Dietary green tea powder supplementation enriched egg nutrients and physicochemical property in an indigenous chicken breed

Abstract

Dietary supplementation of green tea changes the antioxidative capacity of chickens. However, the effect of green tea supplementation in the diet on egg quality and the consequent change in processing capacity is still not well known. The aim of this study was to determine whether green tea powder ( GTP ) supplementation could affect egg quality, egg antioxidant capacity, and sensory and egg processing characteristics. Huainan partridge chickens (1,080) at 20 wk old were divided into 2 groups, one group fed a basal diet (control) and one group fed a basal diet plus 10 g kgˆ-1 GTP for 12 wk. After the levels of yolk cholesterol had been determined, chickens from the control group were further divided into low- and high-cholesterol groups and were fed a basal diet or a diet with 10 g kgˆ-1 GTP by orthogonal design. After 4 wk, the egg processing characteristics were investigated. Egg specific gravity, shell strength, shell thickness, albumin height, Haugh unit ( HU ) and cholesterol content were significantly lower in the GTP group than in the control group ( P < 0.05). Egg weight, albumin height, yolk color, and HU increased in a time-dependent manner in both the control and GTP groups ( P < 0.01). The yolk C16:0, C20:0, C18:1, C18:2, and polyunsaturated fatty acid ( PUFA ) contents were higher in the GTP group than in the control group ( P < 0.05). Egg whites from the GTP group showed increased radical scavenging activity ( P < 0.05). Egg appearance and texture from the GTP group were more preferred than those of the control group ( P < 0.05). Eggs from the GTP group had lower hardness, chewiness, and water retention capacity than those of eggs from the control group ( P < 0.05). Eggs from the GTP group with high yolk cholesterol showed lower chewiness than those from the basal diet group ( P < 0.05). The results suggested that GTP supplementation could enrich the PUFA content in egg yolks, improve the overall taste, and change processing characteristics.

Natural Products of Plants and Animal Origin Improve Albumen Quality of Chicken Eggs

“…The use of GTP as a feed additive in laying hens' diets to improve albumen quality have been widely reported (72,132,133). Positive effect of tea polyphenols on albumen quality have been demonstrated in literature (134).…”

Egg Shell: An Essential Waste Product to Improve Dietary Calcium Uptake

“…The membrane of the egg is a fibrous structure. It is crucial for the development of ES [21]. Chemically speaking, an ES from a hen has 65.6 percent water, 11.8 % proteins, 11 % fat, and 11.7 % ash.…”

“…This can boost the absorption of micro minerals, such as calcium, because calcium is converted to an ionic form in an acidic environment, making it more soluble and accessible. The shortchain fatty acids produced during the prebiotic fiber fermentation process, along with the acidic environment they create, cause the mucosal cells to swell, which increases the surface area of the intestine and enhances calcium absorption [18][19][20][21][22][23][24][25].…”

“…Bone resorption cells and bone production cells control this function. In a typical, healthy adult bone, bone growth balances out bone resorption, leaving no overall difference [21]. Magnesium, phosphorus, and calcium, the main mineral ions of bones, are crucial in affecting variations in bone mass.…”

Bioactivity of Cooked Standard and Enriched Whole Eggs from White Leghorn and Rhode Island Red in Exhibiting In-Vitro Antioxidant and ACE-Inhibitory Effects

“…Studies have shown the effectiveness of plant sterol-enriched functional foods as a strategy for reducing the risk of cardiovascular diseases (CVDs) [4]. An enriched egg is a food product containing nutrients with health-beneficial properties and could also help prevent CVDs [5].…”