Effects of extruded, milled, and whole flaxseed (Linum usitatissimum) on egg performance, lipid components, and fatty acids concentrations in yolk and blood, and antioxidant system of commercial laying hens

Sepehr, Aref; Kashani, R. Bahari; Esmaeili, Moha; Safari, Omid; Rombenso, Artur N.

doi:10.1016/j.anifeedsci.2021.114877

Cited by 10 publications

(17 citation statements)

References 63 publications

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“…In the present study, hens fed RF1 and RF2 diets had a higher value ( p = 0.0302) of egg mass when compared to those fed RF0. Similar results were reported in different studies [ 6 , 27 ], revealing that flaxseed alone or in combination with antioxidant sources increased egg mass. In a different study [ 27 ], unprocessed 9% flaxseed meal without antioxidants, had a negative impact on laying hens’ performances.…”

Section: Discussionsupporting

confidence: 91%

“…Similar results were reported in different studies [ 6 , 27 ], revealing that flaxseed alone or in combination with antioxidant sources increased egg mass. In a different study [ 27 ], unprocessed 9% flaxseed meal without antioxidants, had a negative impact on laying hens’ performances. Similarly, Imran, [ 30 ], reported that 10% extruded flaxseed resulted in lower egg production and hens’ body weight.…”

Section: Discussionsupporting

confidence: 91%

“…Results from the performance of laying hens indicated that the addition of rosehip meal with flaxseed meal significantly reduced daily feed intake, but increased laying intensity and egg mass. Recently it was reported that 9% flaxseed meal affected feed intake and the feed conversion ratio [ 27 ], but with improved egg mass and laying intensity, which is similar to this study, while others reported no effect [ 28 ] or decreased feed intake [ 29 ]. With a focus on egg production and commercial farms, egg mass is a better index than laying intensity.…”

Section: Discussionsupporting

confidence: 88%

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Rosehip (Rosa canina L.) Meal as a Natural Antioxidant on Lipid and Protein Quality and Shelf-Life of Polyunsaturated Fatty Acids Enriched Eggs

Vlaicu¹,

Untea²,

Turcu³

et al. 2022

Antioxidants

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Eggs are a common food of animal origin, inexpensive, and rich in bioactive substances with high biological value. Eggs enriched in polyunsaturated fatty acids (PUFA) are extremely desired by the progressive consumer. However, during storage, eggs undergo some physiochemical changes, which decrease their value. In this regard, the effect of dietary rosehip meal and flaxseed meal on hens’ egg quality characteristics, amino acids, fatty acids, health-related indices, antioxidant capacity, total polyphenols content, and shelf life was examined. For this study 120 Tetra SL laying hens, 29 weeks of age, were fed, for 4 weeks, three diets that included control (basal diet—RF0), basal diet + 1.5% rosehip and 7% flaxseed meal (RF1), and basal diet + 3% rosehip and 7% flaxseed meal (RF2). Productive performance of hens were recorded. The content of essential amino acids (EAA), antioxidant amino acids (AAA), and sulfur amino acids (SAA) was higher in RF1 and RF2, compared with RF0. Eggs belonging to the RF1 and RF2 groups had significantly (p < 0.05) higher content of n-3 PUFAs, especially linolenic and docosahexaenoic acids. Total antioxidant capacity and polyphenol content increased in both rosehip supplemented groups, but especially in RF2. Moreover, eggs from RF1 and RF2 groups maintained significantly higher egg quality parameters after storage for 14 and 28 days in the refrigerator (5 °C) and ambient temperature (21 °C), compared with those from the RF0 group. In the Haugh unit, yolk and albumen pH presented better values in RF1 and RF2 eggs compared to the RF0 eggs.

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Section: Discussionsupporting

confidence: 91%

Section: Discussionsupporting

confidence: 91%

Section: Discussionsupporting

confidence: 88%

See 1 more Smart Citation

Rosehip (Rosa canina L.) Meal as a Natural Antioxidant on Lipid and Protein Quality and Shelf-Life of Polyunsaturated Fatty Acids Enriched Eggs

Vlaicu¹,

Untea²,

Turcu³

et al. 2022

Antioxidants

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“…Our dietary treatments were without significant effect on hens' performances. The results reported in literature on the effect of these by-products (rapeseed meal, grapeseed meal, flaxseed meal or sea buckthorn meals) on laying hens used alone or together with different supplements on performances are controversial 15 – 17 . Various factors have been reported to have the ability to influence differently the performances 18 , including the duration of these trials or the inclusion level of this by-products.…”

Section: Discussionmentioning

confidence: 99%

Enriching laying hens eggs by feeding diets with different fatty acid composition and antioxidants

Vlaicu

Panaite

Turcu

2021

Sci Rep

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The current study was conducted to evaluate egg quality, egg yolk fatty acids, health-related indices and antioxidants from laying hens' eggs fed different combined vegetable by-products, rich in fatty acids and antioxidants. One hundred twenty 50 weeks-old Tetra SL laying hens were divided into three groups. They were given daily a standard diet (Control, C), a diet containing 9% rapeseed meal with 3% grapeseed meal (T1 diet), or a diet containing 9% flaxseed meal and 3% sea buckthorn meal (T2 diet). Hen production performances, egg quality, egg yolk fatty acids total polyphenols content and antioxidant capacity were determined. The T1 diet significantly reduced the egg yolk content of palmitic acid from 76.615 mg (C) to 46.843 mg (T1) and that of oleic acid from 788.13 mg (C) to 682.83 mg (T1). Feeding flaxseed and sea buckthorn meals significantly increased the egg yolk content of α-linolenic acid in T2 yolks (35.297 mg) compared with C yolks (4.752 mg) and that of docosahexaenoic acid (DHA) from 16.282 mg (C) to 74.918 mg (T2). The atherogenicity indices (AI) were not significantly affected, whereas the thrombogenicity indices (TI) decreased significantly (p < 0.0007) from 0.72 (C) to 0.60 (T1) and 0.66 (T2), respectively. Adding this combination of meals to the hens' diets, increased the total polyphenol content and antioxidant capacity in T1 and T2 eggs compared to C eggs. The significant enrichment of eggs with n-3 fatty acids and antioxidant capacity, as well on the health-related indices especially from T2 eggs, represents a potential functional feed ingredient in poultry feeding, to obtain eggs as functional food.

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“…Meals of various seeds such as flaxseed and chia seed are also sources of bioactive compounds and their introduction into the value chain could aid the development of novel, functional foods [ 7 , 8 ]. For instance, the inclusion of flaxseed in the diet of laying hens has led to the production of eggs rich in polyunsaturated fatty acids [ 7 , 9 ], whereas feeding broilers with rations enriched with linseed oil resulted in eggs with increased ratio of polyunsaturated fatty acids against monounsaturated fatty acids [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Sustainable Food Systems: The Case of Functional Compounds towards the Development of Clean Label Food Products

Alexandri

Kachrimanidou

Papapostolou

et al. 2022

Foods

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The addition of natural components with functional properties in novel food formulations confers one of the main challenges that the modern food industry is called to face. New EU directives and the global turn to circular economy models are also pressing the agro-industrial sector to adopt cradle-to-cradle approaches for their by-products and waste streams. This review aims to present the concept of “sustainable functional compounds”, emphasizing on some main bioactive compounds that could be recovered or biotechnologically produced from renewable resources. Herein, and in view of their efficient and “greener” production and extraction, emerging technologies, together with their possible advantages or drawbacks, are presented and discussed. Μodern examples of novel, clean label food products that are composed of sustainable functional compounds are summarized. Finally, some action plans towards the establishment of sustainable food systems are suggested.

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Effects of extruded, milled, and whole flaxseed (Linum usitatissimum) on egg performance, lipid components, and fatty acids concentrations in yolk and blood, and antioxidant system of commercial laying hens

Cited by 10 publications

References 63 publications

Rosehip (Rosa canina L.) Meal as a Natural Antioxidant on Lipid and Protein Quality and Shelf-Life of Polyunsaturated Fatty Acids Enriched Eggs

Rosehip (Rosa canina L.) Meal as a Natural Antioxidant on Lipid and Protein Quality and Shelf-Life of Polyunsaturated Fatty Acids Enriched Eggs

Enriching laying hens eggs by feeding diets with different fatty acid composition and antioxidants

Sustainable Food Systems: The Case of Functional Compounds towards the Development of Clean Label Food Products

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