Abstract
ABSTRACT This study was aimed at determining the effects of two phytogenic antioxidants, namely, cinnamaldehyde and 1,8-cineole, and an antibiotic added to laying hen feed on the fatty acid profile of egg yolk and the weight loss and lipid peroxidation levels of eggs stored for different periods. Ninety-six 48-week-old Bovans White hens were randomly assigned to four groups, each with four replicates of six hens per replicate. The four groups were provided with the following feeds: maize and soybean-based laying [...]
Highlights
Eggs, which have an important place in the human diet, may undergo quality deterioration, depending on the storage temperature and length of the storage period (Lee et al, 2016; Yenilmez et al, 2017; Cimrin et al, 2019)
This study was aimed at determining the effects of two phytogenic antioxidants, namely, cinnamaldehyde and 1,8-cineole, and an antibiotic added to laying hen feed on the fatty acid profile of egg yolk and the weight loss and lipid peroxidation levels of eggs stored for different periods
This study was aimed at determining the effects of an antibiotic and two phytogenic antioxidants [cinnamaldehyde (99%), 1,8-cineole (98.63%)] on the weight loss, MDA levels, and yolk fatty acid profile of eggs observed with different egg storage periods
Summary
Eggs, which have an important place in the human diet, may undergo quality deterioration, depending on the storage temperature and length of the storage period (Lee et al, 2016; Yenilmez et al, 2017; Cimrin et al, 2019). 2 mechanisms involves the increased susceptibility of eggs to bacterial infections as a result of the rapid degeneration of gallin, otherwise known as ovodefensin, a major component of the egg defence system, in the albumen (Liu et al, 2018). The unsaturated bonds of the yolk fatty acids react with free radicals and generate peroxidation products, such that the rate at which peroxidation occurs is defined by the storage temperature and the length of the storage period of the eggs. Eggs, which are rich in essential fatty acids, are reported to be more prone to oxidation due to their high level of unsaturated fatty acids (Hayat et al, 2010)
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