Yolk Color and Lipid Oxidation of the Eggs of Commercial White Layers Fed Diets Supplemented with Vegetable Oils
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Poultry Science (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000100009 |
Resumo: | ABSTRACT 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. |
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Yolk Color and Lipid Oxidation of the Eggs of Commercial White Layers Fed Diets Supplemented with Vegetable OilsPolyunsaturated fatty acidsyolk colorcanola oillinseed oilsoybean oilTBARsABSTRACT 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.Fundacao de Apoio a Ciência e Tecnologia Avicolas2016-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000100009Brazilian Journal of Poultry Science v.18 n.1 2016reponame:Brazilian Journal of Poultry Science (Online)instname:Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA)instacron:FACTA10.1590/1516-635X1801009-016info:eu-repo/semantics/openAccessFaitarone,ABGGarcia,EARoça,ROAndrade,ENVercese,FPelícia,Keng2016-04-20T00:00:00Zoai:scielo:S1516-635X2016000100009Revistahttp://www.scielo.br/rbcahttps://old.scielo.br/oai/scielo-oai.php||rvfacta@terra.com.br1806-90611516-635Xopendoar:2016-04-20T00:00Brazilian Journal of Poultry Science (Online) - Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA)false |
dc.title.none.fl_str_mv |
Yolk Color and Lipid Oxidation of the Eggs of Commercial White Layers Fed Diets Supplemented with Vegetable Oils |
title |
Yolk Color and Lipid Oxidation of the Eggs of Commercial White Layers Fed Diets Supplemented with Vegetable Oils |
spellingShingle |
Yolk Color and Lipid Oxidation of the Eggs of Commercial White Layers Fed Diets Supplemented with Vegetable Oils Faitarone,ABG Polyunsaturated fatty acids yolk color canola oil linseed oil soybean oil TBARs |
title_short |
Yolk Color and Lipid Oxidation of the Eggs of Commercial White Layers Fed Diets Supplemented with Vegetable Oils |
title_full |
Yolk Color and Lipid Oxidation of the Eggs of Commercial White Layers Fed Diets Supplemented with Vegetable Oils |
title_fullStr |
Yolk Color and Lipid Oxidation of the Eggs of Commercial White Layers Fed Diets Supplemented with Vegetable Oils |
title_full_unstemmed |
Yolk Color and Lipid Oxidation of the Eggs of Commercial White Layers Fed Diets Supplemented with Vegetable Oils |
title_sort |
Yolk Color and Lipid Oxidation of the Eggs of Commercial White Layers Fed Diets Supplemented with Vegetable Oils |
author |
Faitarone,ABG |
author_facet |
Faitarone,ABG Garcia,EA Roça,RO Andrade,EN Vercese,F Pelícia,K |
author_role |
author |
author2 |
Garcia,EA Roça,RO Andrade,EN Vercese,F Pelícia,K |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Faitarone,ABG Garcia,EA Roça,RO Andrade,EN Vercese,F Pelícia,K |
dc.subject.por.fl_str_mv |
Polyunsaturated fatty acids yolk color canola oil linseed oil soybean oil TBARs |
topic |
Polyunsaturated fatty acids yolk color canola oil linseed oil soybean oil TBARs |
description |
ABSTRACT 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. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-03-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000100009 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000100009 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1516-635X1801009-016 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Fundacao de Apoio a Ciência e Tecnologia Avicolas |
publisher.none.fl_str_mv |
Fundacao de Apoio a Ciência e Tecnologia Avicolas |
dc.source.none.fl_str_mv |
Brazilian Journal of Poultry Science v.18 n.1 2016 reponame:Brazilian Journal of Poultry Science (Online) instname:Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA) instacron:FACTA |
instname_str |
Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA) |
instacron_str |
FACTA |
institution |
FACTA |
reponame_str |
Brazilian Journal of Poultry Science (Online) |
collection |
Brazilian Journal of Poultry Science (Online) |
repository.name.fl_str_mv |
Brazilian Journal of Poultry Science (Online) - Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA) |
repository.mail.fl_str_mv |
||rvfacta@terra.com.br |
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1754122513105813504 |