Abstract
The current study aimed to assess the effects of dietary alpha-ketoglutarate (AKG) supplementation to laying hens on the fatty acid (FA) profile and cholesterol levels of the egg yolk at the end of production cycle. The experiment was performed on forty-eight Bovans Brown laying hens randomly assigned to either a control group (CONT) or a group supplemented with AKG. The CONT group was fed the basal diet, and the AKG group was fed the basal diet plus 1.0% AKG from the 31st until the 60th week of age, when FA profile, fat and cholesterol content of the egg yolks were determined. No significant changes in the cholesterol and total fat content of the egg yolks were observed. However, there were positive (the decrease in n-6 FA and the increase in MUFA), and negative (decrease in PUFA and n-3 FA, increase in TI and n-6/n-3 ratio) changes in FA profile following AKG supplementation. In conclusion, it was shown that dietary AKG after a 30-week long supplementation influence FA profile in egg yolk and its nutritional value.
Highlights
The increased consumption of highly processed food products rich in calories and fats has resulted in an increase in the incidence of chronic diseases such as obesity, atherosclerosis, hypertension, cardiovascular diseases, type 2 diabetes and some forms of cancer [1]
The analysis of total fat and total cholesterol content showed no difference between groups (Table 1)
Assessment of the egg yolk fatty acid composition included the determination of saturated fatty acids—SFA, odd-chain fatty acids—OCFA, monounsaturated fatty acids—MUFA cis, and polyunsaturated fatty acids—PUFA
Summary
The increased consumption of highly processed food products rich in calories and fats (trans and saturated fatty acids, SFA) has resulted in an increase in the incidence of chronic diseases such as obesity, atherosclerosis, hypertension, cardiovascular diseases, type 2 diabetes and some forms of cancer [1]. A healthy diet is considered to have a moderate fat content and be rich in polyunsaturated fatty acids (PUFA), especially n-3. Eggs are a natural, unprocessed type of food with a high nutritional value and one of the highest nutrient concentration indices. The nutritional value of the egg is primarily determined by its chemical composition and the content of exogenous ingredients. Albumen is a source of protein with high biological value, while yolk is rich in lipids. The dry weight of the yolk is about 50%, of which lipids constitute 32%
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