Abstract
This study aimed at improving the egg quality through cholesterol reduction and enrichment with natural pigments, which could prevent lipids oxidation. Eighty 27 week-old Novogen White laying hens were divided into four groups and given 100 g/hen/d of a standard diet (Control, C), standard diet containing 4.5% ground linseed (Linseed diet, L), linseed diet containing 1% dried tomato and 1% sweet pepper (LTP) or linseed diet containing 2% ground fenugreek (LF). LTP and LF were associated with higher feed consumption (P 0.05) by dietary treatment. LF was associated with lower (P 0.05). Egg yolks carotenoids concentrations in yolks from hens on L and LTP diets were not different (P>0.05) and both were higher (P 0.05) and both were higher (P 0.05) by dietary treatment. Egg yolks antioxidant activity of the C groups was lower (P 0.05). There was a significant enrichment of eggs with carotenoids and an enhancement of their antioxidant status in response to linseed supplementation. There was no beneficial effect of further supplementation with sweet red pepper and dried tomato or fenugreek seed. Further investigations are needed to evaluate the impact of these supplements on fatty acids profile and lipid oxidation status of eggs after their storage.
Highlights
Hen’s eggs are an inexpensive and low calorie source of high quality protein and many other nutrients
Concerning egg yolk lipids profile, antioxidant activity and lipids oxidation status, our results showed that the control diet resulted in total lipids (32.8%), triglycerides (172 mg/g yolk) and cholesterol (15.3 mg/g yolk) concentrations within the ranges of values observed in conventional eggs
Response to linseed supplementation in terms of fatty acids profile was not evaluated, there was a significant enrichment of eggs with carotenoids and an enhancement of their antioxidant status
Summary
Hen’s eggs are an inexpensive and low calorie source of high quality protein and many other nutrients. Eggs are a major source of dietary cholesterol that has been frequently incriminated in coronary heart disease [1] For this reason, many attempts involving dietary manipulation have been made to reduce the egg’s cholesterol content [2,3,4] in addition to its enrichment with ω3-fatty acids [5,6], minerals, vitamins and carotenoids. Many attempts involving dietary manipulation have been made to reduce the egg’s cholesterol content [2,3,4] in addition to its enrichment with ω3-fatty acids [5,6], minerals, vitamins and carotenoids The latter are used for both their pigmenting and antioxidant properties [7]. In the recent studies concerned with egg cholesterol reduction, natural plant products like garlic [8] and fenugreek seeds [3,4,5,6,7,8,9,10] have been used
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
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 call
