Effects of supplementing layer hen diets with selenium and vitamin E on egg quality, lipid oxidation and fatty acid composition during storage

2008 ◽  
Vol 88 (3) ◽  
pp. 475-483 ◽  
Author(s):  
Maziar Mohiti-Asli ◽  
Farid Shariatmadari ◽  
Houshang Lotfollahian ◽  
Mohamad Taghi Mazuji
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Acid Composition ◽  
Egg Quality ◽  
Basal Diet ◽  
Quality Parameters ◽  
Control Group ◽  
Selenium Yeast ◽  
Organic Selenium

A 7-wk trial was carried out to investigate the effect of vitamin E and inorganic and organic selenium added to hens' diet on quality and lipid stability of eggs during storage. One hundred forty-four Hy-Line W-36 hens (63-wk of age) were divided into six equal groups. Five groups received a basal diet supplemented with 0.4 mg kg-1 sodium selenite or selenium yeast, 200 mg kg-1 vitamin E or a combination of selenium and vitamin E; whereas the control group received no supplementation. Hen production was assessed daily and fresh egg quality parameters were determined every 2 wk. Eggs were stored under different conditions (4°C, 23–27°C or 31°C) for 14 d. Eggs were analyzed for quality characteristics, egg component weight, Malondialdehyde values as a secondary oxidation product and yolk fatty acid (FA) composition. The performance of the hens and egg weights were not affected either by the source of the selenium or by the vitamin E. The inclusion of selenium or vitamin E in the diet significantly increased their concentrations in the egg. The supplemented diets also improved egg quality, oxidative stability and fatty acid composition during storage. Key words: Vitamin E, selenium, lipid peroxidation, egg fatty acid composition, storage

scholarly journals Feeding the Laying Quails with Mealworm Larvae Meal and Alterations in Egg Quality and Yolk Fatty Acid Profile

2021 ◽  
Vol 78 (2) ◽  
pp. 18
Author(s):  
Yusuf CUFADAR ◽  
Gülşah KANBUR ◽  
Rabia GÖÇMEN ◽  
Abdulqader Adnan Quader AL-BAYATI
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Egg Quality ◽  
Basal Diet ◽  
Egg Yolk ◽  
Quality Parameters ◽  
Control Group ◽  
Mealworm Larvae

The purpose of this study was to investigate the effects of different levels of mealworm (Tenebrio Molitor) larvae meal in Japanese quail (Coturnix coturnix japonica) diets on performance, egg quality, yolk color, and yolk fatty acid composition. A total of forty-eight, 14 weeks-old laying quails were used with 4 replicates in control (basal diet), mealworm larvae meal (MLM) 2% or 4 % treatment groups. Results showed that independently of inclusion level dietary MLM did not affect performance and egg quality parameters. However, color values (L*, a*, b*) of egg yolk changed with the inclusion of both levels of MLM to diet (p<0.5). Outcomes also displayed dietary MLM altered the fatty acid composition of egg yolk dependably the additional level (p<0.5). Diets containing 2 and 4 % MLM did not affect total saturated fatty acid (ƩSFA) content, however, increased total monounsaturated fatty acids (ƩMUFA) (p<0.5). Both supplemental levels of dietary MLM decreased significantly the total polyunsaturated fatty acids (ƩPUFA) of the yolk compared to the control group (p<0.5). According to outcomes of this study, MLM may use in safe as feed material instead of soybean meal at levels of 2 or 4 % without effect on performance parameters in laying quail diets.

Effects of Bacillus amyloliquefaciens LFB112 in the diet on growth of broilers and on the quality and fatty acid composition of broiler meat

2017 ◽  
Vol 57 (9) ◽  
pp. 1899
Author(s):  
Xubiao Wei ◽  
Xiudong Liao ◽  
Jun Cai ◽  
Zhaojun Zheng ◽  
Lulu Zhang ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Bacillus Amyloliquefaciens ◽  
Basal Diet ◽  
Breast Muscle ◽  
Control Group ◽  
Broiler Meat

An experiment was conducted to investigate the effects of Bacillus amyloliquefaciens LFB112 in the diet on growth of broilers and on the quality and fatty acid composition of broiler meat. 440 1-day-old Arbor Acres male broiler chicks were randomly allocated into five dietary treatments with eight replicates in a completely randomised design for 42 days. The treatments were as follows: basal diet (control) or the basal diet supplemented with 107 colony-forming units (CFU) B. amyloliquefaciens/kg (B7), 108 CFU B. amyloliquefaciens/kg (B8), 109 CFU B. amyloliquefaciens/kg (B9) or 40 mg aureomycin/kg (antibiotic). The results showed that B. amyloliquefaciens-supplemented groups had greater (P < 0.05) average daily gain during Days 1 to 21, Days 22 to 42 and Days 1 to 42, and improved (P < 0.05) feed conversion rate during Days 1 to 42 compared with the control. Broilers in the B7 and B9 groups had higher (P < 0.05) average daily feed intake than those in the control group in all experimental phases. Broilers fed either B. amyloliquefaciens or antibiotic diet showed higher (P < 0.05) a* value, b* value and lower L* value in the breast muscle than those in the control group. Dietary B. amyloliquefaciens supplementation increased (P < 0.05) the contents of C14:1, C16:1c, C18:1t, C18:1c, C20:1n-9, total monounsaturated fatty acids, C18:2c, C18:3n-3, C20:2n-6, C20:3n-6, C20:3n-3, C20:4n-6, C20:5n-3, C22:6n-3 and total polyunsaturated fatty acids as well as ratio of polyunsaturated fatty acids to saturated fatty acids in breast muscle and the concentrations of C17:1, C20:1n-9, C18:2t-9, t-12, C20:2n-6, C20:3n-6, C20:3n-3, C20:4n-6, C20:5n-3 and C22:6n-3 in thigh muscle of broilers. The results indicated that B. amyloliquefaciens improved broilers’ growth performance, meat quality and fatty acid composition.

scholarly journals Effect of Supplementation ARA (Arachidonic acid) Oil on Production Performance, Egg quality and Fatty Acid Composition in Laying Hens

2021 ◽  
Vol 2 (4) ◽  
pp. 1164-1174
Author(s):  
Dian Rizki Purba ◽  
Xiao-guang Dong ◽  
Jing Wang ◽  
Hai-jun Zhang ◽  
Guang-hai Qi ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Egg Production ◽  
Laying Hens ◽  
Infant Nutrition ◽  
Egg Quality ◽  
Quality Parameters ◽  
Production Performance ◽  
Egg Mass

The effect of supplementation ARA oil on production performance, egg quality, fatty acid composition in laying hens were examined on this study. The aims on this study to producing ARA enriched eggs to meet infant nutrition requirements. A total of 450 Roman White laying hens with a similar egg production rate and good body condition at 55 weeks of age were randomly divided into 5 treatments. Each treatment was replicated 6 times with 15 hens per replicate.  Hens were fed basal diets with 0, 2,5%, 1,25%, 0,625%, and 0,3125% ARA oil addition. The supplementation ARA oil was effect to decreased egg production, egg weight, egg mass, daily feed intake and FCR (P<0.05) during 9-12 week, but on egg quality parameters showed slightly changed during the 1-12 week but not consistency and that change was not statistically significant. Arachidonate acid (ARA) was increased by supplementation ARA oil (P<0.05). This effect was detected in directly proportional to the addition of ARA oil on diet. This is opposite effect to DHA, DHA was decreased by supplementation ARA oil (P<0.05) and also effect to ratio ARA/DHA was increased (P<0.05) by supplementation ARA oil.

scholarly journals Fatty Acid Composition of Egg Yolk from Chickens Fed a Diet including Marigold (Tagetes erectaL.)

2014 ◽  
Vol 2014 ◽  
pp. 1-4 ◽  
Author(s):  
A. Altuntaş ◽  
R. Aydin
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Egg Quality ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Egg Yolk ◽  
Quality Parameters ◽  
Laying Performance

The objective of this study was to determine the effects of diet supplemented with marigold on egg yolk fatty acid composition and egg quality parameters. Sixty hens were assigned into three groups and fed diets supplemented with 0 (control), 10 g kg−1, or 20 g kg−1marigold for 42 days. Eggs collected at the 6th week of the study were analyzed for fatty acid analysis. Laying performance, egg quality parameters, and feed intake were also evaluated. Yolk color scores in the group fed the 20 g kg−1marigold-supplemented diet were found greater than control (10.77 versus 9.77). Inclusion of 20 g kg−1marigold in diet influenced egg weights adversely compared to the control. Diet supplemented with 10 g kg−1or 20 g kg−1marigold increased the levels of C16:0 and C18:0 and decreased levels of C16:1 (n-7) and C18:1 (n-9) in the egg yolk. Also, diet including marigold increased total saturated fatty acids (SFA) and decreased monounsaturated fatty acids (MUFA) in the egg yolk.

scholarly journals Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils

2021 ◽  
Vol 8 ◽  
Author(s):  
Isa Fusaro ◽  
Damiano Cavallini ◽  
Melania Giammarco ◽  
Anna Chiara Manetta ◽  
Maria Martuscelli ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Essential Oils ◽  
Oxidative Stability ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Dietary Vitamin ◽  
Control Group

The aim of this study was to evaluate the effects of basal dietary supplementation with linseed and linseed plus vitamin E in Marchigiana young bulls on the instrumental color, oxidative stability, and fatty acid composition of beef steaks with and without treatment with a blend of essential oils (oregano and rosemary) after storage times of 0, 3, 6, and 9 days. The fatty acid composition was evaluated in meat after 0 and 9 days of storage. No variation in the fatty acid composition of each type of meat was observed after storage. The use of dietary linseed and vitamin E, compared with linseed alone, significantly improved the oxidative stability, lightness (L*), and redness (a*) of the meat. A higher degree of oxidation was observed in meat samples from animals in the group fed linseed (L) followed by the control group (C) and the group fed linseed and vitamin E (LE). Moreover, the essential oils treatment (O) exerts a significant effect on beef oxidative stability of the group LE more than groups C and L during storage. The fatty acid composition of the meat was also affected by the diet: levels of healthful fatty acids (PUFA, n-3 PUFA, and CLA) were higher in meat from the groups that received linseed than the control group. Our results suggest that dietary vitamin E and treatment with essential oils are effective approaches to preserving the stability of beef cattle receiving a diet enriched in unsaturated fatty acids for up to 9 days of storage.

scholarly journals Biberiye (Rosmarinus officinalis L.) Uçucu Yağının Tavuk Yumurtalarının Kolesterol ve Yağ Asitleri Düzeyi Üzerine Etkileri

2016 ◽  
Vol 4 (5) ◽  
pp. 401
Author(s):  
Tülay Çimrin ◽  
Murat Demirel
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Acid Composition ◽  
Basal Diet ◽  
Rosmarinus Officinalis ◽  
Feed Additives ◽  
Treatment Groups ◽  
Rosmarinus Officinalis L

This experiment was carried out to investigate the effects of variant doses of rosemary (Rosmarinus officinalis L.) essential oils (REO), vitamin E (α‐tocopheryl acetate) and antibiotic (chlortetracyclin) on the concentration of vitamin E, fatty acid composition, cholesterol levels in the yolk. In this experiment, 32 weeks old Bovans genotype and 240 white laying hens were randomly separated to six treatment groups with five replicas. While the control group was fed with basal diet the treatment groups were supplemented with 500 mg/kg antibiotics; 200 mg/kg vitamin E; 100, 200, and 300 mg/kg REO to basal diet for 90 consecutive days. The results showed that addition of antibiotics, vitamin E and REO to the diet had no effects on egg cholesterol, while fatty acid composition and vitamin E contents of the yolk were significantly affected. Addition of 100 mg/kg REO to the diet increased total mono unsaturated fatty acids (MUFA) by increasing oleic acid level but decreased Polyunsaturated fatty acids (PUFA) by decreasing linoleic acid content of the yolk. Addition of 200 mg/kg vitamin E to the diet significantly increased vitamin E content of egg. The study showed that the changes in yolk fatty acid composition and vitamin E content due to the feed additives, could affect positively in chemical composition of eggs. In conclusion, 100 mg/kg REO and 200 mg/kg vitamin E supplementation to the diet might cause high antioxidant capacity and could help to produce eggs that were more resistant to lipid oxidation.

scholarly journals Effect of a Rumen-Protected Microencapsulated Supplement from Linseed Oil on the Growth Performance, Meat Quality, and Fatty Acid Composition in Korean Native Steers

Animals ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 1253
Author(s):  
Chae-Hyung Sun ◽  
Jae-Sung Lee ◽  
Jalil Ghassemi Nejad ◽  
Won-Seob Kim ◽  
Hong-Gu Lee
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Growth Performance ◽  
Meat Quality ◽  
Acid Composition ◽  
Linseed Oil ◽  
Control Group ◽  
Ruminal Fluid

We evaluated the effects of a rumen-protected microencapsulated supplement from linseed oil (MO) on ruminal fluid, growth performance, meat quality, and fatty acid composition in Korean native steers. In an in vitro experiment, ruminal fluid was taken from two fistulated Holstein dairy cows. Different levels of MO (0%, 1%, 2%, 3%, and 4%) were added to the diet. In an in vivo experiment, eight steers (average body weight = 597.1 ± 50.26 kg; average age = 23.8 ± 0.12 months) were assigned to two dietary groups, no MO (control) and MO (3% MO supplementation on a DM basis), for 186 days. The in vitro study revealed that 3% MO is an optimal dose, as there were decreases in the neutral detergent fiber and acid detergent fiber digestibility at 48 h (p < 0.05). The in vivo study showed increases in the feed efficiency and average daily gain in the 3% MO group compared to the control group on days 1 to 90 (p < 0.05). Regarding meat quality, the shear force produced by the longissimus thoracis muscle in steers from the 3% MO group was lower than that produced by the control group (p < 0.05). Interestingly, in terms of the fatty acid profile, higher concentrations of C22:6n3 were demonstrated in the subcutaneous fat and higher concentrations of C18:3n3, C20:3n3, and C20:5n3 were found in the intramuscular fat from steers fed with 3% MO (p < 0.05). Our results indicate that supplementation with 3% MO supplements improves the growth performance and meat quality modulated by the omega-3 fatty acid content of meat in Korean native steers.

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