Yolk Fatty Acid Profile and Amino Acid Composition in Eggs from Hens Supplemented with ß-Hydroxy-ß-Methylbutyrate
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 aci...
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| Format: | Article |
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MDPI AG
2023-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/20/3733 |
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| author | Aleksandra Dajnowska Ewa Tomaszewska Sylwester Świątkiewicz Anna Arczewska-Włosek Piotr Dobrowolski Piotr Domaradzki Halyna Rudyk Oksana Brezvyn Viktor Muzyka Ihor Kotsyumbas Marcin B. Arciszewski Siemowit Muszyński |
| author_facet | Aleksandra Dajnowska Ewa Tomaszewska Sylwester Świątkiewicz Anna Arczewska-Włosek Piotr Dobrowolski Piotr Domaradzki Halyna Rudyk Oksana Brezvyn Viktor Muzyka Ihor Kotsyumbas Marcin B. Arciszewski Siemowit Muszyński |
| author_sort | Aleksandra Dajnowska |
| collection | DOAJ |
| description | 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 content. Notably, the study revealed significant changes in egg amino acid and fatty acid profiles due to HMB supplementation. Various amino acids, including glycine, serine, and isoleucine, were altered in the yolk, impacting nutritional value and potential health benefits. Regarding fatty acids, the study observed changes in both saturated as well as n-6 and n-3 fatty acids, affecting the overall lipid profile of egg yolks. However, the shifts in fatty acid composition could have implications for cardiovascular health due to altered ratios of n-6/n-3 fatty acids. Further research is required to comprehensively understand the implications of these findings for consumer-oriented egg quality and health benefits. |
| first_indexed | 2024-03-10T21:15:33Z |
| format | Article |
| id | doaj.art-47fd299fefe542489583a1b1bc32db38 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T21:15:33Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-47fd299fefe542489583a1b1bc32db382023-11-19T16:28:58ZengMDPI AGFoods2304-81582023-10-011220373310.3390/foods12203733Yolk Fatty Acid Profile and Amino Acid Composition in Eggs from Hens Supplemented with ß-Hydroxy-ß-MethylbutyrateAleksandra Dajnowska0Ewa Tomaszewska1Sylwester Świątkiewicz2Anna Arczewska-Włosek3Piotr Dobrowolski4Piotr Domaradzki5Halyna Rudyk6Oksana Brezvyn7Viktor Muzyka8Ihor Kotsyumbas9Marcin B. Arciszewski10Siemowit Muszyński11Department of Animal Anatomy and Histology, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, 20-950 Lublin, PolandDepartment of Animal Physiology, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, 20-950 Lublin, PolandDepartment of Animal Nutrition and Feed Science, National Research Institute of Animal Production, 32-083 Balice, PolandDepartment of Animal Nutrition and Feed Science, National Research Institute of Animal Production, 32-083 Balice, PolandDepartment of Functional Anatomy and Cytobiology, Faculty of Biology and Biotechnology, Maria Curie-Sklodowska University, 20-033 Lublin, PolandDepartment of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, 20-950 Lublin, PolandState Scientific Research Control Institute of Veterinary Medicinal Products and Feed Additives, 79000 Lviv, UkraineState Scientific Research Control Institute of Veterinary Medicinal Products and Feed Additives, 79000 Lviv, UkraineState Scientific Research Control Institute of Veterinary Medicinal Products and Feed Additives, 79000 Lviv, UkraineState Scientific Research Control Institute of Veterinary Medicinal Products and Feed Additives, 79000 Lviv, UkraineDepartment of Animal Anatomy and Histology, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, 20-950 Lublin, PolandDepartment of Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, 20-950 Lublin, PolandIn 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 content. Notably, the study revealed significant changes in egg amino acid and fatty acid profiles due to HMB supplementation. Various amino acids, including glycine, serine, and isoleucine, were altered in the yolk, impacting nutritional value and potential health benefits. Regarding fatty acids, the study observed changes in both saturated as well as n-6 and n-3 fatty acids, affecting the overall lipid profile of egg yolks. However, the shifts in fatty acid composition could have implications for cardiovascular health due to altered ratios of n-6/n-3 fatty acids. Further research is required to comprehensively understand the implications of these findings for consumer-oriented egg quality and health benefits.https://www.mdpi.com/2304-8158/12/20/3733egg qualitylipidsn-3 PUFAsupplementation |
| spellingShingle | Aleksandra Dajnowska Ewa Tomaszewska Sylwester Świątkiewicz Anna Arczewska-Włosek Piotr Dobrowolski Piotr Domaradzki Halyna Rudyk Oksana Brezvyn Viktor Muzyka Ihor Kotsyumbas Marcin B. Arciszewski Siemowit Muszyński Yolk Fatty Acid Profile and Amino Acid Composition in Eggs from Hens Supplemented with ß-Hydroxy-ß-Methylbutyrate Foods egg quality lipids n-3 PUFA supplementation |
| title | Yolk Fatty Acid Profile and Amino Acid Composition in Eggs from Hens Supplemented with ß-Hydroxy-ß-Methylbutyrate |
| title_full | Yolk Fatty Acid Profile and Amino Acid Composition in Eggs from Hens Supplemented with ß-Hydroxy-ß-Methylbutyrate |
| title_fullStr | Yolk Fatty Acid Profile and Amino Acid Composition in Eggs from Hens Supplemented with ß-Hydroxy-ß-Methylbutyrate |
| title_full_unstemmed | Yolk Fatty Acid Profile and Amino Acid Composition in Eggs from Hens Supplemented with ß-Hydroxy-ß-Methylbutyrate |
| title_short | Yolk Fatty Acid Profile and Amino Acid Composition in Eggs from Hens Supplemented with ß-Hydroxy-ß-Methylbutyrate |
| title_sort | yolk fatty acid profile and amino acid composition in eggs from hens supplemented with ss hydroxy ss methylbutyrate |
| topic | egg quality lipids n-3 PUFA supplementation |
| url | https://www.mdpi.com/2304-8158/12/20/3733 |
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