Effects of extruded, milled, and whole flaxseed (Linum usitatissimum) on egg performance, lipid components, and fatty acids concentrations in yolk and blood, and antioxidant system of commercial laying hens

2021 ◽  
pp. 114877
Author(s):  
Aref Sepehr ◽  
Reza Bahari Kashani ◽  
Moha Esmaeili ◽  
Omid Safari ◽  
Artur Rombenso
Keyword(s):  
Fatty Acids ◽  
Antioxidant System ◽  
Linum Usitatissimum ◽  
Laying Hens ◽  
Egg Performance ◽  
Lipid Components

scholarly journals Dietary soluble flaxseed oils as a source of omega-3 polyunsaturated fatty acids for laying hens

2021 ◽  
pp. 101276
Author(s):  
Sang Hyeok Lee ◽  
Yoo Bhin Kim ◽  
Da-Hye Kim ◽  
Dong-Won Lee ◽  
Hong-Gu Lee ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Laying Hens ◽  
Omega 3

Pharmacological and nutritional benefits of flaxseed’s (Linum usitatissimum Linn.) biocomponents

2022 ◽  
Vol 01 ◽  
Author(s):  
Mohammad Tarique ◽  
Badruddeen ◽  
,Shahla Parveen ◽  
Farogh Ahsan ◽  
Mohammad Irfan Khan ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Linum Usitatissimum ◽  
Muscle Growth ◽  
Health Benefits ◽  
Nutritional Composition ◽  
Chemical Components ◽  
Omega 3 ◽  
Plant Resources ◽  
Golden Yellow ◽  
Wide Range

Abstract: Linum usitatissimum (Linn.), Commonly known as flaxseed or flaxseed, belongs to the family Linaceae. Flaxseed is a crop of blue flowers that produce small, flat seeds of golden yellow to reddish-brown color. It is a native of the Mediterranean and West Asia. Due to its health benefits associated with the high content of linolenic acid (ALA), flaxseed has played a major role in diet and research. The ALA is an essential omega-3-fatty acid, and also due to its presence a major lignan, i.e. secoisolaricyrcinol diglucoside (SDG). There is also a wide range of uses of flaxseed oil in skin health, anticoagulants, anticancer, ulcer treatment, muscle growth, and weight loss. The nutritional composition of flaxseed is about 30% carbohydrate, 18% protein, and 39% fat. Flaxseed contains most carbohydrates in the form of fiber and contains more than 45% omega-3 fatty acids. It also contains dietary fibers, proteins and polyunsaturated fatty acids. All the ingredients possess different health benefits. Although plant resources are the key ingredient in drug discovery, the popularity of flaxseed always fascinate scientists, the number of articles giving information about the chemical components of flaxseed and its potential clinical use is very little. This review provides a systematic summary of the research completed over the past decade and provides an up-to-date summary of the various bioactive and outlines the relationship between the nutritional and pharmacological use of chemical ingredients and its flaxseed.

Effect of Type of Grain and Oil Supplement on the Performance, Blood Lipoproteins, Egg Cholesterol and Fatty Acids of Laying Hens

2003 ◽  
Vol 2 (3) ◽  
pp. 200-206 ◽  
Author(s):  
T. M. Shafey . ◽  
J. G. Dingle . ◽  
M. W. McDonald . ◽  
K. Kostner .
Keyword(s):  
Fatty Acids ◽  
Laying Hens

scholarly journals Effect of Dietary Incorporation of Linseed Alone or Together with Tomato-Red Pepper Mix on Laying Hens’ Egg Yolk Fatty Acids Profile and Health Lipid Indexes

Nutrients ◽  
2019 ◽  
Vol 11 (4) ◽  
pp. 813 ◽  
Author(s):  
Besma Omri ◽  
Raja Chalghoumi ◽  
Luana Izzo ◽  
Alberto Ritieni ◽  
Massimo Lucarini ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Docosahexaenoic Acid ◽  
Laying Hens ◽  
Dietary Treatment ◽  
Egg Yolk ◽  
Red Pepper ◽  
Standard Diet ◽  
Fatty Acids Profile ◽  
Tomato Paste ◽  
Diet Control

This study evaluated the effect of linseed incorporation in laying hens’ feed (alone or along with a tomato-red pepper mix) on laying hens’ egg yolk fatty acids profile, as well as on their atherogenic (IA) and thrombogenic (IT) health lipid indexes, and the ratio between the hypocholesterolemic and hypercholesterolemic fatty acids (HH). Sixty 27 weeks-old Novogen White laying hens were divided into three groups and given 100 g/hen/day of a standard diet (Control, C) containing 4.5% of ground linseed (Linseed diet, L), containing 1% of dried tomato paste and 1% sweet red pepper (Lineseeds-Tomato-Pepper, LTP). The linseed dietary inclusion significantly reduced the egg yolk content of palmitic acid from 25.41% (C) to 23.43% (L) and that of stearic acid from 14.75% (C) to 12.52% (L). Feeding 4.5% ground linseed did not affect the egg yolk content of α-Linolenic acid but significantly increased the egg yolk concentration of eicosapentaenoic acid (EPA) from 0.011% (C) to 0.047% (L) and that of docosahexaenoic acid (DHA) from 1.94% (C) to 2.73% (L). The IA and the HH were not affected (p > 0.05) by the dietary addition of linseed, whereas the IT decreased (p < 0.05) from 1.16 (C) to 0.86 (L). Adding tomato-sweet red pepper mix to the linseed-supplemented feed did not affect the measured parameters as compared to the linseed dietary treatment.

scholarly journals Biofortification of Hens Eggs with Polyunsaturated Fatty Acids by New Dietary Formulation: Supercritical Microalgal Extract

Animals ◽  
2020 ◽  
Vol 10 (3) ◽  
pp. 499 ◽  
Author(s):  
Izabela Michalak ◽  
Marita Andrys ◽  
Mariusz Korczyński ◽  
Sebastian Opaliński ◽  
Bogusława Łęska ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Linolenic Acid ◽  
Spirulina Platensis ◽  
Laying Hens ◽  
Dodecanoic Acid ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Total Pufa ◽  
Nonadecanoic Acid

The aim of the study was to evaluate the effect of Spirulina platensis, formulation containing microalgal extract, post-extraction residue, and formulation without algal extract (containing only emulsifier) on the content of FAs in the eggs of laying hens. The experiment was conducted on 90 laying hens (ISA Brown) as a completely randomized design. Hens were assigned to five experimental groups (six replicates). The FAs content in eggs was determined after 30, 60, 90, and 120 days of the experiment. There were no statistically significant differences in FA profiles after 30 days of the experiment. It was shown that after 60, 90, and 120 days of the experiment, the investigated additives had a significant impact on the content of such acids as: dodecanoic acid (C12:0), C15:0, nonadecanoic acid (C19:0), myristoleic acid (C14:1 n-5), α-linolenic acid (ALA, C18:3 n-3), DPA, C20:2 n-6, and decosahexaenoic acid (DHA C22:6 n-6). There were also significant differences in total PUFA n-3, PUFA n-6, and n-6/n-3 ratio in eggs. The obtained results suggest that the use of algae extract and emulsifier in laying hens nutrition has the greatest impact on the FA profile in the eggs.

scholarly journals Inclusion of Dietary Defatted Microalgae Dose-Dependently Enriches ω-3 Fatty Acids in Egg Yolk and Tissues of Laying Hens

2019 ◽  
Vol 149 (6) ◽  
pp. 942-950 ◽  
Author(s):  
Meghan L Manor ◽  
Theodore J Derksen ◽  
Andrew D Magnuson ◽  
Fahad Raza ◽  
Xin Gen Lei
Keyword(s):  
Fatty Acids ◽  
Laying Hens ◽  
Egg Yolk ◽  
Molecular Regulation ◽  
Mrna Levels ◽  
Nannochloropsis Oceanica ◽  
Fatty Acid Profiles ◽  
Δ9 Desaturase ◽  
Acyl Coenzyme A ◽  
Dose Dependent

ABSTRACT Background The potential for dietary microalgae to enrich eggs of laying hens with ω-3 (n–3) fatty acids, and the mechanisms involved, are unclear. Objectives The aim of this study was to determine the effects and molecular regulation of a defatted Nannochloropsis oceanica microalgae (DNOM) biomass on the enrichment of the eggs and tissues of laying hens with ω-3 fatty acids. Methods Fifty Shaver-White Leghorn hens (46 wk of age, body weight: 1.70 ± 0.27 kg) were individually caged (n = 10) and fed a corn-soy–based diet supplemented with DNOM at 0% (control), 2.86%, 5.75%, 11.5%, and 23% for 6 wk. Fatty acid profiles, health status, and related gene expression in eggs, blood, and tissues were performed at weeks 0, 2, 4, and 6. Data were analyzed by a combination of 1-factor ANOVA and correlation between DNOM doses and measures. Results The DNOM produced linear (P &lt; 0.01) enrichments of eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and total ω-3 fatty acids in the egg yolk (R2 &gt; 0.9) and of DHA in the liver, breast, and thigh (R2 = 0.66–0.82). Concentrations of EPA + DHA in the egg yolk and these 3 tissues of hens fed 11.5% and 23% DNOM were 1.4–2.1, 0.6–1, 3.3–5.3, and 6–7 times greater (P &lt; 0.001) than those in the controls, respectively. The DNOM caused dose-dependent elevations (P &lt; 0.01) of malic enzyme and elongases 3, 4, and 5 mRNA levels (R2 = 0.97, 0.78, 0.97, and 0.86, respectively), along with increased (P &lt; 0.01) Δ5- and Δ6-desaturases and decreased (P &lt; 0.01) Δ9-desaturase and acyl-coenzyme A thioesterase 4 mRNA levels in the liver. Conclusions Feeding DNOM to laying hens produced dose-dependent enrichments of DHA in their eggs, liver, and muscles by regulating key genes involved in the elongation and desaturation of polyunsaturated fatty acids. Our findings will help produce DHA-enriched eggs.

Lipid components, fatty acids and triacylglycerol molecular species of black and red rices

2010 ◽  
Vol 123 (2) ◽  
pp. 210-215 ◽  
Author(s):  
Hiromi Yoshida ◽  
Yuka Tomiyama ◽  
Yoshiyuki Mizushina
Keyword(s):  
Fatty Acids ◽  
Molecular Species ◽  
Triacylglycerol Molecular Species ◽  
Lipid Components
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