Changes in serum lipids and platelet fatty acid composition following consumption of eggs enriched in alpha-linolenic acid (LnA)

Ferrier, L.K.; Caston, L. J.; Leeson, S.; Squires, E. J.; Celi, Bernadette; Thomas, Lisa M.; Holub, Bruce J.

doi:10.1016/0963-9969(92)90122-l

Cited by 28 publications

(13 citation statements)

References 25 publications

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“…Clinical investigations that have examined the effect of consumption of omega-3 enriched eggs have shown a significant decline in CHD risk factors (Oh et al, 1991;Ferrier et al, 1992;Sim and Jiang, 1994;Lewis et al, 1998;van Elswyk et al, 1998). However, the presence of an off-flavour (fishy flavour) in these eggs, which has been noted in a number of sensory evaluations especially when fish oil is used at or greater than 30 g/kg of the diet, indicates a strong marketing disadvantage (Marshall et al, 1994a).…”

Section: Introductionmentioning

confidence: 99%

Dietary levels of chia: Influence on hen weight, egg production and sensory quality, for two strains of hens

Ayerza¹,

Coates²

2002

British Poultry Science

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1. Laying hens, 225 white and 225 brown, were fed for 90 d to compare a control diet with diets containing 70, 140, 210 and 280 g/kg chia (Salvia hispanica L.) seed. 2. Hen weight was not significantly affected by diet; however, manure production was less for the hens fed on chia. 3. Egg weight and production, yolk weight, and yolk percentage were determined at d 0, 30, 43, 58, 72 and 90. 4. A sensory evaluation was conducted on eggs produced during the last week of the trial. 5. No significant differences in egg production were found among treatments for the brown hens. 6. With the 280 g/kg chia diet, the white hens produced fewer and lighter eggs than did the hens fed on the control diet. 7. No significant differences were detected in yolk weight until d 90. 8. On this date the yolks produced by the white hens fed on the 70 g/kg chia diet were significantly lighter in weight, whereas the brown hens produced significantly heavier yolks, compared with the hens fed on the control diet. 9. Yolk weight as a percentage of egg weight was lower for white hens throughout the trial except on d 58 with the 140 g/kg chia diet. Significant differences, however, were detected only with the 70 g/ kg chia diet on d 90 and with the 210 g/kg chia diet on d 58, 72 and 90. 10. No significant differences in taste preference or flavour were found among any of the chia treatments and the control.

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Section: Introductionmentioning

confidence: 99%

Dietary levels of chia: Influence on hen weight, egg production and sensory quality, for two strains of hens

Ayerza¹,

Coates²

2002

British Poultry Science

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“…THE POULTRY INDUSTRY has been applying new technology for development of health-value-added eggs (Oh et al, 1991;Jiang and Sim, 1993;Cherian and Sim, 1994). Such technology has focused on increasing the n-3, n-6 or n-9 fatty acid content of egg lipids through incorporation of different oils or oil seeds in the hen's diet (Yu and Sim, 1987;Hargis et al, 1991;Ferrier et al, 1992). However, increasing amounts of polyunsaturated fatty acids (PUFA) in poultry diets and eggs increases the degree of unsaturation and may increase suceptibility to lipid oxidation.…”

Section: Introductionmentioning

confidence: 99%

Feeding Dietary Oils with Tocopherols: Effects on Internal Qualities of Eggs During Storage

Cherian

Wolfe

Sim³

1996

Journal of Food Science

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The effects of feeding menhaden, flax, palm, or sunflower oils with tocopherols to laying hens on the internal quality of eggs during 40-days storage were examined. Dietary tocopherols increased (P Ͻ 0.05) the tocopherol content of eggs. Addition of tocopherols increased (P Ͻ 0.05) the Haugh unit at 40-days storage in menhaden, flax, and palm oil eggs. Dietary tocopherols increased (P Ͻ 0.05) the content of 20:5 n-3 and 22:6 n-3 in menhaden oil eggs. At 40-days storage, the TBA values in menhaden oil eggs were reduced (P Ͻ 0.05) by dietary tocopherols. Storage decreased (P Ͻ 0.05) ␦-tocopherol in the flax and sunflower oil eggs. Yolk pH increased during storage (P Ͻ 0.05).

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“…Ferrier et al (1995) produced ω-3 α-linolenicenriched eggs by including ground flax seed in hens' diet. Consumption of the α-linolenic-enriched eggs for 1 or 2 wk resulted in a marked decline in serum triglycerides in humans (Ferrier et al 1992). The problem with these α-linolenic enriched eggs, however, was an unpleasant fishrelated flavor (Jiang et al 1992;Caston et al 1994).…”

Section: Egg Production and Consumptionmentioning

confidence: 99%

An ω-3 fatty acid enriched chia diet: Influence on egg fatty acid composition, cholesterol and oil content

Ayerza¹,

Coates²

1999

Can. J. Anim. Sci.

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fatty acid enriched chia diet: Influence on egg fatty acid composition, cholesterol and oil content. Can. J. Anim. Sci. 79: 53-58. Twenty-four Issa Brown laying hens were fed for 4 wk for the purpose of comparing a control diet with a diet containing 30% whole chia (Salvia hispanica L.) seeds. Egg weight and production, cholesterol content, total fat content, and fatty acid composition of the yolks were determined weekly. Sensory evaluation was conducted on eggs from the final week of the trial. Egg production was significantly (P < 0.05) greater for the control, although individual egg weights were not significantly different. No statistically significant difference (P < 0.05) in yolk fat content was found between treatments. Saturated palmitic fatty acid content of yolks was significantly (P < 0.05) less with the chia diet, with a 35% difference found at the end of the trial. Polyunsaturated, ω-3 α-linolenic fatty acid was significantly greater (P < 0.05) in yolks from the chia diet, and increased from 0 to 14.7% by the end of the trial. Chia improved the saturated:polyunsaturated fatty acid ratio in the yolks, compared to the control diet. No significant differences (P < 0.05)in taste preferences or off-flavors were found between eggs from both treatments.Key words: Egg yolk, chia, ω-3 α-linolenic fatty acid, cholesterol, flavor Ayerza (h), R. et Coates, W. 1999. Une diète enricheé avec l'acide gras omega trois: l'influence dans la composition des acides gras de l'oeuf, le cholesterol et le contenué gras. Can. J. Anim. Sci. 79: 53-58. On a nourrit, pendant quatre semaines, 24 poules pondeuses Issa Brown, avec une diète contrôle et une autre avec 30% de chia (Salvia hispannica L.). On a determiné chaque semaine: le poids de l'oeuf et la production, la mesure de cholestérol, la mesure total en graisse et la composition d'acides gras des jaunes d'oeuf. La production des oeufs a été, significativement majeur à celle de la diète contrôle, tandis que le poids de l'oeuf n'a pas presque changé. On n'as pas trouvé difference dans le contenue gras des jaunes d'oeuf. Le contenu d'acide gras palmitique a disminué considerablement (P < 0.05) avec la diète à chia en obtenant un 35% au final de l'essai. L'acide gras omega trois alfa linolénique a été significativement majeur (P < 0.05) dans la diète à chia et il a augmenté de 0 à 14,7% au final du traitement. La chia a presenté aussi une meilleure relation entre les acides gras saturés et les acides gras multi-insaturés en faisant la comparaison avec des oeufs de la diète contrôle. On n'as pas trouvé statistiquement significatives differences (P < 0.05) dans le goût ou un goût anormal entre les traitements.Mots clés: Jaune d'oeuf, chia, cholestérol, goût, acide gras omega trois alfa linolénique.In 1995, 15 million people died from coronary heart disease (CHD) (World Health Organization 1995;Nakajima 1996). Cardiovascular diseases are related to diet, and are a particular concern in developed countries (American Heart Association 1988; British Nutrition Foundation 1992;Scha...

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Changes in serum lipids and platelet fatty acid composition following consumption of eggs enriched in alpha-linolenic acid (LnA)

Cited by 28 publications

References 25 publications

Dietary levels of chia: Influence on hen weight, egg production and sensory quality, for two strains of hens

Dietary levels of chia: Influence on hen weight, egg production and sensory quality, for two strains of hens

Feeding Dietary Oils with Tocopherols: Effects on Internal Qualities of Eggs During Storage

An ω-3 fatty acid enriched chia diet: Influence on egg fatty acid composition, cholesterol and oil content

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