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

Vlaicu, Alexandru; Panaite, Tatiana Dumitra; Turcu, Raluca Paula

doi:10.1038/s41598-021-00343-1

Cited by 69 publications

(85 citation statements)

References 58 publications

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“…The CP contents determined in watermelon rind and sea buckthorn meal were 95.6 g/kg and 145.1 g/kg, respectively, which were lower than those reported by Hoque and Iqbal [21], but higher than the values reported by Al-Sayed and Ahmed [23]. Similarly, variable differences in the chemical composition of sea buckthorn meal, ranging from 11.44% to 18.30% or 20.87% were reported by others [34][35][36]. The CF content was 168.4 g/kg for watermelon rind and 205.2 g/kg for sea buckthorn meal; this result shows a significant difference between the two supplements.…”

Section: Discussioncontrasting

confidence: 61%

Impact of Watermelon Rind and Sea Buckthorn Meal on Performance, Blood Parameters, and Gut Microbiota and Morphology in Laying Hens

et al. 2022

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Natural ingredients from fruits and fruit-derived by-products have gained special interest as dietary supplements in poultry because of their health-promoting effects. The present work aims to evaluate the impact of the dietary inclusion of watermelon rind and sea buckthorn meal on performances, blood parameters, and gut microbiota and morphology of laying hens. A 4-week trial was conducted on 90 Tetra SL layers (32 weeks old), assigned to three dietary treatments (C, E1, and E2). The C group hens were fed a basal diet based on corn-soybean meal. The experimental diets included 10 g of watermelon rind/kg fed (E1) and 20 g of sea buckthorn meal/kg fed (E2). During the feeding trial, we monitored the performances. Blood samples, intestinal tissue, and intestinal content were collected to assess the effect of dietary ingredients on health status, digestive enzyme activity, intestinal morphology, and gut microbiota characterization. From the blood samples, cholesterol and triglycerides significantly (p < 0.05) decreased in E1 and E2 compared with the C group. Dietary watermelon rind and sea buckthorn meal positively impacted villus height. Maltase and invertase activity increased only in the duodenum of the E2 group, while alpha-amylase decreased in the duodenum and jejunum of both E1 and E2 groups. The two supplements tested triggered Firmicutes and Lactobacillus spp. multiplication, while reducing harmful bacteria such as Bacteroidetes and Enterobacteriaceae. The study provides the first evidence that the dietary inclusion of watermelon rind and sea buckthorn meal can be used in laying hens’ diets without altering the performances and with a beneficial impact on hens’ health, gut microbiota, and gut morphology.

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Section: Discussioncontrasting

confidence: 61%

Impact of Watermelon Rind and Sea Buckthorn Meal on Performance, Blood Parameters, and Gut Microbiota and Morphology in Laying Hens

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“…The increase in the palmitoleic and oleic acid content of the yolks obtained in the E1 and E2 diet variants had the effect of significantly increasing the MUFA. The same effect had been confirmed previously (Vlaicu et al, 2021) because animal systems only produce SFA and MUFA, but mostly oleic fatty acid. The symbols used have the same meaning as in Table 3.…”

Section: Fatty Acid Classes Of Analysed Eggssupporting

confidence: 85%

“…In this context, the administration of diets high in PUFA is the main tool used to successfully increase the amount of PUFA in eggs (Yi et al, 2014), which represents a wanted effect for today's consumer requests. Current scientific reports show that vegetable by-products, such as RM and FM (with or without antioxidants at moderate levels), could represent a key food ingredient for obtaining enriched foods in order to promote health effects for consumers (Kouba et al, 2011;Vlaicu et al, 2021).…”

Section: Fatty Acid Composition Of Eggsmentioning

confidence: 99%

“…For human nutrition, fatty acids and antioxidants contained in eggs are particularly important, at least in terms of total PUFA and n-3 fatty acids. Feeding laying hens diets that are rich in PUFA, through dietary manipulation, strongly influences egg composition (King et al, 2012) by positively influencing several nutrients with important health implications (Vlaicu et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

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The Profile of Fatty Acids and the Eggs Quality From Hens Fed to the Diet With Flax Seeds, Rapeseed Meal and Vitamin E Supplements

Vlaicu

Panaite

Turcu

et al. 2022

JALSE

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This experiment investigates the effect of flaxseed meal, rapeseed meal and vitamin E supplementation, when used together, on the production parameters of fatty acid composition and eggs quality characteristics in Tetra SL laying hens (38 to 46 weeks of age). For this, 120 hens were allocated one of three treatments, with 40 hens in each group. The hens were fed either a control diet (C), a control diet including 2.5 % flaxseed meal and 2.5% rapeseed meal (E1) or 2.5% flaxseed meal and 2.5% rapeseed meal with 73 mg/ kg feed of vitamin E as an antioxidant supplement (E2) for 8 weeks. Hens consuming the E1 diet had greater egg production and egg mass than those from group C. The feed conversion ratio in both the E1 and E2 groups was lower (P < 0.05) than in the C diet group. E2 had considerably higher egg weight, albumen pH, yolk pH and Haugh unit than E1 and C (P0.05), as a response to the vitamin E antioxidant effect. The most α-linolenic fatty acid content (1.07 g FAME) was found in eggs produced by chickens fed the E2 diet, (1.07 g FAME), followed by E1 (0.91 g FAME), with both being significantly higher than C eggs (0.23g FAME). Furthermore, all n-6 studied fatty acids concentrations were significantly lower (P < 0.05) in E1 and E2, while all n-3 fatty acids concentrations were significantly greater (P > 0.05) in E1 and E2. When comparing the n-6/n-3 ratio of fatty acids from experimental treatments (6.44 and 6.74) with C treatment (18.19), a significant difference was observed (almost 65% lower).

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“…Both n−3 PUFA and n−6 PUFA together with their ratio are the principal FA controlling the hypocholesterolemic index in eggs. The n−3 PUFAs plays a major role for regulating the thrombogenicity indices, whereas n−6 PUFAs are dominant for the atherogenicity indices [ 26 ]. Pumpkin seeds fall into the small and privileged group of oilseeds with essential FA, although variability in n−3 and n−6 should be considered, depending on the species and varieties [ 13 ].…”

Section: Discussionmentioning

confidence: 99%

Effect of dietary pumpkin (Cucurbita moschata) seed meal on layer performance and egg quality characteristics

Vlaicu

Panaite

2022

Anim Biosci

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Objective: The objective of this study was to investigate the of dietary pumpkin (Cucurbita moschata) seed meal (PSM) on laying performance, quality, fatty acids, cholesterol, antioxidant compounds and shelf life of eggs.Methods: Eighty Tetra SL laying hens, 50-week-old, were randomly divided into two equal groups, having 10 replicates with 4 birds in each. The control (CON) treatment was fed with basal diet, while experimental treatment was fed a diet with 9% pumpkin seed meal (PSM), for a 6 weeks period.Results: Dietary PSM significantly decreased average daily feed intake (p<0.05), with no significant effect on other performance parameters. The PSM, enriched the eggs with polyunsaturated fatty acids, especially α linolenic acid (0.33 vs. 0.21g/100g) and linoleic acid (20.65 vs. 18.37 g/100g), whereas it reduced the amount of arachidonic acid with 3.91% and n-6/n-3 ratio in PSM eggs compared with CON. The inclusion of 9% PSM significantly (p<0.05) diminished the cholesterol concentration in yolk with 11.31% and in egg with 10.38%, in respect to the CON samples. The significantly (p<0.05) higher concentration of polyphenols and antioxidant compounds, determined in PSM eggs, proved to be effective on shelf life of eggs preserved at refrigerator (5°C) and room temperature (21°C) for 28 days, by delaying the lipid oxidation and protein denaturation. This effect was reflected in significantly (p<0.05) higher Haugh Unit in eggs stored 28 days at 21°C and lower albumen pH values for the overall storage time, both at 5°C and 21°C, proving the antioxidant effect of pumpkin. Conclusion:Dietary PSM supplementation was significantly effective on average daily feed intake and egg quality by increasing some fatty acids while lowering the cholesterol concentration. Also, PSM proved to be effective on shelf life of eggs for 28 days storage time.

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

Cited by 69 publications

References 58 publications

Impact of Watermelon Rind and Sea Buckthorn Meal on Performance, Blood Parameters, and Gut Microbiota and Morphology in Laying Hens

Impact of Watermelon Rind and Sea Buckthorn Meal on Performance, Blood Parameters, and Gut Microbiota and Morphology in Laying Hens

The Profile of Fatty Acids and the Eggs Quality From Hens Fed to the Diet With Flax Seeds, Rapeseed Meal and Vitamin E Supplements

Effect of dietary pumpkin (Cucurbita moschata) seed meal on layer performance and egg quality characteristics

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