Yolk Color and Lipid Oxidation of the Eggs of Commercial White Layers Fed Diets Supplemented with Vegetable Oils

The objective of this study was to evaluate the influence of the supplementation of vegetable oils rich in polyunsaturated fatty acids to the diet of Leghorn layers on yolk color and on yolk lipid oxidation of eggs stored at room temperature for 10 days. Sixty eggs laid by commercial white layers (Lohmann LSL) fed diets supplemented with different vegetable oils were used. Hens were fed one of the following treatment diets: conventional diet with no oil inclusion (T1); T1 diet with 2.5% linseed oil inclusion (T2); T1 diet with 2.5% canola oil (T3); T1 diet with 2.5% soybean oil (T4); T1 with 5.0% linseed oil (T5); T1 diet with 5.0% canola oil (T6); T1 diet with 5.0% soybean oil (T7); T1 diet with 2.5% linseed oil + 2.5% soybean oil (T8); T1 diet with 2.5% canola oil + 2.5% soybean oil (T9); and T1 diet with 2.5% linseed oil + 2.5% canola oil (T10). Eggs were evaluated as to yolk lipid peroxidation (TBARS values) and yolk color, as determined by colorimetry and subjective sensorial analysis. Data were submitted to analysis of variance and means were compared by the test of Tukey at 5% significance level. It was concluded that the inclusion of vegetable oils in commercial white layer diets does not significantly change egg yolk pigmentation, as colorimetrically evaluated. However, when subjectively assessed, the yolks of the eggs laid by hens fed diets supplemented with vegetable oils tend to be paler. The yolks of the eggs laid by layers fed diets containing sources of polyunsaturated fatty acids presented high lipid oxidation, particularly when compared with those derived from layers fed the diet with no oil supplementation.

[1]  N. C. Baião,et al.  Qualidade de ovos de consumo submetidos a diferentes condições de armazenamento , 2008 .

[2]  G. Cherian.  Egg quality and yolk polyunsaturated fatty acid status in relation to broiler breeder hen age and dietary n-3 oils. , 2008, Poultry science.

[3]  S. Leonard,et al.  Conjugated linoleic acid and fish oil in laying hen diets: effects on egg fatty acids, thiobarbituric acid reactive substances, and tocopherols during storage. , 2007, Poultry science.

[4]  R. F. Nascimento,et al.  Ácidos graxos da gema e composição do ovo de poedeiras alimentadas com rações com farelo de coco , 2006 .

[5]  Paulo Reis de Carvalho,et al.  Efeito da suplementação de linhaça, óleo de canola e vitamina E na dieta sobre as concentrações de ácidos graxos poliinsaturados em ovos de galinha , 2006 .

[6]  Cibele Cristina Osawa,et al.  Teste de TBA aplicado a carnes e derivados: métodos tradicionais, modificados e alternativos , 2005 .

[7]  S. Cakli,et al.  A study of marination of deepwater pink shrimp (Parapenaeus longirostris, Lucas, 1846) and its shelf life , 2005 .

[8]  E. Razzazi-Fazeli,et al.  Feeding laying hens seal blubber oil: effects on egg yolk incorporation, stereospecific distribution of omega-3 fatty acids, and sensory aspects. , 2004, Poultry science.

[9]  P. Pisulewski,et al.  Effects of dietary conjugated linoleic acid on fatty acid composition and cholesterol content of hen egg yolks , 2003, British Journal of Nutrition.

[10]  M. E. B. Gómez.  Modulação da composição de ácidos graxos poliinsaturados ômega 3 de ovos e tecidos de galinhas poedeiras, através da dieta. I. Estabilidade oxidativa , 2003 .

[11]  A. Z. Mercadante,et al.  EXTRAÇÃO E DETERMINAÇÃO, POR CLAE, DE BIXINA E NORBIXINA EM COLORÍFICOS , 2001 .

[12]  A. J. Antunes,et al.  Haugh unit as a measure of the quality of hen eggs stored under refrigeration , 2001 .

[13]  B. D. Lee,et al.  Nutritive and economic values of high oil corn in layer diet. , 2001, Poultry science.

[14]  L. Albino,et al.  Efeito do extrato de urucum na pigmentação da gema dos ovos , 2000 .

[15]  Carlos Buxadé Carbó.  La gallina ponedora: sistemas de explotación y técnicas de producción , 2000 .

[16]  H. Rostagno.  Tabelas brasileiras para aves e suínos : Composição de Alimentos e Exigências Nutricionais , 2000 .

[17]  D. Fletouris,et al.  Yolk Fatty Acid Composition and Cholesterol Content in Response to Level and Form of Dietary Flaxseed , 1998 .

[18]  K. Honikel,et al.  Reference methods for the assessment of physical characteristics of meat. , 1998, Meat science.

[19]  M. V. Van Elswyk,et al.  Yolk thiobarbituric acid reactive substances and n-3 fatty acids in response to whole and ground flaxseed. , 1995, Poultry science.

[20]  S. Singha,et al.  Canopy Position Influences CIELAB Coordinates of Peach Color , 1993 .

[21]  L. Ramanathan,et al.  Studies on the control of lipid oxidation in ground fish by some polyphenolic natural products , 1992 .

[22]  P. Cheeke.  Applied Animal Nutrition: Feeds and Feeding , 1991 .

[23]  W. Vyncke.  Direct Determination of the Thiobarbituric Acid Value in Trichloracetic Acid Extracts of Fish as a Measure of Oxidative Rancidity , 1970 .