Impacts of the supplementation of açai lump flour in the diet of laying hens on productive performance, and fatty acid profiles and antioxidant capacity in the fresh and stocked eggs

Abstract

The aim of this study was to evaluate whether the supplementation with açaí flour in the feed of laying hens at the end of the production cycle has beneficial effects on the health and performance of the birds and on the quality of the eggs. Groups received basal diets supplemented with 0%, 0.25%, 0.5%, 1.0%, and 2.0% açaí lump flour. We observed better productivity linked to oviposition and egg mass in a dose‐dependent manner. We also observed higher shell resistance in stored eggs and higher % albumen and peel in fresh eggs. Lower levels of lipoperoxidation were observed in fresh eggs (2.0%). In stored eggs, lipoperoxidation levels were lower in all supplemented groups. The antioxidant capacity levels in fresh or stored eggs was higher (2.0%). We also observed a higher content of monounsaturated fatty acids in the supplemented groups, whereas saturated fatty acids were lower in the egg yolks. Practical applications Based on a regression analysis, we verified that 1.47% of açaí flour is ideal in terms of productive efficiency. Dietary supplementation with açaí flour improved performance, egg quality, and had positive effects on the health of hens. Supplementation with açaí flour increased egg shelf life, reducing lipid peroxidation, biochemical reaction responsible for egg putrefaction.

Rosehip (Rosa canina L.) Meal as a Natural Antioxidant on Lipid and Protein Quality and Shelf-Life of Polyunsaturated Fatty Acids Enriched Eggs

“…Literature data revealed that much attention has been given to the application of different feed additives to improve performance and, the quality of freshly laid eggs, showing that limited data are available on the effects of antioxidants in the diets of laying hens and on the preservation of egg quality during storage. Other natural antioxidants of plant origin, like green tea, rapeseed oil, acai lump, pumpkin seeds, and natural astaxanthin [ 22 , 71 , 74 , 75 , 76 ], were very effective in preserving the shelf-life of eggs, including albumen and yolk quality during storage at different times and temperatures.…”

The effects of açaí oil addition in tilapia diets on performance, hepatic energy metabolism enzymes and antioxidant responses

“…as observed byFortuoso et al (2019) in egg yolks of laying hens supplemented with açai flour. According to Bezerra et al (2016), polyunsaturated and monounsaturated fatty acids protect cells and improve animal health, as do the fatty acids found in açai that improve animal health via their anti-inflammatory and antioxidant properties.…”

“…The antioxidant mechanisms of flavonoids assist in the extinction or elimination of free radicals, as well as inhibition of the formation of enzymes that generate reactive oxygen species(Kang et al, 2011;Packer & Luz, 2007). LPO levels were also lower in the treatments that contained the highest levels of açai oil (T3 and T6), as observed byFortuoso et al (2019) in egg yolks of laying hens supplemented with açai flour. According toBezerra et al (2016), polyunsaturated and monounsaturated fatty acids protect cells and improve animal health, as do the fatty acids found in açai that improve animal health via their anti-inflammatory and antioxidant…”

Effect of Biscuit Flour and Fermented Defatted “Alperujo” Co-Administration on Intestinal Mucosa Morphology and Productive Performance in Laying Hens

“…In layers, the beneficial health effects of different flours have been studied, such as açai flour (Euterpe oleaceae) or grape pomace flour. Those flours contain phenolic compounds and anthocyanins that have antioxidant effects, as well as a high content of lipids, proteins and fibre [12,13]. In order to compensate for the lack of fibre and antioxidant compounds in biscuit flour, FDA was also administered.…”

“…Combined with certain enzymes, such as xylanase, these flours have proved to be useful for improving diet efficiency and egg quality parameters [5,11]. Moreover, certain types of flour can promote greater productive efficiency and stimulate the antioxidant defence mechanism system, improving the immune response and, therefore, inducing beneficial properties for animal health in laying hens [12,13].…”