Vlaicu Petru Alexandru, Untea Arabela Elena, Turcu Raluca Paula, Panaite Tatiana Dumitra, Saracila Mihaela
Feed and Food Quality Department, National Research-Development Institute for Animal Biology and Nutrition, 077015 Balotesti, Romania.
Antioxidants (Basel). 2022 Sep 29;11(10):1948. doi: 10.3390/antiox11101948.
Eggs are a common food of animal origin, inexpensive, and rich in bioactive substances with high biological value. Eggs enriched in polyunsaturated fatty acids (PUFA) are extremely desired by the progressive consumer. However, during storage, eggs undergo some physiochemical changes, which decrease their value. In this regard, the effect of dietary rosehip meal and flaxseed meal on hens’ egg quality characteristics, amino acids, fatty acids, health-related indices, antioxidant capacity, total polyphenols content, and shelf life was examined. For this study 120 Tetra SL laying hens, 29 weeks of age, were fed, for 4 weeks, three diets that included control (basal diet—RF0), basal diet + 1.5% rosehip and 7% flaxseed meal (RF1), and basal diet + 3% rosehip and 7% flaxseed meal (RF2). Productive performance of hens were recorded. The content of essential amino acids (EAA), antioxidant amino acids (AAA), and sulfur amino acids (SAA) was higher in RF1 and RF2, compared with RF0. Eggs belonging to the RF1 and RF2 groups had significantly (p < 0.05) higher content of n-3 PUFAs, especially linolenic and docosahexaenoic acids. Total antioxidant capacity and polyphenol content increased in both rosehip supplemented groups, but especially in RF2. Moreover, eggs from RF1 and RF2 groups maintained significantly higher egg quality parameters after storage for 14 and 28 days in the refrigerator (5 °C) and ambient temperature (21 °C), compared with those from the RF0 group. In the Haugh unit, yolk and albumen pH presented better values in RF1 and RF2 eggs compared to the RF0 eggs.
鸡蛋是一种常见的动物源性食品，价格低廉，富含具有高生物价值的生物活性物质。富含多不饱和脂肪酸（PUFA）的鸡蛋备受追求高品质生活的消费者青睐。然而，在储存过程中，鸡蛋会发生一些物理化学变化，从而降低其价值。在这方面，研究了日粮中添加玫瑰果粕和亚麻籽粕对鸡蛋品质特性、氨基酸、脂肪酸、健康相关指标、抗氧化能力、总多酚含量和保质期的影响。本研究选取120只29周龄的Tetra SL蛋鸡，分别饲喂4周三种日粮，包括对照组（基础日粮—RF0）、基础日粮+1.5%玫瑰果粕和7%亚麻籽粕（RF1）以及基础日粮+3%玫瑰果粕和7%亚麻籽粕（RF2）。记录蛋鸡的生产性能。与RF0相比，RF1和RF2组中必需氨基酸（EAA）、抗氧化氨基酸（AAA）和含硫氨基酸（SAA）的含量更高。RF1和RF2组的鸡蛋中n-3多不饱和脂肪酸含量显著更高（p<0.05），尤其是亚麻酸和二十二碳六烯酸。两个添加玫瑰果粕的组中总抗氧化能力和多酚含量均有所增加，但RF2组增加尤为明显。此外，与RF0组相比，RF1和RF2组的鸡蛋在冰箱（5°C）和室温（21°C）下储存14天和28天后，其蛋品质参数仍显著更高。在哈夫单位、蛋黄和蛋清pH值方面，RF1和RF2组的鸡蛋表现优于RF0组。
