Abstract
This study evaluated the effect of dietary incorporation of linseed alone or along with dried tomato paste-pepper powder mix on egg physical characteristics, antioxidant profiles, lipid oxidative status, and yolk coloration before and after storage at 4 °C for one month. Sixty Novogen White laying hens, 27 weeks-old, were divided into three groups and given 100 g/hen/day of a standard diet (C), standard diet containing 4.5% of ground linseed (L), linseed diet containing 1% of dried tomato paste and 1% of sweet red pepper (LTP). Linseeds increased (p < 0.05) egg yolk antioxidant capacity but not lipid oxidative stability (p > 0.05). However, dietary inclusion of LTP did not improve fresh egg yolk antioxidant activity and lipid oxidation stability (p > 0.05). With reference to the stored eggs, only antioxidant activity measured by phosphomolybdenum reduction and lipid oxidative stability were influenced (p < 0.05) by the dietary treatment. Fresh egg yolk of hens fed on linseeds tended to have a slightly more yellow, redder, and less light color than the eggs of hens fed with the control diet. Dietary supplementation of LTP increased (p < 0.05) the Roche yolk color fan (RYCF) score and redness (a*) and decreased (p < 0.05) lightness (L*) without affecting (p > 0.05) saturation (C*). Storage of hens’ eggs fed on the control diet did not influence (p > 0.05) yolk color.
Highlights
The hen’s egg is considered as a functional food, since it represents a valuable source of high quality proteins, minerals, vitamins, and lipids, i.e., polyunsaturated fatty acids (PUFA) and phospholipids [1,2,3,4,5,6]
Eggs represent a good source of antioxidants [6]: egg proteins, phospholipids, and vitamin A, vitamin E, selenium, carotenoid, show antioxidant [7,8,9,10,11,12,13,14,15,16] and nutraceuticals properties [13,14,15,16,17,18,19,20,21,22,23,24,25,26,27]
In view of the above, the present study aims at evaluating the effect of dietary incorporation of linseed alone or along with a dried tomato paste-pepper powder mix on egg physical characteristics, egg yolk antioxidant profile, lipid oxidative status and coloration before and after storage at 4 ◦ C for one month
Summary
The hen’s egg is considered as a functional food, since it represents a valuable source of high quality proteins, minerals, vitamins, and lipids, i.e., polyunsaturated fatty acids (PUFA) and phospholipids [1,2,3,4,5,6]. The use of linseeds, tomato by-products or red pepper as natural or biological feed additives has been done to supplement laying hens’ feeds, and the egg industry, with essential micro-ingredients (polyunsaturated fatty acids (ω-3 and ω-6) and antioxidant (α-carotene, β-carotene, β-cryptoxanthine, lycopene, zeaxanthin, total phenols and flavonoids), as well as for animal wellbeing purposes and improved efficiency. Dietary supplementation of tomato by-products or red pepper was a new solution to optimize livestock economic (reducing the prices of feed ingredients) and environmental performance at the industry level This supplementation may reduce the need for synthetic antioxidants at industry level through advanced knowledge of the impact of these ingredients and their composition on animal and human health and the use of natural antioxidant to optimize the safety, sustainability and nutritional value of feed ingredients; this result has led to an increase of interest from consumer. In view of the above, the present study aims at evaluating the effect of dietary incorporation of linseed alone or along with a dried tomato paste-pepper powder mix on egg physical characteristics, egg yolk antioxidant profile, lipid oxidative status and coloration before and after storage at 4 ◦ C for one month
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