Fatty Acid Profile and Oxidative Stability of Layers’ Egg Yolk as Affected by Dietary Supplementation with Fresh Purslane and Addition of Aromatic Plant Essential Oils to Drinking Water

Vassilios Dotas (), Dimitrios Gourdouvelis, George Symeon, Lampros Hatzizisis, Ioannis Mitsopoulos, Dimitrios Galamatis, Maria Ioannidou and Evangelia Sossidou
Additional contact information
Vassilios Dotas: Department of Animal Production, Faculty of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
Dimitrios Gourdouvelis: Department of Animal Production, Faculty of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
George Symeon: Research Institute of Animal Science, Hellenic Agricultural Organization Demeter, 58100 Giannitsa, Greece
Lampros Hatzizisis: Faculty of Agriculture, University of Ioannina, 47100 Arta, Greece
Ioannis Mitsopoulos: Department of Agriculture, School of Geosciences, International Hellenic University, 57400 Sindos, Greece
Dimitrios Galamatis: Department of Animal Science, School of Agricultural Sciences, University of Thessaly, 41500 Larissa, Greece
Maria Ioannidou: Veterinary Research Institute, Hellenic Agricultural Organization Demeter, 57001 Thessaloniki, Greece
Evangelia Sossidou: Veterinary Research Institute, Hellenic Agricultural Organization Demeter, 57001 Thessaloniki, Greece

Sustainability, 2023, vol. 15, issue 15, 1-18

Abstract: The objective of this study was to investigate the possibility of producing eggs enriched in omega-3 polyunsaturated fatty acids (PUFA) while also increasing the oxidative stability of egg yolk. Here, 432 68-week-old Isa Brown layers were split into two groups of 216, consisting of three subgroups of 72 each. Group C was fed a standard corn–soybean meal diet, while Group P received the same basic diet with an additional 24 g of fresh purslane. In the drinking water of hens of the three subgroups of group C and the three subgroups of group P, either no essential oil (C-0, P-0) or 100 ppm of oregano essential oil (C-ORE, P-ORE) or 100 ppm of a blend of oregano, sage, and fennel essential oils (C-BLEND, P-BLEND) was administered. The purslane supplementation resulted in increased egg weight, improved yolk color, higher levels of α-linolenic and linoleic acids, and an improved omega-6/omega-3 nutritional index. The addition of essential oils resulted in a significant increase in the oxidative stability of the egg yolk, with the BLEND being the most effective. In conclusion, the combined administration of fresh purslane and essential oils of aromatic plants could be suggested for the production of eggs enriched in omega-3 PUFA, protected with natural antioxidants of plant origin.

Keywords: layers; purslane; essential oils; egg quality traits; fatty acid profile; oxidative stability (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2071-1050/15/15/11539/pdf (application/pdf)
https://www.mdpi.com/2071-1050/15/15/11539/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:15:y:2023:i:15:p:11539-:d:1202611

Access Statistics for this article

Sustainability is currently edited by Ms. Alexandra Wu

More articles in Sustainability from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().