Reducing shell egg cholesterol content. II. Review of approaches utilizing non-nutritive dietary factors or pharmacological agents and an examination of emerging strategies

Elkin, Robert G.

doi:10.1017/s0043933907001249

Cited by 44 publications

(19 citation statements)

References 116 publications

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“…The decrease of yolk lipids and cholesterol concentrations due to dietary mangrove leaves may be attributable to the decrease in egg production and yolk percentage, as recently reviewed by Elkin (2007), and/or increase in CF. Moreover, according to Elkin (2007), the decrease in egg production induced a decrease in hepatic lipid and cholesterol production.…”

Section: Discussionmentioning

confidence: 95%

Effect of different dietary levels of mangrove (Laguncularia racemosa) leaves and spice supplementation on productive performance, egg quality, lipid metabolism and metabolic profiles in laying hens

Al‐Harthi

El-Deek

Attia

et al. 2009

British Poultry Science

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In order to study the influence of white mangrove (Laguncularia racemosa) leaves on productive performance, egg quality, lipids metabolism and metabolic profiles, 180 Hy-line laying hens were randomly distributed to 6 dietary treatments each contained 6 replicates of 5 individually caged hens during the period from 50 to 60 weeks of age. 2. Three isoenergetic and isonitrogenous diets were formulated to contain 0, 50 and 100 g/kg of sun-dried mangrove leaves. Each diet was fed with or without supplementation of 2 g of cardamom, cumin, hot and black pepper mixture (1:1:1:1)/kg diet. 3. Mangrove leaves at either 50 or 100 g/kg adversely affect laying rate, egg mass and FCR, whilst increasing water intake and water to feed ratio. Mangrove leaves had no significant effect on dry matter, protein, lipid, cholesterol and ash content of liver, or on dry matter, protein and ash of yolk. 4. Plasma total protein, total lipids; liver enzymes AST and ALT and mortality rate were not significantly affected by mangrove leaves. On the other hand, yolk lipid, yolk cholesterol and plasma cholesterol significantly decreased, while yolk colour significantly increased with inclusion of 50 or 100 g/kg mangrove leaves, and Haugh unit score significantly increased with 100 g/kg mangrove leaves. 5. Spice mixture significantly increased egg weight by 2.2%. Yolk lipid content significantly decreased by 2.6%, while yolk colour and Haugh unit significantly increased with inclusion of spice mixtures. 6. In conclusion, mangrove leaves at 50 g/kg may be included in the laying hen diets as a means of decreasing lipid and cholesterol in yolk and plasma cholesterol and increasing yolk colour. Spice mixture at 2 g of cardamom, cumin, hot and black pepper mixture (1:1:1:1)/kg diet increased laying rate, egg mass, Haugh unit score and yolk colour while decreasing yolk lipids.

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Section: Discussionmentioning

confidence: 95%

Effect of different dietary levels of mangrove (Laguncularia racemosa) leaves and spice supplementation on productive performance, egg quality, lipid metabolism and metabolic profiles in laying hens

Al‐Harthi

El-Deek

Attia

et al. 2009

British Poultry Science

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“…In fact, several authors demonstrated that tannins are able to interfere with gene expression in cells and that their solubility plays an important role in both inhibiting the enzymatic activity and being metabolised by cells to bioactive monomers (Landete, 2011;Buccioni et al, 2015). Despite conflicting studies about the role of cholesterol in cardiovascular diseases (Vos, 2010), some authors have proposed reducing dietary cholesterol (Plourde and Cunnane, 2007;Spence et al, 2010;Houston et al, 2011) and encouraged the production of novel foods with a low content of this lipid and high levels in Omega-3 FA, vitamin E and vitamin D (Naber, 1993;Elkin, 2007;Cherian, 2009;Kassis et al, 2010;Lawlor et al, 2010).…”

Section: Discussionmentioning

confidence: 99%

Nutritional characteristics and quality of eggs from laying hens fed on a diet supplemented with chestnut tannin extract (Castanea sativaMiller)

Minieri

Buccioni

Serra

et al. 2016

British Poultry Science

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1. The trial was performed with 80 laying hens belonging to two Tuscan autochthonous breeds: 40 birds of the Mugellese (MU) breed and 40 of the White Leghorn (WL) breed. 2. The animals were allotted to 4 groups of individually caged 20 hens each: two groups were fed on a commercial diet and worked as the control groups (MUC and WLC); the other two groups received the same diet, integrated with 2 g of chestnut tannin (CT) extract per kg of diet (MUT and WLT). 3. A sample of 70 eggs were randomly collected and analysed for cholesterol content, fatty acid (FA) profile, weight, thickness of shell and colour of yolk. 4. Physical parameters, including yolk colour, and indices of egg quality were not affected by the treatments. 5. The concentration of unsaturated FAs increased, whereas cholesterol was significantly decreased: −17% in WLT and −9% in MUT. Dietary supplementation with CT extract resulted in a modification of lipid composition, towards a more healthy quality of eggs.

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“…Alternative ways of obtaining low cholesterol eggs could be avian genomics and transgenesis through the manipulation of key genes that control the production of those peptides that influence sterol absorption in the intestine, lipoprotein and cholesterol synthesis in liver and their transfer to the growing follicles containing future yolks. Even if these ideas are promising, they are highly influenced by bioethics, consumer acceptance and technological costs (Elkin, 2007). Artificial selection techniques have also been used successfully to decrease the cholesterol content in hen eggs, with significant results being achieved after 19 to 31 fowl generations (Baumgartner et al, 2008;Tercic et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Chemical features, cholesterol and energy content of table hen eggs from conventional and alternative farming systems

Radu-Rusu¹,

Usturoi²,

Leahu³

et al. 2014

SA J. An. Sci.

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This study was carried out to investigate the effect of conventional farming systems for laying hens (standard cage batteries) and new alternative systems (improved cages and free range), approved by European Union (EU) poultry welfare legislation, on the chemical and nutritional quality of table eggs. The biological material consisted of eggs laid by 1200 Lohmann Brown hens, aged 27 weeks, fed similarly (a corn-wheat-soymeal diet). Conventional AOAC methods were used to analyse the eggs, and gross energy was calculated based on organic matter energy. All data were subjected to ANOVA statistical computation. The eggs produced in conventional cages compared with those laid in free-range farming conditions, presented significantly higher concentrations of total lipids (11.40 ± 0.65 g/100 g vs. 10.78 ± 0.87 g/100 g), cholesterol (211 ± 6.31 µg/egg vs. 202 ± 7.79 µg/60 g egg) and gross energy (0.36 ± 0.007 MJ/egg vs. 0.35 ± 0.012 MJ/egg). Consequently, it could be stated that under similar dietary conditions, the cage-free system influenced hens to produce eggs with a higher nutritive value than in the other systems.

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Reducing shell egg cholesterol content. II. Review of approaches utilizing non-nutritive dietary factors or pharmacological agents and an examination of emerging strategies

Cited by 44 publications

References 116 publications

Effect of different dietary levels of mangrove (Laguncularia racemosa) leaves and spice supplementation on productive performance, egg quality, lipid metabolism and metabolic profiles in laying hens

Effect of different dietary levels of mangrove (Laguncularia racemosa) leaves and spice supplementation on productive performance, egg quality, lipid metabolism and metabolic profiles in laying hens

Nutritional characteristics and quality of eggs from laying hens fed on a diet supplemented with chestnut tannin extract (Castanea sativaMiller)

Chemical features, cholesterol and energy content of table hen eggs from conventional and alternative farming systems

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