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

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.

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Enriched eggs as a source of n-3 polyunsaturated fatty acids for humans

Acta Veterinaria Brno ◽

10.2754/avb201786030293 ◽

2017 ◽

Vol 86 (3) ◽

pp. 293-301 ◽

Cited By ~ 2

Author(s):

Gordana Kralik ◽

Zlata Kralik ◽

Eva Straková ◽

Manuela Grčević ◽

Danica Hanžek

Keyword(s):

Fatty Acids ◽

Docosahexaenoic Acid ◽

Polyunsaturated Fatty Acids ◽

Eicosapentaenoic Acid ◽

Fish Oil ◽

Linolenic Acid ◽

Laying Hens ◽

Egg Mass ◽

Daily Consumption ◽

Total N

The aim of the research was to enrich eggs with n-3 polyunsaturated fatty acids by using plant oils and fish oil as dietary supplements in laying hens’ feed. The focus was put on the effect of the daily consumption of 100 g of egg yolk, i.e. 100 g of egg mass, on the human health. The 1st group of laying hens was fed a diet containing soybean and fish oil, and the 2nd group was given feed containing a combination of linseed, rapeseed, soybean, and fish oils. Eggs laid by the 2nd group contained 4.73% α-linolenic acid, 0.20% eicosapentaenoic acid and 2.37% docosahexaenoic acid (% of total fatty acids in yolk lipids, P < 0.001), which marks an increase of × 4.04 for α-linolenic acid, × 3.33 for eicosapentaenoic acid, and × 1.75 for docosahexaenoic acid compared to eggs laid by the 1st group. Total n-3 polyunsaturated fatty acids in eggs of the 2nd group were × 2.8 higher than in the 1st first group. Calculated per 100 g of eggs of the 2nd group, the intake for the human body corresponds to 435 mg α-linolenic acid, 18.43 mg eicosapentaenoic acid, and 218.2 mg docosahexaenoic acid.

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EFFECT OF NITRATE AND PHOSPATE CONCENTRATION ON Spirulina platensis WITH INDOOR SCALE

Asian Journal of Aquatic Sciences ◽

10.31258/ajoas.4.1.29-35 ◽

2021 ◽

Vol 4 (1) ◽

pp. 29-35

Author(s):

Safira Mutia ◽

Syahril Nedi ◽

Elizal Elizal

Keyword(s):

Water Quality ◽

Fatty Acids ◽

Experimental Method ◽

Spirulina Platensis ◽

Quality Parameters ◽

Nutritional Content ◽

Maximum Biomass ◽

Randomized Design ◽

Completely Randomized Design ◽

C 30

One of the microalgae that are widely used in the industrial world is Spirulina platensis which has high nutritional content of protein, fatty acids, vitamins and antioxidants. In its growth, this microalgae requires media and the addition of macronutrients nitrate and phosphate which greatly affect the growth and productivity of S. platensis biomass. This study aims to determine the effect of nitrate and phosphate concentrations on S. platensis biomass on an indoor scale and to determine the optimal nitrate and phosphate concentrations to achieve maximum biomass. This research was conducted in August 2020 as an experimental method, with culturing S. platensis with the addition of different concentrations of nitrate and phosphate. The design used in this study was a Completely Randomized Design consisting of 5 treatments that are 0 ppm, 10 ppm, 20 ppm, 30 ppm, and 40 ppm, each treatment with 3 repetitions. The source of nitrate and phosphate used is NPK. Water quality parameters during culture with temperatures ranging from 29-30oC, salinity 25-26 ppt, and pH 8. The optimal concentrations of nitrate and phosphate to achieve the maximum biomass is in treatment C (30 ppm) with a total of biomass 0,43 g. Whereas in treatment D (40 ppm) the biomass did not show a significant increase because the dose was too high with a total of biomass only 0,299 g

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Off-flavor Production of Cihateup Duck Meat at Different Slaughter Ages

Buletin Peternakan ◽

10.21059/buletinpeternak.v43i2.38428 ◽

2021 ◽

Vol 45 (1) ◽

pp. 38

Author(s):

Maria Kristina Sinabang ◽

Rukmiasih Rukmiasih ◽

Tuti Suryati ◽

Jonathan Anugrah Lase

Keyword(s):

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Fat Oxidation ◽

Fat Content ◽

High Fat ◽

Randomized Design ◽

Fe Content ◽

Slaughter Age ◽

Completely Randomized Design ◽

Myoglobin Level

This study aims to evaluate the age of off-odor detection to ensure more efficient and economical provision of antioxidants in the production of Cihateup ducks. This study used a Completely Randomized Design (CRD) with 3 different treatments of slaughter age, i.e. 4, 8 and 12 week. Each treatment consisted of 6 replications and each replication consisted of 13 ducks. The results showed that the percentage of fat content at the age of 12 weeks was higher than the age of 4 and 8 week. High fat-containing meat tends to undergo fat oxidation. High levels of Fe at 12 week of slaughter age cause high levels of myoglobin in duck meat. Fe2+ is a catalyst in the process of fat oxidation. the brightness value (L) is inversely proportional to the value a of Cihateup duck meat. The darker brightness of the meat causes the flesh to be redder due to myoglobin level in duck meat. The percentage of polyunsaturated fatty acids (ALTJG) is 4- and 12-week slaughter age lower than 8 week of age. The high levels of MDA at 12 week of slaughter age are due to fat oxidation which causes off-odor. Based on the result, the conclusion is that the high fat content, Fe content, color of Cihateup duck meat at 12 weeks of slaughter age caused the percentage of polyunsaturated fatty acids (ALTJG) to be low due to fat oxidation. Fat oxidation caused high levels of MDA in duck meat (12 weeks of slaughter age) resulting in Off-odors in Cihateup duck meat.

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

Poultry Science ◽

10.1016/j.psj.2021.101276 ◽

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

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Polyunsaturated ω-3 fatty acids inhibit ACE2-controlled SARS-CoV-2 binding and cellular entry

Scientific Reports ◽

10.1038/s41598-021-84850-1 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Anna Goc ◽

Aleksandra Niedzwiecki ◽

Matthias Rath

Keyword(s):

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Eicosapentaenoic Acid ◽

Linolenic Acid ◽

Cathepsin L ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

In Vivo Experiments ◽

Lipid Compounds

AbstractThe strain SARS-CoV-2, newly emerged in late 2019, has been identified as the cause of COVID-19 and the pandemic declared by WHO in early 2020. Although lipids have been shown to possess antiviral efficacy, little is currently known about lipid compounds with anti-SARS-CoV-2 binding and entry properties. To address this issue, we screened, overall, 17 polyunsaturated fatty acids, monounsaturated fatty acids and saturated fatty acids, as wells as lipid-soluble vitamins. In performing target-based ligand screening utilizing the RBD-SARS-CoV-2 sequence, we observed that polyunsaturated fatty acids most effectively interfere with binding to hACE2, the receptor for SARS-CoV-2. Using a spike protein pseudo-virus, we also found that linolenic acid and eicosapentaenoic acid significantly block the entry of SARS-CoV-2. In addition, eicosapentaenoic acid showed higher efficacy than linolenic acid in reducing activity of TMPRSS2 and cathepsin L proteases, but neither of the fatty acids affected their expression at the protein level. Also, neither reduction of hACE2 activity nor binding to the hACE2 receptor upon treatment with these two fatty acids was observed. Although further in vivo experiments are warranted to validate the current findings, our study provides a new insight into the role of lipids as antiviral compounds against the SARS-CoV-2 strain.

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Fish by-product meal in diets for commercial laying hens

Acta Scientiarum Animal Sciences ◽

10.4025/actascianimsci.v39i3.34102 ◽

2017 ◽

Vol 39 (3) ◽

pp. 273

Author(s):

André Ferreira Silva ◽

Frank George Guimarães Cruz ◽

João Paulo Ferreira Rufino ◽

Waldo Mateus Plácido Miller ◽

Nathália Siqueira Flor ◽

...

Keyword(s):

Production Cost ◽

Egg Production ◽

Laying Hens ◽

Polynomial Regression ◽

Egg Quality ◽

Feed Conversion ◽

Egg Weight ◽

Feed Cost ◽

Randomized Design ◽

Completely Randomized Design

This study aimed to evaluate the increasing levels (0, 1, 2, 3 e 4%) of fish by-product meal in diets for laying hens on performance, egg quality and economic analysis. A total of 160 Dekalb White hens with 52-wk old were distributed in a completely randomized design with five treatments and four replicates of eight birds each. The experiment lasted 84 days divided into four periods of 21 days. Estimates of fish by-product meal levels were determined by polynomial regression. Differences (p < 0.05) were detected for all variables of performance, in egg weight, yolk and albumen percentage, yolk and albumen height, feed cost and production cost, in which the inclusion of fish by-product meal in the diets showed better results. It can be concluded that fish by-product meal can be used in diets for hens as alternative feed, with better results in egg production, feed conversion, egg weight, yolk-albumen ratio and a reduction in feed cost and production cost.

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The effect of additional turmeric flour in rations on the performance and egg quality of laying chicken isa brown strain age 70th weeks

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/888/1/012054 ◽

2021 ◽

Vol 888 (1) ◽

pp. 012054

Author(s):

A Jaelani ◽

N Abelina ◽

R Samudera ◽

T Rostini ◽

Masganti ◽

...

Keyword(s):

Research Method ◽

Laying Hens ◽

Egg Quality ◽

Egg Mass ◽

Feed Conversion ◽

Unit Value ◽

Randomized Design ◽

Completely Randomized Design ◽

Haugh Unit

Abstract This research aims to study and analyze the effect of adding turmeric flour (Curcuma domestica Val) in the rations on the performance of 70 weeks old Isa Brown strain of laying hens. The research method used in this study was an experimental method with a completely randomized design (CRD) step with five treatments and four replications. The number of chickens used was as many as 40 laying hens. The treatments given to the sample were P0 = feed without giving turmeric flour (control), P1 = feed with 0.3% turmeric flour, P2 = feed with 0.5% turmeric flour, P3 = feed with 0.7% turmeric flour and treatment P4 = feed by giving turmeric flour 0,9%. The results showed that giving turmeric flour in the rations of the Isa Brown strain of laying hens affected chicken performance and egg quality. This research concludes that giving turmeric flour a percentage of 0.7% in Isa Brown’s 70-week old laying hens is the best for ration consumption, Hen Day Production, egg weight, feed conversion, and egg quality: Haught Unit, yolk egg color, yolk egg index, grading egg and egg mass. Based on the haugh unit value, all eggs produced are still in the AA grade category

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Limestone particle sizes and lighting regimens on egg and bone quality of laying hens

Pesquisa Agropecuária Brasileira ◽

10.1590/s0100-204x2015000800010 ◽

2015 ◽

Vol 50 (8) ◽

pp. 718-725 ◽

Cited By ~ 1

Author(s):

Regina Patrícia de Souza Xavier ◽

Ednardo Rodrigues Freitas ◽

Nádia Melo Braz ◽

Nadja Naiara Pereira Farias ◽

Raffaella Castro Lima ◽

...

Keyword(s):

Bone Quality ◽

Laying Hens ◽

Egg Quality ◽

Mineral Matter ◽

Artificial Light ◽

Particle Sizes ◽

Randomized Design ◽

Completely Randomized Design ◽

Haugh Unit

Abstract:The objective of this work was to evaluate the effect of limestone particle sizes in the diet and of lighting regimes on the egg and bone quality and on the performance of commercial laying hens. Three hundred Hissex White layers, at 18 weeks of age, were distributed in a completely randomized design, in a 5×2 factorial arrangement (coarse limestone in the diet at 0, 25, 50, 75, and 100%; with or without artificial light), with five replicates of six birds. No significant interaction was observed between particle sizes and lighting regime for the evaluated parameters. There was no significant effect of coarse limestone level in the diet on the performance and egg quality of hens; however, bone deformity (3.23 to 4.01 mm), strength (5.19 to 6.70 kgf cm-2), and mineral matter (51.09 to 59.61%) improved as the proportion of coarse limestone increased. For lighting regime, the treatment with artificial light yielded higher Haugh unit values (87.17 vs. 85.54) than that with natural light only. Greater limestone particles improve bone quality of laying hens, and the use of artificial light can benefit the albumen quality of the eggs.

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Assessing the response of hen weight, body composition, feather score, egg quality, and level of excreta nitrogen content to digestible balanced protein intake of laying hens

Canadian Journal of Animal Science ◽

10.1139/cjas-2017-0134 ◽

2018 ◽

Vol 98 (4) ◽

pp. 619-630 ◽

Cited By ~ 2

Author(s):

D. Kumar ◽

C. Raginski ◽

K. Schwean-Lardner ◽

H.L. Classen

Keyword(s):

Egg Production ◽

Diet Composition ◽

Laying Hens ◽

Egg Quality ◽

N Content ◽

Shell Quality ◽

Randomized Design ◽

Completely Randomized Design ◽

Egg Shell ◽

Level Of Significance

Ideally balanced dietary protein is critical for laying hen egg production and feed efficiency, but also affects other important characteristics. This research was designed to study the nonegg production and feed intake response of Lohmann-LSL Lite hens to 550, 625, 700, 775, and 850 mg d−1 of amino acid balanced digestible lysine (Dlys) from 27 to 66 wk of age. Data collection included hen weight (HW), feather scoring, tissue weights, egg specific gravity, egg component weights, and excreta nitrogen (N) content. The experiment was a completely randomized design and level of significance was fixed at P ≤ 0.05. Hen weight (quadratic, Q), pectoralis muscle (absolute, % – Q), and abdominal fat (absolute – linear, L; % – Q) increased with increasing Dlys intake. Although gastrointestinal segment weights and lengths were affected by Dlys intake, interpretation of results was confounded by other aspects of diet composition. Hen feather score (L) and excreta N content (Q) increased, and egg shell quality (L) decreased with increasing Dlys intake. Absolute egg component weights increased with Dlys intake, but effects on proportional weights were Q and relatively minor. In conclusion, balanced Dlys intake affected a variety of practical nonproduction characteristics in laying hens.

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Plasma fatty acid profile in dairy cows associated with the inclusion of annatto in their diet

Acta Scientiarum Animal Sciences ◽

10.4025/actascianimsci.v42i1.47651 ◽

2020 ◽

Vol 42 ◽

pp. e47651

Author(s):

Clarissa Sampaio de Oliveira Lima ◽

Albericio Pereira de Andrade ◽

André Luiz Rodrigues Magalhães ◽

Omer Cavalcanti de Almeida ◽

Sebastião Inocêncio Guido ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Dairy Cows ◽

Fatty Acid Profile ◽

Plasma Lipid ◽

High Density Lipoproteins ◽

Plasma Fatty Acid ◽

Randomized Design ◽

Completely Randomized Design ◽

Plasma Fatty Acid Profile

The objective of this study was to evaluate the plasma lipid profile and plasma fatty acids of dairy cows receiving diets supplemented with annatto. A total of 32 Holstein cows (550 kg), distributed in a completely randomized design, were allocated to individual stalls and submitted to following treatments: C0 = no annatto; C4 = inclusion of annatto at 4 g kg-1 dry matter (DM) of diet (0.07 g bixin kg-1 diet); C5 = inclusion of annatto at 5 g kg-1 DM of diet (0.09 g bixin kg-1 diet); and C7 = inclusion of annatto at 7 g kg-1 DM of diet (0.12 g bixin kg-1 diet). Blood samples were collected via epigastric vein puncture, centrifuged, and frozen for subsequent analysis. The results indicate that the inclusion (p > 0.05) of annatto does not decrease the total cholesterol or low and high density lipoproteins. However, it impacts the profile of fatty acids, evidenced by the reduction (p < 0.05) in levels of hypercholesterolemic fatty acids viz, myristic acid and palmitic acid. It also causes an increase in the levels of arachidonic acid, rumenic acid, linoleic acid, and total polyunsaturated fatty acids. Therefore, bixin included in the diets of dairy cows induces changes in the plasma fatty acid profile.

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