Effect of organic and inorganic iron in the diet on yolk iron content, fatty acids profile, malondialdehyde concentration, and sensory quality of chicken eggs

Buckiūnienė, Vilija; Grashorn, M. A.; Gružauskas, Romas; Kliševičiūtė, Vilma; Stupelienė, Asta Racevičiūtė; Švirmickas, Gintautas Juozas; Bliznikas, Saulius; Mieželienė, Aldona; Alenčikienė, Gitana

doi:10.1399/eps.2016.139

Cited by 8 publications

(10 citation statements)

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“…In fresh eggs, no differences appeared among the various dietary treatments of the experiment for the MDA amount in the yolks. Values of MDA concentration obtained in the present study in the yolks of fresh eggs fell within the range of values found by other authors also in conventional fresh eggs of laying hens [16,25,47,55,56], but were around 50-75% lower than MDA concentrations measured in fresh eggs of hens fed ω-3 PUFAenriched diets [16,[57][58][59]. After four months of storage of eggs at room temperature, yolk MDA concentrations increased by ten times on average.…”

Section: Yolk Lipid Oxidationsupporting

confidence: 88%

Productive Performance, Egg Quality and Yolk Lipid Oxidation in Laying Hens Fed Diets including Grape Pomace or Grape Extract

Romero

Arija

Viveros

et al. 2022

Animals

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An experiment was conducted to assess in laying hens the effect of including grape pomace (GP, at 30 or 60 g/kg) or grape extract (GE, at 0.5 or 1.0 g/kg) on egg production, feed conversion ratio, protein and polyphenol digestibility, egg weight, egg quality, yolk fatty acid profile and oxidative stability of yolk lipids. No differences were detected among diets for egg production (83.8%, on average) or egg mass (56.8 g/d, on average). However, the average egg weight was lower (p = 0.004) for dietary treatments GP 30, GP 60 and GE 0.5 (67.5 g, on average) than for control hens (68.5 g). Accordingly, in hens fed the GP diets the proportion of XL eggs was lower (p = 0.008) than in control hens, while the proportion of M eggs was higher (p < 0.001) in hens fed the diets GP 30, GP 60 and GE 0.5 than in the control group. The dietary inclusion of both GP and GE decreased daily feed intake (120.9 vs. 125.3 g/d, p < 0.001) and the feed conversion ratio (2.09 vs. 2.18, p = 0.01). Feeding GP at 60 g/kg or GE reduced excreta protein digestibility (54.7 vs. 62.8%, p < 0.001), whereas all GP and GE diets showed higher excreta polyphenol digestibility than the control treatment (57.2 vs. 41.0%, p < 0.001). While yolk colour score was increased with all grape diets (8.12 vs. 7.34, p < 0.001), the dietary inclusion of GP, either at 30 or 60 g/kg, and that of GE at 1.0 g/kg increased the Haugh units of the albumen (80.8 vs. 76.4 Haugh units, p = 0.001). Shell thickness remained unaffected by dietary treatments (365.2 μm, on average). When included in the diet at 60 g/kg, GP reduced the proportion of saturated fatty acids in the yolk (31.6 vs. 32.9%, p = 0.001) and that of monounsaturated fatty acids (39.5 vs. 41.4%, p < 0.001), while it increased the percentage of polyunsaturated fatty acids (28.9 vs. 25.7%, p < 0.001). In fresh eggs, no significant differences were found for the malondialdehyde (MDA) concentration (0.146 mg/kg, on average). In stored eggs, the MDA amount was lower in the eggs of the laying hens fed GP at 60 g/kg than in the eggs of the control hens (1.14 vs. 1.64 mg/kg, p = 0.025). In conclusion, the inclusion of grape pomace, either at 30 or 60 g/kg, and grape extract at 1.0 g/kg in the diet of laying hens improved some egg quality traits, but feeding grape pomace resulted in a lower average weight of eggs. Nevertheless, feeding laying hens with diets containing grape pomace resulted in a higher antioxidant potential in egg yolk than dietary inclusion of grape extract.

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Section: Yolk Lipid Oxidationsupporting

confidence: 88%

Productive Performance, Egg Quality and Yolk Lipid Oxidation in Laying Hens Fed Diets including Grape Pomace or Grape Extract

Romero

Arija

Viveros

et al. 2022

Animals

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“…The current observation that productive performance in aged laying hens was not affected by Fe sources and supplemental levels in diets agreed with previous experiments (Bess et al, 2012; Buckiuniene et al, 2016; Sarlak et al, 2021). Despite no differences in productive performance, additional supplementation of organic or inorganic Fe in diets increased eggshell color in aged laying hens.…”

Section: Discussionsupporting

confidence: 93%

Effects of dietary organic or inorganic iron concentrations on productive performance, egg quality, blood measurements, and tissue iron concentrations in aged laying hens

Kim

Kwon

et al. 2023

Animal Science Journal

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The objective of the current experiment was to investigate the effects of dietary organic or inorganic iron (Fe) concentrations on productive performance, egg quality, blood measurements, and tissue Fe concentrations in aged laying hens. A total of three hundred fifty 60‐week‐old Hy‐Line Brown laying hens were allotted to one of five dietary treatments with seven replicates. Each replicate had 10 consecutive cages. Organic Fe (Fe‐Gly) or inorganic Fe (FeSO4) was added to the basal diet at the levels of 100 or 200 mg/kg Fe. Diets were fed on an ad libitum basis for 6 weeks. Results indicated that supplementation of organic or inorganic Fe in diets increased (p < 0.05) eggshell color and feather Fe concentrations compared with no supplementation of Fe in diets. An interaction was found (p < 0.05) between Fe sources and supplemental levels in diets for egg weight, eggshell strength, and Haugh unit. Hens fed diets supplemented with organic Fe had greater (p < 0.05) eggshell color and hematocrit than those fed diets supplemented with inorganic Fe. In conclusion, dietary supplementation of organic Fe increases the eggshell color of aged laying hens. High supplemental levels of organic Fe in diets improve egg weight in aged laying hens.

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“…These results only partially resemble those obtained in our study; for instance, they confirmed only the increase in Fe concentration in the yolk and the lack of influence of Cu and Zn content in the albumen and yolk [12]. Other studies [29] have shown that the addition of Fe to the diet of laying hens, also in the organic form, does not increase its concentration in egg yolk. In contrast, I, added in organic form (yeast) to the feed of hens, significantly increased its concentration in the egg yolk [30].…”

Section: Discussioncontrasting

confidence: 55%

Assessment of Macro-, Micro-, Trace, and Ultratrace Element Concentration in Green-Legged Partridge Hens’ Eggs from a Free-Range System

et al. 2021

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The goal of this research was to determine the concentration of macro-, micro-, trace, and ultratrace elements in egg albumen and yolk of Green-Legged Partridge (GLP) hens (Polish native breed) maintained in a free-range system. The hens received two feed mixtures (FM), which differed in mineral content (Gr-1 and Gr-2). Analyses of 57 chemical elements were performed using inductively coupled plasma spectroscopy by ICP-OES and ICP-MS techniques. FM from Gr-2 were characterized by a significantly (p < 0.05 or 0.01) higher concentration of macro- and microelements (Al, Ba, Ca, K, P, S, Si) than that from Gr-1. Among the trace and ultratrace elements there were significantly higher levels of Co, Cr, Li, Nb, Ni, Pb, Ru, Sn, and Zr, and significantly lower levels of Cs, Pd, and Te in Gr-2 compared with Gr-1. Egg albumen from hens from the Gr-2 group contained a significantly higher Ba concentration. In the case of trace and ultratrace elements, significantly greater Au, Co, Cr, Mo, Nb, Ru, and Se, and less As were recorded in the albumen from Gr-2. No significant differences were observed in the concentrations of macro- and microelements in the egg yolk. Among the examined trace and ultratrace elements, substantial differences were observed in the level of Co, Cr, Ni, Se, Sn, and Y (more in Gr-2), and Au, Hf, Hg, Nb, Nd, and Rb (less in Gr-2). Only in the case of Co and Cr concentrations in the feed (Gr-2) was a significant increase found in the albumen and yolk. Gr-2 also showed a significantly greater concentration of Ba, Nb, and Ru in the albumen, and Ni and Sn in the yolk.

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Effect of organic and inorganic iron in the diet on yolk iron content, fatty acids profile, malondialdehyde concentration, and sensory quality of chicken eggs

Cited by 8 publications

References 0 publications

Productive Performance, Egg Quality and Yolk Lipid Oxidation in Laying Hens Fed Diets including Grape Pomace or Grape Extract

Productive Performance, Egg Quality and Yolk Lipid Oxidation in Laying Hens Fed Diets including Grape Pomace or Grape Extract

Effects of dietary organic or inorganic iron concentrations on productive performance, egg quality, blood measurements, and tissue iron concentrations in aged laying hens

Assessment of Macro-, Micro-, Trace, and Ultratrace Element Concentration in Green-Legged Partridge Hens’ Eggs from a Free-Range System

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