Tags

Type your tag names separated by a space and hit enter

Feeding laying hens seal blubber oil: effects on egg yolk incorporation, stereospecific distribution of omega-3 fatty acids, and sensory aspects.
Poult Sci. 2004 Mar; 83(3):462-73.PS

Abstract

Seventy-two 26-wk-old Single Comb White Leghorn laying hens were randomly assigned to 36 cages (2 per cage) in a 3-orthogonal 4 x 4 latin square, with the fourth row suppressed, to assess the effect of feeding refined seal blubber oil (SBO, containing 22.2% omega-3 fatty acids) on the fatty acid composition and position in the egg yolk lipids. The experiment was conducted over a period of 9 wk. Eggs were collected and numbered, and the weights were recorded for each week and cage. Eggs collected at wk 5 and 9 were used for total lipid, lipid class, fatty acid, and positional analyses. Sensory evaluation was carried out on eggs collected at wk 6 and 7. Feeding SBO at 1.25% led to an increase (P < 0.0001) in the long-chain omega-3 polyunsaturated fatty acids (LCn3PUFA) and a concomitant decrease (P < 0.0001) in arachidonic acid (ARA) in the egg yolk lipids. Yet this amount of SBO in the diet had no effect (P > 0.1) on the sensory attributes of the egg and on production parameters such as egg weight, number of eggs laid, and feed intake (P > 0.05). When feeding SBO in amounts higher than 1.25% proportionately, a plateau effect of the LCn3PUFA content of the eggs was observed. This appears to be because the PUFA content in the sn-2 position of the phospholipids cannot exceed a certain amount. When this amount is reached, the LCn3PUFA will be increasingly stored in triglycerides. The results presented here clearly indicate how eggs can be produced with optimized composition of LCn3PUFA without affecting (P > 0.1) the sensory properties of the eggs. The procedures elaborated herein provide directly applicable consequences for the food industry.

Authors+Show Affiliations

Department of Food Science and Technology, BOKU-University of Natural Resources and Applied Life Sciences, Gregor Mendel Strasse 33, 1180 Vienna, Austria. matthias.schreiner@boku.ac.atNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15049501

Citation

Schreiner, M, et al. "Feeding Laying Hens Seal Blubber Oil: Effects On Egg Yolk Incorporation, Stereospecific Distribution of Omega-3 Fatty Acids, and Sensory Aspects." Poultry Science, vol. 83, no. 3, 2004, pp. 462-73.
Schreiner M, Hulan HW, Razzazi-Fazeli E, et al. Feeding laying hens seal blubber oil: effects on egg yolk incorporation, stereospecific distribution of omega-3 fatty acids, and sensory aspects. Poult Sci. 2004;83(3):462-73.
Schreiner, M., Hulan, H. W., Razzazi-Fazeli, E., Böhm, J., & Iben, C. (2004). Feeding laying hens seal blubber oil: effects on egg yolk incorporation, stereospecific distribution of omega-3 fatty acids, and sensory aspects. Poultry Science, 83(3), 462-73.
Schreiner M, et al. Feeding Laying Hens Seal Blubber Oil: Effects On Egg Yolk Incorporation, Stereospecific Distribution of Omega-3 Fatty Acids, and Sensory Aspects. Poult Sci. 2004;83(3):462-73. PubMed PMID: 15049501.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Feeding laying hens seal blubber oil: effects on egg yolk incorporation, stereospecific distribution of omega-3 fatty acids, and sensory aspects. AU - Schreiner,M, AU - Hulan,H W, AU - Razzazi-Fazeli,E, AU - Böhm,J, AU - Iben,C, PY - 2004/3/31/pubmed PY - 2004/7/9/medline PY - 2004/3/31/entrez SP - 462 EP - 73 JF - Poultry science JO - Poult. Sci. VL - 83 IS - 3 N2 - Seventy-two 26-wk-old Single Comb White Leghorn laying hens were randomly assigned to 36 cages (2 per cage) in a 3-orthogonal 4 x 4 latin square, with the fourth row suppressed, to assess the effect of feeding refined seal blubber oil (SBO, containing 22.2% omega-3 fatty acids) on the fatty acid composition and position in the egg yolk lipids. The experiment was conducted over a period of 9 wk. Eggs were collected and numbered, and the weights were recorded for each week and cage. Eggs collected at wk 5 and 9 were used for total lipid, lipid class, fatty acid, and positional analyses. Sensory evaluation was carried out on eggs collected at wk 6 and 7. Feeding SBO at 1.25% led to an increase (P < 0.0001) in the long-chain omega-3 polyunsaturated fatty acids (LCn3PUFA) and a concomitant decrease (P < 0.0001) in arachidonic acid (ARA) in the egg yolk lipids. Yet this amount of SBO in the diet had no effect (P > 0.1) on the sensory attributes of the egg and on production parameters such as egg weight, number of eggs laid, and feed intake (P > 0.05). When feeding SBO in amounts higher than 1.25% proportionately, a plateau effect of the LCn3PUFA content of the eggs was observed. This appears to be because the PUFA content in the sn-2 position of the phospholipids cannot exceed a certain amount. When this amount is reached, the LCn3PUFA will be increasingly stored in triglycerides. The results presented here clearly indicate how eggs can be produced with optimized composition of LCn3PUFA without affecting (P > 0.1) the sensory properties of the eggs. The procedures elaborated herein provide directly applicable consequences for the food industry. SN - 0032-5791 UR - https://www.unboundmedicine.com/medline/citation/15049501/Feeding_laying_hens_seal_blubber_oil:_effects_on_egg_yolk_incorporation_stereospecific_distribution_of_omega_3_fatty_acids_and_sensory_aspects_ L2 - https://academic.oup.com/ps/article-lookup/doi/10.1093/ps/83.3.462 DB - PRIME DP - Unbound Medicine ER -