scholarly journals The effect of linseed oil supplementation of the diet on the content of fatty acids in the egg yolk

2012 ◽  
Vol 81 (2) ◽  
pp. 159-162 ◽  
Author(s):  
Petra Hudečková ◽  
Lucie Rusníková ◽  
Eva Straková ◽  
Pavel Suchý ◽  
Petr Marada ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Fatty Acid Profile ◽  
Myristic Acid ◽  
Linseed Oil ◽  
Control Group ◽  
Heptadecanoic Acid ◽  
Egg Yolks ◽  
Experimental Group

The aim of this study was to compare the effect of two different types of oils in diet on the fatty acid profile in the eggs of layers and to include a particular type of oil as a supplement of feeding mixtures for layers in order to support the development of functional foodstuffs. Thirty layers fed a diet containing soybean oil constituted the control group (soybean oil is the most frequently used oil added to feeding mixtures). In the experimental group (thirty layers), soybean oil was replaced with linseed oil at the same amount (3 kg of oil per 100 kg of feeding mixture). Feeding was provided ad libitum for all days of the month. After one month, egg yolks were analysed and the fatty acid profile was compared. Significant differences (P ≤ 0.05) were found in the concentration of myristic acid that belongs to the group of saturated fatty acids. Eggs in the experimental group showed higher concentrations of myristic acid compared to the control group (0.20 g/100 g of fat and 0.18 g/100 g of fat, respectively). Highly significant differences (P ≤ 0.01) were found for heptadecanoic acid but the trend was opposite to that of myristic acid; concentrations of heptadecanoic acid in the experimental group were lower than those in the control group. Highly significant differences (P ≤ 0.01) were found for n-9 monounsaturated fatty acids where egg yolks in eggs from layers fed linseed oil contained higher concentrations of oleic acid, myristoleic acid, and palmitoleic acid. Lower concentrations of n-6 fatty acids (P ≤ 0.01) were found after the addition of linseed oil in eggs. Linseed oil showed a positive effect on n-3 fatty acids (α-linolenic acid), its concentration in the control and experimental group was 0.82 g/100 g of fat and 5.63 g/100 g of fat, respectively. The possibility of influencing the fatty acid profile in eggs is very important for the development of functional foods.

scholarly journals Effect of Chlorella Vulgaris and Japonochytrium sp. Microalgae Supplementation on Composition and Fatty Acid Profile of Goat Milk

2017 ◽  
Vol 65 (5) ◽  
pp. 1585-1593
Author(s):  
Klára Novotná ◽  
Milena Fantová ◽  
Lenka Nohejlová ◽  
Markéta Borková ◽  
Luděk Stádník ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Milk Yield ◽  
Chlorella Vulgaris ◽  
Milk Fat ◽  
Goat Milk ◽  
Control Group ◽  
Basic Composition ◽  
Experimental Group

The aim of this study was to investigate the effect of two species of the microalgae on the milk yield, the basic composition and the fatty acid profile of goat milk, with focus on n‑3 fatty acids. Forty‑five White short‑haired goats were randomly allocated to three groups; the control group (C) with no supplementation microalgae to the diet. The first experimental group (Ch) was supplemented with Chlorella vulgaris and second experimental group (J) has been supplemented with Japonochytrium sp. The Japonochytrium supplementation negatively affected milk yield, but the amount of milk fat (+0.1 %; +0.45 %) and solids‑not‑fat (+0.27 %; +0.86 %) were higher than in group C and Ch. The amount of polyunsaturated (5.527 % ± 0.378) and saturated (71.560 % ± 0.861) fatty acids was also highest in group J. An increase of C20:4, C20:5 was detected in J and Ch, and the concentration of C22:6 was highest in group J (+0.019 %; P < 0.001).

scholarly journals Inclusion of soybean and linseed oils in the diet of lactating dairy cows makes the milk fatty acid profile nutritionally healthier for the human diet

PLoS ONE ◽  
2021 ◽  
Vol 16 (2) ◽  
pp. e0246357
Author(s):  
Mauricio X. S. Oliveira ◽  
Andre S. V. Palma ◽  
Barbara R. Reis ◽  
Camila S. R. Franco ◽  
Alessandra P. S. Marconi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Fatty Acid Profile ◽  
Milk Fat ◽  
Unsaturated Fatty Acids ◽  
Linseed Oil ◽  
Human Consumption ◽  
Omega 3 ◽  
Omega 6

Fluid milk and its derivatives are important dietary ingredients that contribute to daily nutrient intake of the modern Homo sapiens. To produce milk that is healthier for human consumption, the present study evaluated the effect of adding soybean oil and linseed oil in the diet of lactating cows. The fatty acid profile of milk, milk composition, and the blood parameters of cows were evaluated. Eighteen Holstein cows were distributed in a replicated Latin square design and distributed according to the following treatments: 1) Control (CC): traditional dairy cow diet, without addition of oil; 2) Soybean oil (SO): 2.5% addition of soybean oil to the traditional diet, as a source of omega-6; 3) Linseed oil (LO): 2.5% addition of linseed oil in the diet as a source of omega-3. Milk production was not affected, but oil supplementation decreased feed intake by 1.93 kg/cow/day. The milk fat percentage was significantly lower when cows were supplemented with vegetable oil (3.37, 2.75 and 2.89% for CC, SO and LO, respectively). However, both soybean and linseed oils decreased the concentration of saturated fatty acids (66.89, 56.52 and 56.60 g/100g for CC, SO and LO respectively), increased the amount of unsaturated fatty acids in milk (33.05, 43.39, and 43.35 g/100g for CC, SO and LO respectively) and decreased the ratio between saturated/unsaturated fatty acids (2.12, 1.34, and 1.36 for CC, SO and LO respectively). Furthermore, SO and LO increased significantly the concentration of monounsaturated fatty acids (29.58, 39.55 and 39.47 g/100g for CC, SO and LO respectively), though it did not significantly alter the level of polyunsaturated fatty acids in milk fat (3.57, 3.93 and 3.98 g/100g for CC, SO and LO respectively). Supplementation with LO enhanced the concentration of omega-3 fatty acids on milk (0.32, 0.36, and 1.02 for CC, SO and LO respectively). Blood variables aspartate aminotransferase, gamma glutamyl transferase, urea, albumin, creatinine and total proteins were not altered. On the other hand, total cholesterol, HDL and LDL were greater in the group supplemented with vegetable oils. Supplementation with vegetable oils reduced the dry matter intake of cows, the fat content of milk, and improved saturated/unsaturated fatty acid ratio of milk fat. Compared to the SO treatment, animals fed LO produced milk with greater content of omega-3, and a more desirable omega-6/omega-3 ratio on a human nutrition perspective. Thus, the inclusion of SO and LO in the diet of lactating dairy cows makes the milk fatty acid profile nutritionally healthier for the human consumption.

scholarly journals Meat fatty acid profile of pigs fed linseed enriched diet

2012 ◽  
Vol 28 (3) ◽  
pp. 477-486 ◽  
Author(s):  
Djordje Okanovic ◽  
D. Ivanov ◽  
D. Palic ◽  
A. Mandic ◽  
N. Ilic
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Live Weight ◽  
Control Group ◽  
Human Consumption ◽  
Standard Diet ◽  
Omega 3 ◽  
Longissimus Dorsi Muscle ◽  
Experimental Group

The aim of this study was to evaluate the influence of diet supplemented with linseed rich additive on fatty acid profile and omega-fatty acids content in pig meat. Twelve pigs were divided in a control and experimental group and grown to 110 kg of live weight. The experimental group was fed a standard diet enriched with 2.5% of commercial additive Vitalan?. After the end of feeding period, the meat samples from both groups were analyzed for fatty acids content in raw and roasted meat. The ratio between omega-6 and omega-3 acids was established. Samples from experimental group fed with linseed enriched diet showed higher ?-3 acids content in meat (6.24% - 7.23%), compared to the control group (0.71% - 1.64%), thus making it better for a human consumption from a health perspective. Linseed enriched diet positively influenced fatty acid composition of pig M. Longissimus dorsi muscle by decreasing SFA content, as well as increasing PUFA and UFA content. Heat treatment did not significantly decreased content of stearic and linoleic fatty acids in any sample. It was concluded that the diet enriched with extruded linseed had beneficial effect on the majority of monitored parameters in the study.

scholarly journals Raw Chickpea (Cicer arietinum L.) as a Substitute of Soybean Meal in Compound Feed for Broiler Chickens: Effects on Growth Performance, Lipid Metabolism, Fatty Acid Profile, Antioxidant Status, and Dietary Value of Muscles

Animals ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 3367
Author(s):  
Anna Danek-Majewska ◽  
Małgorzata Kwiecień ◽  
Anna Winiarska-Mieczan ◽  
Małgorzata Haliniarz ◽  
Agata Bielak
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Soybean Meal ◽  
Antioxidant Status ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Control Group ◽  
Dietary Value ◽  
Experimental Group

The aim of this study was to determine the effect of substitution of 50% of soybean meal protein with 310–350 g/kg diet of raw chickpea seed protein on the chemical composition, fatty acid profile, dietary value, and antioxidant status of breast and thigh muscles, as well as the antioxidant status of blood serum, in Ross 308 male broilers. In the 42-day experiment, one-day-old male broiler chicks were assigned to two nutritional groups (n = 100 in each, 20 birds in each group, and 5 replications). In the control group, 100% of protein in the feed was derived from soybean meal. In the experimental group, 310–350 g/kg protein from raw chickpea seeds was introduced. Data with a normal distribution were analyzed using the Student t-test, and the relationships between the traits were assessed with the use of Pearson’s correlation coefficients. p < 0.05 was considered statistically significant. The replacement with chickpea protein did not exert an impact on the final body weight, feed consumption, and feed conversion ratio compared to the control group. However, it induced changes in the color of the breast muscles (increased L* and b* values), and reduced the cholesterol content. The addition of chickpea seeds improved the fatty acid profile, mainly in the breast muscle. A decrease in the total SFA content and a higher level of unsaturated fatty acids (UFA), UFAs/saturated fatty acids (SFAs), polyunsaturated fatty acids (PUFAs), omega-3, and omega-6 were observed in the experimental group. Additionally, the chickpea-supplemented group exhibited better values of meat quality indicators (atherogenic index-AI; thrombogenic index–TI, ratio of saturated fatty acids to unsaturated fatty acids-S/P, n-6/n-3, hypocholesterolemic/Hypercholesterolemic ratio-h/H). It can be concluded that raw chickpea seeds are a good source of protein in broiler chicken nutrition, and can replace the traditionally used protein source (soybean meal), simultaneously exerting a positive effect on the dietary value of poultry meat and an expected enhancing impact on consumer health.

scholarly journals Effects of feeding laying hens diets supplemented with omega 3 fatty acids on the egg fatty acid profile

2011 ◽  
Vol 27 (3) ◽  
pp. 679-686 ◽  
Author(s):  
D. Sefer ◽  
A. Andonov ◽  
S. Sobajic ◽  
R. Markovic ◽  
S. Radulovic ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Laying Hens ◽  
Egg Quality ◽  
Fatty Acid Content ◽  
Egg Yolk ◽  
Control Group ◽  
Feed Supplementation ◽  
Egg Yolks ◽  
Experimental Group

In order to investigate the effects of omega (n) 3 fatty acids on egg quality a group-control trial was organized. Trial lasted 40 days and was performed in production conditions. Total number of 1264 laying hens of Lohman Brown classic provenience were used and randomly allotted into one of four groups by 316 hens each (C-control, I experimental, II experimental and III experimental). All groups of hens were fed diets of standard ingredients and chemical composition, while feed of I, II and III experimental group of hens was supplemented with micro algae Schizochytrium spp. (DHA Gold?, Martek, USA) as a source of n- 3 fatty acids in amount of 0.5, 0.7 and 1.0 % respectively. In order to investigate the influence of micro algae Schizochytrium spp. feed supplementation on egg quality, from the aspect of content and ratio of fatty acids, random egg samples (n=10) were taken at the 10th, 20th and 40th day of the trial from each group. Egg yolk fatty acid content was determined by gas chromatography on Varian 1400 with flame ionization detector (FID detector) (on a packed column 20% LAC-3R-728 Chromosorb WAW 80-100 mesh). Significant differences in egg yolk fatty acid content as well as their ratio were determined between treatment groups. Positive influence of supplemented micro algae preparation was observed. Highest content of n-3 poly unsaturated fatty acids (PUFA n-3) was determined in egg yolks of III experimental group while lowest content was determined in egg yolks of control group of hens. Micro algae feed supplementation, at the end of the trial period, positively affected egg yolk PUFA n-6/PUFA n-3 ratio, since determined ratio of 4.24 in III experimental group was more desirable than 12.27 determined in a control group. Marine algae (Schizochytrium spp.) feed supplementation in laying hens in amounts above 0.5% significantly affected egg yolk fatty acid composition as well as ratio of n-6/n-3 PUFA. These findings support its use from nutritive, medical and economic point of view.

scholarly journals Effects of polyunsaturated fatty acids in diets fed to sows on fatty acids in brain, muscle and skin of their piglets

2020 ◽  
Vol 50 (1) ◽  
pp. 47-54
Author(s):  
I De Gasperín ◽  
J.G. Vicente ◽  
J.M. Pinos-Rodríguez ◽  
F Montiel ◽  
R Loeza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Fatty Acid Profiles ◽  
Polyunsaturated Fat ◽  
Pork Lard ◽  
Piglet Survival

The aim of this research was to determine fatty acid profiles in piglet brain, skin, and muscle, and in the milk of sows fed fat with different saturation grades during gestation and lactation. At 42 days of gestation, 50 multiparous sows were randomly allocated to one of two treatments, namely a diet containing pork lard (n = 25) and a diet containing soybean oil (n = 25). The fats were provided at 3.6% during gestation and at 4% during lactation. The experimental diets were offered through the weaning of the piglets. The fatty acid profile of the milk was determined fourteen days after parturition. At weaning (21 days postpartum) and seven days later, one of the piglets (n = 64) from 16 sows allocated to each treatment was selected at random to determine fatty acid profiles in brain, skin and muscle. Saturated and monounsaturated fatty acids were higher in the diet with pork lard than in that with soybean oil, in which the polyunsaturated fat content was higher. A higher saturation of fatty acids was found in milk from the sows that consumed pork lard, which contained more saturated fatty acids than the milk from sows that consumed soybean oil. The fatty acid profiles in muscle and skin of the piglets were affected by the diet of the sows. However, the fatty acid profile of the piglets’ brains was not affected by the diet of their mothers. Keywords: fat saturation, lard, piglet survival, sow feeding, soybean oil

Effects of Dietary Addition of Linseed Oil on the Content of Polyunsaturated Fatty Acids in Egg Yolk of Gallus domestiaus

2021 ◽  
Vol 15 (4) ◽  
pp. 565-570
Author(s):  
Suhu Duan ◽  
Zaiqiang Li ◽  
Zhenzhen Fan ◽  
Mengran Qin ◽  
Xiaoxue Yu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Polyunsaturated Fatty Acids ◽  
Theoretical Basis ◽  
Linseed Oil ◽  
Egg Yolk ◽  
Free Food ◽  
Control Group ◽  
Experimental Group ◽  
Group 1

In order to study the effect of dietary supplement of linseed oil on polyunsaturated fatty acids (PUFAs) in egg yolk of Gallus domestiaus, total 160 healthy Gallus domestiaus of 26-week old were randomly selected and divided into 4 groups, each of which included 40 chickens fed outdoors with an area of 63 m2 and free food and drinking water. The control group (CK) was fed the basic diet, and the experimental group was added 1, 3 and 5% of linseed oil in the fundamentals of diet (experimental group 1, 2 and 3, abbreviated as P1, P2, P3), respectively. The content of PUFA and the value of n-6 PUFA and n-3 PUFA in egg yolk were determined by gas chromatography with 24 eggs randomly selected in each group after 10th, 25th and 40th days of the commence of the experiment. We found that the levels of α-linolenic acid (C18:3n3, ALA) and docosahexaenoic acid (C22:6n3, DHA) in egg yolk were clearly higher than the CK when 3% linseed oil or 5% linseed oil were added in the diet during the three experiment periods, in which the contents of linoleic Acid (18:2n6c, LA) and arachidonic acid (C20:4n6, ARA) in egg yolk differ little between P1, P2 and P3 and the CK while the value of n-6 PUFA and n-3 PUFA in egg yolk of the P2 and P3 groups decreased significantly. The comprehensive comparisons suggested that the content of C18:3n3 and C22:6n3 in egg yolk could be clearly increased in the P2 while the value of n-6 PUFA and n-3 PUFA decreased. This study provides theoretical basis for the production of functional eggs enriched with C22:6n3 and C18:3n3.

PSVI-25 Feeding increasing levels of yerba mate in lambs: Effects on fatty acid profile, and physical characteristics meat

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 386-387
Author(s):  
Yuli Andrea Pena Bermudez ◽  
Richard Roberto Lobo ◽  
Danny Alexander Rojas Moreno ◽  
Rafaela Scalise Xavier de Freitas ◽  
Ives Claudio C Da Silva Bueno
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Mixed Model ◽  
Animal Feed ◽  
Block Design ◽  
Natural Antioxidants ◽  
Quality Analysis ◽  
Control Group ◽  
Yerba Mate

Abstract The presence of secondary metabolites in the structure of natural antioxidants makes them an alternative for animal feed, which allows modifying the composition of the meat, thus contributing to people’s health. For this reason, the aim of the present study was to evaluate the effects of yerba mate extract (YME) on lamb feed as a natural antioxidant in the fatty acid profile and physical traits of meat of 36 lambs fed for 53 days, fed with corn silage and concentrate in the proportion 40:60, respectively. The treatments followed the randomized block design, with a control group without YME (0%) and three groups with 1, 2, and 4% of YME inclusion in the dry matter (DM). Samples were collected from the Longissimus thoracis (LT), muscle for quality analysis and composition. All data were analyzed using a MIXED model with orthogonal contrasts. We found that the inclusion of YME did not affect significantly the characteristics of the pH, total lipids and color general (P = 0.192), although the use of YME don’t affect the parameters normal in the meat. Nevertheless, the use of YME improved the value of b* (P = 0.004), showing a yellowness coloration in the meat of the lambs. Likewise, changed the proportion of branched-chain fatty acids (BCFA; P = 0.009) and the conjugated linoleic acid (CLA; P = 0.030) exhibited a diet effect for the group with 4% YME. This is revealing result, since these fatty acids have been associated with a decrease in cardiovascular diseases. Therefore, the addition of up to 4% YME improves the composition and general acceptance of lamb meat, recommended for use in animal feed.

scholarly journals Effects of Dietary Fatty Acids from Different Sources on Growth Performance, Meat Quality, Muscle Fatty Acid Deposition, and Antioxidant Capacity in Broilers

Animals ◽  
2020 ◽  
Vol 10 (3) ◽  
pp. 508 ◽  
Author(s):  
Shenfei Long ◽  
Sujie Liu ◽  
Di Wu ◽  
Shad Mahfuz ◽  
Xiangshu Piao
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Antioxidant Capacity ◽  
Meat Quality ◽  
Linseed Oil ◽  
Phase 1 ◽  
Basal Diet ◽  
Dietary Fatty Acids ◽  
Thigh Muscle

This study aimed to investigate the efficiency of dietary fatty acids from various sources on growth performance, meat quality, muscle fatty acid deposition and antioxidant capacity in broilers. 126 Arbor Acres broilers (1 d-old, initial body weight of 45.5 ± 0.72 g) were randomly assigned to three treatments with seven cages per treatment and six broilers per cage. The dietary treatments included: (1) corn–soybean meal basal diet containing 3% soybean oil (control diet, CTL); (2) basal diet + 1% microalgae + 1% linseed oil + 1% soybean oil (ML); (3) basal diet + 2% fish oil + 1% soybean oil (FS). The trial consisted of phase 1 (day 1 to 21) and 2 (day 22 to 42). Compared with CTL, broilers fed ML or FS diet showed improved (p < 0.05) average daily gain in phase 1, 2, and overall (day 1 to 42), as well as a decreased (p < 0.05) feed conversion ratio in phase 1 and overall. On day 42, broilers supplemented with FS diet showed increased (p ≤ 0.05) the relative weights of pancreas and liver, as well as higher (p < 0.05) redness value in breast and thigh muscle compared with CTL. Broilers offered ML or FS diet had lower (p < 0.05) the relative weight of abdominal fat and total serum cholesterol content in phase 1, and increased (p < 0.05) contents of serum glucose, n-3 polyunsaturated fatty acids (PUFA), eicosacagetaenoic acid, docosahexaenoic acid, glutathione peroxidase, superoxide dismutase and total antioxidant capacity, as well as lower (p < 0.05) concentrations of malondialdehyde, n-6 PUFA, and n-6/n-3 PUFA ratio in breast and thigh muscle compared with CTL. This research indicates that diets supplemented with fish oil or a combination of microalgae and linseed oil experience improved performance, antioxidant capacities and n-3 PUFA profile in muscle of broilers compared with traditional soybean oil supplemented diets

Plant-Based Diet, Serum Fatty Acid Profile, and Free Radicals in Postmenopausal Women: The Diet and Androgens (DIANA) Randomized Trial

2005 ◽  
Vol 20 (3) ◽  
pp. 169-176 ◽  
Author(s):  
C. Colombo ◽  
P. Muti ◽  
V. Pala ◽  
A. Cavalleri ◽  
E. Venturelli ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Free Radicals ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Dietary Intervention ◽  
Saturated Fatty Acids ◽  
Intervention Group ◽  
Control Group ◽  
Reactive Oxygen Metabolites ◽  
Serum Fatty Acid

High calorie and fat consumption and the production of free radicals are two major mechanistic pathways between diet and disease. In this study we evaluated the effect of a plant-based diet poor in animal fat and rich in (n-3) fatty acids on fatty acids of serum phospholipids and on the production of reactive oxygen metabolites (ROMs). One hundred and four healthy female postmenopausal volunteers were recruited and randomized to a dietary intervention or a control group. Dietary intervention included a program of food education and biweekly common meals for 18 weeks. When the intervention and control groups were compared, it was seen that dietary intervention resulted in a significant reduction of saturated fatty acids (-1.5%) and a significant increase in (n-3) fatty acids (+20.6%), in particular docosahexaenoic acid (+24.8%). We observed that arachidonic acid decreased (–7.7%), while (n-6) fatty acids did not, and the (n-3)/(n-6) polyunsaturated ratio increased significantly (+24.1%). As expected, ROMs decreased significantly in the intervention group (-6%). The results indicated that a plant-based diet can improve the serum fatty acid profile and decrease ROMs production. These results suggest that a plant-based diet may reduce the body's exposure to oxidative stress.

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