Yolk color and lipid oxidation of the eggs of commercial white layers fed diets supplemented with vegetable oils

Detalhes bibliográficos
Autor(a) principal: Faitarone, Ana Beatriz Garcia [UNESP]
Data de Publicação: 2016
Outros Autores: Garcia, E. A. [UNESP], Roça, R. O. [UNESP], Andrade, E. N. [UNESP], Vercese, F. [UNESP], Pelícia, K.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1590/1516-635x1801009-016
http://hdl.handle.net/11449/172902
Resumo: 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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spelling Yolk color and lipid oxidation of the eggs of commercial white layers fed diets supplemented with vegetable oilsCanola oilLinseed oilPolyunsaturated fatty acidsSoybean oilTBARsYolk colorThe 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.Department of Agribusiness Management and Technology FCA UnespDepartment of Animal Production FMVZ UnespFMVZ UnespDepartment of Animal Science UNIFENASDepartment of Agribusiness Management and Technology FCA UnespDepartment of Animal Production FMVZ UnespFMVZ UnespUniversidade Estadual Paulista (Unesp)UNIFENASFaitarone, Ana Beatriz Garcia [UNESP]Garcia, E. A. [UNESP]Roça, R. O. [UNESP]Andrade, E. N. [UNESP]Vercese, F. [UNESP]Pelícia, K.2018-12-11T17:02:38Z2018-12-11T17:02:38Z2016-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article9-16application/pdfhttp://dx.doi.org/10.1590/1516-635x1801009-016Revista Brasileira de Ciencia Avicola, v. 18, n. 1, p. 9-16, 2016.1516-635Xhttp://hdl.handle.net/11449/17290210.1590/1516-635x1801009-016S1516-635X20160001000092-s2.0-84964853113S1516-635X2016000100009.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengRevista Brasileira de Ciencia Avicolainfo:eu-repo/semantics/openAccess2023-12-02T06:12:47Zoai:repositorio.unesp.br:11449/172902Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462023-12-02T06:12:47Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)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, Ana Beatriz Garcia [UNESP]
Canola oil
Linseed oil
Polyunsaturated fatty acids
Soybean oil
TBARs
Yolk color
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, Ana Beatriz Garcia [UNESP]
author_facet Faitarone, Ana Beatriz Garcia [UNESP]
Garcia, E. A. [UNESP]
Roça, R. O. [UNESP]
Andrade, E. N. [UNESP]
Vercese, F. [UNESP]
Pelícia, K.
author_role author
author2 Garcia, E. A. [UNESP]
Roça, R. O. [UNESP]
Andrade, E. N. [UNESP]
Vercese, F. [UNESP]
Pelícia, K.
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
UNIFENAS
dc.contributor.author.fl_str_mv Faitarone, Ana Beatriz Garcia [UNESP]
Garcia, E. A. [UNESP]
Roça, R. O. [UNESP]
Andrade, E. N. [UNESP]
Vercese, F. [UNESP]
Pelícia, K.
dc.subject.por.fl_str_mv Canola oil
Linseed oil
Polyunsaturated fatty acids
Soybean oil
TBARs
Yolk color
topic Canola oil
Linseed oil
Polyunsaturated fatty acids
Soybean oil
TBARs
Yolk color
description 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 2016-01-01
2018-12-11T17:02:38Z
2018-12-11T17:02:38Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1590/1516-635x1801009-016
Revista Brasileira de Ciencia Avicola, v. 18, n. 1, p. 9-16, 2016.
1516-635X
http://hdl.handle.net/11449/172902
10.1590/1516-635x1801009-016
S1516-635X2016000100009
2-s2.0-84964853113
S1516-635X2016000100009.pdf
url http://dx.doi.org/10.1590/1516-635x1801009-016
http://hdl.handle.net/11449/172902
identifier_str_mv Revista Brasileira de Ciencia Avicola, v. 18, n. 1, p. 9-16, 2016.
1516-635X
10.1590/1516-635x1801009-016
S1516-635X2016000100009
2-s2.0-84964853113
S1516-635X2016000100009.pdf
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Revista Brasileira de Ciencia Avicola
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 9-16
application/pdf
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
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