This paper presents the results of the research on the use of fish oil (FO) in combination with soybean oil (SO) in laying hens diet on physical and chemical properties of fresh eggs and those stored ...in a refrigerator for 28 d at + 4°C. Fatty acids (FA) profile, as well as thiobarbituric acid reactive substances (TBARS) values in yolks are also presented. The following feeding treatments have been used: C (control, without FO), E1 (0.3% FO + 4.7% SO), E2 (0.6% FO + 4.4% SO), E3 (0.9% FO + 4.1% SO), E4 (1.2% FO + 3.8% SO) and E5 (1.5% FO + 3.5% SO). Laying hens diets were balanced at the level of 176.10 g/kg crude protein and 11.50 MJ/kg ME. The results of the study showed that feeding treatments affected the relative shares of the eggs basic parts (P < 0.05). The egg storage duration significantly reduced Haugh units (HU), egg and albumen egg weight, and increased the yolk color intensity (P < 0.001). Fish oil share increment in the diets resulted in the EPA (eicosapentaenoic FA) content increase from 10.27 to 20.10 mg/100 g egg; DHA (docosahexaenoic FA) from 105.44 to 236.87 mg/100 g egg and ∑ n-3 PUFA (polyunsatureated FA) from 204.59 to 327.35 mg/100 g egg. The ∑ n-6 PUFA/∑ n-3 PUFA ratio decreased from 8.69 (C group) to 4.54 (E5 group). TBARS values were affected by feeding treatments as well as treatment-storage interactions (P < 0.01).
The research objective was to determine the influence of marigold extract and storage duration on the indicators of egg quality and on the oxidative stability of eggs. The 5-wk long research was ...carried out on 300 laying hens. Laying hens were divided into control group (C-without marigold extract supplementation) and 2 experimental groups (E1-supplemented 1 g/kg of marigold extract and E2-supplemented 2 g/kg of marigold extract to diet). The eggs were analyzed on 2 occasions, as fresh eggs (1 D after collecting in the facility) and after 28 D of storage in a refrigerator on +4°C. On both occasions, there were 30 eggs analyzed per each group. Statistical analysis of the research results proved influence of marigold extract supplementation and storage duration on the weight of eggs (P < 0.05) and on the eggshell thickness (P < 0.001), but they did not have any influence on other indicators of external egg quality. Storage duration affected (P < 0.001) all indicators of internal egg quality, whereas supplementation of marigold extract influenced (P < 0.001) only the pH value of yolk. Supplementation of marigold extract influenced (P < 0.001) the yolk color intensity. There was a significant increase in the value of yolk color, starting with 9.63 in the C group and raising to 12.77 (E1) and 13.50 (E2) in fresh eggs. Yolk color of stored eggs was more intensive than the yolk color of fresh eggs in all 3 groups (P < 0.001). Supplemented marigold extract did not influence the obtained results of lipid oxidation in yolks, whereas storage duration had influence (P < 0.05) on oxidation intensity. The most favorable value of oxidation in fresh eggs was determined in the E2 group (0.545 μg MDA/g), and in stored eggs in the E1 group (0.615 μg MDA/g). Based on the research results, it was concluded that the supplementation of marigold extract had favorable influence on the yolk color intensity and on the oxidative stability of eggs without having negative influence on other egg quality indicators.
U radu se istražuje utjecaj intenziteta prirasta Ross 308 brojlera (< 50g prirasta, skupina A; > 50g prirasta skupina B) u tovu do 42 dana na karakteristike trupova, tehnološku kvalitetu prsnoga mesa ...s obzirom na spol i profil masnih kiselina u mišićima prsa i zabataka. Karakteristike trupova određene su na osnovi udjela (%) prsa, bataka sa zabatcima, leđa, krila i randmana (%). Za vrjednovanje tehnološke kvalitete korišteni su sljedeći pokazatelji: pH1, pH2, ΔpH, gubitak mesnoga soka i boje (CIE L*, a*, b*) prsnoga mesa. Utvrđen je statistički značajan utjecaj spola i intenziteta prirasta za živu težinu brojlera, masu trupova (p˂0.001) te udjele prsa (p=0.006) i bataka sa zabatcima (p=0.004). Intenzitet prirasta statistički je značajno utjecao na udjele bataka sa zabacima i krila (p˂0.001). Spol pilića utjecao je na razlike gubitka mesnoga soka, % (p=0.003) i razlike stupnja žutila (p=0.029) prsnoga mesa. Ustanovljena je pozitivna korelacija između pH1 i pH2 (p0.05). Utvrđene su statistički visoko značajne razlike (p˂0.05) u sadržaju pojedinih masnih kiselina između mišića prsa i zabataka.
This research investigates the growth rate of Ross 308 broilers (Group A 50g weight gain) during a 42-day fattening period and its influence on the carcass traits and technological quality of breast meat by referring to the broiler sex and fatty acid profile in breast and thigh muscles. The portions of breasts, drumsticks with thighs, back, wings (%), and dressing percentage (%) are considered for the assessment of carcass traits. Technological quality is determined by reviewing the following indicators: pH1, pH2, ΔpH, drip loss, and the breast meat color (CIE L*, a*, b*) . This research confirms a significant influence of broiler sex and growth rate on the live weight gain and carcass weight (p˂0.001) and the portions of breasts (p=0.006) and drumsticks with thighs (p=0.004) too. The growth rate has a significant influence on the portions of drumsticks with thighs and wings (p˂0.001). Broiler sex exerts an influence on the differences in drip loss, % (p=0.003) and in the yellowness (p=0.029) of breast meat. There is a positive correlation determined between the pH1 and pH2 (p0.05). Highly significant differences (p˂0.05) are determined, however, in the content of certain fatty acids between the breast and thigh muscles.
The research investigates the possibilities of enriching eggs with n-3 polyunsaturated fatty acids, selenium, vitamin E, and lutein. The research was carried out on 100 TETRA SL laying hens divided ...into two groups (C and E). Hens in treatment C (control group) were fed a standard feeding mixture that contained 5% soybean oil, 0.32 mg/kg organic selenium, 25.20 mg/kg vitamin E, and 20.5 mg/kg lutein (Marigold flower extract). Hens in treatment E (experimental group) were fed a mixture in which soybean oil was replaced by 1.5% fish oil + 1.5% rapeseed oil + 2.0% linseed oil. The content of other nutricines amounted to 0.47 mg/kg organic selenium, 125.2 mg/kg vitamin E, and 120.5 mg/kg lutein. Portions of total n-3 polyunsaturated fatty acids in enriched eggs were significantly increased when compared to conventional eggs (480.65:204.58 mg/100 g; p < 0.001). The content of selenium, vitamin E, and lutein was significantly higher (p < 0.001) in enriched eggs than in conventional eggs. The content of selenium in egg albumen was increased by 1.81 times, and in the yolk, it was increased by 1.18 times. At the same time, the content of vitamin E was 2.74 times higher, and lutein was 8.94 times higher in enriched eggs than in conventional eggs.
The effects of consumption of n-3 polyunsaturated fatty acids (n-3 PUFAs) enriched hen eggs on endothelium-dependent and endothelium-independent vasodilation in microcirculation, and on endothelial ...activation and inflammation were determined in young healthy individuals. Control group (
= 21) ate three regular hen eggs/daily (249 mg n-3 PUFAs/day), and n-3 PUFAs group (
= 19) ate three n-3 PUFAs enriched hen eggs/daily (1053 g n-3 PUFAs/day) for 3 weeks. Skin microvascular blood flow in response to iontophoresis of acetylcholine (AChID; endothelium-dependent) and sodium nitroprusside (SNPID; endothelium-independent) was assessed by laser Doppler flowmetry. Blood pressure (BP), body composition, body fluid status, serum lipid and free fatty acids profile, and inflammatory and endothelial activation markers were measured before and after respective dietary protocol. Results: Serum n-3 PUFAs concentration significantly increased, AChID significantly improved, and SNPID remained unchanged in n-3 PUFAs group, while none was changed in Control group. Interferon-γ (pro-inflammatory) significantly decreased and interleukin-10 (anti-inflammatory) significantly increased in n-3 PUFAs. BP, fat free mass, and total body water significantly decreased, while fat mass, interleukin-17A (pro-inflammatory), interleukin-10 and vascular endothelial growth factor A significantly increased in the Control group. Other measured parameters remained unchanged in both groups. Favorable anti-inflammatory properties of n-3 PUFAs consumption potentially contribute to the improvement of microvascular endothelium-dependent vasodilation in healthy individuals.
The paper presents nutritive value of broiler meat and table eggs, as these animal products are used for human nutrition on a daily basis. In the Republic of Croatia, average consumption of poultry ...meat amounts to 18.3 kg and to 160 eggs per capita.The most quality parts of broiler carcass are breasts and drumsticks with thighs. Breast muscles contain 21-23% protein, 1.90-1.97% fat, 75.28- 76.01% water and 0.74-0.77% collagen. Thigh muscles contain 4.70-6.05% fat, 19.03-19.93% protein and 0.91-1.13% collagen. White meat contains more potassium and magnesium and less zinc and iron than dark meat. In 100 g of edible egg part there is 12.5-13.5 g protein, 10.7-11.6 g fat and 1.0-1.1 g minerals. Caloric valueof eggs is 167 Kcal. Eggs contain high amount of essential amino acids, especially leucine, isoleucine, lysine, arginine, valine and phenylalanine. Furthermore, eggs contain many vitamins, especially A, D, E, K and B-complex, as well as various macroelements and microelements. Eggs and meat enriched with one or more functional ingredients – nutricines (polyunsaturated fatty acids n-3), eicosapentaenoic acid, docosahexaenoic acid, selenium and lutein) meet the criteria of functional food because of their added value and benefits for human health.
The aim of this research was to investigate the deposition of carnosine in broiler muscles by feeding treatments comprising β-alanine, L-histidine, and magnesium oxide in various concentrations. The ...research was carried out on 120 Cobb 500 broilers divided into four groups. From weeks four to six, broilers were fed finisher mixtures as follows: P1, control group; P2, 0.5% β-alanine + 0.24% MgO; P3, 0.25% L-histidine + 0.24% MgO; and P4, 0.20% β-alanine + 0.10% L-histidine + 0.24% MgO. This paper presents the weights of broilers and their carcasses, portions of main parts of carcasses, technological quality of breast muscles, and concentrations of carnosine in breast and thigh muscles. The following traits of muscle tissue quality were measured: initial and final pH value (45 min after slaughtering pH1, and 24 h after cooling pH2), drip loss, color (Minolta colorimeter, expressed as CIE L*, CIE a*, and CIE b* values), meat softness, and cooking loss. Data on relative concentration of protein carbonyl (nmol/mg protein) in the muscles of breasts and thighs and levels of thiobarbituric acid-reactive substances (TBARS) in fresh and frozen breasts muscles (nmol/mg of tissue) are presented. Statistical analysis proved that feeding treatments had an effect on the live weight of broilers in the 4th, 5th, and 6th weeks of fattening (P<0.05), as well as on the carcass quality at slaughter (P<0.05; except the portion of wings), pH1 value (P=0.035), CIE a* indicator (P=0.007), drip loss (P=0.002), and meat texture (P=0.008). Compared to the control group, synthesis and deposition of carnosine were increased in breast muscles in groups P2, P3, and P4 by 7.51%, 10.62%, and 62.93%, respectively, and in thigh muscles by 61.05%, 78.95%, and 89.52%, respectively. It was also confirmed that feeding treatments influenced the level of TBARS in frozen broiler breast muscles (P=0.014).
Carnosine is a dipeptide synthesized in the body from β-alanine and L-histidine. It is found in high concentrations in the brain, muscle, and gastrointestinal tissues of humans and is present in all ...vertebrates. Carnosine has a number of beneficial antioxidant properties. For example, carnosine scavenges reactive oxygen species (ROS) as well as alpha-beta unsaturated aldehydes created by peroxidation of fatty acid cell membranes during oxidative stress. Carnosine can oppose glycation, and it can chelate divalent metal ions. Carnosine alleviates diabetic nephropathy by protecting podocyte and mesangial cells, and can slow down aging. Its component, the amino acid beta-alanine, is particularly interesting as a dietary supplement for athletes because it increases muscle carnosine, and improves effectiveness of exercise and stimulation and contraction in muscles. Carnosine is widely used among athletes in the form of supplements, but rarely in the population of cardiovascular or diabetic patients. Much less is known, if any, about its potential use in enriched food. In the present review, we aimed to provide recent knowledge on carnosine properties and distribution, its metabolism (synthesis and degradation), and analytical methods for carnosine determination, since one of the difficulties is the measurement of carnosine concentration in human samples. Furthermore, the potential mechanisms of carnosine's biological effects in musculature, metabolism and on immunomodulation are discussed. Finally, this review provides a section on carnosine supplementation in the form of functional food and potential health benefits and up to the present, neglected clinical use of carnosine.
This study aimed to modify the feed mixtures of laying hens to enrich the consumer eggs with n-3 polyunsaturated fatty acids (PUFA): α-linolenic acid (ALA), eicosapentaenoic acid (EPA) and ...docosahexaenoic acid (DHA). One hundred and twenty Tetra-SL laying hens used in the study were divided into three groups of 40 laying hens arranged in five repetitions: C, control with 5% soybean oil; E1, 0.5% fish oil + 0.5% microalgae Schizochytrium limacinum; and E2, 0.75% fish oil + 0.75% microalgae. The composition of the mixtures was balanced at the level of 17.5% raw protein and 11.81 MJ/kg metabolic energy (ME). Feed and water were provided ad libitum, and the experiment lasted for 21 days. In this study, the different physical and chemical properties of eggs, the fatty acid profile and lipid oxidation of fat in egg yolks were analyzed. The results of the study showed that the weight of the egg yolk and that of the shell depended on the feeding treatments (P=0.014 and P<0.001), and the weight of eggs and basic parts, as well as the thickness of the shell depended on the storage duration (P<0.001). The storage time affected the pH of egg yolks and albumen and the reduction in Haugh units and albumen height (P<0.001). Significant differences were observed in the content of ALA, DHA, ∑n-3 PUFA (mg/100 g) and the n-6/n-3 PUFA ratio between the C and E1/E2 egg groups (P<0.001). The results of the study indicate that it is sufficient to use a lower level of fish oil and the microalgae Schizochytrium limacinum in hens' feed to achieve a satisfactory increase in n-3 PUFA in eggs, while maintaining optimal values of egg quality and freshness indicators.
Consumer demand for high quality and safe foods that will have a positive impact on their health has increased in recent years. Today, it is possible to meet those demands by combining the genetic ...potential of domestic animals and applying different feeding strategies. Nutrigenomics is one of the “omics” sciences that studies the interaction between nutrients and the genome together with their influence on metabolic and physiological processes in the body. While nutrition of domestic animals is solely based on studying the influence of nutrients on animal health and production traits, nutrigenomics integrates the fields of nutrition, genomics, molecular genetics and bioinformatics. By understanding the molecular relationships between different forms and/or concentrations of nutrients in feed and genes, it is possible to answer the question of how small changes in the diet of farm animals can produce a quality product with positive effects on human health. The aim of this article is to describe how the manipulation of adding different nutrients in the feed affects the expression of different genes in chicken and consequently alters their phenotype.
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