Abstract
ABSTRACT In this study, the effects of the supplementation of natural and synthetic antioxidant additives in layer diets on egg weight loss, yolk lipid peroxidation (TBARS values) and fatty acid composition of eggs stored at different temperatures and duration were evaluated. In total, 112 48- weeks-old Bovans White layers were randomly allotted to four dietary treatments with four replicates of seven birds each. The treatments consisted of a control diet, containing no additives, and diets with the inclusion of 200 mg synthetic vitamin E/kg, 1000 mg thyme extract/kg and 1000 mg rosemary extract/kg. Dietary treatments did not influence (p>0.05) relative weight loss of eggs stored for 14, 28, and 56 days, except for those from rosemary-fed hens stored at room temperature on d 42, which were significantly lighter than the eggs from vitamin E- and thyme-fed hens (p 0.05) of dietary treatment on yolk TBARS values were detected in refrigerated eggs. The inclusion of the synthetic and both natural antioxidants in layer diets significantly reduced stearic acid (C18: 0) level in the egg yolk. In addition, only natural antioxidants significantly increased yolk levels of palmitoleic acid (C16: 1) and vaccenic acid (C18: 1n7). The results of the present study showed that adequate storage temperature was more effective in improving egg shelf life than feeding layers synthetic or natural antioxidant additives. However, the positive effects of the evaluated natural antioxidants on yolk fatty acid composition suggest their supplementation to layer diets may provide health benefits to the consumer.
Highlights
The function of antioxidants is to protect the cells and lipids in the cell membranes against peroxidation damage (Tengerdy, 1990)
Eggs stored under refrigeration lost significantly less weight (p
There effect of storage temperature on egg weight loss was significant (Table 2), with higher weight loss determined in the eggs stored in the room compared to the eggs stored under refrigeration
Summary
The function of antioxidants is to protect the cells and lipids in the cell membranes against peroxidation damage (Tengerdy, 1990). Naturally occurring antioxidants have been shown to be anti-carcinogenic, but synthetic antioxidants may have co-carcinogenic effects on precancerous lesions and cause cancer (Sitich, 1991). These developments related to synthetic antioxidants have led to the restriction or ban of the use of these products and have started the search for natural antioxidants as alternatives. Thymol is used as a natural antioxidant additive to improve the oxidative stability poultry feed and meat (Luna et al, 2017).
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
