Acids In Yolk Research Articles

Influence of incorporating L-carnitine or Moringa oleifera leaves extract into semen diluent on cryosurvival and in vitro fertilization competence of buck sperm

This study aimed at scrutinizing efficiency of incorporating L-carnitine or M. oleifera leaves extract into semen diluent on improving cryopreservation capacity and in vitro fertilization ability of buck spermatozoa. Ejaculates (n=48) were collected by an artificial vagina from six adult Damascus bucks twice weekly during the breeding season (September–October). Following initial evaluation, ejaculates of each collection session from the same bucks were pooled, diluted (1:10) with glycerolized (3 % glycerol, v/v) tris-citric acid egg yolk diluent and were split into three aliquots. The first aliquot served as control, whereas the second and third aliquots were supplemented with 4 μL/mL L-carnitine and 400 μL/mL moringa leaves extract (v/v), respectively. Thereafter, all specimens were processed for cryopreservation and were stored in liquid nitrogen (-196 °C) for 12 months before post-thaw sperm criteria were analyzed by a computer-assisted sperm analysis (CASA) system. Integrity of sperm DNA post thawing was visualized in all semen groups by fluorescence imaging, and in vitro fertilization ability of spermatozoa was also determined. Inclusion of L-carnitine or moringa leaves extract into the diluent improved (P<0.05) post-thaw sperm physical, morphofunctional and kinematic attributes, whilst maintaining (P<0.05) integrity of sperm DNA throughout the freezing and thawing cycle. Consequently, both supplemented groups yielded higher (P<0.05) in vitro fertilization rates compared to control. These results accentuate the protective roles of these antioxidants on buck sperm against consequences of cryopreservation-induced oxidative stress, hence ameliorating post-thaw sperm quality and fertilization competence. This is crucial for successful application of AI and IVF in goat selective breeding programs.

Metal accumulation in female green sea turtles (Chelonia mydas) from Eastern Atlantic affects their egg quality with potential implications for embryonic development

Sea turtles, with their global distribution and complex life cycle, often accumulate pollutants such as metals and metalloids due to their extended lifespan and feeding habits. However, there are limited studies exploring the impact of metal pollution on the reproductive health of female sea turtles, specifically focusing on the quality of their eggs, which has significant implications for the future generations of these charismatic animals. São Tomé Island, a crucial nesting and feeding habitat for green sea turtles, underscores the urgent need for comprehensive research in this ecologically significant area. This study aimed to investigate whether metals and metalloids in the blood of nesting female green sea turtles induce genotoxic effects in their erythrocytes and affect their egg morphometric characteristics and the composition of related compartments. Additionally, this study aimed to evaluate whether the quality of energetic reserves for embryo development (fatty acids in yolk's polar and neutral lipids) is influenced by the contamination status of their predecessors. Results revealed correlations between Cu and Hg levels and increased “lobed” erythrocytes, while As and Cu negatively influenced shell thickness. In terms of energy reserves, both polar and neutral lipid fractions contained primarily saturated and monounsaturated fatty acids, with prevalent 18:1n-9, 18:0, 16:0, 14:0, and 12:0 fatty acids in yolk samples. The yolk polar fraction was more susceptible to contaminant levels in female sea turtles, showing consistent negative correlations between pollution load index and essential n3 fatty acids, including linolenic, eicosatrienoic, eicosapentaenoic, and docosapentaenoic acids, crucial for embryonic development. These metals accumulation, coupled with the reduced availability of these key fatty acids, may disrupt the eicosanoid and other important pathways, affecting reproductive development. This study reveals a negative correlation between metal contamination in female sea turtles' blood and egg lipid reserves, raising concerns about embryonic development and the species' future generations.

Mulberry branch fiber improved lipid metabolism and egg yolk fatty acid composition of laying hens via the enterohepatic axis

BackgroundThe utilization of mulberry branch fiber (MF), the largest by-product of the sericulture industry, is an important issue. Supplementation with MF as a dietary fiber for poultry may serve as a useful application. However, little is known about the effects of MF on liver lipid metabolism and egg yolk fatty acid composition of laying hens and their underlying mechanisms. In this study, we performed a multi-omics investigation to explore the variations in liver lipid metabolism, egg yolk fatty acid composition, gut microbiota, and the associations among them induced by dietary MF in laying hens.ResultsDietary MF had no harmful effects on the laying performance or egg quality in laying hens. The enzyme activities associated with lipid metabolism in the liver were altered by the addition of 5% MF, resulting in reduced liver fat accumulation. Furthermore, dietary 5% MF induced the variation in the fatty acid profiles of egg yolk, and increased the polyunsaturated fatty acid (PUFA) content. We observed a significant reduction in the diversity of both gut bacteria and changes in their compositions after the addition of MF. Dietary MF significantly increased the abundance of genes involved in fatty acid biodegradation, and short-chain fatty acids biosynthesis in the gut microbiota of laying hens. The significant correlations were observed between the liver lipid metabolism enzyme activities of hepatic lipase, lipoprotein lipase, and total esterase with gut microbiota, including negative correlations with gut microbiota diversity, and multiple correlations with gut bacteria and viruses. Moreover, various correlations between the contents of PUFAs and monounsaturated fatty acids in egg yolk with the gut microbiota were obtained. Based on partial-least-squares path modeling integrated with the multi-omics datasets, we deduced the direct effects of liver enzyme activities and gut bacterial compositions on liver fat content and the roles of liver enzyme activities and gut bacterial diversity on egg yolk fatty acid composition.ConclusionsThe results indicate that dietary MF is beneficial to laying hens as it reduces the liver fat and improves egg yolk fatty acid composition through the enterohepatic axis.CByDGCz_6LcoMs-GQqtpHGVideo Graphical

Dietary Chinese herbal formula supplementation improves yolk fatty acid profile in aged laying hens

Chinese herbal formula (CHF) has the potential to improve the performance of aged laying hens through integrated regulation of various physiological functions. The present study aimed to investigate the effects of dietary CHF supplementation on the yolk fatty acid profile in aged laying hens. A total of 144 healthy 307-day-old Xinyang black-feather laying hens were randomly allocated into two groups: a control group (CON, fed a basal diet) and a CHF group (fed a basal diet supplemented with 1% CHF; contained 0.30% Leonurus japonicus Houtt., 0.20% Salvia miltiorrhiza Bge., 0.25% Ligustrum lucidum Ait., and 0.25% Taraxacum mongolicum Hand.-Mazz. for 120 days). The fatty acid concentrations in egg yolks were analyzed using a targeted metabolomics technology at days 60 and 120 of the trial. The results showed that dietary CHF supplementation increased (p < .05) the concentrations of several saturated fatty acids (SFA, including myristic acid and stearic acid), monounsaturated fatty acids (MUFA, including petroselinic acid, elaidic acid, trans-11-eicosenoic acid, and cis-11-eicosenoic acid), polyunsaturated fatty acids (PUFA, including linolelaidic acid, linoleic acid, γ-linolenic acid, α-linolenic acid, 11c,14c-eicosadienoic acid, eicosatrienoic acid, homo-γ-linolenic acid, arachidonic acid, and docosapentaenoic acid), and fatty acid indexes (total MUFA, n-3 and n-6 PUFA, PUFA/SFA, hypocholesterolemic/hypercholesterolaemic ratio, health promotion index, and desirable fatty acids) in egg yolks. Collectively, these findings suggest that dietary CHF supplementation could improve the nutritional value of fatty acids in egg yolks of aged laying hens, which would be beneficial for the production of healthier eggs to meet consumer demands.

Improving chilled and frozen buck sperm characteristics by adding melatonin and L-carnitine to the preservation medium.

This study evaluated the effects of melatonin (MLT) and L-carnitine supplementation on sperm quality and antioxidant capacity during chilled and cryopreservation. Twenty-four ejaculates were collected from six Damascus bucks, 4 ejaculates each, from mid-September to mid-October 2022. The pooled semen from each collecting session was divided into 5 equal aliquots after being diluted (1:10) with Tris-citric acid egg yolk extender. The first aliquot served as a control (treatment-free). MLT was added to the second and third aliquots at low and high doses (LD: 4 and HD: 8 μL/mL) (v/v), respectively, while L-carnitine (LC) was added to the fourth and fifth aliquots at the same aforementioned doses. The aliquots were stored at 4°C for 48 h to assess sperm physical and morphological characteristics, alongside lipids peroxidase (LP) production and glutathione peroxidase (GPX) activity. The optimum doses of MLT and LC that showed potential for maintaining sperm characteristics throughout the chilled storage period were further investigated for protecting the spermatozoa after exposure to cryopreservation stress compared to the control. The results showed higher sperm motility (%) in the MLT-HD group, higher (p ≤ .05) sperm viability (%) in the MLT-LD, and both aliquots of LC at T24 hours of chilled preservation. Normal sperm (%) was higher (p ≤ .05) in both LC-LD and MLT-LD groups than other groups, while sperm acrosome integrity (%) was higher (p ≤ .05) in the LC-LD group. Morphological abnormalities (%) were improved (p ≤ .05) in all treated aliquots compared with control. The mean value of GPX activity was higher (p ≤ .05) in both MLT groups, while the concentration of LP increased (p ≤ .05) in the LC-HD or control groups. Furthermore, supplementing buck sperm medium with 4 μL/mL of MLT or LC improved (p < .05) the sperm characteristics and decreased (p < .05) DNA fragmentation index after thawing.

Effects of Different Diluents on Semen Quality of Hu Ram Stored at 4 °C.

This study aimed to investigate the effects of various diluents on the quality of Hu ram sperm stored at 4 °C. Semen samples were collected from three Hu rams and diluted with diluents A (Sodium citrate-Glucose-Egg yolk), B (Sodium citrate-Glucose), C (Fructose-Skimmed milk powder-Soy lecithin), and D (Tris-Fructose-Citric acid-Egg yolk). Total motility (TM), straight-line velocity (VSL), average path velocity (VAP), curvilinear velocity (VCL), average motion degree (MAD), acrosome integrity, membrane integrity, and reactive oxygen species (ROS) were evaluated. The results showed that diluent D had better preservation in terms of the sperm TM, VSL, VCL, VAP, MAD, and membrane and acrosome integrity. On the third day of the storage, the sperm PM of diluent D was higher than that of other diluents (p < 0.05). The ROS level of diluent D was lower than that of other diluents on the fifth day (p < 0.05). On the seventh day of the storage, the sperm TM in diluent D reached 50%, which was the highest in all diluent groups. On the seventh day of the storage, the integrity of the sperm membrane and the integrity of the acrosome of the sperm in diluent D were the highest in all diluent groups (p < 0.05). In conclusion, these results indicated that diluent D improved the semen quality during storage at 4 °C. In this study, diluent D was the best diluent formula for Hu ram semen stored at 4 °C.

Morphometric assessment of cryopreserved livestock bull spermatozoa in the tropics.

The identification of different morphometric patterns of spermatozoa serves as a basis for improving our understanding of the diversity in an ejaculate and to relate them to the potential fertility of males. In this study, we aimed to examine the semen subpopulation structure, following dilution in semen of extenders, using a mathematical approach a possible application to fertility analyses. Ten sexually mature Bos taurus bulls were randomly allotted to one of three groups: (1) Tris-citric acid-egg yolk extender (Tris-EY); (2) commercial egg yolk extender OptiXcell® and (3) commercial egg yolk extender Triladyl®. The results showed significant differences (p < .05) between extenders in terms of values for head size and head shape variables of individual sperm, indicating an influence of extender composition. Sperm head width was found to significantly differ (p < .05) according to the extender, decreasing in the following order: OptiXcell® (4.836 ± 0.017 μm), Triladyl® (4.695 ± 0.012 μm) and Tris-EY (4.638 ± 0.010 μm). Principal component analysis allowed us to identify two subpopulations in OptiXcell®, and three subpopulations were each found in Triladyl® and Tris-EY. Overall, we observed significant differences between sperm subpopulations within each extender (p < .05), with differences in sperm head size and shape between bovine species that can be related to functionality and fertility capabilities.

Feeding Laying Ducks Eucommia ulmoides oliv. Leaves Increases the n-3 Fatty Acids Content and Decreases the n-6: n-3 PUFA Ratio in Egg Yolk without Affecting Laying Performance or Egg Quality.

The objective was to determine the effects of supplementing duck diets with Eucommia ulmoides oliv. leaf powder (EUL). Laying ducks (n = 480) were randomly allocated into 4 experimental treatments and fed diets containing 0, 1, 2, or 4% EUL. Dietary inclusion of EUL had no effect (p &gt; 0.05) on laying performance or egg quality, but linearly increased (p &lt; 0.05) total plasma protein, globulin, and HDL-C concentrations with concurrent reductions (p &lt; 0.05) in plasma concentrations of cholesterol and LDL-C. Eggs laid by ducks receiving EUL had yolks with linearly higher phenolic concentrations (p &lt; 0.05) but lower cholesterol concentrations (p &lt; 0.05). EUL supplementation in duck diets significantly reduced n-6: n-3 PUFA ratio by enriching n-3 fatty acids in yolks (p &lt; 0.05) with no changes in n-6 PUFA (p &gt;0.05).

Dietary supplementation with chia polyphenols alleviates oxidative stress and improves egg nutritional quality in Japanese quails under heat stress

Heat stress in poultry is a major concern, especially in regions with hot summers and scarce cooling infrastructure. Dietary supplementation with antioxidants, such as polyphenols, has risen as a strategy to mitigate the physiological consequences of heat stress. A by-product of the extraction of oil from chia seeds, which is discarded if not used, could be a possible source of polyphenols. The aim of the present study was to evaluate the effects of dietary supplementation with polyphenols from defatted chia seed cake on the general performance, and oxidative status of Japanese quail exposed to heat stress. Furthermore, productive performance, egg quality and yolk fatty acid composition were also assessed. A total of 36 females (96 days of age) were randomly assigned to different diets: BASAL (control), LDCP (low dose of chia polyphenols), or HDCP (high dose of chia polyphenols). Half the animals in each diet group were exposed to 34 °C for 9 h a day (Heat Stress; HS), while the other half remained at the standard 24 °C (No Heat Stress; NHS). After 23 days of experimental conditions, animals under HS showed higher body temperatures and time spent panting, but lower egg laying rate. Moreover, HS modulated the activity of catalase and glutathione peroxidase enzymes, increasing lipid peroxidation in serum and liver; and increased saturated fatty acids in egg yolk. Supplementation with chia polyphenols helped to mitigate the HS effects, especially on glutathione peroxidase activity, decreasing lipid peroxidation. In addition, supplementation with HDCP showed the highest proportion of polyunsaturated fatty acids in liver and egg yolk. In conclusion, the use of defatted chia seed cake could represent a sustainable strategy to mitigate heat stress effects on Japanese quail, due to its capacity to decrease oxidative stress and improve the nutritional quality of egg, while decreasing the amount of waste generated by the food industry.

Effects of dietary substitution of peanut meal for soybean meal on egg production, egg quality, oxidative status, and yolk fatty acid profile in laying ducks

There is an urgent need to evaluate and introduce alternatives for the unsustainable and traditional feed stuffs in poultry. This study evaluated the effects of graded replacement of soybean meal (SBM) by peanut meal (PNM) on egg production, egg quality, oxidative status, and yolk fatty acid profile in laying ducks. In total, 360 Longyan ducks aged 21 weeks were allocated to five treatments, each containing six replicates of 12 birds. Birds were fed the diets containing PNM replacing 0 (control), 25, 50, 75 or 100% of SBM for 16 weeks. With the increase of PNM level, egg production was improved (quadratic, P < 0.05), egg weight and feed consumption were decreased, feed conversion ratio and egg mass were impaired at 100% PNM, and yolk colour was enhanced (quadratic, P < 0.05). Plasma malondialdehyde concentration was increased at 100% PNM, while plasma glutathione concentration was decreased (quadratic, P < 0.01) as PNM substitution increased. Total cholesterol content in yolk decreased (P < 0.01) in response to increased PNM substitution. The contents of saturated fatty acids C20:0 and C22:0 in yolk increased (linear or quadratic, P < 0.05) with increased PNM substitution, but the contents of saturated fatty acid C18:0, monounsaturated fatty acid C22:1, and polyunsaturated fatty acids C18:3n-3 and C22:6n-3 in yolk were decreased (linear, P < 0.05) as PNM replacement increased. The contents in yolk of polyunsaturated fatty acid C18:2n-6, C20:2n-6, C20:3n-6, C20:4n-6, and total amount of polyunsaturated fatty acids increased with the highest contents obtained at 75% PNM substitution. The ratio between n-6 and n-3 increased (linear, P < 0.05) as PNM substitution increased. The transcript abundance in liver of peroxisome proliferators-activated receptors γ and fatty acid synthase showed quadratic (P < 0.05) responses with PNM replacement, with the highest expression of both genes being obtained with 75% substitution with PNM. Replacement of dietary SBM with 100% PNM decreased egg production and antioxidant capacity and increased the ratio of omega fatty acid in yolk between n-6 and n-3 in laying ducks. The obtained results indicate that PNM can be used to replace up to 75% of SBM in the diet of laying ducks without negative effects on the egg-laying production or egg quality. The regression model indicated that the maximal egg mass was obtained at no more than 67.6% replacement of SBM with PNM in the diet of laying ducks.

Changes in Fatty Acids Profile, Health Indices, and Physical Characteristics of Organic Eggs from Laying Hens at the Beginning of the First and Second Laying Cycles

Simple SummaryEggs are some of the most valuable components of the human diet. Nowadays, the “trend” is for humans to follow healthy lifestyle behaviours. Moreover, special emphasis is placed on animal welfare and in the handling of animals. Thus, hen-laying cycles are more often extended (or ended) by moulting, followed by another cycle, instead of depopulation. Egg quality during the life of a hen was monitored to optimise the hen’s age of the cycle ending (in terms of fatty acid composition and its impact on human health). The present study compared the egg qualities from hens, of two laying cycles, regarding the fatty acids profile, and hypocholesterolemic, atherogenic, and thrombogenic indices. Younger hens had higher albumen and yolk indices, Haugh units, and eggshell strength; monounsaturated fatty acids (MUFAs) were lower and saturated fatty acids (SFAs) were higher. The polyunsaturated fatty acid (PUFA) n-6/n-3 ratio, saturation, atherogenic, and thrombogenic indices were significantly lower in the egg yolks from older hens compared to younger layers. These findings prove that it is practical to utilize them in the organic farming system during a period of two years.The present study compared the fatty acid profile and some physical parameters of eggs from hens reared according to the organic system at the beginning of the first and second laying cycle. A total of 1080 eggs were analysed at the beginning of the first (from the 28th to 30th week of age) and the second (from the 78th to 80th week of age) laying cycle. It was found that the hen ages influenced the egg weight, egg surface area, yolk proportion, and eggshell colour. Albumen and eggshell proportion, albumen, yolk index, Haugh unit score, and eggshell strength were lower in eggs from older hens compared with those produced from younger layers. Monounsaturated fatty acids were found in higher amounts than saturated fatty acids and polyunsaturated fatty acids in egg yolks of eggs from layers only at the beginning of the second laying cycle. The PUFAn-6/n-3 ratio, saturation, atherogenic, and thrombogenic indices were significantly lower in the egg yolks from older hens compared to younger layers. These findings (regarding the eggs from the older ones) prove that it is practical to utilize them in the organic farming system during a period of two years.

Japanese rock ptarmigan displays high levels of polyunsaturated fatty acid in egg yolk compared to chicken and quail

Egg yolk from captive and wild Japanese rock ptarmigan were analyzed for fatty acid composition. Compared to commercially reared poultry species, the ptarmigan yolk samples displayed higher level of polyunsaturated fatty acids as opposed to monounsaturated fatty acids. The difference between the commercial controls and ptarmigan were larger than the difference between groups of ptarmigan, indicating that the fatty acid profile of Japanese rock ptarmigan might be partly attributed to genetic factors rather than feed, despite wild and captive birds having vastly different diets, and captive birds having been artificially bred for several generations.

Effects of Oil Source on Egg Quality and Yolk Fatty Acid Profile of Layer Hens

The effects of different supplemental oils on the performance, egg quality, and fatty acid (FA) profiles of eggs produced by 52 week-old Hy-Line laying hens were investigated. A total of two hundred ninety-two laying hens were assigned to three treatments with four replicates each, according to the source of oil supplemented to their diets: corn oil (CO), restaurant spent oil (RO), and a control diet (with soybean oil, SO) using a traditionally used oil in hens’ diets in local conditions. Egg production was not affected by the type of oil fed and did not change during the course of the study. Eggs mean weight were not affected by type of supplemented oil. A similar trend was observed for shell thickness, yolk heights, Haugh units, and albumen heights. The results demonstrated that both fatty acid C8:0 and C12:0, present in RO and SO respectively, do not appear in the egg yolk in any treatment. Incorporated RO significantly reduced (p<0.05) the percentage of unsaturated fatty acid in egg yolk as compared to the SO or CO. Conversely, replacing SO with high quality oil like CO in the feed of laying hens significantly enhanced (p<0.05) egg quality.

Egg enrichment with n-3 fatty acids in farmed hens in sub-optimum temperature: A cold-temperament additive mix alleviates adverse effects of stress on performance and health.

At some stage, laying hen farming is likely to be subjected to sub-optimum temperatures (SOTem) due to climate change. While egg enrichment with n-3 fatty acids is a common practice in the poultry industry, in SOTem it has been less investigated. This study tested the effects of egg enrichment through extruded flaxseed (FLX) (180g/kg) alone or along with hulled-soaked barley (H-SB) (170g/kg), namely FLBA, with and without a cold-temperament additive mix (CTA) (25g/kg: 5g/kg flixweed (Descurainia sophia), 10g/kg dried herb-extraction residues from pussy willow (Salix aegyptiaca) and 10g/kg dried lemon (Citrus limon) residue) in two temperatures (20°C and SOTem: 27°C) on egg performance, yolk fatty acids, lipid components, blood biochemistry, serological enzymes, antioxidant and immune system of Hy-Line W-36 53-week-old for 9weeks. Two hundred seventy layers were randomly distributed to nine treatments, resulting in six replicates with five hens. Hens fed flaxseed diets, regardless of temperature or CTA, had higher levels of n-3 fatty acids in yolks than others. Temperature negatively influenced feed intake and egg production. FLX+H27 and FLBA+H27 groups outperformed the other groups regarding cholesterol in yolk (10.1, 10.3mg/g yolk), high-density lipoprotein (HDL) (5.19, 4.93mg/g yolk), total protein (FLX+H27: 6.82mg/dl), HDL in the blood (FLBA+H27:83.8mg/dl), superoxide dismutase (FLBA+H27:90.4U/ml), glutathione reductase (FLBA+H27: 1042.1U/ml), glutathione peroxidase (FLX+H27: 1149.7U/ml) and catalase (FLBA+H27: 12.5U/ml). Total antibody, immunoglobulin G and immunoglobulin M after 42days were significantly higher in chicks fed CTA-added diets (p<0.05). Replacing corn and soya bean meal with H-SB did not negatively change the above-mentioned factors. Our findings collectively suggest that egg enrichment with n-3 fatty acids through dietary FLBA+H27 (180g/kg flaxseed, 170g/kg H-SB, and 25g/kg CTA) in SOtem is suggested without any adverse impacts.

Fatty acid compositions and quality of egg and performance in laying quails fed diet with hesperidin.

This study investigates the effects of hesperidin on eggs' internal and external quality parameters, thefatty acid in egg yolk, and thenutrient content adding different amounts of hesperidin to the quail diets. A total of 150 Japanese quails (Coturnix coturnix japonica) were divided into three groups (0% hesperidin group (n = 5 × 10) (control group; HES0), 0.1% hesperidin group (HES1), and 0.2% hesperidin group (HES2)) with five replicates. It has been found in the analysis that hesperidin did not affect the weight and thickness of the shell from the external quality parameters of the egg (P > 0.05), but in terms of the HES1 and HES2 groups, the weight of the egg increased compared to the HES0 group, while the fracture resistance of the shell decreased (P < 0.05). Eggs' internal quality parameters have shown that the egg white width (P < 0.05) and the yolk diameter (P < 0.01) increased in the HES1 and HES2 groups, and the length of white decreased (P < 0.05). It has been found that n-6 (linoleic acid) and n-3 (docosahexaenoic acid) fatty acid values increased significantly according to hesperidin dosage (P < 0.05) from the parameters of the composition of fatty acids of the eggs. As a result, it is believed that hesperidin added to the diet has a generally positive effect on the fatty acid composition and internal and external quality parameters of the eggs and would be appropriate to use it as a feed additive.

Enriching table eggs with omega-3 fatty acids by using ground flaxseed or a combination of flax cake and flaxseed oil in the diet of laying hens

The purpose of the study was to investigate the potential of feeding laying hens with ground flax, a combination of flax cake and flax oil in the production of eggs enriched with omega-3 fatty acids. The experiment was set up using 192 laying hens divided into 4 groups: the control group; a group fed with flaxseed cake (10%) + flaxseed oil (2%); a group fed with 5% ground flax, and a group fed with 10% ground flax. Each group had 8 cages housing 6 laying hens, that is, a total of 48 laying hens per group. The Haugh unit values, fat content, Thiobarbituric acid reactive substances (TBARS) values, yolk color parameters and yolk fat content were measured at the end of 5th and 10th weeks of the trial. The results of this study showed that omega-3 enriched dietary treatments had an impact on the results obtained for the amount of total fat in the yolk, and the results of the TBARS test. The results presented show that the average amounts of alpha linoleic (ALA) and docosahexaenoic (DHA) fatty acids in egg yolk were influenced by the nutritional treatments, i.e. the laying hens that were fed with mixtures enriched with 5% and 10% ground flaxseed, as well as 10% flaxseed cake + 2% flaxseed oil, had significantly (P&lt;0.05) higher amounts of ALA and DHA in their egg yolk compared to the laying hens in the control group.

Effects of Dietary Addition of Linseed Oil on the Content of Polyunsaturated Fatty Acids in Egg Yolk of Gallus domestiaus

In order to study the effect of dietary supplement of linseed oil on polyunsaturated fatty acids (PUFAs) in egg yolk of Gallus domestiaus, total 160 healthy Gallus domestiaus of 26-week old were randomly selected and divided into 4 groups, each of which included 40 chickens fed outdoors with an area of 63 m2 and free food and drinking water. The control group (CK) was fed the basic diet, and the experimental group was added 1, 3 and 5% of linseed oil in the fundamentals of diet (experimental group 1, 2 and 3, abbreviated as P1, P2, P3), respectively. The content of PUFA and the value of n-6 PUFA and n-3 PUFA in egg yolk were determined by gas chromatography with 24 eggs randomly selected in each group after 10th, 25th and 40th days of the commence of the experiment. We found that the levels of α-linolenic acid (C18:3n3, ALA) and docosahexaenoic acid (C22:6n3, DHA) in egg yolk were clearly higher than the CK when 3% linseed oil or 5% linseed oil were added in the diet during the three experiment periods, in which the contents of linoleic Acid (18:2n6c, LA) and arachidonic acid (C20:4n6, ARA) in egg yolk differ little between P1, P2 and P3 and the CK while the value of n-6 PUFA and n-3 PUFA in egg yolk of the P2 and P3 groups decreased significantly. The comprehensive comparisons suggested that the content of C18:3n3 and C22:6n3 in egg yolk could be clearly increased in the P2 while the value of n-6 PUFA and n-3 PUFA decreased. This study provides theoretical basis for the production of functional eggs enriched with C22:6n3 and C18:3n3.

Effects of supplementation of dietary humate, probiotic, and their combination on performance, egg quality, and yolk fatty acid composition of laying hens.

This study was carried out to determine the effects of addition of humate, probiotic, and their combination into diets on performance, egg quality, and yolk fatty acid composition of hens during the second laying period. Lohmann LSL white layers (n = 192), 46weeks of age, were randomly divided into 4 groups and fed with basal diet (control, C), 0.3% humate (H), 0.3% probiotic (P), 0.15% humate + 0.15% probiotic (HP) for 18weeks. Feed consumption and egg production were determined daily, egg weight was measured biweekly, and body weights were recorded at the beginning and the end of the experiment. Also, 12 egg samples from each group were randomly collected to determine the egg quality every 30days. Laying performance, yolk color, and fatty acid composition were significantly (P < 0.05 and P < 0.01) affected by addition of humate, probiotic, and their combination into diets of layers. The HP group had higher cracked egg yield and feed conversion ratio values than control and H and P groups. Except for egg yolk color, the other egg quality parameters such as shape index, shell strength, shell thickness, albumen index, yolk index, and Haught unit were not affected by treatment (P < 0.05 and P < 0.01). The egg yolks of treatment groups had less stearic acid than those of control group. In conclusion, supplementation of humate and probiotic into the diets of laying hens increased monounsaturated fatty acids in yolk and improved feed conversion ratio and egg yolk color.

Effects of Dietary Addition of Perilla frutescens Seeds on the Content of Polyunsaturated Fatty Acids in Egg Yolk of Gallus domesticus

Effects of Dietary Addition of Perilla frutescens Seeds on the Content of Polyunsaturated Fatty Acids in Egg Yolk of Gallus domesticus

The effect of astaxanthin and lycopene on the content of fatty acids in chicken egg yolks

Carotenoids that do not have provitamin activity – lycopene and astaxanthin can accumulate in the yolks of chicken eggs and give them colour, as well as affect the metabolism of lipids and fatty acids, which determine the biological value and functional capacity of such products. The aim of this study was to determine the fatty acid composition of egg yolk lipids by adding oily extracts of lycopene (20, 40 and 60 mg/kg feed) or astaxanthin (10, 20 and 30 mg/kg feed) to the diet of laying hens. 45 High Line W36 chickens at the age of 24 weeks were used for the experiment. It was found that the addition of lycopene at doses of 20, 40 and 60 mg/kg and astaxanthin at doses of 10, 20 and 30 mg/kg of feed for 30 days did not significantly affect the ratio of saturated and most monounsaturated fatty acids in egg yolks and Σ SFA and Σ MUFA. Lycopene at a dose of 20 mg/kg of feed reduced the content of cis-11-eicosenoic acid, and astaxanthin at a dose of 10 mg/kg of feed reduced the content of palmitoleic acid by increasing the proportion of cis-10-heptadecenoic acid in the lipids of egg yolks. Addition of lycopene to the feed of laying hens at a dose of 20 mg/kg of feed caused a decrease in the particles of linoleic, which belongs to ω6 PUFA, and cis-eicosenoic acids. Astaxanthin enrichment of the diet of laying hens at a dose of 30 mg/kg reduced the proportion of cis-4,7,10,13,16,19-docosahexaenoic acid, which belongs to ω3 PUFA, in the lipids of the yolks. Σ PUFA decreased in the lipid fraction of yolks only under the influence of lycopene supplements at a dose of 20 mg/kg of feed. Feeding of laying hens with lycopene and astaxanthin supplements did not affect Σ ω3 PUFA and Σ ω6 PUFA. Lycopene at a dose of 20 mg/kg decreased, and astaxanthin at a dose of 30 mg/kg of feed increased ω3/ω6 PUFA in lipids of egg yolks. The results of the research can be used to select oils in combination with carotenoids of natural origin in the diet of chickens during the creation of a model of enrichment of egg yolks by individual representatives of ω3 PUFA and ω6 PUFA.