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

2018 ◽  
Vol 69 (9) ◽  
pp. 2454-2460 ◽  
Author(s):  
Florin Leontin Criste ◽  
Daniel Mierlita ◽  
Daniel Simeanu ◽  
Paul Corneliu Boisteanu ◽  
Ioan Mircea Pop ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oxidative Stability ◽  
Soybean Meal ◽  
Laying Hens ◽  
Control Diet ◽  
Egg Yolk ◽  
Laying Hen ◽  
Partial Replacement ◽  
Fatty Acids Profile ◽  
White Lupine

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.

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 Partial replacement of soybean meal by white lupine seeds in the diet of dairy cows

2020 ◽  
Vol 33 (6) ◽  
pp. 957-964 ◽  
Author(s):  
Miroslav Joch ◽  
Václav Kudrna
Keyword(s):  
Fatty Acids ◽  
Dairy Cows ◽  
Soybean Meal ◽  
Feed Efficiency ◽  
Milk Fat ◽  
Saturated Fatty Acids ◽  
Latin Square ◽  
Partial Replacement ◽  
Plasma Metabolites ◽  
White Lupine

Objective: An experiment was conducted to determine the effect of partial replacement of soybean meal (SBM) by white lupine seeds (WLS) on milk yield and quality, feed efficiency and rumen fermentation of high-yielding dairy cows.Methods: Thirty multiparous cows of two breeds (20 Holstein and 10 Czech Pied cows) in early mid-lactation received three diets (treatments) in a 3×3 Latin square design with a 28-d period. The dietary treatments were as follows: CON (control total mixed ration with SBM, no WLS), WLS30 (30% of the SBM was replaced, on a dry matter basis, by WLS), and WLS50 (50% of the SBM was replaced by WLS).Results: Feed intake by the cows was not affected (p = 0.331) by the diets. Milk production decreased with increasing proportions of WLS in the diet. Cows fed WLS50 yielded approximately 1 kg/d (p<0.001) less milk than cows fed the CON diet. The proportions of milk fat (p = 0.640), protein (p = 0.507), and lactose (p = 0.709) were not altered by the diet. For milk fat, feeding with WLS50 reduced the proportion of total saturated fatty acids (p<0.001) and increased the proportion of total monounsaturated fatty acids (p<0.001), mainly through oleic acid (p<0.001). No differences were found in feed efficiency, body weight, and blood plasma metabolites between groups. Rumen ammonia-N levels tended (p = 0.087) to increase with increasing proportions of WLS in the diet, whereas no effect of diet on rumen pH was found (p = 0.558).Conclusion: We did not identify the safe range within which raw WLS can efficiently replace SBM in the diet of high-producing dairy cows. In contrast, even partial replacement of SBM by WLS favorably changed the milk fatty acid profile.

scholarly journals Effect of different metabolizable energy and soybean oil levels in the diet of laying hens on the egg chemical composition and lipid profile

2009 ◽  
Vol 38 (4) ◽  
pp. 685-689 ◽  
Author(s):  
Bárbara Josefina de Sousa Quirino ◽  
Fernando Guilherme Perazzo Costa ◽  
Rita de Cássia Ramos do Egypto Queiroga ◽  
Walter Esfrain Pereira ◽  
Raul da Cunha Lima Neto ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Soybean Oil ◽  
Laying Hens ◽  
Feeding Strategy ◽  
Energy Levels ◽  
Egg Yolk ◽  
Metabolizable Energy ◽  
Fatty Acids Profile ◽  
Randomized Design

This study was carried out to evaluate the effects of increasing metabolizable energy and soybean oil levels on the egg chemical composition, total lipids and cholesterol contents and fatty acids profile in the egg yolk. Three hundred and sixty 29 week-old Bovans Goldline semi-heavy commercial layers were used during three periods of 28 days. A completely randomized design were used in a 3 × 3 double factorial arrangement with three soybean oil levels (1, 2 and 3%) and three metabolizable energy levels in the diet (2,600, 2,750 and 2,900 kcal/kg), totalizing nine diets with five replicates of eight birds. No interaction soybean oil × metabolizable energy levels was observed. The metabolizable energy levels did not affect any of the determined characteristics. The moisture, ash and protein contents in the egg yolk and albumen and the lipid and cholesterol contents in the yolk were not affected by the soybean oil levels in the diet, while linoleic acid (C18:3) and linolenic acid (C18:2) levels responded linearly. The use of 2,600 kcal ME/kg and 3% of soybean oil in the diet of laying hens with consumption of 120 g/bird/day is justifiable, since this feeding strategy improves the fatty acids profile of the egg.

scholarly journals 13. Partial Replacement of Soybean with Low-Tannin Faba Bean Varieties (Albus or Amulet): Effects on Growth Traits, Slaughtering Parameters and Meat Quality of Puławska Pigs

2016 ◽  
Vol 16 (2) ◽  
pp. 477-487
Author(s):  
Anna Milczarek ◽  
Maria Osek
Keyword(s):  
Fatty Acids ◽  
Soybean Meal ◽  
Faba Bean ◽  
Unsaturated Fatty Acids ◽  
Growth Traits ◽  
Control Diet ◽  
Partial Replacement ◽  
Control Group ◽  
Feed Conversion ◽  
Longissimus Lumborum

Abstract The study was carried out involving 48 fattening pigs split into 3 groups of equal size: one control (I) and two experimental (II and III). The experimental factor was low-tannin faba bean seeds of the Albus variety (group II) or Amulet variety (group III) introduced to experimental feed mixtures as a partial replacement for soybean meal - the only protein-rich material in the control diet. It was noticed that the partial replacement of soybean meal with faba bean meal had no statistically significant effect on: the daily gains of pigs, feed conversion, meatiness and fattening grades and meat acidity (pH1 and pH24), water holding capacity and muscle colour parameters (L*a*b*). However, the drip loss from longissimus muscles of pigs fed with diets containing low-tannin faba bean was lower and the difference between the group receiving Albus faba bean and the control group was confirmed to be statistically significant (P≤0.05). In the analysed longissimus lumborum muscle, no differences were recorded between the groups in terms of the content of protein, fat, minerals, or saturated and unsaturated fatty acids, including monounsaturated fatty acids. However, it was determined that the muscles of the animals from groups II and III contained more essential unsaturated fatty acids and polyunsaturated fatty acids (P≤0.05 - between groups I and III ). Albus faba bean seeds introduced to the feed mixture had a beneficial effect on the sensory characteristics of the evaluated muscle since, compared to the longissimus lumborum muscle from the control group, it was characterised by significantly (P≤0.05) improved juiciness, tenderness and palatability.

scholarly journals Alternations in Cholesterol and Fatty Acids Composition in Egg Yolk of Rhode Island Red x Fyoumi Hens Fed with Hemp Seeds (Cannabis sativaL.)

2015 ◽  
Vol 2015 ◽  
pp. 1-6 ◽  
Author(s):  
Suhaib Shahid ◽  
Naila Chand ◽  
Rifat Ullah Khan ◽  
Syed Muhammad Suhail ◽  
Nazir Ahmad Khan
Keyword(s):  
Fatty Acids ◽  
Rhode Island ◽  
Laying Hens ◽  
Egg Yolk ◽  
Monounsaturated Fatty Acids ◽  
Omega 3 ◽  
Hemp Seed ◽  
Fatty Acids Profile ◽  
Omega 6 ◽  
Yolk Cholesterol

The present study was designed to evaluate the influence of hemp seed (HS) supplementation on egg yolk cholesterol and fatty acid composition in laying hens. Sixty hens (Rhode Island Red x Fyoumi) were evenly distributed into four groups (three replicates per group) at the peak production (34 weeks). HS was included into the ration at the level of 0.0 (HS-0), 15 (HS-15), 20 (HS-20), and 25% (HS-25) and continued the supplementation for consecutively three weeks. At the end of the experiment, three eggs per replicate were randomly collected and analyzed for egg yolk fatty acids and cholesterol profile. The statistical analysis of the result revealed that supplementation of HS-25 significantly(P<0.05)decreased egg yolk total cholesterol, myristic (C14:0), palmitic (C16:0), and stearic (C18:0). Similarly, total as well as individual monounsaturated fatty acids decreased significantly(P<0.05)while total and individual polyunsaturated fatty acids increased significantly in the HS-25. In addition, total omega-3 and omega-6 increased significantly in the HS-25 group. From the present result, we concluded that addition of HS at the rate of 25% to the diet of laying hens augmented the cholesterol and fatty acids profile in egg yolk.

CANOLA MEAL FOR LAYING HENS

1985 ◽  
Vol 65 (4) ◽  
pp. 905-911 ◽  
Author(s):  
JOHN D. SUMMERS ◽  
E. C. HUNT ◽  
S. LEESON
Keyword(s):  
Soybean Meal ◽  
Egg Size ◽  
Laying Hens ◽  
Energy Content ◽  
Control Diet ◽  
Basal Diet ◽  
Egg Yolk ◽  
Canola Meal ◽  
Meal Protein ◽  
Dietary Treatments

Laying hens were fed a corn, barley, soybean meal control diet and similar diets in which 10% of canola meal replaced an equal amount of soybean meal protein. One of the canola diets was kept equal in energy to the control diet by the addition of extra dietary fat, while the energy content was allowed to fall for an alternate treatment. While there were slight differences in performance, the main effect noted was a reduction in egg size for birds fed the canola diets. Fatty acid composition of egg yolk, liver and abdominal fat did not differ significantly between the three dietary treatments. In a second trial 10% canola meal was substituted on an isocaloric basis, into a corn-soybean meal basal diet. Over a 48-wk laying period, birds fed canola meal consumed less feed than those fed the soybean meal control which resulted in fewer eggs and also smaller egg size (P < 0.05). Key words: Laying hens, canola meal, egg composition

scholarly journals Arthrospira Platensis (Spirulina) Supplementation on Laying Hens’ Performance: Eggs Physical, Chemical, and Sensorial Qualities

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 386 ◽  
Author(s):  
Omri ◽  
Amraoui ◽  
Tarek ◽  
Lucarini ◽  
Durazzo ◽  
...  
Keyword(s):  
Laying Hens ◽  
Control Diet ◽  
Dietary Supplementation ◽  
Basal Diet ◽  
Egg Yolk ◽  
Arthrospira Platensis ◽  
Cholesterol Concentration ◽  
Physical Chemical ◽  
Egg Yolks ◽  
The Impact

The present study evaluated the effects of dietary supplementation of spirulina on laying hens’ performances: Eggs’ physical, chemical, and sensorial qualities. A total of 45 Lohman White hens, 44 weeks of age, were randomized into 3 groups of 15 birds. Hens were given 120 g/d of a basal diet containing 0% (control), 1.5%, and 2.5% of spirulina for 6 weeks. Albumen height and consequently Haugh unit were significantly affected by dietary supplementation of spirulina (p < 0.05) and by weeks on diet (p < 0.05). This supplement did not affect (p > 0.05) egg yolk weight or height. However, spirulina increased egg yolk redness (a*) from 1.33 (C) to 12.67 (D1) and 16.19 (D2) and reduced (p < 0.05) the yellowness (b*) parameter from 62.1(C) to 58.17 (D1) and 55.87 (D2). Egg yolks from hens fed spirulina were darker, more red, and less yellow in color than egg yolks from hens fed the control-diet (p < 0.0001). However, spirulina did not affect (p > 0.05) egg yolks’ total cholesterol concentration. In conclusion, a significant enhancement of egg yolk color was found in response to spirulina supplementation. Further investigations are needed to evaluate the impact of spirulina on egg yolks’ fatty acids profile.

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