Laudadio Vito, Ceci Edmondo, Lastella Nunzia M B, Tufarelli Vincenzo
Department of Emergency and Organ Transplantation (DETO), Section of Veterinary Science and Animal Production, University of Study of Bari 'Aldo Moro', Valenzano, 70010, Bari, Italy.
Department of Veterinary Medicine, University of Bari 'Aldo Moro', Valenzano, 70010, Bari, Italy.
Lipids Health Dis. 2015 Feb 7;14:5. doi: 10.1186/s12944-015-0001-x.
Extra-virgin olive oil (EVOO) represents an important food in Mediterranean diet due to its favorable effects on human and animal health derived from the consumption of polyphenols. We studied the effects of dietary EVOO differing in polyphenols levels on egg quality.
A total of 150 laying hens were allotted into three groups over 10 weeks of the experimental period. The three diets were based on wheat-soybean meal with added oils at 2.5%. Hens were fed the following diets: (1) commercial diet containing sunflower oil (Control), (2) diet EVOO from Cima di Bitonto variety (low-polyphenols content; Low-P), and (3) diet EVOO from Coratina variety (high-polyphenols content; High-P). The performance of the hen, the qualitative traits of eggs, and the fatty acid composition and cholesterol content of egg-yolk were measured.
None of the egg productive parameters studied were influenced by dietary treatment, except for yolk color score that was enhanced in hens fed the both EVOO diets (P<0.05). Feeding high-polyphenols EVOO reduced serum cholesterol level in hens (P<0.01) and egg-yolk cholesterol levels (as per egg; P<0.05). The dietary supplementation of high-polyphenols EVOO raised the polyunsaturated fatty acids (PUFAs) composition and increased the content of oleic and linolenic acids in egg-yolk. Moreover, the atherogenic index in egg-yolk decreased linearly in accordance with increasing levels of dietary polyphenols (P<0.01).
In conclusion, a diet for hens consisting of high-polyphenols level from extra-virgin olive oil can improve the fatty acid quality of egg-yolk while lowering the egg-yolk cholesterol level, which could be a beneficial functional food for human health.
特级初榨橄榄油（EVOO）是地中海饮食中的一种重要食物，因为食用其中的多酚类物质对人和动物的健康有积极影响。我们研究了多酚含量不同的膳食EVOO对鸡蛋品质的影响。
在为期10周的实验期内，将总共150只蛋鸡分为三组。三种日粮均以小麦-豆粕为基础，添加2.5%的油脂。给母鸡饲喂以下日粮：（1）含有葵花籽油的商业日粮（对照组），（2）来自比托托山顶品种的EVOO日粮（多酚含量低；低多酚组），以及（3）来自科拉蒂纳品种的EVOO日粮（多酚含量高；高多酚组）。测定了母鸡的生产性能、鸡蛋的品质性状以及蛋黄的脂肪酸组成和胆固醇含量。
除了饲喂两种EVOO日粮的母鸡的蛋黄颜色评分有所提高（P<0.05）外，所研究的鸡蛋生产参数均不受日粮处理的影响。饲喂高多酚EVOO可降低母鸡的血清胆固醇水平（P<0.01）和蛋黄胆固醇水平（按每枚鸡蛋计算；P<0.05）。日粮中添加高多酚EVOO提高了多不饱和脂肪酸（PUFAs）的组成，并增加了蛋黄中油酸和亚麻酸的含量。此外，蛋黄中的致动脉粥样化指数随着日粮多酚水平的升高呈线性下降（P<0.01）。
总之，由特级初榨橄榄油中高多酚水平组成的母鸡日粮可以改善蛋黄的脂肪酸质量，同时降低蛋黄胆固醇水平，这可能是一种对人类健康有益的功能性食品。
