Fatty Acid and Lipide Distribution in Egg Yolks from Hens Fed Cottonseed Oil or Sterculia foetida Seeds

Evans, Robert J.; Davidson, J. A.; Bandemer, Selma L.

doi:10.1093/jn/73.3.282

Cited by 60 publications

(22 citation statements)

References 18 publications

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“…The presence of CPFA in the diet increases the saturation of yolk fat, an effect believed to be caused by inhibition of the fatty acyl desaturase enzyme system by CPFA (Raju and Reiser, 1967). In experiment 2, CSL produced increases in the ratios of stearic to oleic (C18:0 to C18:l), palmitic to palmitoleic (C16:0 to C16:l) and heptadecanoic to heptadecenoic (C17:O to C17:1) fatty acids, results consistent with those reported by Evans et al (1961). However, in contrast to their findings, yolk fat from eggs of hens fed CSLcontaining diets gave positive Halphen reactions (experiment 1).…”

Section: Methodssupporting

confidence: 88%

Egg discolouration effects of including screw‐press cottonseed meal in laying hen diets and their prevention

Panigrahi

Hammonds

1990

British Poultry Science

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The egg discolouration effects of including a screw-press cottonseed meal (CSM), containing 68.2 g residual lipid/kg, 290 mg cyclopropenoid fatty acids (CPFA)/kg and 1226 mg free gossypol/kg, in laying hen diets at 300 g/kg were examined. 2. Discolouration prevention methods included treating the meal with ferrous sulphate heptahydrate (FSH), in solution or as crystals, at a 4:1 weight ratio of iron to free gossypol (experiment 1), and reducing its residual lipid (CSL) content to 4.2 g/kg by hexane extraction (experiment 2). 3. In freshly laid eggs, no discolouration was observed when hens were fed a CSM-based diet containing 250 mg free gossypol/kg and 87 mg CPFA/kg in experiment 1, but slightly brown yolks were produced in experiment 2. 4. Storage of the eggs at 22°C led to yolk mottling, an effect believed to be the initial stages of the brown yolk discolouration. 5. Storage of the eggs at 5°C resulted in enhancement of the brown yolk discolouration, apricot discolouration on surfaces of most yolks and pink albumen discolouration. These effects were prevented when the CSM was extracted with hexane. Apricot yolk and pink albumen discolourations were also produced when hens were fed a non-CSM diet containing crude CSL at 20.5 g/kg. 6. Dietary CSL increased egg fat saturation, altering the ratios of stearic to oleic, palmitic to palmitoleic and heptadecanoic to heptadecenoic fatty acids. 7. Treatment of CSM with FSH reduced the slight brown yolk discolouration in fresh eggs (experiment 2) and the yolk mottling in warm-stored eggs. Both in solution and as crystals, FSH prevented the enhancement of brown yolk discolouration in cold-stored eggs, leaving most eggs with apricot yolk and pink albumen discolourations. 8. Treatment of CSM and CSL with FSH reduced the CPFA-related 107 Downloaded by [UQ Library] at 19:24 03 February 2015 108 S . PANIGRAHI AND T. W. HAMMONDS effects on yolk fat saturation, and the colour and pH changes in coldstored eggs. 9. Exposure of yolks to ammonia vapour provided a useful test to predict the development of the gossypol-related brown discolouration in stored eggs.

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Section: Methodssupporting

confidence: 88%

Egg discolouration effects of including screw‐press cottonseed meal in laying hen diets and their prevention

Panigrahi

Hammonds

1990

British Poultry Science

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“…Feeding rations containing either Sterculia joetida seeds or crude cottonseed oil to laying hens caused them to lay eggs which had yolks that contained an increased proportion of saturated fatty acids and a decreased proportion of monoenoic acids, (Evans et al, 1961). Over 50 percent of the fatty acids in egg yolks from hens fed cottonseed oil or S. joetida seeds were saturated.…”

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confidence: 99%

The Effect of Cottonseed Products and Selected Feed Additives on Egg Yolk Discoloration

et al. 1968

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“…Normally stearic and palmitic acids are probably synthesized and then partially desaturated to the corre- sponding monoethenoid fatty acids (Schoenheimer and Rittenberg, 1936). Cyclopropene fatty acids, sterculic and malvalic, are believed to be the active agents (Evans et al, 1967) which block the conversion of stearic acid to oleic acid, (Varma et al, 1957;and Evans et al, 1961) reported that other fatty acids found in SFO are not known to have any detrimental effects. It was demonstrated by Allen et al (1967) that the cyclopropene fatty acids were specific inhibitors of the stearic acid desaturase system of hen livers.…”

Section: Resultsmentioning

confidence: 99%

Fatty Acid Distribution in Tissues from Hens Fed Sterculia foetida Oil ,

Abou-Ashour

Edwards

1970

Poultry Science

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Fatty Acid and Lipide Distribution in Egg Yolks from Hens Fed Cottonseed Oil or Sterculia foetida Seeds

Cited by 60 publications

References 18 publications

Egg discolouration effects of including screw‐press cottonseed meal in laying hen diets and their prevention

Egg discolouration effects of including screw‐press cottonseed meal in laying hen diets and their prevention

The Effect of Cottonseed Products and Selected Feed Additives on Egg Yolk Discoloration

Fatty Acid Distribution in Tissues from Hens Fed Sterculia foetida Oil ,

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