Egg quality and yolk lipid composition of laying hens fed diets containing cashew nut meal

Detalhes bibliográficos
Autor(a) principal: Vidal,Tatiana Fontoura
Data de Publicação: 2013
Outros Autores: Pereira,Ana Lúcia Fernandes, Abreu,Virgínia Kelly Gonçalves, Freitas,Ednardo Rodrigues, Sousa Neto,Manoel Alves, Zapata,Jorge Fernando Fuentes
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100025
Resumo: The objective of this study was to assess the effect of the addition of cashew nuts meal (0, 5, 10, 15, 20, and 25%) to laying hen diets on egg quality and yolk composition. The variables studied were: egg weight, specific gravity, Haugh Units, percentages of shell, albumen, and yolk, moisture, total solids, total lipids, fatty acids profile, and yolk cholesterol. The addition of up to 25% of cashew nuts meal to hen diets did not affect egg quality and freshness, moisture and total solids content. However, an increase in total lipid content and a decrease in yolk pigmentation was observed. Oleic acid level increased in the yolk, whereas palmitic, stearic, and linoleic acid levels decreased. The addition of cashew nuts meal increased the monounsaturated/saturated fatty acid ratio in the yolk and reduced the cholesterol content. Therefore, the use of cashew nuts meal in laying hen diets favorably modifies the fatty acid composition of egg yolk and contributes to a better acceptance of this food by consumers since it also reduces yolk cholesterol levels.
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spelling Egg quality and yolk lipid composition of laying hens fed diets containing cashew nut mealfatty acid profileoleic acidcholesterolThe objective of this study was to assess the effect of the addition of cashew nuts meal (0, 5, 10, 15, 20, and 25%) to laying hen diets on egg quality and yolk composition. The variables studied were: egg weight, specific gravity, Haugh Units, percentages of shell, albumen, and yolk, moisture, total solids, total lipids, fatty acids profile, and yolk cholesterol. The addition of up to 25% of cashew nuts meal to hen diets did not affect egg quality and freshness, moisture and total solids content. However, an increase in total lipid content and a decrease in yolk pigmentation was observed. Oleic acid level increased in the yolk, whereas palmitic, stearic, and linoleic acid levels decreased. The addition of cashew nuts meal increased the monounsaturated/saturated fatty acid ratio in the yolk and reduced the cholesterol content. Therefore, the use of cashew nuts meal in laying hen diets favorably modifies the fatty acid composition of egg yolk and contributes to a better acceptance of this food by consumers since it also reduces yolk cholesterol levels.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2013-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100025Food Science and Technology v.33 n.1 2013reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612013005000006info:eu-repo/semantics/openAccessVidal,Tatiana FontouraPereira,Ana Lúcia FernandesAbreu,Virgínia Kelly GonçalvesFreitas,Ednardo RodriguesSousa Neto,Manoel AlvesZapata,Jorge Fernando Fuenteseng2013-04-17T00:00:00Zoai:scielo:S0101-20612013000100025Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2013-04-17T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Egg quality and yolk lipid composition of laying hens fed diets containing cashew nut meal
title Egg quality and yolk lipid composition of laying hens fed diets containing cashew nut meal
spellingShingle Egg quality and yolk lipid composition of laying hens fed diets containing cashew nut meal
Vidal,Tatiana Fontoura
fatty acid profile
oleic acid
cholesterol
title_short Egg quality and yolk lipid composition of laying hens fed diets containing cashew nut meal
title_full Egg quality and yolk lipid composition of laying hens fed diets containing cashew nut meal
title_fullStr Egg quality and yolk lipid composition of laying hens fed diets containing cashew nut meal
title_full_unstemmed Egg quality and yolk lipid composition of laying hens fed diets containing cashew nut meal
title_sort Egg quality and yolk lipid composition of laying hens fed diets containing cashew nut meal
author Vidal,Tatiana Fontoura
author_facet Vidal,Tatiana Fontoura
Pereira,Ana Lúcia Fernandes
Abreu,Virgínia Kelly Gonçalves
Freitas,Ednardo Rodrigues
Sousa Neto,Manoel Alves
Zapata,Jorge Fernando Fuentes
author_role author
author2 Pereira,Ana Lúcia Fernandes
Abreu,Virgínia Kelly Gonçalves
Freitas,Ednardo Rodrigues
Sousa Neto,Manoel Alves
Zapata,Jorge Fernando Fuentes
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Vidal,Tatiana Fontoura
Pereira,Ana Lúcia Fernandes
Abreu,Virgínia Kelly Gonçalves
Freitas,Ednardo Rodrigues
Sousa Neto,Manoel Alves
Zapata,Jorge Fernando Fuentes
dc.subject.por.fl_str_mv fatty acid profile
oleic acid
cholesterol
topic fatty acid profile
oleic acid
cholesterol
description The objective of this study was to assess the effect of the addition of cashew nuts meal (0, 5, 10, 15, 20, and 25%) to laying hen diets on egg quality and yolk composition. The variables studied were: egg weight, specific gravity, Haugh Units, percentages of shell, albumen, and yolk, moisture, total solids, total lipids, fatty acids profile, and yolk cholesterol. The addition of up to 25% of cashew nuts meal to hen diets did not affect egg quality and freshness, moisture and total solids content. However, an increase in total lipid content and a decrease in yolk pigmentation was observed. Oleic acid level increased in the yolk, whereas palmitic, stearic, and linoleic acid levels decreased. The addition of cashew nuts meal increased the monounsaturated/saturated fatty acid ratio in the yolk and reduced the cholesterol content. Therefore, the use of cashew nuts meal in laying hen diets favorably modifies the fatty acid composition of egg yolk and contributes to a better acceptance of this food by consumers since it also reduces yolk cholesterol levels.
publishDate 2013
dc.date.none.fl_str_mv 2013-03-01
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=S0101-20612013000100025
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100025
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612013005000006
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 Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.33 n.1 2013
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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