The effect of dietary fat on the fatty acid composition and cholesterol content of Hy-line and Warren hen eggs

González‐Muñoz, María José; Bastida, Sara; Jiménez, O.; De, Cohen; Vergara, Gregorio; Sánchez‐Muniz, Francisco J.

doi:10.3989/gya.108208

Cited by 11 publications

(7 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The atherogenic and thrombogenic indexes in all the groups were optimal under a nutritional point of view (Table ) and were consistently lower that the results of González‐Muñoz et al . in layers fed different dietary fats.…”

Section: Resultssupporting

confidence: 55%

The effects of husbandry system on the grass intake and egg nutritive characteristics of laying hens

Mugnai

Sossidou²,

Bosco

et al. 2013

J. Sci. Food Agric.

View full text Add to dashboard Cite

show abstract

Section: Resultssupporting

confidence: 55%

The effects of husbandry system on the grass intake and egg nutritive characteristics of laying hens

Mugnai

Sossidou²,

Bosco

et al. 2013

J. Sci. Food Agric.

View full text Add to dashboard Cite

show abstract

“…On the other hand, the low cholesterol of B source was coincided with lower SFA content and lower HDL and LDL levels. Egg consumption is negatively affected by lipid, cholesterol, and fatty acid profiles, and recently, by atherogenic and thrombogenic indices and their health implications [ 5 , 8 , 10 ] due to higher cardiovascular threat associated with increasing levels of blood cholesterol [ 9 , 34 ]. However, the lipid and cholesterol contents of the present samples of eggs were found to be within the RDA for adult assuming daily consumption of one egg.…”

Section: Discussionmentioning

confidence: 99%

“…Differences in fatty acids profiles and cholesterols contents of eggs have been found to be affected by lipid metabolism and fats/fatty acids composition in the laying hen diets [ 4 , 23 , 25 , 30 , 34 , 35 ]. However, there also are several other factors of second order that can affect lipid and cholesterol contents of eggs such as feed additives supplementation [ 6 , 7 , 24 ], age and strain of laying hens [ 28 , 30 ], dietary fiber [ 6 , 7 , 33 , 36 ], and flock husbandry [ 37 ] Cholesterol contents of eggs can also be manipulated by antioxidants supplementations [ 10 ].…”

Section: Discussionmentioning

confidence: 99%

Fatty acid and cholesterol profiles and hypocholesterolemic, atherogenic, and thrombogenic indices of table eggs in the retail market

et al. 2015

View full text Add to dashboard Cite

BackgroundEggs are an important source of food due to its favorable effects on human health derived from the protein, fats, minerals, vitamins and bioactive components. We studied the effects of source of eggs in the retail market on fatty acids, lipid profiles and antioxidant status in eggs.MethodsEggs from four sources named A, B, C, and D in the retail market were collected to determine fatty acid, total lipid, and cholesterol profiles; hypocholesterolemic, atherogenic and thrombotic indices; antioxidant status (e.g., of malondialdehyde); and total antioxidant capacity in the whole edible parts of eggs (albumen + yolk) and egg yolk. Samples were collected four times and pooled over times to represent 5 and 10 samples per source for determinations of fatty acids and determinations of lipid profiles and antioxidant status, respectively.ResultsFatty acid, total lipid, and cholesterol profiles; hypocholesterolemic, atherogenic and thrombotic indices; presence of malondialdehyde; and total antioxidant capacity in the whole edible parts of eggs and egg yolk showed significant differences (P ≥ 0.05) among different sources of eggs in retail market. Source D showed higher levels of saturated fatty acids (SFA) and linoleic and monounsaturated fatty acid (MUFA)/polyunsaturated fatty acid (PUFA) ratio but lower levels of MUFA and linolenic, arachidonic, eicosapentaeonic (EPA), decohexaenoic (DHA), and total ω9 fatty acids and lower unsaturated fatty acids (UFA)/SFA ratio. Similar trend was shown in fatty acids profiles of the whole edible parts of eggs. On the other hand, total cholesterol, low density lipoprotein (LDL), LDL/high density lipoprotein (HDL) ratio, and atherogenic and thrombogenic indices and total antioxidant capacity of source D were significantly higher than those of other source, but levels of hypocholesterolemic index, and malondialdehyde levels were lower for source D.ConclusionEggs in the retail market in Jeddah city, Saudi Arabia, from May to August 2015 showed a different pattern of fatty acid and cholesterol profiles; hypocholesterolemic, atherogenic, and thrombogenic indices; and antioxidant status, which might reflect the nutritional and husbandry practice of laying hens. This can affect the nutritional values of eggs, and hence, customer benefits, suggesting the need for standardization and quality control based on nutrient index values.

show abstract

“…Previous studies concluded that the fatty acid composition of eggs is dependent on the fatty acid composition of the feed of the laying hen [33,34,35,36,37,38,39]. Omega-3 fatty acids are one of the most sought after components in the functional food sector.…”

Section: Introductionmentioning

confidence: 99%

Effect of Dietary Incorporation of Linseed Alone or Together with Tomato-Red Pepper Mix on Laying Hens’ Egg Yolk Fatty Acids Profile and Health Lipid Indexes

et al. 2019

View full text Add to dashboard Cite

This study evaluated the effect of linseed incorporation in laying hens’ feed (alone or along with a tomato-red pepper mix) on laying hens’ egg yolk fatty acids profile, as well as on their atherogenic (IA) and thrombogenic (IT) health lipid indexes, and the ratio between the hypocholesterolemic and hypercholesterolemic fatty acids (HH). Sixty 27 weeks-old Novogen White laying hens were divided into three groups and given 100 g/hen/day of a standard diet (Control, C) containing 4.5% of ground linseed (Linseed diet, L), containing 1% of dried tomato paste and 1% sweet red pepper (Lineseeds-Tomato-Pepper, LTP). The linseed dietary inclusion significantly reduced the egg yolk content of palmitic acid from 25.41% (C) to 23.43% (L) and that of stearic acid from 14.75% (C) to 12.52% (L). Feeding 4.5% ground linseed did not affect the egg yolk content of α-Linolenic acid but significantly increased the egg yolk concentration of eicosapentaenoic acid (EPA) from 0.011% (C) to 0.047% (L) and that of docosahexaenoic acid (DHA) from 1.94% (C) to 2.73% (L). The IA and the HH were not affected (p > 0.05) by the dietary addition of linseed, whereas the IT decreased (p < 0.05) from 1.16 (C) to 0.86 (L). Adding tomato-sweet red pepper mix to the linseed-supplemented feed did not affect the measured parameters as compared to the linseed dietary treatment.

show abstract

The effect of dietary fat on the fatty acid composition and cholesterol content of Hy-line and Warren hen eggs

Cited by 11 publications

References 34 publications

The effects of husbandry system on the grass intake and egg nutritive characteristics of laying hens

The effects of husbandry system on the grass intake and egg nutritive characteristics of laying hens

Fatty acid and cholesterol profiles and hypocholesterolemic, atherogenic, and thrombogenic indices of table eggs in the retail market

Effect of Dietary Incorporation of Linseed Alone or Together with Tomato-Red Pepper Mix on Laying Hens’ Egg Yolk Fatty Acids Profile and Health Lipid Indexes

Contact Info

Product

Resources

About