Fatty Acid Profile and Sensory Characteristics of Table Eggs from Laying Hens Fed Hempseed and Hempseed Oil

Goldberg, Erin; Gakhar, N.; Ryland, Donna; Aliani, Michel; Gibson, Robert A.; House, James D.

doi:10.1111/j.1750-3841.2012.02626.x

Cited by 75 publications

(74 citation statements)

References 29 publications

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“…Overall, the data from the current study supports the contention that laying hen diets can contain up to 20% HS and 12% HO without affecting measures of hen productivity or specific measures of egg and eggshell quality. Additional support for the use of hemp products in laying hen diets is realized by way of data supporting the lack of negative effects on the sensory parameters of the resultant eggs (Goldberg et al, 2012).…”

Section: Discussionmentioning

confidence: 99%

Effect of feeding hemp seed and hemp seed oil on laying hen performance and egg yolk fatty acid content: Evidence of their safety and efficacy for laying hen diets

Gakhar¹,

Goldberg

Jing³

et al. 2012

Poultry Science

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Forty-eight 19-wk-old Bovan White laying hens were fed 1 of 5 diets containing either hemp seed (HS) or hemp seed oil (HO). The level of HO was 4, 8, or 12%, whereas the level was 10 or 20% for the HS. A set of 8 birds fed wheat-, barley-, and corn oil-based diets served as the control. Performance was monitored over 12 wk. Average hen-day egg production was not affected upon feeding of either HS or HO diets. Egg weight was higher than that of the controls for hens consuming the 20% HS diet (P < 0.05). Feed intake was lower than that of the controls for birds consuming the 4% HO diet but similar across other treatments. Final BW were not affected by diet, with the exception of being lower than that of the controls (P < 0.05) in hens consuming the 12% HO diet. The total egg yolk n-3 fatty acid content increased linearly (P < 0.05) with increasing dietary α-linolenic acid provision with the HS- or HO-based diets. A quadratic response (P < 0.05) was observed for docosahexaenoic acid levels in egg yolk in response to increasing dietary α-linolenic acid supply. The expression of hepatic fatty acid desaturase 1 and 2, key genes for the desaturation of long-chain polyunsaturated fatty acids, was significantly decreased (50-60% of controls; P < 0.05) as a result of feeding HS or HO diets. Based on the results from the current study, the inclusion of the hemp products HS or HO in the diets of laying hens up to a maximum level of 20 and 12%, respectively, does not adversely effect the performance of laying hens and leads to the enrichment of the n-3 fatty acid content of eggs.

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Section: Discussionmentioning

confidence: 99%

Effect of feeding hemp seed and hemp seed oil on laying hen performance and egg yolk fatty acid content: Evidence of their safety and efficacy for laying hen diets

Gakhar¹,

Goldberg

Jing³

et al. 2012

Poultry Science

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“…Variability in egg weight (10.8%) among different sources can affect different parts of eggs and quality of eggs as well as the consumer desire for eggs as consumer typically prefers larger eggs (USDA, 2000). Difference in eggs weight, on the other hand, could be attributed to age and stain of hens (Zita et al, 2009;Alsaffar et al, 2013), dietary protein/amino acids, energy and fat/fatty acids, housing density and housing condition (cages vs floor), health status, environmental stress and feed intake (Attia et al, 1994;Ahmadi and Rahimi, 2011;Goldberg et al, 2012;Bovera et al, 2014). It should be mentioned that hens in A, B, C and D groups were kept under similar common management and husbandry practice for laying hens under commercial table egg production.…”

Section: Discussionmentioning

confidence: 99%

“…The variability in the quality and nutritional values of eggs has a significant impact on consumers' health; simultaneously, welfare and many other factors can affect egg quality. These factors include the breed and strain of layers (Cook and Briggs, 1977;Kiiskinen and Helander, 1998;Elkin, 2004;Zita et al, 2009;Kucukyilmaz et al, 2012), dietary composition (Calislar and Kirik, 2009;wiatkiewick et al, 2010;Goldberg et al, 2012), birds' health, environmental condition and storage, processing and handling of eggs (Ryu et al, 2011;Zhang et al, 2011;Khan et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Quality and Nutrient Contents of Table Eggs from Different Sources in the Retail Market

Attia

Al‐Harthi

Shiboob

2014

Italian Journal of Animal Science

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“…23,24 Nowadays, several strategies to increase the levels of n-3 PUFAs in different types of food have been applied and evaluated, such as the n-3 PUFA-enrichment of poultry meat with algal biomass, 25 baked goods with flaxseed flour, 26 infant formula with marine oils, 27 and chicken eggs with oilseeds and fish oils. 28,29 Additionally, recently published studies involving Nile tilapia fed a diet supplemented with different seed oils showed an expressive increase of n-3 PUFAs in their fillets and a decrease in the n-6/n-3 ratio. 30,31 In the present study, we evaluated the incorporation of LNA, the effect on EPA and DHA levels and lipid nutritional quality indexes in the fillets of Nile tilapia fed a diet supplemented with Japanese grape seed oil (JGSO).…”

Section: Introductionmentioning

confidence: 99%

Effects of a Diet Supplemented with Japanese Grape (Hovenia dulcis) Seed Oil on the Omega-3 and Nutritional Lipid Quality in Nile Tilapia (Oreochromis niloticus)

Oliveira¹,

Ribeiro²,

Silva³

et al. 2017

J. Braz. Chem. Soc.

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In this study, the fatty acid (FA) composition of the Japanese grape (Hovenia dulcis) seed oil (JGSO) was firstly evaluated. It was found that the seed oil is rich in alpha-linolenic acid (LNA), containing approximately 425 mg LNA g -1 of total lipids. A fish diet supplemented with JGSO was prepared and supplied to Nile tilapia to investigate the FA composition of the fillets. For this, Nile tilapia were submitted to two feeding treatments: a control diet with 4.2% of soybean oil, and a diet supplemented with 4.2% of JGSO. The LNA, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) values increased significantly (406, 153 and 126%, respectively) with JGSO in the diet and with an increase in feeding time, while the nutritional quality indexes, n-6/n-3 ratio and index of thrombogenicity, decreased 2.8 and 1.4 times, respectively. Thus, the replacement JGSO in the diet raised the nutritional lipid quality in Nile tilapia.Keywords: fatty acids, omega-3, Oreochromis niloticus, supplementation, LNA IntroductionOmega-3 polyunsaturated fatty acids (n-3 PUFA), especially alpha-linolenic acid (LNA, 18:3n-3), eicosapentaenoic acid (EPA,, and docosahexaenoic acid (DHA,, have been extensively studied and said to be beneficial to human health. [1][2][3] A high ratio of dietary n-6/n-3 (omega-6/omega-3) has been reported around the world, reaching ratios between 15:1 and 20:1, while the recommended value is between 2:1 and 1:1. 4 This imbalance in the n-6/n-3 ratios is the result of an excess intake of omega-6 polyunsaturated fatty acids (n-6 PUFAs) from corn, soybean, and sunflower oils. Furthermore, a high intake of saturated fatty acids (SFA) such as myristic acid (14:0), palmitic acid (16:0), and stearic acid (18:0), may contribute to an increase in the indexes of atherogenicity (IA) and thrombogenicity (IT) 6 and to a reduction in the hypocholesterolemic/hypercholesterolemic fatty acid ratio (HH). 7Around the world, flaxseed, perilla, and chia are known sources of LNA, [8][9][10] while fish and microalgae oils rank among the most important sources of EPA and DHA. 11,12 The Japanese grape is originally from Japan, but has quickly expanded to other countries, such as India, Paraguay, Argentina, and Brazil, due to its easy adaptation to the soil and resistance to cold. 13 The Japanese grape are deciduous trees, growing to 10 to 15 m and reaching 20 to 40 cm in diameter of the trunk, commonly used for ornamental and reforestation purposes, and the wood for production of energy, paper and cellulose. The fruit is a small dry capsule from 6 to 7 mm in diameter containing 2 to 4 seeds, attached to a peduncle, which becomes thickened and fleshy when mature, which is also sweet and pleasant-tasting. The seeds are brown with a circular shape from 4 to 8 mm in diameter.14 The peduncles (pseudofruits) can be consumed in natura or in dehydrated form and are also used for alcoholic fermentation, to produce wine or vinegar. 15,16 According to Bampi et al. 13 the peduncles are rich in sugars and have a high content of dietary fi...

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Fatty Acid Profile and Sensory Characteristics of Table Eggs from Laying Hens Fed Hempseed and Hempseed Oil

Cited by 75 publications

References 29 publications

Effect of feeding hemp seed and hemp seed oil on laying hen performance and egg yolk fatty acid content: Evidence of their safety and efficacy for laying hen diets

Effect of feeding hemp seed and hemp seed oil on laying hen performance and egg yolk fatty acid content: Evidence of their safety and efficacy for laying hen diets

Evaluation of Quality and Nutrient Contents of Table Eggs from Different Sources in the Retail Market

Effects of a Diet Supplemented with Japanese Grape (Hovenia dulcis) Seed Oil on the Omega-3 and Nutritional Lipid Quality in Nile Tilapia (Oreochromis niloticus)

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