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Effects of Linseed Meal and Carotenoids from Different Sources on Egg Characteristics Yolk Fatty Acid and Carotenoid Profile and Lipid Peroxidation

机译：不同来源对不同来源对蛋特征卵黄脂肪酸和类胡萝卜素型谱的影响及脂质过氧化

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摘要

The present study aimed to evaluate the effect of supplementing the diet of laying hens with linseed meal and carotenoids from different sources on egg characteristics, yolk fatty acid and carotenoid profile, and lipid peroxidation. A 4-week experiment was conducted on 168 Lohmann Brown layers (43 weeks of age), assigned to four dietary treatments (42 hens/group; 21 replicate/groups with 2 birds/pen) consisting of a control diet (C) and three diets simultaneously supplemented with 6% linseed meal and 2% dried kapia pepper (E1), 2% dried sea buckthorn pomace (E2) and 2% dried carrot (E3). Every 2 weeks, 18 eggs/group/period were collected randomly from each group and used to determine the egg quality and nutritional parameters. The results showed that dietary linseed meal and carotenoids sources improved egg color, carotenoids’ accumulation in egg yolk and fatty acid profile, especially the n-3 PUFA content. Dietary carotenoids supplementation reduced, n-6-3 ratio, cholesterol content of the egg yolk and improved yolk pH, egg thickness and yolk oxidative stability. In conclusion, the use of these sources of carotenoids in the linseed meal enriched diets could be an effective way to improve the nutritional properties of the eggs without affecting their quality and consumer’s safety.
机译：本研究旨在评估补充母鸡与亚麻籽膳食和类胡萝卜素的饮食的效果，蛋黄脂肪酸和类胡萝卜素型和脂质过氧化。在168名罗曼棕色层（43周龄）进行了4周的实验，分配到四种饮食治疗（42母鸡/群; 21只用2只鸟类/笔重复/群体）组成，包括控制饮食（c）和三个饮食同时补充有6％的亚麻籽膳食和2％干的Kapia Pepper（E1），2％干海鼠鼠泡沫（E2）和2％干胡萝卜（E3）。每2周，每组将18个鸡蛋/群/时期收集，并用于确定卵质和营养参数。结果表明，膳食亚麻籽膳食和类胡萝卜素源改善了蛋黄，胡萝卜素在蛋黄和脂肪酸型材中的积累，尤其是N-3 PUFA含量。膳食类胡萝卜素补充剂降低，N-6 / N-3比，蛋白胆固醇含量和蛋黄的蛋黄，蛋厚度和卵黄氧化稳定性。总之，在亚麻籽膳食中使用这些类胡萝卜素来源的富含饮食可能是改善鸡蛋营养特性的有效途径，而不会影响其质量和消费者的安全性。

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