The effect of storage on egg quality and fatty acid content in PUFA-enriched eggs

Abstract

The study was conducted on 90 thirty-week-old Messa H-43 layers divided into 3 groups. The control group was fed a diet without oil seeds, while the RLP and RLP+E groups were given a diet containing a mixture of 00 rapeseed, linseed, and evening primrose seed. Vitamin E, 200 mg/kg, was added to the RLP+E diet. After 4 weeks, egg quality, fatty acid content, and the lipid oxidation level were determined. Half of the collected eggs were examined the next day and the second half, after 20 days of storage at 12°C. No effect of feeding was found on egg quality. Eggs from groups RLP and RLP+E had less saturated fatty acids and more polyunsaturated fatty acids. Egg weight and albumen quality decreased and yolk content increased during storage, irrespective of the diet. Changes in fatty acid content in yolk during storage were found. Diet and the storage had insignificant effect on oxidation of yolk lipids.KEY WORDS: rape seed, linseed, evening primrose seed, egg quality, TBA, fatty acids INTRODUCTIONThe subject of many current studies is improving the nutritional value of hen's eggs. One of the methods is increasing egg-yolk polyunsaturated fatty acids (PUFA) content, which can be done by feeding hens diets with oil seeds. Rape 00, linseed and evening primrose seeds can be used for this purpose in Poland. Many authors (Aymond and Van Elswyk, 1995;Brettschneider et al., 1995;Roth-Maier and Kirchgessner, 1995;Niemiec et al, 1997) confirmed the favourable effect of these seeds in diet for layers on PUFA content in egg-yolk. The aim of the presented study was to determine the effect of storage on the quality and fatty acid content of PUFAenriched eggs.

Egg Yolk Antioxidants Profiles: Effect of Diet Supplementation with Linseeds and Tomato-Red Pepper Mixture before and after Storage

“…Studies on the effect of egg storage on its physical characteristics are lacking. However, Niemiec et al [85] reported that the dietary addition of primrose, linseeds and rapeseeds at, respectively, 2.88%, 3.66% and 5%, with or without supplementation of 200 mg vitamin E/kg, did not affect egg weight after 20 days of storage at 12 °C. A significant reduction in the egg yolk weight after storage was found, from 24.23% (control group) to 23.35% (primrose, linseeds and rapeseeds) and 23.18% (primrose, linseeds, rapeseeds and vitamin E).…”

Egg Storage Time Affects Incubation Yield and Hatch Window in Pekin Ducks (Anas Boschas)

“…In chickens, the pH of the albumen at the time of oviposition is around 7.6, rising to 9 during storage (Scott &Silversides, 2000;Niemiec, 2001). Reijrink (2009), however, has indicated 8.2 to 8.8 as the best albumen pH for embryonic development in Gallus gallus, because embryonic cells are sensitive to a high albumen pH (above pH 9), leading to disproportionate development or even embryonic death (Brake, 1997;Reijrink, 2009).…”

“…Storage of chicken and turkey eggs for more than seven days alters the internal characteristics of the eggs, affects embryo development and survival, decreases hatchability, and reduces chick quality (Fasenko & Robinson, 1998;Fasenko, 2001a;Fasenko, 2001b;Fasenko, 2007;Nasri, 2020). This is because, during storage, the eggs lose water and carbon dioxide to the environment, resulting in an increase in pH from 7.6 to 9.0 (Scott & Silversides, 2000;Niemiec, 2001) and cell death can occur when the embryo is exposed to a pH of 9 for long periods (Reijrink, 2009). Furthermore, during the storage, oxidation of proteins and lipids of yolk and albumen occurs (Pappas, 2005) and increases in lipid peroxidation as the egg storage time is increased may compromise embryo viability (Cherian, 2007).…”

Changes in Quality Traits of Eggs From Yellowleg Partridge (Ż-33) Laying Hens Depending on Storage Conditions of Eggs

“…[12], Niemca i wsp. [15] oraz Pavlowskiego i wsp. [16] potwierdziły, że w trakcie przechowywania jaj w wyższej temperaturze zmienia się struktura białka, następuje wzrost pH i jego rozrzedzenie, a po rozbiciu skorupy jaja nie można rozróżnić w jego treści poszczególnych frakcji.…”