Study on the influence of dietary sea buckthorn meal on nutritional properties of laying hen eggs

Arabela Elena Untea, Tatiana Dumitra Panaite, Iulia Varzaru, Raluca Paula Turcu, Teodor Gavris and Alexandra Lupu
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Arabela Elena Untea: Chemistry and Nutrition Physiology Department, National Research and Development Institute for Biology and Animal Nutrition, Ilfov, Romania
Tatiana Dumitra Panaite: Chemistry and Nutrition Physiology Department, National Research and Development Institute for Biology and Animal Nutrition, Ilfov, Romania
Iulia Varzaru: Chemistry and Nutrition Physiology Department, National Research and Development Institute for Biology and Animal Nutrition, Ilfov, Romania
Raluca Paula Turcu: Chemistry and Nutrition Physiology Department, National Research and Development Institute for Biology and Animal Nutrition, Ilfov, Romania
Teodor Gavris: University of Agronomic Sciences and Veterinary Medicine of Bucharest, Bucharest, Romania
Alexandra Lupu: Chemistry and Nutrition Physiology Department, National Research and Development Institute for Biology and Animal Nutrition, Ilfov, Romania

Czech Journal of Animal Science, 2021, vol. 66, issue 6, 225-234

Abstract: The study aimed to evaluate the transfer of bioactive compounds from sea buckthorn meal (SBM) supplement to eggs and the effect on lipid quality and peroxidation process. Thirty-two-week-old TETRA SL laying hens were allocated to two dietary treatments, 30 birds each (15 replicate pens). The control diet (C) contained a maize-soybean diet, and the experimental diet contained the previous C diet with 2% of maize replaced with SBM. Thirty-six eggs from each group were collected in order to determine the quality parameters at the end of the experiment. The antioxidant profile of SBM showed that the phytoadditive is a valuable source of vitamin E, xanthophylls and polyphenols. The inclusion of 2% of SBM in the experimental diet led to a more than 25% increase of vitamin E and an almost 50% increase of xanthophylls compared to the control. The markers specific to the coronary risk decreased significantly in the experimental group compared to the control, showing a beneficial effect of dietary SBM on the quality of yolk lipids. The bioactive compounds detected in egg yolk showed a significant (P < 0.05) improvement of the antioxidant profile, the rate of vitamin (A and E), carotenoid (lutein and zeaxanthin) and mineral (iron and zinc) deposition increased after dietary SBM inclusion. Regarding the lipid peroxidation parameters, the dietary SBM inclusion acted in the first phase of the lipid peroxidation process by inhibiting the formation of primary oxidation products (hydroperoxides and conjugated dienes). In conclusion, the sea buckthorn supplementation of the laying hen diet improved the bioactive compound concentrations in eggs and delayed the oxidation process of yolk during storage.

Keywords: yolk; bioactive compounds; lipid peroxidation (search for similar items in EconPapers)
Date: 2021
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjs:v:66:y:2021:i:6:id:239-2020-cjas

DOI: 10.17221/239/2020-CJAS

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