Fatty acid profile of eggs produced by laying hens fed diets containing different shares of fish oil.

This paper presents the results of the research on the use of fish oil (FO) in combination with soybean oil (SO) in laying hens diet on physical and chemical properties of fresh eggs and those stored in a refrigerator for 28 d at + 4°C. Fatty acids (FA) profile, as well as thiobarbituric acid reactive substances (TBARS) values in yolks are also presented. The following feeding treatments have been used: C (control, without FO), E1 (0.3% FO + 4.7% SO), E2 (0.6% FO + 4.4% SO), E3 (0.9% FO + 4.1% SO), E4 (1.2% FO + 3.8% SO) and E5 (1.5% FO + 3.5% SO). Laying hens diets were balanced at the level of 176.10 g/kg crude protein and 11.50 MJ/kg ME. The results of the study showed that feeding treatments affected the relative shares of the eggs basic parts (P < 0.05). The egg storage duration significantly reduced Haugh units (HU), egg and albumen egg weight, and increased the yolk color intensity (P < 0.001). Fish oil share increment in the diets resulted in the EPA (eicosapentaenoic FA) content increase from 10.27 to 20.10 mg/100 g egg; DHA (docosahexaenoic FA) from 105.44 to 236.87 mg/100 g egg and ∑ n-3 PUFA (polyunsatureated FA) from 204.59 to 327.35 mg/100 g egg. The ∑ n-6 PUFA/∑ n-3 PUFA ratio decreased from 8.69 (C group) to 4.54 (E5 group). TBARS values were affected by feeding treatments as well as treatment-storage interactions (P < 0.01).

The effect of n-3 polyunsaturated fatty acids-enriched hen eggs consumption on IgG and total plasma protein N-glycosylation in healthy individuals and cardiovascular patients.

This study determined the effect of n-3 polyunsaturated fatty acids (n-3 PUFAs)-enriched hen eggs consumption on immunoglobulin G (IgG) and total plasma protein N-glycan profiles and inflammatory biomarkers level in healthy individuals (N = 33) and cardiovascular (CV) patients (N = 21). Subjects were divided to Control-Healthy and Control-CV subgroups [consumed three regular hens' eggs/daily (249 mg n-3 PUFAs/day)], and n-3 PUFAs-Healthy and n-3 PUFAs-CV subgroups [consumed three n-3 PUFAs-enriched hen eggs/daily (1053 mg n-3 PUFAs/day)] for 3 weeks. Serum-free fatty acids profile and high-sensitivity C-reactive protein, interleukin 6 and 10 (IL-6, IL-10) and tumor necrosis factor alpha were measured. Total plasma protein and IgG N-glycome have been profiled before and after dietary protocols. Serum n-3 PUFAs concentration significantly increased following n-3 PUFAs hen eggs consumption in both n-3 PUFAs-Healthy and n-3 PUFAs-CV. IL-10 significantly increased in both Healthy subgroups, whereas no change occurred in CV subgroups. Derived IgG N-glycan traits: bisecting N-acetylglucosamine (B) significantly decreased in n-3 PUFAs-Healthy, whereas agalactosylation (G0) and core fucosylation (CF) significantly increased in Control-Healthy. Derived total plasma protein N-glycan traits: high branching glycans, trigalactosylation, tetragalactosylation, trisialylation, tetrasialylation and antennary fucosylation significantly decreased, whereas G0, monogalactosylation (G1), neutral glycans (S0), B, CF and oligomannose structures significantly increased in n-3 PUFAs-CV. Digalactosylation significantly decreased, and G0, G1, S0, disialylation, B and CF significantly increased in Control-CV. n-3 PUFAs consumption alters IgG N-glycan traits and IL-10 in healthy individuals, and total plasma protein N-glycan traits in CV patients, by shifting them toward less inflammatory N-glycosylation profile.

Anti-Inflammatory Potential of n-3 Polyunsaturated Fatty Acids Enriched Hen Eggs Consumption in Improving Microvascular Endothelial Function of Healthy Individuals-Clinical Trial.

The effects of consumption of n-3 polyunsaturated fatty acids (n-3 PUFAs) enriched hen eggs on endothelium-dependent and endothelium-independent vasodilation in microcirculation, and on endothelial activation and inflammation were determined in young healthy individuals. Control group (N = 21) ate three regular hen eggs/daily (249 mg n-3 PUFAs/day), and n-3 PUFAs group (N = 19) ate three n-3 PUFAs enriched hen eggs/daily (1053 g n-3 PUFAs/day) for 3 weeks. Skin microvascular blood flow in response to iontophoresis of acetylcholine (AChID; endothelium-dependent) and sodium nitroprusside (SNPID; endothelium-independent) was assessed by laser Doppler flowmetry. Blood pressure (BP), body composition, body fluid status, serum lipid and free fatty acids profile, and inflammatory and endothelial activation markers were measured before and after respective dietary protocol. Results: Serum n-3 PUFAs concentration significantly increased, AChID significantly improved, and SNPID remained unchanged in n-3 PUFAs group, while none was changed in Control group. Interferon-γ (pro-inflammatory) significantly decreased and interleukin-10 (anti-inflammatory) significantly increased in n-3 PUFAs. BP, fat free mass, and total body water significantly decreased, while fat mass, interleukin-17A (pro-inflammatory), interleukin-10 and vascular endothelial growth factor A significantly increased in the Control group. Other measured parameters remained unchanged in both groups. Favorable anti-inflammatory properties of n-3 PUFAs consumption potentially contribute to the improvement of microvascular endothelium-dependent vasodilation in healthy individuals.

Feeding to Produce n-3 Fatty Acid-enriched Table Eggs.

This study aimed to modify the feed mixtures of laying hens to enrich the consumer eggs with n-3 polyunsaturated fatty acids (PUFA): α-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). One hundred and twenty Tetra-SL laying hens used in the study were divided into three groups of 40 laying hens arranged in five repetitions: C, control with 5% soybean oil; E1, 0.5% fish oil + 0.5% microalgae Schizochytrium limacinum; and E2, 0.75% fish oil + 0.75% microalgae. The composition of the mixtures was balanced at the level of 17.5% raw protein and 11.81 MJ/kg metabolic energy (ME). Feed and water were provided ad libitum, and the experiment lasted for 21 days. In this study, the different physical and chemical properties of eggs, the fatty acid profile and lipid oxidation of fat in egg yolks were analyzed. The results of the study showed that the weight of the egg yolk and that of the shell depended on the feeding treatments (P=0.014 and P<0.001), and the weight of eggs and basic parts, as well as the thickness of the shell depended on the storage duration (P<0.001). The storage time affected the pH of egg yolks and albumen and the reduction in Haugh units and albumen height (P<0.001). Significant differences were observed in the content of ALA, DHA, ∑n-3 PUFA (mg/100 g) and the n-6/n-3 PUFA ratio between the C and E1/E2 egg groups (P<0.001). The results of the study indicate that it is sufficient to use a lower level of fish oil and the microalgae Schizochytrium limacinum in hens' feed to achieve a satisfactory increase in n-3 PUFA in eggs, while maintaining optimal values of egg quality and freshness indicators.

Microalgae Schizochytrium limacinum as an alternative to fish oil in enriching table eggs with n-3 polyunsaturated fatty acids.

BACKGROUND: The research deals with the addition of microalgae Schizochytrium limacinum as an alternative to fish oil in a feed-mixture for laying-hens and its effect on the deposition of n-3 polyunsaturated fatty acids (n-3-PUFAs) [α-linoleic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)] in the lipids of egg yolks. In the study, 240 Tetra SL laying hens housed in enriched cages were used, divided into six groups, each in five repetitions. Groups E1, E3 and E5 were given 0.5%, 1.0% and 1.5% microalgae and groups E2, E4 and E6 were given feed mixtures with 0.5%, 1.0% and 1.5% fish oil. The mixtures were modified on the basis of 17% of the crude protein and 11.7 MJ ME kg-1 . RESULTS: The results showed satisfactory disposal of n-3 PUFA in egg yolks of laying-hens fed mixtures with the addition of either fish oil or microalgae. Eggs of E1, E3 and E5 groups contained in 100 g: 321.07 mg, 361.60 mg and 399.34 mg n-3 PUFA, respectively (P < 0.001). Eggs of E2, E4 and E6 groups contained in 100 g: 346.25 mg, 346.17 mg and 369.02 mg n-3 PUFA, respectively (P < 0.001). By increasing the content of fish oil or microalgae in feed-mixtures for laying hens, the ratio of n-6/n-3 PUFA in egg yolk lipids (P < 0.001) was decreased. CONCLUSION: Our results justified the usage of the microalgae Schizochytrium limacinum in the enrichment of table eggs with n-3 fatty acids as an alternative feed to fish oil. © 2019 Society of Chemical Industry.

Quality and oxidative stability of eggs laid by hens fed marigold extract supplemented diet.

The research objective was to determine the influence of marigold extract and storage duration on the indicators of egg quality and on the oxidative stability of eggs. The 5-wk long research was carried out on 300 laying hens. Laying hens were divided into control group (C-without marigold extract supplementation) and 2 experimental groups (E1-supplemented 1 g/kg of marigold extract and E2-supplemented 2 g/kg of marigold extract to diet). The eggs were analyzed on 2 occasions, as fresh eggs (1 D after collecting in the facility) and after 28 D of storage in a refrigerator on +4°C. On both occasions, there were 30 eggs analyzed per each group. Statistical analysis of the research results proved influence of marigold extract supplementation and storage duration on the weight of eggs (P < 0.05) and on the eggshell thickness (P < 0.001), but they did not have any influence on other indicators of external egg quality. Storage duration affected (P < 0.001) all indicators of internal egg quality, whereas supplementation of marigold extract influenced (P < 0.001) only the pH value of yolk. Supplementation of marigold extract influenced (P < 0.001) the yolk color intensity. There was a significant increase in the value of yolk color, starting with 9.63 in the C group and raising to 12.77 (E1) and 13.50 (E2) in fresh eggs. Yolk color of stored eggs was more intensive than the yolk color of fresh eggs in all 3 groups (P < 0.001). Supplemented marigold extract did not influence the obtained results of lipid oxidation in yolks, whereas storage duration had influence (P < 0.05) on oxidation intensity. The most favorable value of oxidation in fresh eggs was determined in the E2 group (0.545 µg MDA/g), and in stored eggs in the E1 group (0.615 µg MDA/g). Based on the research results, it was concluded that the supplementation of marigold extract had favorable influence on the yolk color intensity and on the oxidative stability of eggs without having negative influence on other egg quality indicators.

Effects of dietary marigold extract on lutein content, yolk color and fatty acid profile of omega-3 eggs.

BACKGROUND: Lutein is a plant pigment very important for eye health in humans. Its bioavailability in humans is better from egg yolk than from dietary supplements. The aim of this research was to determine the influence of lutein (marigold extract powder) supplemented to laying hens' feed rich in omega-3 fatty acids on the content of lutein, fatty acid profile in egg yolks and yolk color. The diets that contained 5% of oils as a source of omega-3 fatty acids were supplemented with 0, 1 and 2 g kg-1 of marigold powder. RESULTS: The best enrichment of eggs with lutein was achieved by supplementing 2 g marigold kg-1 of feed. Yolk color was significantly intensified (P < 0.001) by supplementing 1 g marigold kg-1 of feed. The content of total saturated fatty acids, monounsaturated fatty acids and n-6 polyunsaturated fatty acids (PUFA) remained unchanged, whereas the content of total n-3 PUFA (P = 0.017) and docosahexaenoic acid (P < 0.001) was higher in the group with 2 g marigold kg-1 of feed. This group also had the most favorable ratio of n-6:n-3 PUFA. CONCLUSION: Results of this research showed that addition of marigold powder to laying hens' feed significantly increased egg lutein content and yolk color, and altered the fatty acid profile in yolk. Eggs with increased lutein content and a favorable profile of fatty acids are a good source of these ingredients in human nutrition. © 2018 Society of Chemical Industry.

Omega-3 polyunsaturated fatty acids-enriched hen eggs consumption enhances microvascular reactivity in young healthy individuals.

The beneficial effect of omega-3 polyunsaturated fatty acids (PUFA) supplementation on the cardiovascular (CV) system is well supported in CV patients; however, the effect of the consumption of omega-3 PUFA-enriched functional food in healthy individuals is still not fully elucidated. This study aimed to determine the effect of the consumption of omega-3 PUFA-enriched hen eggs on the microvascular reactivity (primary outcome), blood pressure (BP), and serum lipid profile in young healthy individuals. The control group (N = 16) ate 3 ordinary hen eggs (277 mg of omega-3 PUFAs/day), and the OMEGA-3 group (N = 20) ate 3 omega-3 PUFA-enriched eggs containing 259 mg of omega-3 PUFAs/egg daily (α-linolenic acid (ALA), 167 mg/egg; eicosapentaenoic acid (EPA), 7 mg/egg; docosahexaenoic acid (DHA), 84 mg/egg) for 3 weeks (777 mg of omega-3 PUFA/day). Postocclusive reactive hyperemia (PORH) in skin microcirculation assessed by laser Doppler flowmetry, serum lipid profile, fasting blood glucose, high-sensitivity C-reactive protein (hsCRP), and arterial BP were measured in all subjects before and after the protocol. PORH was significantly enhanced, and triglycerides, hsCRP, and BP were significantly decreased in the OMEGA-3 group compared with baseline measurements, whereas there was no significant difference in the control group after the protocol when compared with baseline. To the best of our knowledge, this is the first study to demonstrate that consumption of a mixture of omega-3 PUFA (ALA + EPA + DHA), provided via enriched hen eggs, elicits changes in the microvascular reactivity, BP, and triglyceride level in healthy subjects that are associated with CV benefits, thus suggesting that daily consumption of omega-3 PUFA-enriched eggs in healthy individuals may potentially contribute to CV risk factor attenuation and disease prevention.

Effect of Amino Acids on Growth Performance, Carcass Characteristics, Meat Quality, and Carnosine Concentration in Broiler Chickens.

The aim of this research was to investigate the deposition of carnosine in broiler muscles by feeding treatments comprising ß-alanine, L-histidine, and magnesium oxide in various concentrations. The research was carried out on 120 Cobb 500 broilers divided into four groups. From weeks four to six, broilers were fed finisher mixtures as follows: P1, control group; P2, 0.5% ß-alanine + 0.24% MgO; P3, 0.25% L-histidine + 0.24% MgO; and P4, 0.20% ß-alanine + 0.10% L-histidine + 0.24% MgO. This paper presents the weights of broilers and their carcasses, portions of main parts of carcasses, technological quality of breast muscles, and concentrations of carnosine in breast and thigh muscles. The following traits of muscle tissue quality were measured: initial and final pH value (45 min after slaughtering pH1, and 24 h after cooling pH2), drip loss, color (Minolta colorimeter, expressed as CIE L*, CIE a*, and CIE b* values), meat softness, and cooking loss. Data on relative concentration of protein carbonyl (nmol/mg protein) in the muscles of breasts and thighs and levels of thiobarbituric acid-reactive substances (TBARS) in fresh and frozen breasts muscles (nmol/mg of tissue) are presented. Statistical analysis proved that feeding treatments had an effect on the live weight of broilers in the 4th, 5th, and 6th weeks of fattening (P<0.05), as well as on the carcass quality at slaughter (P<0.05; except the portion of wings), pH1 value (P=0.035), CIE a* indicator (P=0.007), drip loss (P=0.002), and meat texture (P=0.008). Compared to the control group, synthesis and deposition of carnosine were increased in breast muscles in groups P2, P3, and P4 by 7.51%, 10.62%, and 62.93%, respectively, and in thigh muscles by 61.05%, 78.95%, and 89.52%, respectively. It was also confirmed that feeding treatments influenced the level of TBARS in frozen broiler breast muscles (P=0.014).