Tomaszewska Ewa, Muszyński Siemowit, Arczewska-Włosek Anna, Domaradzki Piotr, Pyz-Łukasik Renata, Donaldson Janine, Świątkiewicz Sylwester
Department of Animal Physiology, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Akademicka St. 13, 20-950 Lublin, Poland.
Department of Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, Akademicka St. 13, 20-950 Lublin, Poland.
Foods. 2021 Mar 11;10(3):596. doi: 10.3390/foods10030596.
The current study aimed to assess the effects of dietary alpha-ketoglutarate (AKG) supplementation to laying hens on the fatty acid (FA) profile and cholesterol levels of the egg yolk at the end of production cycle. The experiment was performed on forty-eight Bovans Brown laying hens randomly assigned to either a control group (CONT) or a group supplemented with AKG. The CONT group was fed the basal diet, and the AKG group was fed the basal diet plus 1.0% AKG from the 31st until the 60th week of age, when FA profile, fat and cholesterol content of the egg yolks were determined. No significant changes in the cholesterol and total fat content of the egg yolks were observed. However, there were positive (the decrease in n-6 FA and the increase in MUFA), and negative (decrease in PUFA and n-3 FA, increase in TI and n-6/n-3 ratio) changes in FA profile following AKG supplementation. In conclusion, it was shown that dietary AKG after a 30-week long supplementation influence FA profile in egg yolk and its nutritional value.
本研究旨在评估在产蛋周期结束时，日粮中添加α-酮戊二酸（AKG）对蛋鸡蛋黄脂肪酸（FA）谱和胆固醇水平的影响。实验选用48只博万斯布朗蛋鸡，随机分为对照组（CONT）和添加AKG的组。CONT组饲喂基础日粮，AKG组从31周龄至60周龄饲喂基础日粮加1.0% AKG，在此期间测定蛋黄的FA谱、脂肪和胆固醇含量。未观察到蛋黄胆固醇和总脂肪含量有显著变化。然而，添加AKG后，FA谱出现了正向变化（n-6 FA减少，MUFA增加）和负向变化（PUFA和n-3 FA减少，TI和n-6/n-3比值增加）。总之，研究表明，经过30周的日粮AKG添加后，会影响蛋黄的FA谱及其营养价值。
