Influence of dietary fish meal on egg fatty acid composition

Navarro, José Gómez; Ortega, Juan; Borie, F; Caiozzi, M.

doi:10.1002/jsfa.2740231103

Cited by 35 publications

(17 citation statements)

References 16 publications

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“…Murty and Reiser (1961), Navarro et al (1972), and Couch and Saloma (1973) each reported alterations in yolk fatty acids using dietary marine oils. The renewed interest in altering the omega-3 content of yolk stems from the recent reports of the numerous cardiovascular benefits resulting from con-FIGURE 7.…”

Section: Hepatic Histopathologymentioning

confidence: 96%

Dietary Modification of Yolk Lipid with Menhaden Oil

1991

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Due to the numerous proposed cardiovascular benefits associated with consumption of omega-3 fatty acids, marketing of an egg enriched by omega-3 fatty acid may benefit the egg producer. Effects on yolk composition of a standard laying hen diet enriched with 3% menhaden oil (test diet), versus an isocaloric (control) diet containing no added fat, were evaluated for 18 wk. Dietary menhaden oil did not alter egg production, egg weight, total yolk fat, or yolk cholesterol. However, yolk contents of omega-6 and omega-3 fatty acids were influenced by diet. Arachidonic acid decreased and eicosapentaenoic acid increased in eggs from hens fed the test diet following 1 wk of dietary treatment. Docosahexaenoic acid and linolenate increased in eggs from hens fed the test diet at 2 and 3 wk of the trial, respectively. These alterations in yolk composition resulted in a decrease in the ratio of omega-6 to omega-3 fatty acids from 18 for eggs from hens fed the control diet to 3 for eggs from hens fed the test diet. At Weeks 14 and 18, hens (n = 10 per diet) were killed and necropsied. No change in gross scoring of hepatic lipidosis was observed. Histologically, significantly greater scores for hepatocellular lipid infiltration were recorded for liver sections from hens fed menhaden oil than for control hens. Increased microscopic hepatic lipid infiltration observed with dietary omega-3 administration may have significance for flocks predisposed to fatty liver syndrome and may also provide a unique system in which to study the effects of dietary omega-3 fatty acids on liver lipid metabolism.

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Section: Hepatic Histopathologymentioning

confidence: 96%

Dietary Modification of Yolk Lipid with Menhaden Oil

1991

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“…olive oil, rapeseed oil) causes an increase in the level of oleic acid in the yolk (Donaldson, 1967;Pankey and Stadelman, 1969), and increasing the level of linoleic or a-linolenic acid derived from various vegetable oils causes increases in their concentrations in yolk lipid (Cruikshank, 1934;Wheeler et al, 1959;Summers et al, 1966). Similarly, as will be described further below, the feeding of long chain n-3 polyunsaturated fatty acids found in fish oil leads to increases in their levels in yolk lipid (Reiser, 1951;Navarro et al, 1972;Couch and Saloma, 1973;Adams et al, 1989). In contrast, the levels of saturated fatty acids in the yolk are not appreciably responsive to the respective levels of saturated fatty acids in the diet (Cruikshank, 1934;Summers et al, 1966;Hargis and Van Elswyk, 1993).…”

Section: Official Recommendations For Polyunsaturated Fatty Acid Intakementioning

confidence: 99%

Manipulation of then-3 polyunsaturated fatty acid composition of avian eggs and meat

Leskanich¹,

Noble²

1997

World's Poultry Science Journal

222

146

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An imbalance in the human dietary intake of various types of fatty acids has become apparent. Results of fundamental studies have shown specific and beneficial effects on human health and well-being through the consumption of the long chain n-3 polyunsaturated fatty acids, in particular eicosapentaenoic acid and docosahexaenoic acid, which play an important role in rectifying this imbalance. As a result of these observations, recent recommendations pertaining to the consumption of dietary fat have stressed the importance of consuming higher levels of these fatty acids. In addition to increasing oily fish consumption, intake of the n-3 polyunsaturates can be enhanced through the consumption of commonly occurring non-fish foods containing elevated levels of these fatty acids. The fatty acid composition of the lipids of avian egg yolk and muscle tissues may be modified to match human nutritional guidelines better by appropriately manipulating the fatty acid composition of the diet; for example, modifications of the avian diet have raised total n-3 fatty acid content in egg yolk to over 200mg. Beneficial effects on blood lipoprotein characteristics in humans who consumed eggs with such modified fatty acid contents have been recorded. As in the case of eggs, meaningful quantities of n-3 polyunsaturates have been incorporated into major poultry muscle tissues. Concerns have been expressed over the development of unacceptable odours in eggs and meat from birds fed diets with increased polyunsaturation. However, by using only high quality materials, limiting the amount of fish oil or fishmeal within the diet and optimising the provision of supplemental dietary antioxidants, the production of eggs and meat with increased n-3 polyunsaturates is practicable. Restricted feeding and different protein ASMUNDSON, V.S., JUKES, T.H., FYLER, H.M. and MAXWELL, M.L. (1938) The effect of certain polyunsaturated fatty acids into eggs. Poultry Science 68: 166 (abstract) levels to two strains of SCWL hybrids. Swedish Journal of Agricultural Research 8: 241-247 fish meals and fish oils in the ration on the flavor of the turkey. . (1972) Flavor studies with different levels and times of fish meal feeding and some flavor-imparting additives in broiler diets. Agroatzimalia 4: 53-62 ATKINSON, P.M., WHEELER, M.C., MENDELSOHN, D., PIENAAR, N. and CHETTY. N. (1987)Effects of a 4-week freshwater fish (trout) diet on platelet aggregation, platelet fatty acids, serum lipids and coagulation factors.

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“…One possible explanation could be that C22:5 in fish lipids belongs to the \v6 family. Navarro et al (1972) found that C22:5 in lipids from anchovy fish meal was present in 4.0 and 3.5% as the w6 and the w3 isomers respectively. Ho\vever, C22 : 5w3 was more consistently recovered in egg lipids of Acrn Agricrrlfrrrrc Scairdiiiarica 24 (1974) 72 J. Opstccdt hens fed anchovy fish meal than was C22:5w6.…”

Section: Discussionmentioning

confidence: 98%

Influence of Residual Lipids on the Nutritive Value of Fish Meal

Opstvedt¹

1974

Acta Agriculturae Scandinavica

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Influence of dietary fish meal on egg fatty acid composition

Cited by 35 publications

References 16 publications

Dietary Modification of Yolk Lipid with Menhaden Oil

Dietary Modification of Yolk Lipid with Menhaden Oil

Manipulation of then-3 polyunsaturated fatty acid composition of avian eggs and meat

Influence of Residual Lipids on the Nutritive Value of Fish Meal

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