Fatty Acid Profile and Oxidative Stability of Layers’ Egg Yolk as Affected by Dietary Supplementation with Fresh Purslane and Addition of Aromatic Plant Essential Oils to Drinking Water

The objective of this study was to investigate the possibility of producing eggs enriched in omega-3 polyunsaturated fatty acids (PUFA) while also increasing the oxidative stability of egg yolk. Here, 432 68-week-old Isa Brown layers were split into two groups of 216, consisting of three subgroups o...

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Published in:Sustainability 2023-07, Vol.15 (15), p.11539
Main Authors: Dotas, Vassilios, Gourdouvelis, Dimitrios, Symeon, George, Hatzizisis, Lampros, Mitsopoulos, Ioannis, Galamatis, Dimitrios, Ioannidou, Maria, Sossidou, Evangelia
Format: Article
Language:English
Subjects:
Antioxidants
Cardiovascular disease
Chemical plants
Cholesterol
Dietary supplements
Disease prevention
Drinking water
Eggs
Essences and essential oils industry
Experiments
Fatty acids
Feeds
Fish oils
Food
Functional foods & nutraceuticals
Humidity
Lipid peroxidation
Lipids
Nutrition
Oils & fats
Oxidation
Poultry
Sustainability
Unsaturated fatty acids
Vitamins
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Summary:The objective of this study was to investigate the possibility of producing eggs enriched in omega-3 polyunsaturated fatty acids (PUFA) while also increasing the oxidative stability of egg yolk. Here, 432 68-week-old Isa Brown layers were split into two groups of 216, consisting of three subgroups of 72 each. Group C was fed a standard corn–soybean meal diet, while Group P received the same basic diet with an additional 24 g of fresh purslane. In the drinking water of hens of the three subgroups of group C and the three subgroups of group P, either no essential oil (C-0, P-0) or 100 ppm of oregano essential oil (C-ORE, P-ORE) or 100 ppm of a blend of oregano, sage, and fennel essential oils (C-BLEND, P-BLEND) was administered. The purslane supplementation resulted in increased egg weight, improved yolk color, higher levels of α-linolenic and linoleic acids, and an improved omega-6/omega-3 nutritional index. The addition of essential oils resulted in a significant increase in the oxidative stability of the egg yolk, with the BLEND being the most effective. In conclusion, the combined administration of fresh purslane and essential oils of aromatic plants could be suggested for the production of eggs enriched in omega-3 PUFA, protected with natural antioxidants of plant origin.
ISSN:2071-1050
2071-1050
DOI:10.3390/su151511539