids Profile and Oxidative Stability of Egg Yolk from Hens Fed a Diet Containing White Lupine Seeds Meal

Abstract

The aim of this study was to evaluate the effects of different dietary inclusion of raw white lupine seed meal (WL) in diets of laying hen on fatty acids (FA) profile, health lipid indices and oxidative stability of egg yolk. A total of 160 TETRA-SL LL laying hens (30-week old) were used in a ten week trial. The laying hens were randomly assigned to four dietary treatments: control diet which contained soybean meal (C), and study diets in which soybean meal was replaced with WL at 150 g/kg (E15), 200 g/kg (E20) and 250 g/kg (E25). Each treatment was replicated 5 times with 8 birds each. The inclusion of WL in experimental diets caused a linear increase in n-6 and n-3 polyunsaturated FA (PUFA) content and a decrease in monounsaturated FA (MUFA), but it had no influence on the saturated FA (SFA) of egg yolk lipids. The data suggested that the partial replacement of soybean meal with WL of in laying hen diet it significant increase h/H (hypocholesterolemic/Hypercholesterolemic) and PUFA/SFA ratio, and decrease thrombogenic index (TI), which improves human health because of the beneficial effect on the cardiovascular system. The authors determined the concentration of a-tocopherol by high performance liquid chromatography (HPLC) and assessed the degree of oxidative degradation of lipids using the classical test based on the concentration of malondialdehyde (MDA). Inclusion of WL in diets led to increases in a-tocopherol and decrease in MDA in eggs (P [0.05). Egg storage for 20 d or 40 d led to linear reduction in egg �-tocopherol and increase of MDA content (P [0.05). The results of the present study suggest that the seeds of modern white lupine varieties can be included at 250 g/kg in layer diets as an effective substitute for soybean meal, improving fatty acids profile, health lipid indices and oxidative stability of egg yolk.

Fatty acids profile and oxidative stability of eggs from laying hens fed diets containing hemp seed or hempseed cake

“…Carrier gas was helium at 1.0 mL/min ratio. The temperature of injection port was 230 ºC with the split ratio of 1 : 80; temperature programme was 80ºC/5 min, 200 ºC/30 min and 230 ºC/15 min (Criste et al, 2018). The FAME were identified using external standards (Supelco 37 Component FAME mix; Supelco Bellefonte, PA, USA), and the FA concentrations were calculated from the peak area of the corresponding FAs in relation to the total area of all peaks.…”

“…Cholesterol was separated from fat after saponification with KOH and extracted with ethyl ether. The sample was subjected to chromatographic analysis under the following conditions: the length of a glass column, 1 m; internal diameter, 4 mm; film thickness, 0.25 μm; temperature of detector, 300 °C; temperature of injector, 290 °C; temperature of column, 260 °C; carrier gas, argon, flow rate, 50 cm 3 /min (Criste et al, 2018). Extraction of tocopherols was done with a mixture of diethyl ether and petroleum ether (1 : 1), in aliquots of 20 mL.…”

“…The mobile phase for the various tocopherols was acetonitrile : methanol (85 : 15)/isopropanol 90/10. The content of tocopherol in the samples of hemp (seed and cake) and egg yolks were calculated according to external standards (Sigma-Aldrich, USA) through a linear regression from known standards (Criste et al, 2018).…”

“…To maintain a high quality, the concentration of antioxidants should therefore be elevated. In egg yolks the concentration of α-tocopherol and carotenoids as antioxidants is believed to be important for oxidative stability (Criste et al, 2018). Dietary vitamin E supplementation has been shown to alleviate this problem with eggs (Hayat et al, 2010).…”

Contributions at Capitalization Study on Chemical Content from Mulberry Tree Leave by Bombyx Mori Larvae

“…The working methods used were mainly the specific ones used to determine the nutritional value of the worm leaf and they were based on the chemical composition (the proximate analysis scheme), the digestibility of its components (the in vivo method -simple digestibility, with a single control period) and crude energy (use of specific computation equations and regression coefficients recommended by the OKIT system), digestible (calculation equation recommended for monogastric species) and metabolizable (equations recommended for monogastric animals and birds) contained [39][40][41][42][43][44][45][46][47][48][49][50][51][52][53][54][55][56][57][58].…”