Effect of dietary pomegranate seed oil on laying hen performance and physicochemical properties of eggs

•Rising dietary CLnA led to increased concentrations of CLnA as well as CLA in egg-yolk lipids.•Dietary CLnA had positive impact on the colour of the eggs’ yolk.•Taste, odour, appearance, overall acceptability did not differ in comparison to control one.•Hardness of the hard-boiled CLnA-enriched egg...

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Bibliographic Details
Published in:Food chemistry 2017-04, Vol.221, p.1096-1103
Main Authors: Kostogrys, Renata B., Filipiak-Florkiewicz, Agnieszka, Dereń, Katarzyna, Drahun, Anna, Czyżyńska-Cichoń, Izabela, Cieślik, Ewa, Szymczyk, Beata, Franczyk-Żarów, Magdalena
Format: Article
Language:English
Subjects:
Animal Feed - analysis
Animals
Chemical Phenomena - drug effects
Chickens
CLnA-enriched eggs
Diet - methods
Egg Yolk - chemistry
Eggs - analysis
Fatty Acids - analysis
Female
Lipids - analysis
Physicochemical characterisation
Plant Oils - administration & dosage
Pomegranate seed oil
Punicaceae
Punicic acid (CLnA)
Seeds
Sunflower Oil
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Summary:•Rising dietary CLnA led to increased concentrations of CLnA as well as CLA in egg-yolk lipids.•Dietary CLnA had positive impact on the colour of the eggs’ yolk.•Taste, odour, appearance, overall acceptability did not differ in comparison to control one.•Hardness of the hard-boiled CLnA-enriched egg yolks was not affected. The objective of the study was to determine the effects of pomegranate seed oil, used as a source of punicic acid (CLnA) in the diets of laying hens, on the physicochemical properties of eggs. Forty Isa Brown laying hens (26weeks old) were equally subjected to 4 dietary treatments (n=10) and fed a commercial layer diet supplying 2.5% sunflower oil (control) or three levels (0.5, 1.0 and 1.5%) of punicic acid in the diets. After 12weeks of feeding the hens, eggs collection began. Sixty eggs – randomly selected from each group – were analysed for physicochemical properties. Eggs naturally enriched with CLnA preserve their composition and conventional properties in most of the analysed parameters (including chemical composition, physical as well as organoleptic properties). Dietary CLnA had positive impact on the colour of the eggs’ yolk, whereas the hardness of hard-boiled egg yolks was not affected. Additionally, increasing dietary CLnA led to an increase not only the CLnA concentrations, but also CLA in egg-yolk lipids.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2016.11.051