Fatty Acid Composition of Egg Yolk from Chickens Fed a Diet including Marigold (Tagetes erectaL.)

Abstract

The objective of this study was to determine the effects of diet supplemented with marigold on egg yolk fatty acid composition and egg quality parameters. Sixty hens were assigned into three groups and fed diets supplemented with 0 (control), 10 g kg−1, or 20 g kg−1 marigold for 42 days. Eggs collected at the 6th week of the study were analyzed for fatty acid analysis. Laying performance, egg quality parameters, and feed intake were also evaluated. Yolk color scores in the group fed the 20 g kg−1 marigold-supplemented diet were found greater than control (10.77 versus 9.77). Inclusion of 20 g kg−1 marigold in diet influenced egg weights adversely compared to the control. Diet supplemented with 10 g kg−1 or 20 g kg−1 marigold increased the levels of C16:0 and C18:0 and decreased levels of C16:1 (n-7) and C18:1 (n-9) in the egg yolk. Also, diet including marigold increased total saturated fatty acids (SFA) and decreased monounsaturated fatty acids (MUFA) in the egg yolk.

Comparative analysis of nutrient content and energy of eggs from different chicken genotypes

“…There were minor amounts of eicosapentaenoic (C 20:5 ) and docosahexaenoic (C 22:6 ) acids (0.1–0.2% and 0.1–0.4%, respectively). These results were similar to the data reported in other studies for the fatty acid composition of avian egg yolks in which the main acids were: oleic acid (15.76–44.90%), palmitic acid (21.10–26.50%), linoleic acid (11.45–28.45%), stearic acid (7.44–13.66%), palmitoleic acid (2.77–5.02%) and linolenic acid (0.17–0.76%) . Those studies reported similar amounts to those of the present study for eicosatrienoic (0.27–1.81%), eicosatetraenoic (1.30–2.61%) and docosahexaenoic (0.27–0.38%) acids …”

“…The amount of MUFAs (41.8–49.7%) was higher than that of the PUFAs (6.8–17.1%) in all the examined egg yolks, and the SFA content ranged from 35.5% (group II) to 49.4% (group IV). These results were similar to those of Altuntaş and Aydin (MUFA 46.04–48.59%, PUFA 19.0–19.24% and SFA 32.41–34.72%). The amounts of SFA, MUFA and PUFA differed from those found by Adeyeye and Polat et al ., who found a significantly higher PUFA content (PUFA was 21.8% and 31.28%, respectively; MUFA was 43.5% and 39.07%, respectively; and SFA was 35.0% and 29.66%, respectively).…”

“…The amounts of SFA and UFA in group IV and VI was nearly equal, whereas, in the other groups, there were 1.4–1.8 times more UFA than SFA. A similar SFA:UFA ratio in fatty acid composition of egg lipids from group II (35.5:64.5%) was observed by Adeyeye (35.0:65.0%) and Altuntaş and Aydin (32.41:67.59, 34.12:65.88 and 34.72:65.28). The value of the SFA:MUFA ratio ranged from 0.75 to 1.2, which was higher than that obtained by Altuntaş and Aydin (0.67–0.75).…”

Effect of increasing doses of marigold (<i>Tagetes erecta</i>) flower extract on eggs carotenoids content, colour and oxidative stability

“…The shell percentage did not differ between all groups. In contrast to these results, Chowdhury et al (2008), Lokaewmanee et al (2011) and Altuntaş and Aydin (2014) did not record the effect of marigold supplementation on the egg production and egg quality parameters.…”

“…Similar results mentioned Altuntaş and Aydin (2014) in 80-week-old hens fed diet supplemented with 0, 10 or 20 g of marigold flour per kg of diet.…”