Fatty acid profile of egg yolk lipids from hens fed diets rich in n-3 fatty acids

Milinsk, Maria Cristina; Murakami, A. E.; Gomes, Sandra Terezinha Marques; Matsushita, Makoto; Souza, Nilson Evelázio de

doi:10.1016/s0308-8146(03)00094-3

Cited by 118 publications

(100 citation statements)

References 19 publications

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“…Hargis et al (1991), reported that the cholesterol content of the yolk reduced at weeks 12 and 14 by a menhaden oil containing feeding but this reduction was not consistently observed or sustained. Milinsk et al (2003) reported that no significant differences in cholesterol were found among egg yolks from hens fed with different oilseed containing diets.…”

Section: Resultsmentioning

confidence: 97%

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The fatty acid and cholesterol composition of enriched egg yolk lipids obtained by modifying hensâ diets with fish oil and flaxseed

2007

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RESUMENComposición en ácidos grasos y colesterol de los lí-pidos de yema de huevo enriquecida mediante modificación de la dieta de gallinas con aceite de pescado y linaza.Se han estudiado los efectos producidos por la presencia de aceite de pescado y linaza, en la dieta de gallinas ponedoras, sobre la composición en colesterol y ácidos grasos de los lípidos del huevo. Se han utilizado gallinas ponedoras Isa-White y cinco tipos de dietas experimentales. La primera dieta fue usada como control. Se añadió aceite de pescado (1.5%), linaza (4.32% y 8.64) o ambos (1.5% aceite de pescado y 4.32% linaza) a las otras dietas y se alimentó a las gallinas durante 30 y 60 días, determinándose la composición en colesterol y ácidos grasos de las yemas. No se encontró diferencia significativa (p<0.05) debida a las dietas en el contenido de colesterol de las yemas excepto en la que contenía 8.64% de linaza. El contenido total de ácidos grasos saturados disminuyó en todas las dietas en comparación con la dieta control. El contenido total de ácidos grasos n-3 fue significativamente mayor en todas las dietas. El cambio predominante en las dietas que contenían linaza se encontró en el contenido de ácido linolénico. El contenido de los ácidos eicosapentaenoico, docosapentaenoico y docosahexaenoico de todas las dietas fue significativamente mayor. PALABRAS-CLAVE: Aceite de pescado -Ácido grasoColesterol -Huevo -Linaza -Omega 3. SUMMARYThe fatty acid and cholesterol composition of enriched egg yolk lipids obtained by modifying hens' diets with fish oil and flaxseed.The effects of fish oil and flaxseed in the diets of laying hens on the cholesterol and fatty acid composition of egg lipids were studied. Isa-White laying hens and five experimental diets were used. The first diet was used as the control. Fish oil (1.5%), flaxseed (4.32% and 8.64) or both of them (1.5% fish oil and 4.32% flaxseed) were added to the others and hens were fed for 30 and 60 days. The cholesterol and fatty acid composition of the yolks were determined. No significant difference (p<0.05) was found in the cholesterol content of the yolks due to diets except the diet containing 8.64% flaxseed. Total saturated fatty acid content was decreased in all diets compared to the control diet. Total n-3 fatty acid content was significantly greater for all diets. The predominant change in flaxseed containing diets was found in linolenic acid content.Eicosapentaenoic acid, docosapentaenoic acid and docosahexaenoic acid content of all diets was significantly greater.

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Section: Resultsmentioning

confidence: 97%

“…This reduction was not seen in diet III, the 1.5% flaxseed containing diet, because the crude fibre content of this diet is similar to the other diets (Table 1). However, higher levels of PUFA and lower levels of SFA could decrease the negative effects of high cholesterol intakes (Milinsk et al 2003).…”

Section: Resultsmentioning

confidence: 99%

The fatty acid and cholesterol composition of enriched egg yolk lipids obtained by modifying hensâ diets with fish oil and flaxseed

2007

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“…In contrast to our finding, in the study conducted by Atakisi et al (2009) yolk cholesterol level was significantly lower (P<0.05) in the quails treated orally with FO capsules compared to the control group. It has been hypothesized that the inability to markedly reduce egg cholesterol levels is due to a physiological control mechanism that ultimately causes the cessation of egg production when yolk cholesterol deposition is inadequate for embryo survival (Milinsk et al, 2003).…”

Section: Discussionmentioning

confidence: 99%

“…There is also evidence, that hens have a unique ability to deposit dietary lipid into the egg yolk, which makes the egg a potential source of polyunsaturated fatty acids (PUFAs) (Filardi et al, 2005). So during the past two decades have been demonstrated the desirable changes in the lipid profile of egg yolks by dietary supplemented with marine or oilseed oils (Van Elswyk, 1997;Milinsk et al, 2003;Cachaldora et al, 2006). It should be mentioned that the inclusion of n-3 PUFA promotes a qualitative change in the yolk FA profile and reducing the n-6/n-3 ratio to a more beneficial level with regards to the human nutritional needs (Simopoulos, 1998).…”

Section: Introductionmentioning

confidence: 99%

Influence of different dietary oil sources on performance and fatty acid profile of egg yolk in laying hens

Ceylan¹,

Çiftçi²,

Mızrak³

et al. 2011

J. Anim. Feed Sci.

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Laying hens were fed diets containing sunflower, fish, linseed and rapeseed oil with 2 levels of inclusion (1.5 and 3.0%) for 12 weeks. Egg production, egg weight, feed intake, feed conversion and liveweight were not significantly affected by the treatments. Hens receiving sunflower oil produced less intensively coloured egg yolks than those received other oils in their diet (P<0.01). The fatty acid composition of the egg yolk was significantly (P<0.01) affected by the treatment, while cholesterol content was not influenced. There was a significant (P<0.05) interaction between fat source and the level of inclusion in the diet, linolenic acid content increased when hens were fed diet with 3% of linseed and rapeseed oil. Dietary fish oil significantly (P<0.01) increased the deposition of docosohexaenoic acid in the egg yolk. Sensory panelists scored as unacceptable those eggs from hens provided feed with 3% fish oil.

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“…The dietary imbalance in fatty acids (excessive n-6 and insufficient n-3) is an underlying cause of many chronic diseases, including cardiovascular disease, cancer, inflammatory disease, autoimmune disease and many physiological disturbances. Milinsk et al (2003) reported that the decreasing order of nutritional quality of eggs occurs with various diets, as follows: flaxseed > canola > soybean and sunflower oil.…”

Section: Supplemental Glycerol Performance Laying Hensmentioning

confidence: 99%

The effect of replacing soya bean oil with glycerol in diets on performance, egg quality and egg fatty acid composition in laying hens

Çufadar

Göçmen

Kanbur

2016

Animal

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The objective of this experiment was to replace soya bean oil with glycerol in laying hen diets and assess the change's effect on performance, parameters of egg quality and the egg fatty acid profile. A total of 60 44-week-old Hy-Line W36 laying hens were distributed according to a completely randomised experimental design into four treatments consisting of glycerol substitutions for soya bean oil dietary at varying inclusion levels (0%, 25%, 50% and 75%), with five replicates of three birds each. Dietary treatments had no significant effect on BW change, egg production, feed intake, feed conversion ratio, egg weight and egg mass of laying hens. The inclusion of glycerol in the diet of laying hens had no significant effect on egg specific gravity, eggshell breaking strength, eggshell weight, eggshell thickness, egg shape index, albumen index, yolk index, haugh unit, albumen pH, yolk pH and egg yolk colour values. The inclusion of glycerol in the diet of laying hens had no significant effect on palmitic, palmitoleic, stearic, oleic and linolenic acid contents of the egg yolk. The linoleic acid and polyunsaturated fatty acid contents of the egg yolk significantly decreased with the higher levels of dietary glycerol supplementation ( P < 0.05). The results of this study show that it is possible to replace 75% of soya bean oil (4.5% in diet) with glycerol.Keywords: crude oil, glycerol, performance, egg quality, laying hens ImplicationsAlthough glycerol, as a by-product of biodiesel production, can be an attractive alternative energy source for poultry diets, there is a need to determine what level of glycerol could be used in laying hen diets. Its effect on performance, egg quality and egg yolk fatty acid composition should be investigated. According to the results of this study, 75% of soya bean oil can be replaced by glycerol without a negative effect on performance and egg quality in laying hens. However, high level glycerol in the diets potentially decrease PUFA and linoleic acid percentages in the egg yolk.

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Fatty acid profile of egg yolk lipids from hens fed diets rich in n-3 fatty acids

Cited by 118 publications

References 19 publications

The fatty acid and cholesterol composition of enriched egg yolk lipids obtained by modifying hensâ diets with fish oil and flaxseed

The fatty acid and cholesterol composition of enriched egg yolk lipids obtained by modifying hensâ diets with fish oil and flaxseed

Influence of different dietary oil sources on performance and fatty acid profile of egg yolk in laying hens

The effect of replacing soya bean oil with glycerol in diets on performance, egg quality and egg fatty acid composition in laying hens

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Fatty acid profile of egg yolk lipids from hens fed diets rich in n-3 fatty acids

Cited by 118 publications

References 19 publications

The fatty acid and cholesterol composition of enriched egg yolk lipids obtained by modifying hensâ diets with fish oil and flaxseed

The fatty acid and cholesterol composition of enriched egg yolk lipids obtained by modifying hensâ diets with fish oil and flaxseed

Influence of different dietary oil sources on performance and fatty acid profile of egg yolk in laying hens

The effect of replacing soya bean oil with glycerol in diets on performance, egg quality and egg fatty acid composition in laying hens

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The fatty acid and cholesterol composition of enriched egg yolk lipids obtained by modifying hensâ diets with fish oil and flaxseed

The fatty acid and cholesterol composition of enriched egg yolk lipids obtained by modifying hensâ diets with fish oil and flaxseed