Double enrichment of chicken eggs with conjugated linoleic acid and n-3 fatty acids through dietary fat supplementation

Cachaldora, P.; García-Rebollar, P.; Álvarez, Cecilia; Méndez, J.; Blas, C. de

doi:10.1016/j.anifeedsci.2007.10.010

Cited by 26 publications

(28 citation statements)

References 27 publications

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“…In this study, yolk color intensity was postulated to be increased significantly by dietary FO and/or LO (Table 2). Similar results were documented by Cachaldora et al (2008) who revealed that yolk color increased in the diets supplemented with n-3 oils with respect to the control diets. Also, Grobas et al (2001) noted that yolk color benefited from n-3 oils.…”

Section: Discussionsupporting

confidence: 88%

“…By contrast, Cortinas et al (2003) summarized that egg production was significantly higher when laying hens were fed diets containing 4% FO or flaxseed oil. Cachaldora et al (2008) indicated that yolk color increased in the diets supplemented with n-3 oils with respect to the control diets. Samman et al (2009) stated that eggshell weight, expressed as a percentage of total egg weight, was highest in n-3 eggs (P , 0.05).…”

Section: Introductionmentioning

confidence: 94%

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The impact of incorporation of n-3 fatty acids into eggs on ovarian follicular development, immune response, antioxidative status and tibial bone characteristics in aged laying hens

Ebeid

2011

Animal

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The objectives of this study were to investigate the effects of different dietary sources of unsaturated fatty acids (fish oil (FO) and/or linseed oil (LO)) on laying performance, egg yolk fatty acid composition, ovarian follicular development, antioxidative properties, immune response and tibial bone characteristics in aged laying hens. A total of 100 Hisex Brown hens at 56 weeks of age were housed individually in laying cages in an open-sided building under a 16 h light:8 h dark lighting schedule. Hens were randomly divided into four experimental treatments (n 5 25 each). Birds were fed ad libitum diets containing 2.5% vegetable oil (C, control), 2.5% FO, 2.5% LO and a mixture of 1.25% LO 11.25% FO (LO 1 FO) from 56 to 68 weeks of age. Egg production, egg quality characteristics and yolk lipid profile were analyzed. At 68 weeks of age, ovarian follicles were classified and tibial bone characteristics were determined. Serum thiobarbituric acid reactive substance (TBARS), glutathione peroxidase (GSH-Px) activity and total antioxidant capacity were measured. Incorporation of n-3 polyunsaturated fatty acids (n-3PUFA) into the egg yolks has been successful by using dietary FO and/or LO. There were no significant effects of treatments on hen-day egg production, feed intake, egg weight, egg shape index, albumen height, Haugh units and yolk height. However, dietary FO and/or LO supplementation had a significantly positive effect on eggshell percentage, eggshell thickness and yolk color. At 68 weeks of age, there was no significant difference among dietary treatments for tibial bone measurements. Also, no negative effects were detected in ovarian follicular development and weights of the ovary and oviduct, expressed in both absolute terms and relative to body weight. Dietary 2.5% LO, 2.5% FO and a mixture of 1.25% FO 1 1.25% LO enhanced GSH-Px activity, total antioxidant capacity and antibody titers significantly in comparison with control. It could be concluded that inclusion of mixed sources of n-3PUFA in diets at moderate levels (2.5%) increased the n-3PUFA content and decreased the n-6/n-3 ratio content in the yolk, improved the antioxidative status, reduced lipid peroxidation, enhanced the antibody response and did not have any negative influence on ovarian follicular development and tibial bone characteristics in aged laying hens.

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Section: Discussionsupporting

confidence: 88%

Section: Introductionmentioning

confidence: 94%

The impact of incorporation of n-3 fatty acids into eggs on ovarian follicular development, immune response, antioxidative status and tibial bone characteristics in aged laying hens

Ebeid

2011

Animal

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“…Eggs have been a popular choice for enrichment with n−3 PUFA and there is a considerable body of work published in the area (for example Van Elswyk, 1997;Lewis et al, 2000;Surai and Sparks, 2001;Cachaldora et al, 2008). An alternative approach to adding a DHA-rich product to the diet was taken by Fredriksson et al (2006) who examined the efficiency of elongation and desaturation of dietary ALA and EPA by the bird in a study to increase the content of n−3 LCPUFA in eggs.…”

Section: Marine Algaementioning

confidence: 99%

Dietary sources of unsaturated fatty acids for animals and their transfer into meat, milk and eggs: A review

2009

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“…Laying hens can likely synthesize significant amounts of both EPA and DHA provided they receive enough dietary ALA (Kralik, Skrtic, Suchy, Strakova, & Gajcevic, 2008). On the other hand, an increase in the proportion of dietary DHA increased yolk concentration of DHA, but decreased concentration of EPA (Cachaldora, Garia-Rebollar, Alvarez, Mendez, & De Blas, 2008).…”

Section: Enrichment Of Foods With Epa and Dhamentioning

confidence: 99%

Eicosapentaenoic and docosahexaenoic acids as inflammation-modulating and lipid homeostasis influencing nutraceuticals: A review

Komprda

2012

Journal of Functional Foods

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PPAR SREBP Cholesterol Functional foods A B S T R A C T The present review summarizes the underlying biochemical and molecular mechanisms that can explain cardioprotective effects of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and their competition with arachidonic acid as a substrate of cyclooxygenase COX-2 and lipoxygenase 5-LOX, and modulation of the signaling pathways of the transcription factors peroxisome proliferator-activated receptor (PPAR), sterol-response element binding protein (SREBP) and nuclear factor jB (NF-jB). Consequences, namely decreased production of pro-inflammatory eicosanoids and cytokines, stimulation of b-oxidation, inhibition of fatty acid synthesis and down-regulation of the genes coding for enzymes of cholesterol synthesis and uptake are reviewed. Factors influencing responses of an organism to EPA/DHA intake are discussed and these include species, sex, dose and time interval of administration. Examples of food enrichment with EPA + DHA are presented under consideration of a low efficiency of conversion of a-linolenic acid to EPA (DHA).

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Double enrichment of chicken eggs with conjugated linoleic acid and n-3 fatty acids through dietary fat supplementation

Cited by 26 publications

References 27 publications

The impact of incorporation of n-3 fatty acids into eggs on ovarian follicular development, immune response, antioxidative status and tibial bone characteristics in aged laying hens

The impact of incorporation of n-3 fatty acids into eggs on ovarian follicular development, immune response, antioxidative status and tibial bone characteristics in aged laying hens

Dietary sources of unsaturated fatty acids for animals and their transfer into meat, milk and eggs: A review

Eicosapentaenoic and docosahexaenoic acids as inflammation-modulating and lipid homeostasis influencing nutraceuticals: A review

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