Time course of nutritional and functional property changes in egg yolk from laying hens fed docosahexaenoic acid-rich microalgae
Marine microalgae (MA) has received wide attention as a promising source of omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) enrichment in animal products to improve the health status and wellbeing of the consumers. This study evaluated dynamic changes in n-3 LC-PUFA, color, and function...
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| Format: | Article |
| Language: | English |
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Elsevier
2020-09-01
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| Series: | Poultry Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579120303357 |
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| author | Bing Liu Qin Zhou Jiaming Zhu Gang Lin Dongyou Yu Tuoying Ao |
| author_facet | Bing Liu Qin Zhou Jiaming Zhu Gang Lin Dongyou Yu Tuoying Ao |
| author_sort | Bing Liu |
| collection | DOAJ |
| description | Marine microalgae (MA) has received wide attention as a promising source of omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) enrichment in animal products to improve the health status and wellbeing of the consumers. This study evaluated dynamic changes in n-3 LC-PUFA, color, and functional properties as well as atherogenic and thrombogenic health lipid indices of egg yolk from hens fed graded levels (0, 0.5, and 1.0%) of docosahexaenoic acid (DHA)–rich MA (Aurantiochytrium sp.) during a 56-D feeding period. Egg freshness parameters and yolk lipid oxidative stability were also measured after 0, 14, and 28 D of refrigerated storage. The hen performance and egg quality (except for yolk color) were not affected (P > 0.05) by MA supplementation. Docosahexaenoic acid contents in yolk from hens fed 1.0% MA increased quadratically with feeding time with a plateau at about 30 D (P < 0.05). Afterward, the DHA content leveled off to a constant value (946.3 mg/100 g yolk) with the n-6/n-3 ratio at 3.5: 1. Dietary inclusion of 1.0% of MA also significantly decreased the atherogenic and thrombogenic indices of yolk lipid (P < 0.05). Because the microalgal carotenoids incorporated into egg yolk, the L∗ value of yolk from hens fed MA decreased whereas a∗ value increased (P < 0.05), corresponding to yolk Roche color scores. As expected, there were no significant changes in yolk functional properties (e.g., viscosity and emulsifying activity) related to DHA enrichment (P > 0.05). Microalgal carotenoids enrichment also helped attenuate fatty acid oxidation of the DHA-enriched yolk and increase their lipid oxidative stability. In conclusion, dietary supplementation with up to 1.0% of MA significantly increased DHA contents with more health-promoting n-6/n-3 ratio and atherogenic and thrombogenic indices, as well as more intense yolk color within consumers' acceptability, and the feeding strategy had a minimal impact on yolk physical and functional properties or oxidative stability during subsequent refrigerated storage. |
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| format | Article |
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| institution | Directory Open Access Journal |
| issn | 0032-5791 |
| language | English |
| last_indexed | 2024-12-13T14:18:42Z |
| publishDate | 2020-09-01 |
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| series | Poultry Science |
| spelling | doaj.art-f9742b0ab61c455d96e2b3bda56964f22022-12-21T23:42:09ZengElsevierPoultry Science0032-57912020-09-0199946164625Time course of nutritional and functional property changes in egg yolk from laying hens fed docosahexaenoic acid-rich microalgaeBing Liu0Qin Zhou1Jiaming Zhu2Gang Lin3Dongyou Yu4Tuoying Ao5State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Institute of Feed Sciences, College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, ChinaInstitute of Feed Sciences, College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, ChinaInstitute of Feed Sciences, College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, ChinaInstitute of Quality Standards and Testing Technology for Agricultural Products, Chinese Academy of Agricultural Sciences, Beijing 10081, ChinaInstitute of Feed Sciences, College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, China; Corresponding author:Center for Applied Nutrigenomics and Applied Animal Nutrition, Alltech, Nicholasville, KY 40356, USAMarine microalgae (MA) has received wide attention as a promising source of omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) enrichment in animal products to improve the health status and wellbeing of the consumers. This study evaluated dynamic changes in n-3 LC-PUFA, color, and functional properties as well as atherogenic and thrombogenic health lipid indices of egg yolk from hens fed graded levels (0, 0.5, and 1.0%) of docosahexaenoic acid (DHA)–rich MA (Aurantiochytrium sp.) during a 56-D feeding period. Egg freshness parameters and yolk lipid oxidative stability were also measured after 0, 14, and 28 D of refrigerated storage. The hen performance and egg quality (except for yolk color) were not affected (P > 0.05) by MA supplementation. Docosahexaenoic acid contents in yolk from hens fed 1.0% MA increased quadratically with feeding time with a plateau at about 30 D (P < 0.05). Afterward, the DHA content leveled off to a constant value (946.3 mg/100 g yolk) with the n-6/n-3 ratio at 3.5: 1. Dietary inclusion of 1.0% of MA also significantly decreased the atherogenic and thrombogenic indices of yolk lipid (P < 0.05). Because the microalgal carotenoids incorporated into egg yolk, the L∗ value of yolk from hens fed MA decreased whereas a∗ value increased (P < 0.05), corresponding to yolk Roche color scores. As expected, there were no significant changes in yolk functional properties (e.g., viscosity and emulsifying activity) related to DHA enrichment (P > 0.05). Microalgal carotenoids enrichment also helped attenuate fatty acid oxidation of the DHA-enriched yolk and increase their lipid oxidative stability. In conclusion, dietary supplementation with up to 1.0% of MA significantly increased DHA contents with more health-promoting n-6/n-3 ratio and atherogenic and thrombogenic indices, as well as more intense yolk color within consumers' acceptability, and the feeding strategy had a minimal impact on yolk physical and functional properties or oxidative stability during subsequent refrigerated storage.http://www.sciencedirect.com/science/article/pii/S0032579120303357microalgaeDHA enrichmentfunctional propertiesoxidative stabilitylaying hen |
| spellingShingle | Bing Liu Qin Zhou Jiaming Zhu Gang Lin Dongyou Yu Tuoying Ao Time course of nutritional and functional property changes in egg yolk from laying hens fed docosahexaenoic acid-rich microalgae Poultry Science microalgae DHA enrichment functional properties oxidative stability laying hen |
| title | Time course of nutritional and functional property changes in egg yolk from laying hens fed docosahexaenoic acid-rich microalgae |
| title_full | Time course of nutritional and functional property changes in egg yolk from laying hens fed docosahexaenoic acid-rich microalgae |
| title_fullStr | Time course of nutritional and functional property changes in egg yolk from laying hens fed docosahexaenoic acid-rich microalgae |
| title_full_unstemmed | Time course of nutritional and functional property changes in egg yolk from laying hens fed docosahexaenoic acid-rich microalgae |
| title_short | Time course of nutritional and functional property changes in egg yolk from laying hens fed docosahexaenoic acid-rich microalgae |
| title_sort | time course of nutritional and functional property changes in egg yolk from laying hens fed docosahexaenoic acid rich microalgae |
| topic | microalgae DHA enrichment functional properties oxidative stability laying hen |
| url | http://www.sciencedirect.com/science/article/pii/S0032579120303357 |
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