Kljak Kristina, Carović-Stanko Klaudija, Kos Ivica, Janječić Zlatko, Kiš Goran, Duvnjak Marija, Safner Toni, Bedeković Dalibor
Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia.
Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska cesta 25, 10000 Zagreb, Croatia.
Foods. 2021 Mar 29;10(4):721. doi: 10.3390/foods10040721.
The aim of this study was to evaluate the effect of a supplementation diet for hens consisting of dried basil herb and flowers of calendula and dandelion for color, carotenoid content, iron-induced oxidative stability, and sensory properties of egg yolk compared with commercial pigment (control) and marigold flower. The plant parts were supplemented in diets at two levels: 1% and 3%. In response to dietary content, yolks from all diets differed in carotenoid profile ( < 0.001). The 3% supplementation level resulted in a similar total carotenoid content as the control (21.25 vs. 21.79 μg/g), but by 3-fold lower compared to the 3% marigold (66.95 μg/g). The tested plants did not achieve yolk color fan values as the control (13.47) or 3% marigold (11.47), and among them, calendula had the highest values (9.73). Despite the low carotenoid content in diets supplemented with basil herb, iron-induced malondialdehyde (MDA) concentration was low as for marigold (on average 106.83 vs. 92.68 ng/g after 250 min). The treatments differed in sensory color scores for fresh and hard-boiled yolks and flavor while other sensory properties were similar. In conclusion, the supplementation of plants in a hen diet may result in yolks containing carotenoids and other compounds showing a high antioxidant effect.
本研究的目的是评估由干罗勒叶、金盏花花和蒲公英花组成的母鸡补充日粮对蛋黄颜色、类胡萝卜素含量、铁诱导的氧化稳定性和感官特性的影响，并与商业色素（对照）和万寿菊花进行比较。植物部分以1%和3%两个水平添加到日粮中。根据日粮成分，所有日粮的蛋黄类胡萝卜素谱存在差异（<0.001）。3%的添加水平导致总类胡萝卜素含量与对照相似（21.25 vs. 21.79 μg/g），但与3%的万寿菊相比低3倍（66.95 μg/g）。受试植物未达到对照（13.47）或3%万寿菊（11.47）的蛋黄颜色扇形值，其中金盏花的值最高（9.73）。尽管添加罗勒叶的日粮中类胡萝卜素含量较低，但铁诱导的丙二醛（MDA）浓度与万寿菊的低浓度相似（250分钟后平均为106.83 vs. 92.68 ng/g）。不同处理的新鲜和煮熟蛋黄的感官颜色评分和风味存在差异，而其他感官特性相似。总之，在母鸡日粮中添加植物可能会使蛋黄含有类胡萝卜素和其他具有高抗氧化作用的化合物。
