Review: The effect of grass and herbs in organic egg production on egg fatty acid composition, egg yolk colour and sensory properties

Hammershøj, Marianne; Johansen, Niels Finn

doi:10.1016/j.livsci.2016.11.001

Cited by 55 publications

(56 citation statements)

References 37 publications

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“…Egg composition, especially the content of amino acids and fatty acids, is critical for the development of an embryo. Egg composition is mainly affected by age, feeding, and variety (Hammershøj and Johansen, 2016). In this experiment, lines might have affected the development of hatching offspring.…”

Section: Discussionmentioning

confidence: 92%

Dietary intake of broiler breeder hens during the laying period affects amino acid and fatty acid profiles in eggs

Yang

et al. 2019

R. Bras. Zootec.

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The objective of this study was to evaluate the effects of maternal dietary intake on the amino acid and fatty acid contents in eggs during the laying period. An experiment with a 2×2 factorial design was conducted with two maternal dietary intake levels (100 and 75% of dietary intake recommended by the Chinese Ministry of Agriculture) and two broiler lines (fat and lean line). A total of 384 hens of fat line and 384 hens of lean line at 23 weeks of age were included in the experiment. Each line was randomly divided into two treatments (n = 192 in each treatment, with 12 replications), and each replication included 16 birds. The treatments were LN (lean line and normal maternal dietary intake, n = 192), LL (lean line and low maternal dietary intake, n = 192), FN (fat line and normal maternal dietary intake, n = 192), and FL (fat line and low maternal dietary intake, n = 192). The amino acid and fatty acid contents in eggs were tested (50 weeks of age). The fat line had higher levels of arginine, aspartic acid, glycine, histidine, leucine, methionine, and threonine in the egg albumen than the lean line. Low maternal dietary intake increased the cystine deposition in egg yolks. There were interactions between maternal dietary intake and line on the deposition of trans-oleic acid, docosanoic acid, and total fatty acid in egg yolks. Low maternal dietary intake increased the deposition of tetradecenoic and linolenic acids and the ratio of total polyunsaturated fatty acids to total saturated fatty acid in egg yolks but decreased the deposition of docosanoic acid. Maternal dietary intake and line affect the amino acid and fatty acid profiles in eggs.

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Section: Discussionmentioning

confidence: 92%

Dietary intake of broiler breeder hens during the laying period affects amino acid and fatty acid profiles in eggs

Yang

et al. 2019

R. Bras. Zootec.

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“…The more intensive yolk color in the initial and final period of egg production in our study can be linked to the outdoor access, where layers were able to consume grass and herbs during the autumn (week 26) and spring (week 56). Hammershøj and Johansen (2016) stated that yolk color is largely influenced by the grasses and herbs consumed on the free-range. The less intensive yolk color during the winter period (week 42) can be attributed to the shorter time spent by the layers on the free-range, adverse weather conditions (snowfall), and less food available on the free-range.…”

Section: Interior Egg Traitsmentioning

confidence: 99%

“…The n-6/n-3 ratio was also similar amongst the eggs of the two breeds. In the opinion of Hammershøj and Johansen (2016), the fatty acid profile is largely determined by grasses and herbs consumed on the free-range.…”

Section: Vitamins Cholesterol and Fatty Acids In Yolkmentioning

confidence: 99%

Effect of layer genotype on physical characteristics and nutritive value of organic eggs

Sokołowicz

Dykiel

Krawczyk

et al. 2019

CyTA - Journal of Food

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The aim of the study was to evaluate the quality of organic eggs from hens of different genotypes and ages. The study investigated the physical characteristics, nutritive value and foaming properties of egg whites from Hy-Line Brown commercial layers, native Greenleg Partridge hens included in the conservation program, and Araucana hens laying blue-shelled eggs. Genotype had an effect on egg weight, albumen height and Haugh units. The vitamin A content of egg yolks was greater for Greenleg Partridge compared to Hy-Line Brown hens (P < 0.05). The n-6/n-3 PUFA ratio in egg yolks from Greenleg Partridge hens was lower, while the EPA, DHA and PUFA n-3 content were higher than in egg yolks from Hy-Line Brown hens (P < 0.05). Egg yolk cholesterol concentration was similar for the studied hen breeds (P > 0.05). Layer age had a significant effect on egg weight, yolk weight and color, and the presence of meat and blood spots (P < 0.05). Efecto del genotipo de gallinas ponedoras en las características físicas y el valor nutritivo de huevos ecológicos RESUMEN El presente estudio se propuso evaluar la calidad de huevos ecológicos producidos por gallinas de diferentes genotipos y de distintas edades. En este sentido, el estudio investigó las características físicas, el valor nutritivo y las propiedades espumantes de las claras de huevos provenientes de ponedoras comerciales Hy-Line Brown, de gallinas arborófilas pativerdes nativas incluidas en un programa de conservación y de gallinas araucanas (o mapuche), cuyos huevos tienen cáscara azulverdosa. Al respecto se estableció que el genotipo determina el peso del huevo, la altura de la albúmina y las unidades Haugh. En comparación con las gallinas Hy-Line Brown, se constató que el contenido de yemas de los huevos procedentes de la variedad arborófila pativerde fue mayor (P < 0.05), mientras que la ratio PUFA n-6/n-3 de las yemas de huevos de esta última variedad de gallina fue menor y el contenido de EPA, DHA y PUFA n-3 más elevado (P < 0.05). La concentración de colesterol de las yemas fue similar en todas las razas estudiadas (P < 0.05). Por último, se comprobó que la edad de las ponedoras tuvo un efecto significativo en el peso del huevo, el peso de la yema y el color, así como en la presencia de manchas de carne y de sangre (P < 0.05).

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“…A large number of studies have concluded that the FA composition of eggs is dependent on the FA composition of the feed of the laying hens, hence enriching eggs is done by enriching the feed of the laying hens with a source of n-3 PUFAs that will be assimilated in the eggs (Hammershøj & Johansen, 2016;Nyberg, 2017). To increase the concentration of polyunsaturated fatty acids (PUFAs) in eggs, sources such as fish oil, linseed oil, corn oil, rapeseed oil, soybean oil and sunflower oil can be included in the diet of laying hens.…”

Section: Introductionmentioning

confidence: 99%

Fatty acids profile and oxidative stability of eggs from laying hens fed diets containing hemp seed or hempseed cake

Mierliţă¹

2019

SA J. An. Sci.

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High levels of polyunsaturated fatty acids (PUFAs) are desirable in eggs for its nutritional quality, but render them vulnerable to oxidation. The aim of this trial was to assess the effects of dietary intake of hemp (seeds or cake) on the fatty acid (FA) profile and oxidative stability of eggs. The control diet (C), which was composed of corn, soybean meal and sunflower oil (2.5%), was compared with two experimental diets that were designed to replace sunflower oil with fat from hemp seed (HS diet) or hempseed cake (HC diet). One hundred and twenty Tetra-SL LL laying hens (24-week old) were used in a 10-week trial. Each treatment was replicated five times with eight birds each. Average hen-day egg production was not affected by feeding either the HS or the HC diet. The α-linolenic acid (ALA) concentration in eggs was increased by substituting the HS-or HC-based diets fed to the hens with dietary ALA. Similar deposition profiles were exhibited by eicosapentaenoic acid (EPA) and docosahexaenoic acids (DHA) in yolks in response to increasing the dietary ALA supply. The HS group showed a greater concentration of egg yolk ALA and EPA than the HC group, which had a higher concentration of linoleic acid (LA). These alterations in yolk composition resulted in n−6 : n−3 FA ratio values as low as 2.98 and 4.15 for HS and HC, respectively, compared to 11.07 for the control diet. The atherogenicity index and cholesterol level were not affected by hemp (seed or cake) inclusion, while the thrombogenicity index decreased when compared to the control diet. On days 0, 15 and 30 of storage (4 °C), two eggs were selected randomly from each replicate (totalling 10 eggs per treatment) and analyzed. The PUFAs were not affected by storage. An exception occurred in the HC group, in which eggs had lower n-6 FA content. Egg storage for 30 d led to a reduction in egg α-tocopherol and an increase of malondialdehyde (MDA) concentration, an indicator of lipid peroxidation. The HS treatment resulted in the lowest MDA (0.22 mg MDA/kg yolk for fresh eggs and 0.35 mg for eggs in 30-day storage). The study demonstrates that the level and type of PUFAs, level of α-tocopherol and duration of egg storage significantly affected the oxidative stability of eggs. The results obtained suggest that the inclusion of hemp seed appears to be more effective in maintaining the oxidative stability of egg lipids than hempseed cake.

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Review: The effect of grass and herbs in organic egg production on egg fatty acid composition, egg yolk colour and sensory properties

Cited by 55 publications

References 37 publications

Dietary intake of broiler breeder hens during the laying period affects amino acid and fatty acid profiles in eggs

Dietary intake of broiler breeder hens during the laying period affects amino acid and fatty acid profiles in eggs

Effect of layer genotype on physical characteristics and nutritive value of organic eggs

Fatty acids profile and oxidative stability of eggs from laying hens fed diets containing hemp seed or hempseed cake

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