Fatty Acid Profile Of Eggs Research Articles

Feeding habits of the whale shark (Rhincodon typus) inferred by fatty acid profiles in the northern Mexican Caribbean

Whale shark (Rhincodon typus, Smith, 1828) is an endangered species with anthropogenic pressures due to increasing demand of encounter tourism activities. Research efforts to identify management and conservation strategies for this species are needed. The Northern Mexican Caribbean is one of the most important feeding aggregation sites of whale sharks worldwide. In this study, Mexican Caribbean whale shark feeding habits are assessed by means of fatty acid (FA) signature analysis, a biochemical non-destructive technique widely applied in trophic ecology studies. Sub-dermal tissue biopsies of 68 whale sharks and samples of their potential prey (zooplankton) were collected during 2010 and 2011 in two areas with high R. typus abundance. Zooplankton samples (n = 17) were divided in two categories: mixed zooplankton (several groups of zooplankton) and fish eggs (> 95% of sample components were fish eggs). FA profiles of whale shark tissue sampled between years showed significant variability; while there was no intraspecific differences in FA signature related to sex, size and location. FA profiles of whale sharks and their potential prey were dominated by saturated fatty acids (SFA). R. typus FA signature was significantly different from that of mixed zooplankton; on the other hand, whale shark and fish egg FA profiles formed groups with overlapping values and registered high levels of oleic acid. PUFA average ω3/ ω6 ratio on whale shark FA profiles for both years was below 1. Arachidonic acid (ARA) percentage was higher in whale shark biopsies (13.2% in 2010, 6.8% in 2011) compared to values observed in fish eggs (2.0%) and mixed zooplankton (1.4%). Similarity between FA profiles of whale sharks and fish eggs, low levels of bacterial FA found in R. typus biopsies, as well as whale shark feeding behavior observations in the study area, suggest that R. typus is feeding mainly on surface zooplankton in Mexican Caribbean; however, elevated ARA percentages in whale shark samples may indicate that this species has complementary feeding sources, such as demersal zooplankton, which has been reported in other aggregation sites. Results obtained contribute to the knowledge of the whale shark trophic ecology in the area, but are inconclusive. Further studies are recommended to evaluate whale shark FA profiles from different tissues (muscle or blood); also, broader information is needed about zooplankton FA signature in the study area.

A Study on Fatty Acid Profiles of Eggs in Older Laying Hens fed Diets Supplemented with Bentonite

A Study on Fatty Acid Profiles of Eggs in Older Laying Hens fed Diets Supplemented with Bentonite

Layer performance, fatty acid profile and the quality of eggs from hens supplemented with <i>Moringa oleifera</i> whole seed meal

The objective of the study was to determine how the partial supplementation of Moringa oleifera whole seed meal (MOWSM) would affect layer performance, egg quality and egg fatty acid profile. One hundred and forty-four Hy-Line hens in early-lay (20-weeks-old), with an average body weight of 1.45 kg were randomly allocated to four dietary treatments which were formulated to meet or exceed the National Research Council standards for brown-egg laying hens. Dietary treatments consisted of 0 (control), 1, 3, and 5% MOWSM. Layer performance was monitored over a period of 8 weeks. The inclusion of MOWSM in layer diets reduced feed intake, bodyweight, the rate of lay, egg weight, and egg mass. Yolk colour was significantly improved by 1, 3 and 5% inclusion levels, while the albumen height decreased. The albumen weight, yolk weight, eggshell weight, eggshell thickness, and egg shape index showed no statistical differences across all treatment groups. Similarly, the saturated fatty acid profile was also not affected. Palmitoleic acid decreased with the increase in MOWSM inclusion, whilst linolelaidic acid increased. The atherogenicity index was not affected by MOWSM inclusion, while the thrombogenicity index increased when compared to the control diet. It was concluded that, although MOWSM inclusion improved yolk colour, maintained external egg quality, and improved the fatty acid profile, the deleterious effect that it had on layer performance indicated that it may not be fed to early-lay hens at these respective levels. Keywords: Alternative protein, egg production, laying hens, oil seeds

Impact of dietary precursor ALA versus preformed DHA on fatty acid profiles of eggs, liver and adipose tissue and expression of genes associated with hepatic lipid metabolism in laying hens

Dietary omega-3 polyunsaturated fatty acids (n-3 PUFA), including alpha-linolenic acid (ALA) and preformed longer chain PUFA (LCPUFA, particularly docosahexaenoic acid, DHA) differ in their egg LCPUFA enrichment efficiency. However, mechanisms leading to these differences are unclear. To this end, omega-3 PUFA contents in different lipid classes, including triacylglycerol (TAG) and total phospholipid (PL) in yolk, liver and adipose, as well as the expression of key hepatic enzymes in lipid metabolism were evaluated in laying hens in response to changes in dietary supply. Seventy Lohmann hens (n=10/treatment) consumed either a control diet (0.03% total omega-3 PUFA), or the control with supplementation (0.20%, 0.40% and 0.60% total omega-3 PUFA) from either flaxseed oil or algal product, as sources of ALA (precursor) or DHA (preformed), respectively. The study was arranged in a completely randomized design, and data were analyzed using the Proc Mixed procedure of SAS. ALA accumulated as a function of intake (P<0.0001) in total and lipid classes of yolk, liver and adipose (TAG only) for ALA- and DHA-fed hens. Unlike flaxseed oil, preformed-DHA contributed to greater (P<0.0001) accumulation of LCPUFA in yolk total PL and TAG pool, as well as adipose TAG. This may relate to elevated (P<0.0001) expression of acyl-CoA synthetase (ACSL1). No difference in hepatic EPA level in total lipids was noted between both treatment groups; EPAliver=2.1493x−0.0064; R2=0.70, P<0.0001 (x=dietary omega-3 PUFA). The latter result may highlight the role of hepatic EPA in the regulation of LCPUFA metabolism in laying hens.

Is egg flavour changeable by chicken breeding? Association of chicken fatty acid desaturase 1 gene single-nucleotide polymorphisms with egg fatty acid profiles and flavour in a Japanese hybrid chicken

AbstractIn Japan, hybrid crosses between Japanese native and exotic breeds, known as “Jidori” chickens, are sold at high prices to a limited market. Most Japanese recognize that eggs produced from Jidori chickens have a rich flavour, named kokumi, whereas the reason that Jidori eggs are kokumi-rich has not yet been elucidated. The main objective in this study was to elucidate why Jidori eggs have a rich flavour. We investigated whether polymorphisms in fatty acid desaturase 1 and 2 (FADS1 and FADS2) affected the fatty acid profiles of Suruga-shamo eggs, a chicken breed in Japan. A single-nucleotide polymorphism (SNP) in FADS1 was significantly associated with arachidonic acid (ARA) content. The n − 6/n − 3 polyunsaturated fatty acid ratio of the yolk showed that the SNP allele that exhibited high ARA had a low n − 6/n − 3 ratio. We found that adding trace amounts of ARA, that correspond to the difference of the SNP genotypes, enhanced egg flavour intensity and continuity. We concluded that the SNP of FADS...

Egg quality parameters and fatty acid profiles of emu eggs collected from experimental farm of ICAR-CARI, Izatnagar

Egg quality parameters and fatty acid profiles of emu eggs collected from experimental farm of ICAR-CARI, Izatnagar

Potential of combining flaxseed oil and microalgal biomass in producing eggs-enriched with n − 3 fatty acids for meeting human needs

Two experiments were conducted to determine effects of supplementing flaxseed oil (FO) and microalgae alone or in combination in diets for hens (Shaver Leghorn) on enriching egg n−3 fatty acids. Experiment I was a 3×3 factorial arrangement of treatments (0, 3, and 5% FO and 0, 7.5, and 10% full-fatted Staurosira sp.). Experiment II consisted of a control diet and four experimental diets supplemented with 3% FO and 7.5% Staurosira sp., 7.5% defatted Desmodesmus sp., or 7.5 and 15% defatted Nannochloropsis oceanica. The combined supplementations elevated (P<0.05) α-linolenic acid from 11 to 19 to 499mg/egg and eicosapentanoic+docosahexanoic acids from 29 to 43 to 138mg/egg. While these enrichments were mainly derived from the FO inclusion, the microalgae supplementation offset adverse effects of 5% FO on hen body weights. Additionally, the fatty acid profile in eggs was improved by microalgal supplementation. However, diets of 3% FO appeared to saturate the enrichments of n−3 polyunsaturated fatty acids in eggs and to limit the role of microalgae inclusion. Consuming one fortified egg from the hens fed the FO and microalgae diets could meet 31 to 55% of daily recommendations of these n−3 fatty acids.

The effect of replacing soya bean oil with glycerol in diets on performance, egg quality and egg fatty acid composition in laying hens

The objective of this experiment was to replace soya bean oil with glycerol in laying hen diets and assess the change’s effect on performance, parameters of egg quality and the egg fatty acid profile. A total of 60 44-week-old Hy-Line W36 laying hens were distributed according to a completely randomised experimental design into four treatments consisting of glycerol substitutions for soya bean oil dietary at varying inclusion levels (0%, 25%, 50% and 75%), with five replicates of three birds each. Dietary treatments had no significant effect on BW change, egg production, feed intake, feed conversion ratio, egg weight and egg mass of laying hens. The inclusion of glycerol in the diet of laying hens had no significant effect on egg specific gravity, eggshell breaking strength, eggshell weight, eggshell thickness, egg shape index, albumen index, yolk index, haugh unit, albumen pH, yolk pH and egg yolk colour values. The inclusion of glycerol in the diet of laying hens had no significant effect on palmitic, palmitoleic, stearic, oleic and linolenic acid contents of the egg yolk. The linoleic acid and polyunsaturated fatty acid contents of the egg yolk significantly decreased with the higher levels of dietary glycerol supplementation (P<0.05). The results of this study show that it is possible to replace 75% of soya bean oil (4.5% in diet) with glycerol.

Influence of Replacement Time and Rate of Soybean Oil by Flax Oil in the Leghorn Hens’ Diet on Polyunsaturated Fatty Acid Profile in Eggs

Influence of Replacement Time and Rate of Soybean Oil by Flax Oil in the Leghorn Hens’ Diet on Polyunsaturated Fatty Acid Profile in Eggs

Omega-3 fatty acid profile of eggs from laying hens fed diets supplemented with chia, fish oil, and flaxseed.

The aim of this study was to investigate the effect of diets supplemented with fish oil, flaxseed, and chia seed on the omega-3 fatty acid composition and sensory properties of hens' eggs. No significant difference in yolk fat content was found between treatments. The fatty acid composition of egg yolk was significantly affected by the dietary treatments. Inclusion of chia at 300 g/kg into the diet produced eggs with the highest concentration of omega-3 fatty acid. Eicosapentaenoic acid and docosahexaenoic acid were only detected in eggs from laying hens fed the diet supplemented with fish oil. Diet had a significant effect on color, flavor and overall acceptability of eggs. Types and levels of omega-3 fatty acids in feed influence the level of yolk omega-3 fatty acids in egg yolk. Inclusion of chia into the hens' diet significantly increased the concentration of yolk omega-3 fatty acid without significant change in sensory properties.

Mixed crude glycerin in laying hen diets: live performance and egg quality and fatty acid profile

This study evaluated the performance and the quality and fatty acid profile of eggs from laying hens fed diets containing mixed crude glycerin (MCG; 80% vegetable fat + 20% animal fat). A total of 240 39-week-old Hy-Line W36 laying hens were distributed according to a completely randomized experimental design into six treatments consisting of graded MCG dietary inclusion levels (0, 1.5, 3.0, 4.5, 6.0, and 7.5%), with five replicates of eight birds each. Feed intake linearly decreased (p<0.05) with increasing MCG inclusion levels. The percentages of myristic, palmitic, and α-linolenic acids in the eggs linearly decreased as MCG dietary levels increased (p<0.05), while α-linoleic acid, polyunsaturated fatty acids (PUFA) and ω-6/ω-3 ratio linearly increased. Excreta moisture linearly increased with increasing levels of MCG inclusion (p<0.05). MCG may be included in up to 7.5% in layer feeds without impairing performance or egg quality, but levels up to 5.54% reduce SFA egg content. However, the inclusion of MCG in layer diets increases ω-6/ω-3 ratio in the eggs.

Influence of microalga lipid composition on the sexual maturation ofMytilus galloprovincialis: a hatchery study

The effect of microalga lipid composition on the reproduction of the mussel Mytilus galloprovincialis has been assessed to determine the best feeding strategy for producing large quantities of mussel seed. Three diets based on two microalgae Isochrysis galbana (clon T-iso) and Chaetoceros gracilis were tested. Besides, hatchery groups were compared with mussels from natural populations. Lipid content and fatty acid profile of digestive gland and mantle of both sexes, eggs and microalgae were analysed and related to sexual maturation. Hatchery groups, specifically the one fed on T-iso, showed better results in reproduction success, and these differences were reflected on tissue and egg lipid composition. Microalga fatty acid profile influenced tissues and sexes, and higher levels of 18:1n-9, 22:6n-3 (DHA) and 18:2n-6 were detected in groups fed on T-iso while higher level of 20:5n-3 (EPA) and 16:1n-7 in groups fed on C. gracilis. Evidence of synthesis capacity of EPA from 18:4n-3 and DHA from EPA is detected comparing their levels and the mobilization between tissues. Egg fatty acid profile was influenced by the female diet, and differences among groups were detected and confirmed by PCAs.

Designer laying hen diets to improve egg fatty acid profile and maintain sensory quality.

The fatty acid composition of eggs is highly reflective of the diet of the laying hen; therefore, nutritionally important fatty acids can be increased in eggs in order to benefit human health. To explore the factors affecting the hen's metabolism and deposition of fatty acids of interest, the current research was divided into two studies. In Study 1, the fatty acid profile of eggs from Bovan White hens fed either 8%, 14%, 20%, or 28% of the omega-6 fatty acid, linoleic acid (LA) (expressed as a percentage of total fatty acids), and an additional treatment of 14% LA containing double the amount of saturated fat (SFA) was determined. Omega-6 fatty acids and docosapentaenoic acid (DPA) in the yolk were significantly (P < 0.05) increased, and oleic acid (OA) and eicosapentaenoic acid (EPA) were significantly decreased with an increasing dietary LA content. In Study 2, the fatty acid and sensory profiles were determined in eggs from Shaver White hens fed either (1) 15% or 30% of the omega-3 fatty acid, alpha-linolenic acid (ALA) (of total fatty acids), and (2) low (0.5), medium (1), or high (2) ratios of SFA: LA+OA. Increasing this ratio resulted in marked increases in lauric acid, ALA, EPA, DPA, and docosahexaenoic acid (DHA), with decreases in LA and arachidonic acid. Increasing the dietary ALA content from 15% to 30% (of total fatty acids) did not overcome the DHA plateau observed in the yolk. No significant differences (P ≥ 0.05) in aroma or flavor between cooked eggs from the different dietary treatments were observed among trained panelists (n = 8). The results showed that increasing the ratio of SFA: LA+OA in layer diets has a more favorable effect on the yolk fatty acid profile compared to altering the LA content at the expense of OA, all while maintaining sensory quality.

Fatty Acid Profile, Performance and Quality of Eggs from Laying Hens Fed with Crude Vegetable Glycerine

The goal of this experiment was to evaluate the performance, quality and fatty acid profile of eggs from laying hens fed with diets containing Crude Vegetable Glycerine (CVG) originating from biodiesel production. Two hundred and forty 35-week-old Hy-Line W36 laying hens were used. The experiment lasted 112 days, split into 4 28-day cycles. The birds were distributed in a completely randomized experimental design to six treatments with CVG inclusion of 0, 1.5, 3.0, 4.5, 6.0 and 7.5%, with 5 replicates and 8 birds per experimental unit. With increased CVG inclusion, the egg-laying percentage linearly increased (P<0.05). The percentage of linoleic and behenic acid, Polyunsaturated Fatty Acids (PUFAs) and omega-6 fatty acids in eggs from laying hens fed with CVG increased as the levels of inclusion (P<0.05). According to the results of the present study, CVG can be included in the diet of laying hens up to the level of 7.5% of inclusion, considering the improvement in performance and lipid profile of the eggs.

Biofloc technology in intensive broodstock farming of the pink shrimpFarfantepenaeus duorarum: spawning performance, biochemical composition and fatty acid profile of eggs

A 45-day trial was performed to evaluate the effect of biofloc technology (BFT) with or without fresh food (FF) supplementation during pre-maturation period on Farfantepenaeus duorarum spawning performance, biochemical composition and fatty acid profile of eggs as compared with conventional clear-water system (CW+FF). Females raised in biofloc and that received FF supplementation (FLOC+FF) achieved better spawning performance in terms of number of eggs per spawn (49 × 103), number of eggs per spawn per g of spawner's body weight (2.1 × 103) and egg size (~275 μm) as compared with CW+FF (23 × 103, 1.1 × 103 and 263 μm respectively), but both treatments did not vary from FLOC (P > 0.05). High spawning activity was also observed in biofloc system as compared with clear-water system as shown in number of spawns per ablated female (2.2–3.0 versus 0.6) and percentage of females that spawn at least once (80–82 versus 25%). Biochemical composition of eggs presented no significant differences among treatments. FA profile of eggs indicated that high spawning activity performed by females in FLOC+FF treatment was reflected in lower mean levels of EPA, DHA and sum of polyunsaturated fatty acids (n-3) and (n-6). The better reproductive performance demonstrated by females raised in biofloc justified the application of this technology in F. duorarum broodstock.

Fatty acid profile in eggs and newly hatched paralarvae of Octopus vulgaris collected from the wild, and after 1-5 days starvation.

High paralarvae mortality still limits the industrial rearing of O. vulgaris, related to the unknown nutritional requirements of early stages (Iglesias et al., 2007). Several studies suggested the importance of n-3 HUFA in this species, particularly EPA and DHA (Navarro and Villanueva, 2000). However, very little is known regarding the initial planktonic phase of O. vulgaris (Villanueva and Norman, 2008) and the natural biochemical profile of newly hatched paralarvae is also unknown. 1. Obtain the “natural” fatty acid profile of wild eggs and wild paralarvae → information regarding broodstock natural diet. 2. Compare the fatty acid profile between wild paralarvae and paralarvae from broodstock fed on low price fish species → paralarvae quality? 3. Five-day starving trial → evaluate lipid and fatty acid utilization. Introduction Objectives

Effect of dietary fat source on fatty acid profile and lipid oxidation of eggs

This study investigated the effects of supplementary dietary lipid sources on the fatty acid profile and lipid oxidation of eggs. Five isoenergetic (12.6 MJ AME/kg DM) and isonitrogenous (170 g CP/kg DM) diets were formulated, using a control diet (50 : 50 blend of fish- and linseed oil), fish oil, sunflower oil, high oleic acid (HO) sunflower oil and tallow at a 30 g/kg inclusion level. Two hundred individually caged HyLine Silver-Brown hens (20 weeks of age) were randomly allocated to the five dietary treatments (n = 40 hens/treatment). Birds received the experimental diets from 20 weeks of age. At 30 weeks of age, 12 eggs per treatment were randomly selected for analyses of egg yolk fatty acid methyl esters (FAME), thiobarbituric acid reactive substances (TBARS) and peroxide values (PV). Dietary lipid sources affected FAME, TBARS and PV of egg yolk significantly. The fish oil treatment resulted in the highest TBARS (0.27 mg malonaldehyde/kg yolk) and PV (3.96 milli-equivalent peroxide/kg fat) whereas the HO sunflower oil resulted in the lowest TBARS (0.13 mg malonaldehyde/kg yolk) and PV (2.77 milli-equivalent peroxide/kg fat). Fish oil also resulted in the lowest n-6 to n-3 ratio (1.16 to 1), while sunflower oil resulted in the highest ratio (24.6 to 1). Results indicate that the fatty acid profile of eggs could be altered by means of dietary intervention. However, an improvement of omega-3 type fatty acids of eggs will result in a higher susceptibility to lipid oxidation and possibly a shorter shelf-life of stored eggs.Keywords: Fish oil, high oleic sunflower oil, linseed oil, percentage yolk fat, peroxide value, tallow

The effect of linseed oil supplementation of the diet on the content of fatty acids in the egg yolk

The aim of this study was to compare the effect of two different types of oils in diet on the fatty acid profile in the eggs of layers and to include a particular type of oil as a supplement of feeding mixtures for layers in order to support the development of functional foodstuffs. Thirty layers fed a diet containing soybean oil constituted the control group (soybean oil is the most frequently used oil added to feeding mixtures). In the experimental group (thirty layers), soybean oil was replaced with linseed oil at the same amount (3 kg of oil per 100 kg of feeding mixture). Feeding was providedad libitumfor all days of the month. After one month, egg yolks were analysed and the fatty acid profile was compared. Significant differences (P≤ 0.05) were found in the concentration of myristic acid that belongs to the group of saturated fatty acids. Eggs in the experimental group showed higher concentrations of myristic acid compared to the control group (0.20 g/100 g of fat and 0.18 g/100 g of fat, respectively). Highly significant differences (P≤ 0.01) were found for heptadecanoic acid but the trend was opposite to that of myristic acid; concentrations of heptadecanoic acid in the experimental group were lower than those in the control group. Highly significant differences (P≤ 0.01) were found for n-9 monounsaturated fatty acids where egg yolks in eggs from layers fed linseed oil contained higher concentrations of oleic acid, myristoleic acid, and palmitoleic acid. Lower concentrations of n-6 fatty acids (P≤ 0.01) were found after the addition of linseed oil in eggs. Linseed oil showed a positive effect on n-3 fatty acids (α-linolenic acid), its concentration in the control and experimental group was 0.82 g/100 g of fat and 5.63 g/100 g of fat, respectively. The possibility of influencing the fatty acid profile in eggs is very important for the development of functional foods.

Effects of the use of soybean oil and animal fat in the diet of laying hens on production performance and egg quality

The effects of different dietary lipids on the fatty acid profiles of eggs produced by 20 and 54 wk old Dekalb laying hens were investigated. Laying hens were subjected to three defined treatments according to the source of lipid added to their diets: soybean oil, beef tallow, and a control diet (without the addition of oil). The experimental design was in a 3x2 factorial arrangement (three treatments and two different ages). The fatty acid composition of the yolks in the eggs produced by the laying hens was analyzed. The eggs produced by laying hens on the soybean oil diet had a large amount of polyunsaturated fatty acids (PUFA) omega-6 (n-6) and omega-3 (n-3) in their yolks (23.55, 2.30% respectively), whereas egg yolks from hens who were given beef tallow had higher percentages of monounsaturated fatty acids (47.53%) compared to soybean oil (47.53%) and the control diet (38.72%). The percentages of trans fats present in the egg yolks in all treatments were considered very low (0.91; 0,11; 0.05%). Young layers are more efficient at depositing n-3 fatty acids (1.40%), specially C22:6 (0.76%) with the best ratio n6:n-3 (13.97) compared to old layers (1.35; 0.72; 14.81% respectively). Based on these results, it was concluded that the amount of fatty acids present in the egg yolks can be modified by the sources of lipids included in the diet and that independent of the sources of lipid in the diet and the age of the chicken, egg yolks have insignificant amounts of trans fatty acids.

Relationship between fertility and fatty acid profile of sperm and eggs in Arctic char, Salvelinus alpinus

This study investigated the relationship between fertility and fatty acid (FA) profiles of egg chorions, total egg, and sperm cells of Arctic char, Salvelinus alpinus (L.) broodstock housed in tanks and fed a commercial diet. Fertility of semen from individual males was assessed using pooled eggs, and vice versa. Fertility of the gametes of broodstock fish was classified according to the percentages of eyed stage embryos into: (a) for males, high, ≥ 68%, medium: 49–67% and low: ≤ 48%; (b) for females, high: ≥ 55%; medium: 28–54% and low: ≤ 27%. Spermatozoa from the high fertility group contained less short-chain saturated FAs, more n-3 and n-6 FAs with a higher n-3 to n-6 ratio compared to the sperm from the low fertility group. Egg chorions from the high fertility group also had less short-chain saturated FAs compared to the low fertility group. For spermatozoa significant correlations were found between C15:0, total saturated FAs, C22:5n-3, C22:6n-3, total n-3 FAs, and the ratios of n-3 to n-6 and their fertility, but no correlations were found between fatty acid profiles of egg chorions and of total eggs and egg fertility. In conclusion, sperm fertility of Arctic char is influenced to a much higher extent by their fatty acid composition than that of the eggs.