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Статті в журналах з теми "Egg fatty acid profile"

Автор: Grafiati

Опубліковано: 3 червня 2025

Оновлено: 31 липня 2025

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1

Poureslami, Reza, Katleen Raes, Gerard Huyghebaert, Amy B. Batal, and Stefaan De Smet. "Egg yolk fatty acid profile in relation to dietary fatty acid concentrations." Journal of the Science of Food and Agriculture 92, no. 2 (2011): 366–72. http://dx.doi.org/10.1002/jsfa.4587.

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2

Dajnowska, Aleksandra, Ewa Tomaszewska, Sylwester Świątkiewicz, et al. "Yolk Fatty Acid Profile and Amino Acid Composition in Eggs from Hens Supplemented with ß-Hydroxy-ß-Methylbutyrate." Foods 12, no. 20 (2023): 3733. http://dx.doi.org/10.3390/foods12203733.

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In recent years, a supplementation of livestock animals, including poultry, with β-Hydroxy-β-methylbutyrate (HMB) has gained attention for its effects on protein and fat metabolism. This study investigates the effects of HMB in the laying hen diet on egg quality, focusing on amino acid and fatty acid composition. Laying hens were supplemented with 0.02% HMB, with performance parameters and egg components analyzed. HMB supplementation led to increased albumen weight, influencing egg weight while also reducing feed intake per egg without affecting laying rate, yolk indices, fat, or cholesterol c

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3

Sergin, Selin, Vijayashree Jambunathan, Esha Garg, Jason E. Rowntree, and Jenifer I. Fenton. "Fatty Acid and Antioxidant Profile of Eggs from Pasture-Raised Hens Fed a Corn- and Soy-Free Diet and Supplemented with Grass-Fed Beef Suet and Liver." Foods 11, no. 21 (2022): 3404. http://dx.doi.org/10.3390/foods11213404.

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There is increasing interest in using grass-fed beef (GFB) by-products to augment the nutrient profile of eggs among local pasture-raising systems in the US. The objective of this study was to characterize egg yolk fatty acid and antioxidant profiles using eggs from pasture-raised hens fed a corn- and soy-free diet and supplemented with GFB suet and liver compared to eggs from pasture-raised hens fed a corn and soy layer hen feed and commercially obtained cage-free eggs. The egg yolk vitamin and mineral profile was also assessed by a commercial laboratory. Both pasture-raised groups had twice

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4

Göçmen, Rabia, Gülşah Kanbur, and Yusuf Cufadar. "The Use of Different Fat Sources on Performance, Egg Quality and Egg Yolk Fatty Acids Content in Laying Quails." Turkish Journal of Agriculture - Food Science and Technology 9, no. 8 (2021): 1413–18. http://dx.doi.org/10.24925/turjaf.v9i8.1413-1418.4243.

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In this study, the performance, egg quality, egg yolk colour and fatty acids profile of quails fed on diets containing different fat sources were determined. During 8 weeks trial, a total of 75, 10-weeks-old laying quails were used. Three diets were formulated to contain soybean oil (SBO), sunflower oil (SFO) and hempseed oil (HSO), respectively. The performance parameters were not significantly influenced by the dietary different oil sources. Eggshell ratio, eggshell thickness, eggshell breaking strength, egg shape index, egg yolk index, albumen index and egg yolk colour values (except a*) we

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5

Sefer, D., A. Andonov, S. Sobajic, et al. "Effects of feeding laying hens diets supplemented with omega 3 fatty acids on the egg fatty acid profile." Biotehnologija u stocarstvu 27, no. 3 (2011): 679–86. http://dx.doi.org/10.2298/bah1103679s.

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In order to investigate the effects of omega (n) 3 fatty acids on egg quality a group-control trial was organized. Trial lasted 40 days and was performed in production conditions. Total number of 1264 laying hens of Lohman Brown classic provenience were used and randomly allotted into one of four groups by 316 hens each (C-control, I experimental, II experimental and III experimental). All groups of hens were fed diets of standard ingredients and chemical composition, while feed of I, II and III experimental group of hens was supplemented with micro algae Schizochytrium spp. (DHA Gold?, Martek

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6

Marelli, Stefano Paolo, Manuela Madeddu, Maria Grazia Mangiagalli, Silvia Cerolini, and Luisa Zaniboni. "Egg Production Systems, Open Space Allowance and Their Effects on Physical Parameters and Fatty Acid Profile in Commercial Eggs." Animals 11, no. 2 (2021): 265. http://dx.doi.org/10.3390/ani11020265.

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Food function is nowadays not merely limited to nourishment supplying; consumers’ interest is oriented to food healthiness and nutritional value, animal welfare, environmental impact of animal productions, and products’ traceability. The objective of the present work is to compare physical parameters and fatty acids profiles of market eggs produced from hens housed in four different systems. In addition, the effects of the presence of an outdoor space allowance (IND = no outdoor space allowance, OUT = outdoor space allowance) on the same parameters have been investigated. Sixty-nine market egg

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7

Park, Seol-Hwa, Hye-Ran Kim, Youl-Chang Baek, et al. "Effects of Dietary Inclusion Level of Microwave-Dried and Press-Defatted Black Soldier Fly (Hermetia illucens) Larvae Meal on Productive Performance, Cecal Volatile Fatty Acid Profile, and Egg Quality in Laying Hens." Animals 11, no. 6 (2021): 1486. http://dx.doi.org/10.3390/ani11061486.

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Black soldier fly (Hermetia illucens) larvae meal (HILM) is a promising alternative to soybean meal (SBM). However, little information is available on the effect of microwave-dried HILM as a dietary protein source in the diets of laying hens. We studied the effect of dietary inclusion level of microwave-dried HILM on productive performance, cecal volatile fatty acid profile, egg quality, overall fatty acid profile, and heavy metal residues of the egg in laying hens. A total of 144 laying hens (25-week-old) were randomly assigned to three dietary groups (eight replicates and six birds/cage): a

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8

Van Elswyk, Mary E. "Comparison of n–3 fatty acid sources in laying hen rations for improvement of whole egg nutritional quality: a review." British Journal of Nutrition 78, no. 1 (1997): S61—S69. http://dx.doi.org/10.1079/bjn19970135.

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The nutritional manipulation of the diets of laying hens to include sources of n–3 fatty acids promotes the deposition of these nutrients into egg yolk. n–3 Fatty acid-rich eggs may provide an exciting alternative food source for enhancing consumer intake of these proposed healthful fatty acids. Care must be taken when designing n–3 fatty acid-rich poultry rations, however, to assure that the resulting egg fatty acid profile is useful for promoting consumer health yet maintaining egg sensory quality. In study 1 laying hens were fed on diets supplemented with graded levels of menhaden oil (MO),

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9

Kocabaş, Mehmet, Filiz Kutluyer-Kocabaş, Nadir Başçinar, Esin Özçiçek, Görkem Kirmizikaya-Özmen, and Ökkeş Yilmaz. "The profile of fatty acids in the gametes of brook trout (Salvelinus fontinalis) during the spawning period under culture conditions." Revista Científica de la Facultad de Ciencias Veterinarias 35, no. 2 (2025): 6. https://doi.org/10.52973/rcfcv-e35565.

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The fertilization and subsequently embryo and larvae development are linked to gamete quality and FA (fatty acid) content is one of the specific factors affecting egg or sperm quality. Hence, FA profile of gametes (egg and sperm) was documented in brook trout (Salvelinus fontinalis) under cultivation. FAs were detected and measured using gas chromatography. These results indicated that a total of 26 and 22 FAs were determined in egg and sperm, respectively. The levels of PUFAs were determined in nearly identical quantities in both egg (47.57%) and sperm (47.53%). DHA (Docosahexaenoic acid), LA

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10

Figueiredo, Joana, and Luís Narciso. "Egg volume, energy content and fatty acid profile ofMaja brachydactyla(Crustacea: Brachyura: Majidae) during embryogenesis." Journal of the Marine Biological Association of the United Kingdom 88, no. 7 (2008): 1401–5. http://dx.doi.org/10.1017/s0025315408002063.

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Fatty-acid and energy content ofMaja brachydactylaeggs at different developmental stages (recently spawned, half-developed and ready to hatch) were analysed in order to understand what is being consumed and produced during the embryonic development. Egg volume increased during development (34%, 0.187 to 0.285 mm3, N = 270) and was negatively correlated with egg energy and fatty-acid content (r = −0.80 and r = −0.46, respectively), which decreased through embryogenesis. The most consumed fatty acids were the PUFA (21.2 μg · mg dw−1), followed by the SFA (18.8 μg · mg dw−1) and MUFA (14.9 μg · m

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11

NISTOR, Andreea Cătălina, Lucia Iuliana NISTOR (COTFAS), and Marius Giorgi USTUROI. "A Review of Fatty Acid and Amino Acids Profile from Pasteurized Egg Liquids Produced in Romania." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 75, no. 2 (2018): 143. http://dx.doi.org/10.15835/buasvmcn-fst:2017.0034.

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Egg is a rich source of nutrients, such as high-quality protein (containing the ideal proportion of amino acids necessary for human body development) and a rich variety of vitamins and minerals. Liquid egg products have grown to a large extent in the food industry and beyond, which is an important reason to know their quality. For the analysis was used fresh pasteurized yolk and white wrapped bag in box. The fatty acids were determined by gas chromatographic method and amino acids by high performance liquid chromatography method. The results indicated that 34% of total fatty acids analyzed are

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12

Tapas, Mukhopadhyay, and Ghosh Santinath. "Lipid profile and fatty acid composition in eggs of Gangetic little barb Puntius sophore in comparison with body tissue lipid." Journal of Indian Chemical Society Vol. 82, Aug 2005 (2005): 723–26. https://doi.org/10.5281/zenodo.5830021.

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Department of Chemical Technology, Oil Technology Division, University of Calcutta, 92, Acharya Prafulla Chandra Road, Kolkata-700 009, India <em>E-mail</em> : santinathghosh @yahoo.com.hk                               <em>Fax </em>: 9 I -33-235 I 9755 <em>Manuscript received 16 September 2004, accepted 20 May 2005</em> The lipid class and fatty acid composition in eggs of spot fin swamp little barb Puntius<em> sophore</em> has been studied in comparison with body tissue lipid. The eggs contain about 1.87 times hig

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13

CUFADAR, Yusuf, Gülşah KANBUR, Rabia GÖÇMEN, and Abdulqader Adnan Quader AL-BAYATI. "Feeding the Laying Quails with Mealworm Larvae Meal and Alterations in Egg Quality and Yolk Fatty Acid Profile." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 78, no. 2 (2021): 18. http://dx.doi.org/10.15835/buasvmcn-fst:2021.0011.

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The purpose of this study was to investigate the effects of different levels of mealworm (Tenebrio Molitor) larvae meal in Japanese quail (Coturnix coturnix japonica) diets on performance, egg quality, yolk color, and yolk fatty acid composition. A total of forty-eight, 14 weeks-old laying quails were used with 4 replicates in control (basal diet), mealworm larvae meal (MLM) 2% or 4 % treatment groups. Results showed that independently of inclusion level dietary MLM did not affect performance and egg quality parameters. However, color values (L*, a*, b*) of egg yolk changed with the inclusion

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14

Hudečková, Petra, Lucie Rusníková, Eva Straková, Pavel Suchý, Petr Marada, and Miroslav Macháček. "The effect of linseed oil supplementation of the diet on the content of fatty acids in the egg yolk." Acta Veterinaria Brno 81, no. 2 (2012): 159–62. http://dx.doi.org/10.2754/avb201281020159.

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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 prov

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15

Milinsk, M. C., A. E. Murakami, S. T. M. Gomes, M. Matsushita, and N. E. de Souza. "Fatty acid profile of egg yolk lipids from hens fed diets rich in n-3 fatty acids." Food Chemistry 83, no. 2 (2003): 287–92. http://dx.doi.org/10.1016/s0308-8146(03)00094-3.

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16

Şengü, A. Y., and S. Çalişlar. "Effect of partial replacement of soybean and corn with raw or processed chickpea." South African Journal of Animal Science 50, no. 3 (2020): 461–70. http://dx.doi.org/10.4314/sajas.v50i3.13.

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This study was conducted to investigate the effects of using raw and processed chickpeas in various ways and levels in rations of egg-laying quail on egg yolk fat content, egg yolk fatty acid profile and some blood parameters. Chickpeas were used raw, autoclaved, and microwaved, and were included in the rations on two levels (20% and 40%). The treatments were designed as seven groups, consisting of control, 20% and 40% raw, 20% and 40% autoclaved, and 20% and 40% microwaved. Each group was designed as three repetitions. Quail were housed in multi-storey cages for nine weeks. As a result, the d

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17

CUFADAR, Y., R. GÖÇMEN, G. KANBUR, and SS PARLAT. "Effect of hempseed meal on performance, egg quality and egg yolk fatty acids content in laying quails." Journal of the Hellenic Veterinary Medical Society 72, no. 4 (2022): 3427. http://dx.doi.org/10.12681/jhvms.29388.

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In this study, the laying performance, external egg quality, egg yolk colour and fatty acids profile of quails (Coturnix coturnix japonica) fed on diets containing hemp seed meal (HSM) were determined. During 8 weeks trial, a total of 150, 10-weeks-old laying quails were used. Five diets were formulated to contain HSM at the level of 0 (control),5, 10, 15, and 20% that represented as 0 HSM, 5 HSM, 10 HSM, 15 HSM and 20 HSM, respectively.The performance parameters were not significantly (P>0.05)influenced by the dietary HSM contents. Eggshell ratio, eggshell breaking strength, egg shape inde

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18

Chen, Bao, Yi Sun, Haobo Jin, et al. "An Efficient Processing Strategy to Improve the Flavor Profile of Egg Yolk: Ozone-Mediated Oxidation." Molecules 28, no. 1 (2022): 124. http://dx.doi.org/10.3390/molecules28010124.

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This study investigated the effect of ozone treatment on egg yolk volatiles and fatty acids. The composition and content of volatile substances and the fatty acid content of the egg yolk were changed significantly after ozonation. With proper ozone treatment (30 min), the aldehyde content in the egg yolk increased from 78.08% to 94.63%, and the relative content of dibutyl amine decreased from 1.50% to 0.00%. There were no significant differences among the types of fatty acids in the egg yolks after being treated with ozone, but there were differences in their relative contents. The results of

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19

Tesedo, Javier, Enrique Barrado, M. Ángeles Sanz, Angel Tesedo, and Francisco de la Rosa. "Fatty Acid Profiles of Processed Chicken Egg Yolks." Journal of Agricultural and Food Chemistry 54, no. 17 (2006): 6255–60. http://dx.doi.org/10.1021/jf060134h.

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20

Golzar Adabi, SH, M. Ahbab, A. R. Fani, A. Hajbabaei, N. Ceylan, and R. G. Cooper. "Egg yolk fatty acid profile of avian species - influence on human nutrition." Journal of Animal Physiology and Animal Nutrition 97, no. 1 (2011): 27–38. http://dx.doi.org/10.1111/j.1439-0396.2011.01239.x.

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21

Kamanova, Svetlana, Bakhyt Shaimenova, Linara Murat, et al. "The Impact of the Desugarization Process on the Physiochemical Properties of Duck Egg Mélange Powders." Foods 14, no. 9 (2025): 1469. https://doi.org/10.3390/foods14091469.

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Duck eggs are rich in essential nutrients, such as amino acids, vitamins, and polyunsaturated fatty acids. However, their application in the food industry is hindered by glucose, which contributes to undesirable darkening during the Maillard reaction in processing. The present study examined the effect of the desugarization of duck eggs using baker’s yeast on their chemical composition. The results showed that the desugarization process reduces the content of glucose and minerals (Cu, Fe, and Zn) and alters the vitamin composition depending on the treatment conditions. Changes were also observ

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22

Ediriweera, Meran Keshawa. "The Histone Deacetylase Inhibitory Potential of Chicken Egg Yolk Fat and Their Fatty Acid Composition." Scientifica 2023 (October 18, 2023): 1–9. http://dx.doi.org/10.1155/2023/6360487.

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Histone deacetylation is a key biochemical event associated with transcriptional regulation. Histone deacetylases (HDACs) mediate the deacetylation of histones. Fatty acids have been reported to function as histone deacetylase inhibitors (HDACi). The present instigation reports the HDAC inhibitory activity of egg yolks and egg yolk-derived fat of country and farm chicken for the first time. Egg yolks and fatty acids derived from both country (CCEF) and farm chicken (FCEF) demonstrated significant HDAC enzyme activity inhibition. Furthermore, egg yolks, CCEF, and FCEF exhibited DPPH free radica

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23

Vidal, Tatiana Fontoura, Ana Lúcia Fernandes Pereira, Virgínia Kelly Gonçalves Abreu, Ednardo Rodrigues Freitas, Manoel Alves Sousa Neto, and Jorge Fernando Fuentes Zapata. "Egg quality and yolk lipid composition of laying hens fed diets containing cashew nut meal." Food Science and Technology 33, no. 1 (2013): 172–79. http://dx.doi.org/10.1590/s0101-20612013005000006.

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The objective of this study was to assess the effect of the addition of cashew nuts meal (0, 5, 10, 15, 20, and 25%) to laying hen diets on egg quality and yolk composition. The variables studied were: egg weight, specific gravity, Haugh Units, percentages of shell, albumen, and yolk, moisture, total solids, total lipids, fatty acids profile, and yolk cholesterol. The addition of up to 25% of cashew nuts meal to hen diets did not affect egg quality and freshness, moisture and total solids content. However, an increase in total lipid content and a decrease in yolk pigmentation was observed. Ole

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24

Peng, Meng, Siria Tavaniello, Mirosław Banaszak, et al. "Comparison of Fatty Acid Profile in Egg Yolk from Late-Age Hens Housed in Enriched Cages and in a Free Range System." Animals 14, no. 7 (2024): 1099. http://dx.doi.org/10.3390/ani14071099.

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In recent years, the free-range system for laying hens has increased, driven by societal sensitivity to animal welfare. This study aimed to comparatively analyze the total lipid, cholesterol, and fatty acid composition of egg yolks of late-age laying hens reared in enriched cages (C) and the free-range system (FR). Eggs were collected from Lohmann Brown Classic hens at the 68th, 70th, 72nd, and 74th week of age. The concentrations of total lipids and cholesterol were not affected (p > 0.05) by either factor. Egg yolk from the FR group showed lower (p < 0.01) monounsaturated fatty acids a

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25

Chen, Jian, Xinzhi Ni, and Michael J. Grodowitz. "Imported Fire Ants Discard Cricket Eggs." Insects 15, no. 12 (2024): 954. https://doi.org/10.3390/insects15120954.

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The house cricket, Acheta domesticus (Linnaeus), is often used as a food source for the maintenance of imported fire ants under laboratory rearing. It was found that both red imported fire ants, Solenopsis invicta Buren, and black imported fire ants, S. richteri Forel, consumed most of the soft tissues of female crickets, but avoided their eggs by disposing of them on refuse piles. Bioassays using freshly collected cricket eggs showed that ants first retrieved eggs into their nests and then discarded them onto the refuse piles. The major chemicals on the surface of cricket eggs were found to b

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26

DAUKSIENE, AGILA, JOLITA KLEMENTAVICIUTE, ROMAS GRUZAUSKAS, DOVILE KLUPSAITE, and ELENA BARTKIENE. "Effects of dietary Jerusalem artichoke (Helianthus tuberosus) tuber powder and medium/long-chain fatty acids on production performance and fatty acid profile in laying hens." Indian Journal of Animal Sciences 90, no. 3 (2020): 428–32. http://dx.doi.org/10.56093/ijans.v90i3.102527.

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This study considers the use of Jerusalem artichoke (Helianthus tuberosus) tuber powder (HTT) and medium/ long-chain fatty acids (MLCFAs) in the nutrition of laying hens. A total of forty; 30-week-old laying hens were randomly distributed into four groups: control (C), 0.1% MLCFAs (T1), 2.0% HTT (T2), and both 0.1% MLCFAs and 2.0% HTT (T3). The fatty acid (FA) profile of eggs was analysed by gas chromatography, cholesterol by HPLC, and egg quality using a multifunctional automatic egg analyzer; production parameters of hens were also analysed. The results revealed that MLCFAs had a significant

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27

Sözcü, Arda, Aydın İpek, Züleyha Oguz, Stefan Gunnarsson, and Anja B. Riber. "Comparison of Performance, Egg Quality, and Yolk Fatty Acid Profile in Two Turkish Genotypes (Atak-S and Atabey) in a Free-Range System." Animals 11, no. 5 (2021): 1458. http://dx.doi.org/10.3390/ani11051458.

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Consumer interest in buying eggs from animal welfare-friendly systems with outdoor access is increasing, leading to an increase in the need for knowledge on genotypes suitable for free-range systems. Two Turkish laying hen genotypes, Atak-S (brown, n = 210) and Atabey (white, n = 210), were reared in a free-range system from 19–72 weeks of age, and their suitability for the system was assessed based on laying performance, egg quality, and yolk fatty acid profile. Mean hen-day and hen-housed egg production were found to be higher in Atabey than Atak-S (p < 0.01). The brown eggs from Atak-S h

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28

Filipiak-Florkiewicz, Agnieszka, Maja Dymińska-Czyż, Beata Szymczyk, et al. "Design of Physicochemical Properties of Eggs as a Result of Modification of the Fat Fraction of Laying Feed." Molecules 29, no. 6 (2024): 1242. http://dx.doi.org/10.3390/molecules29061242.

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The aim of this study was to investigate and confirm the properties of eggs produced by laying hens fed a diet consisting of pomegranate seed oil as a source of CLnA and flaxseed oil as a source of α-linolenic acid. The study involved determining the chemical composition of the eggs, including their fatty acid profile. The results showed that modifying the laying hens’ feed composition resulted in eggs with high nutritional value, with a favorable change in their fatty acid profile. In most cases, the addition of linseed oil or pomegranate seed oil did not affect the physical and chemical prop

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29

Drabik, Kamil, Karolina Wengerska, Kornel Kasperek, Sebastian Knaga, and Justyna Batkowska. "Analysis of the Quality and Chemical Composition of Double-Yolked Eggs Compared to Those of a Normal Structure." Animals 14, no. 11 (2024): 1568. http://dx.doi.org/10.3390/ani14111568.

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The study material consisted of 360 eggs from a reproductive flock of meat-type hens; 240 were double-yolked eggs and 120 were single-yolked as a control group. The eggs were numbered individually and then analysed for their quality in terms of characteristics of the whole egg (weight, shape index, specific gravity), shell (colour, strength, weight, density), albumen (pH, height, weight, Haugh units) and yolk (colour, weight, shape index, pH). During the analyses, yolks were sampled for analyses including basic composition, fatty acid profile (by gas chromatography) and fatty acid indices. It

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30

Świątkiewicz, Sylwester, Anna Arczewska-Włosek, Witold Szczurek, et al. "Algal Oil as Source of Polyunsaturated Fatty Acids in Laying Hens Nutrition: Effect on Egg Performance, Egg Quality Indices and Fatty Acid Composition of Egg Yolk Lipids." Annals of Animal Science 20, no. 3 (2020): 961–73. http://dx.doi.org/10.2478/aoas-2020-0019.

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AbstractThe aim of this study was to evaluate the effect of algal oil with very high level of docosahexaenoic acid (DHA, C22:6n-3) used as fat source in the diet for laying hens, on egg yolk lipids fatty acid composition, as well as egg production and egg quality indices, in comparison with other dietary fat sources. The experiment was carried out on 168 ISA Brown hens (25 to 60 wks of age), allocated to 7 groups of 12 replicates (cages), with two birds in each cage. The experimental diets were supplemented with 2% of different fat sources, i.e. soybean oil (SO), coconut oil (CO), rapeseed oil

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Franczyk-Żarów, Magdalena, Beata Szymczyk, and Renata B. Kostogrys. "Effects of Dietary Conjugated Linoleic Acid and Selected Vegetable Oils or Vitamin E on Fatty Acid Composition of Hen Egg Yolks." Annals of Animal Science 19, no. 1 (2019): 173–88. http://dx.doi.org/10.2478/aoas-2018-0052.

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AbstractThe objective of this study was to produce eggs enriched with conjugated linoleic acid (CLA) and ameliorate their fatty acid profile using the appropriate combination of dietary CLA with or without vegetable oils (olive oil or rapeseed oil) and vitamin E. In Experiment 1, 25-week-old laying hens were randomly distributed into eight groups of nine. Birds were fed with a standard diet with four different levels of CLA (0.0, 0.5, 0.75, 1.0%) and vegetable oils (olive oil or rapeseed oil, both in the amount of 1.46%). In Experiment 2, hens were randomly distributed into 12 groups of nine.

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Yano, A. A., W. Hermana, Y. Retnani, and I. Syarif. "Fat supplementation containing high palmitic acid enriched with lecithin on the performance, egg quality, and fatty acid profile of quail." Journal of the Indonesian Tropical Animal Agriculture 49, no. 3 (2024): 239–51. http://dx.doi.org/10.14710/jitaa.49.3.239-251.

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This study examined the effects of fat supplementation with high palmitic acid enriched with lecithin on the performance, egg quality, and fatty acid profile of quails. This study applied a completely randomized design to 330 female quails (Cortunix cortunix japonica) which were allocated into 5 different groups with 3 replicates of 22 birds. The groups were assigned as follows: T0 = commercial diet (control), T1 = commercial diet + 2.5% fat + 6% lecithin of added fat, T2 = commercial diet + 2.5% commercial fat, T3 = commercial diet + 5% fat + 6 % lecithin of added fat, T4 = commercial diet +

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Mennicken, L., S. Ponsuksili, E. Tholen та ін. "Divergent selection for ω3:ω6 polyunsaturated fatty acid ratio in quail eggs". Archives Animal Breeding 48, № 5 (2005): 527–34. http://dx.doi.org/10.5194/aab-48-527-2005.

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Abstract. It is well known, that the ω6:ω3 PUFA (polyunsaturated fatty acids) ratio of the egg yolk can be changed by modifying the hen's diet. Information on genetic effects on PUFA in egg yolks is limited. Therefore four generations of divergent selection of high and low ω6:ω3 PUFA ratio were performed with quails as model animals to estimate genetic effects on the fatty acid profile of eggs. Heritability and correlated response to selection were analysed. Generation 4 consisted of 125 hens in the HIGH and 114 hens in the LOW line and 40 sires per line. Fatty acid profiles of the eggs were m

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Kowalska, Emilia, Joanna Kucharska-Gaca, Joanna Kuźniacka, et al. "Quality of Eggs, Concentration of Lysozyme in Albumen, and Fatty Acids in Yolk in Relation to Blue Lupin-Rich Diet and Production Cycle." Animals 10, no. 4 (2020): 735. http://dx.doi.org/10.3390/ani10040735.

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In recent years, the interest in lupin seeds as a source of protein in poultry nutrition has increased. The aim of this study was to assess the quality of table eggs produced by hens that were fed diets containing pea seeds and various levels of narrow-leafed lupin as a substitute for soybean meal. The share of lupin seeds in the treatment groups was 10%, 15%, 20% and 25%. Egg morphology, the fatty acid profile in egg yolk and the amount and activity of lysozyme in egg white were analysed. Results show that using 10–20% lupin seeds in feed in the diet of laying hens in intensive farming does n

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Luo, J., S. King, and M. Adams. "Effect of probiotic Propionibacterium jensenii 702 supplementation on layer chicken performance." Beneficial Microbes 1, no. 1 (2010): 53–60. http://dx.doi.org/10.3920/bm2009.0017.

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The effects of the probiotic, Propionibacterium jensenii 702 (PJ 702), supplementation on egg productivity, egg shell thickness, fatty acid profile of eggs, and body weight in early layer hens were investigated. Twenty eight twenty-week-old starter pullets were evenly divided into a treatment and a control group for an eight week experiment. Each bird in the treatment group received 107 cfu PJ 702 daily in a total volume of 1 ml by oral administration. No adverse effect was observed due to administration of PJ 702, and successful gastrointestinal transit in the bird was demonstrated by recover

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Shahid, Suhaib, Naila Chand, Rifat Ullah Khan, Syed Muhammad Suhail, and Nazir Ahmad Khan. "Alternations in Cholesterol and Fatty Acids Composition in Egg Yolk of Rhode Island Red x Fyoumi Hens Fed with Hemp Seeds (Cannabis sativaL.)." Journal of Chemistry 2015 (2015): 1–6. http://dx.doi.org/10.1155/2015/362936.

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The present study was designed to evaluate the influence of hemp seed (HS) supplementation on egg yolk cholesterol and fatty acid composition in laying hens. Sixty hens (Rhode Island Red x Fyoumi) were evenly distributed into four groups (three replicates per group) at the peak production (34 weeks). HS was included into the ration at the level of 0.0 (HS-0), 15 (HS-15), 20 (HS-20), and 25% (HS-25) and continued the supplementation for consecutively three weeks. At the end of the experiment, three eggs per replicate were randomly collected and analyzed for egg yolk fatty acids and cholesterol

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Şengül, Ahmet Yusuf, Turgay Şengül, Şenol Çelik, et al. "The effect of dried white mulberry (Morus alba) pulp supplementation in diets of laying quail." Revista MVZ Córdoba 26, no. 1 (2020): e1940. http://dx.doi.org/10.21897/rmvz.1940.

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Objective. This study was conducted to research the effects of different levels of dried white mulberry (Morus alba) pulp supplementation in diets of laying quail on yield performances, egg quality, blood parameters, yolk fatty acid profiles and cholesterol concentrations. Materials and Methods. A completely randomized experimental design, with four treatments and four replicates, was applied. The experimental treatments were M0: control diet; M4: dietary inclusion of 4% mulberry pulp; M8: dietary inclusion of 8% mulberry pulp; M12: dietary inclusion of 12% mulberry pulp. This experiment was c

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Panaite, Tatiana D., Violeta Nour, Mihaela Saracila, Raluca P. Turcu, Arabela E. Untea, and Petru Al Vlaicu. "Effects of Linseed Meal and Carotenoids from Different Sources on Egg Characteristics, Yolk Fatty Acid and Carotenoid Profile and Lipid Peroxidation." Foods 10, no. 6 (2021): 1246. http://dx.doi.org/10.3390/foods10061246.

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The present study aimed to evaluate the effect of supplementing the diet of laying hens with linseed meal and carotenoids from different sources on egg characteristics, yolk fatty acid and carotenoid profile, and lipid peroxidation. A 4-week experiment was conducted on 168 Lohmann Brown layers (43 weeks of age), assigned to four dietary treatments (42 hens/group; 21 replicate/groups with 2 birds/pen) consisting of a control diet (C) and three diets simultaneously supplemented with 6% linseed meal and 2% dried kapia pepper (E1), 2% dried sea buckthorn pomace (E2) and 2% dried carrot (E3). Every

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Szymczyk, Beata, and Paweł M. Pisulewski. "Effects of dietary conjugated linoleic acid on fatty acid composition and cholesterol content of hen egg yolks." British Journal of Nutrition 90, no. 1 (2003): 93–99. http://dx.doi.org/10.1079/bjn2003873.

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The main objectives of the present study were to determine the effect of dietary conjugated linoleic acid (CLA) isomers on the fatty acid composition and cholesterol content of egg-yolk lipids. Forty-five 25-week-old laying hens were randomly distributed into five groups of nine hens each and maintained in individual laying cages, throughout 12 weeks of the experiment. They were assigned to the five treatments that consisted of commercial layer diets containing 0, 5, 10, 15 or 20g pure CLA/kg. Feed intake of hens varied little and insignificantly. Egg mass was uniformly lower (P<0·05) in th

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Puvača, Nikola, Erinda Lika, Sonila Cocoli, et al. "Use of Tea Tree Essential Oil (Melaleuca alternifolia) in Laying Hen’s Nutrition on Performance and Egg Fatty Acid Profile as a Promising Sustainable Organic Agricultural Tool." Sustainability 12, no. 8 (2020): 3420. http://dx.doi.org/10.3390/su12083420.

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The level of production in a variety of organic production systems is often lower than in other traditional production systems. In poultry production, there is also a direct negative effect of the small scale regarding sustainable organic poultry production. Regardless of differences between organic and conventional production systems, this experiment aimed to investigate the usage of tea tree Melaleuca alternifolia (Maiden and Betche) Cheel essential oils as a natural alternative to antibiotics in hen nutrition on productive parameters, table egg quality and eggs fatty acid profile as a promi

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Serpa, Felipe Cardoso, Rodrigo Garófallo Garcia, Maria Fernanda de Castro Burbarelli, et al. "Lipid sources and emulsifiers in Japanese quail diets as modulators of performance, egg quality and yolk fatty acid profile." Animal Science Papers and Reports 41, no. 3 (2023): 261–80. http://dx.doi.org/10.2478/aspr-2023-0011.

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Abstract Using emulsifiers in poultry diets may increase digestibility of alternative lipid sources and enrich poultry egg yolks altering their fatty acid composition. This study aimed to evaluate performance, nutrient digestibility, egg quality, egg quality according to their storage period, and the fatty acid profile of Japanese quail egg yolk (Coturnix coturnix japônica). The design was completely randomized, in which 270 female quails were allocated in a 3x2 factorial diet arrangement: three lipid sources (soybean oil, poultry fat, and beef tallow), supplemented or not with an emulsifier,

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Suci, Dwi, Widya Hermana, Dudung Malik, and Innaka Hasbullah. "Fatty Acid Profile of Japanese Quail Egg Yolk Supplemented with African Leaf Juice (Vernonia amygdalina) in Drinking Water." Jurnal Ilmu Nutrisi dan Teknologi Pakan 21, no. 1 (2023): 29–34. http://dx.doi.org/10.29244/jintp.21.1.29-34.

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This study aimed to determine the effect of african leaf juice (Vernonia amygdalina) supplementation in drinking water on the performance and fatty acid profile of quail egg yolk. A total of 120 eight-week-old Japanese quail was used in this study and reared for 6 weeks in colony cage. Completely randomized design with three treatments and five replications were used in this study. The treatments were control treatment (without african leaf juice supplementation), 3 ml bird-1 day-1 supplementation and 6 ml bird-1 day-1 supplementation. The data were analyzed for variance, the significant diffe

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Mierliță, D. "Fatty acid profile and oxidative stability of egg yolks from hens under different production systems." South African Journal of Animal Science 50, no. 2 (2020): 196–206. http://dx.doi.org/10.4314/sajas.v50i2.3.

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AbstractThis study was carried out to compare the egg quality, fatty acid (FA) profiles, and oxidative stability of yolks from hens maintained in cages and fed a conventional diet (CON), those fed a conventional diet with free access to outdoor grassy area (5 m2/hens) under free-range conditions (FR), and those fed an organic diet and free access to outdoor grassy area (10 m2/hens) under in organic system (ORG). Heavier eggs were produced by CON, while percentages of yolk and eggshell were greater in eggs of FR and ORG hens. The FR and ORG hens produced eggs that contained significantly more m

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Tapas, Mukhyopadhyay, and Ghosh Santinath. "Lipid profile and fatty acid composition in eggs of Mugil parsia in comparison with tissue lipid." Journal of Indian Chemical Society Vol. 80, Mar 2003 (2003): 192–94. https://doi.org/10.5281/zenodo.5839275.

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Department of Chemical Technology. University of Calcutta, 92 Acharya Prafulla Chandra Road, Kolkata-700 009, India <em>E-mail : </em>santi@cucc.ernet.in Fax : 91-33-23519755 <em>Manuscript received 11 September 2002. accepted 12 December 2002</em> The lipid class and fatty acid composition in eggs of Indian estuarine <em>Mugil parsia</em> has been studied in comparison with body tissue lipid. The eggs contain about 7.8 times higher lipid than that of the body tissue. The major portion of lipid in eggs is composed of wax ester followed by triacylglyeerol (TAG), phospholipid (PL) and

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Sahara, Eli, Meisji Liana Sari, Dyah Wahyuni, Sogi Aryanti, and Wanti Kinantri. "Impact of Turmeric Powder and Black Pepper Capsules on the Small Intestine Profile and Product Quality of Kampung Unggul Balitnak (KUB) Chickens." Jurnal Agripet 24, no. 2 (2024): 172–81. http://dx.doi.org/10.17969/agripet.v24i2.33481.

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This study aimed to improve the quality of KUB chicken eggs and meat through dietary supplementation. Fifty KUB chickens, aged three months, were reared for three months. The treatments were as follows: P0 (control) = basal ration (BR), P1 = BR + 0.4 g/head/day turmeric flour, P2 = BR + 0.4 g/head/day turmeric powder + 1 black pepper capsule (0.2 g/head/day), P3 = BR + 0.4 g/head/day turmeric flour + 2 black pepper capsules (0.4 g/head/day), and P4 = BR + 0.4 g/head/day turmeric flour + 3 black pepper capsules (0.6 g/head/day). Parameters measured included the digestive tract profile, lactic a

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Wiegand, Murray D., Thomas A. Johnston, Jennifer Martin, and William C. Leggett. "Variation in neutral and polar lipid compositions of ova in ten reproductively isolated populations of walleye (Sander vitreus)." Canadian Journal of Fisheries and Aquatic Sciences 61, no. 1 (2004): 110–21. http://dx.doi.org/10.1139/f03-146.

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We examined variation in the mass and composition of egg lipids within and among 10 walleye (Sander vitreus) populations. Larger eggs contained more lipid, but neither absolute lipid content (mg·egg1) nor relative lipid content (percent of egg mass as lipid) were related to maternal age or size. Among populations, the proportion of egg mass as neutral lipid varied significantly, whereas the proportion as polar lipid did not. Egg fatty acid composition did vary with respect to maternal traits. In the Lake Ontario population, larger females appear to produce a qualitatively superior egg; relati

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Raza, Tausif, Naila Chand, Rifat Ullah Khan, Muhammad Suhaib Shahid, and Alaeldein M. Abudabos. "Improving the fatty acid profile in egg yolk through the use of hempseed (<i>Cannabis sativa</i>), ginger (<i>Zingiber officinale</i>), and turmeric (<i>Curcuma longa</i>) in the diet of Hy-Line White Leghorns." Archives Animal Breeding 59, no. 2 (2016): 183–90. http://dx.doi.org/10.5194/aab-59-183-2016.

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Abstract. A study was performed to examine the outcome of utilizing hempseed, ginger, and turmeric in the diet of Hy-Line White Leghorn on the fatty acid profile of egg yolk. Four experimental rations were offered to 60 laying hens: control (standard diet); 25 % hempseed (T1); 25 % hempseed and 2 % turmeric (T2); 25 % hempseed and 2 % ginger (T3). Thirty eggs per group were analysed on day 0, 15, and 30 after storage at room temperature. Individual and total fatty acids decreased significantly (P < 0.05) in the experimental groups by day 0, 15, and 30 compared to the control. By day 0, 15,

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Saleh, Ahmed A., Esraa Gawish, Samy F. Mahmoud, et al. "Effect of Natural and Chemical Colorant Supplementation on Performance, Egg-Quality Characteristics, Yolk Fatty-Acid Profile, and Blood Constituents in Laying Hens." Sustainability 13, no. 8 (2021): 4503. http://dx.doi.org/10.3390/su13084503.

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Natural and chemical colorants are attracting a lot of attention as sustainable feed additives due to their effect on food color and because presentation matters to consumers. Color also is a major sensory factor that helps consumers determine food quality and its possible health benefits. For example, highly colored egg yolks can only come from healthy laying hens fed a well-balanced, nutrient-rich diet. Consumers associate an intense yolk color with healthy, nutrient-rich food. There is a growing market request for eggs with rich yolk coloring. The purpose of the current study was to evaluat

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Brettschneider, Jörg G., Heinz Jeroch, Sven Dänicke, and Jan Pikul. "Influence of a modified fatty acid profile of egg yolk fat on technological properties of hen's eggs." Fett/Lipid 99, no. 10 (1997): 362–64. http://dx.doi.org/10.1002/lipi.19970991005.

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Tomaszewska, Ewa, Siemowit Muszyński, Anna Arczewska-Włosek, et al. "Cholesterol Content, Fatty Acid Profile and Health Lipid Indices in the Egg Yolk of Eggs from Hens at the End of the Laying Cycle, Following Alpha-Ketoglutarate Supplementation." Foods 10, no. 3 (2021): 596. http://dx.doi.org/10.3390/foods10030596.

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The current study aimed to assess the effects of dietary alpha-ketoglutarate (AKG) supplementation to laying hens on the fatty acid (FA) profile and cholesterol levels of the egg yolk at the end of production cycle. The experiment was performed on forty-eight Bovans Brown laying hens randomly assigned to either a control group (CONT) or a group supplemented with AKG. The CONT group was fed the basal diet, and the AKG group was fed the basal diet plus 1.0% AKG from the 31st until the 60th week of age, when FA profile, fat and cholesterol content of the egg yolks were determined. No significant

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