The effect of borage seeds in hens diet on fatty acids composition in egg yolk

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1 The effect of borage seeds in hens diet on fatty acids composition in egg yolk A. BORUTA 1 *, J. NIMI 1 and L. MARIN 2 1 Department of Animal Breeding, Faculty of Poultry Breeding, Agricultural University of Warsaw (SGGW), iszewskiego 8, Warszawa, Poland 2 Herbal Row Materials, Kruszynek 10, Kruszyn, Poland *boruta@delta.sggw.waw.pl Keywords: eggs; laying chicken; fatty acids; borage; yolk Summary The aim of the studies was to examine the effect of feeding the laying hens the mixtures containing of borage (Borago officinalis) seeds on the production results and egg morphological quality and fatty acids composition of the eggs. xperiment was conduced on the Messa 45 laying hens. At 25 weeks of age, the birds were divided in two feeding groups. The laying hens from experimental group () received the mixture containing 7 % of borage seeds. The mixture in the control group did not contain any oil plant seeds and fat was not added. The mixtures given to the hens during the experimental period were characterised by the similar feed value (metabolizable energy ~11 MJ/kg, crude protein ~ 18%). After 2 weeks of feeding the experimental mixtures, 30 eggs were collected in each of the groups and destined for evaluation of morphological quality and fatty acids composition. The following determinations were made: egg weight, thick albumen quality, yolk colour, yolk weight and index of the shell. Feed conversion ratio per one egg was lower in the experimental group in comparison to the control by 12 g. In group yolks was smaller than in group. The analysis of the composition of fatty acids showed a higher level of PUFA in the yolks of the eggs from the experimental group. The ratio of n-6:n-3 acids was favourable in both groups. Introduction ggs consumption increase depends not only on their price but also on quality, especially on their taste and nutritional values. gg consumption after the downfall caused by cholesterol hysteria increases again since the late nineties. At present, dynamic development of scientific researches concerning production of eggs of lower cholesterol content is observed, first of all eggs of more advantageous fatty acids (FA) profile (Hermier,1994). The importance of PUFA consumption was discussed, among other things, during Scientific onference on Dietary Fatty Acids and ardiovascular Health (Summary of the Scientific onference on Dietary Fatty Acids and ardiovascular Health. onference the American Heart Association), where was proved that consumption of products abounding with fatty acids n-6 and n-3 had influence on blood-pressure normalisation and counteracts development of thromboses, arteriosclerosis as well as heart ischaemia disease. Anti-allergic, antiphlogistc (Simopoulos, 2002) and anti-tumours (aroll, 1996; Hardman, 2002) effect of PUFA is of great consequence as well. Many researchers emphasise the importance of eggs enriched with polyunsaturated fatty acids in children and people with cardiological problems diet (Blanch and Grashorn, 1996; Leskanisch and Noble, 1997). ggs with higher PUFA contents, in comparison to conventional consumer eggs, could be obtained by feeding of laying hens with mixtures containing fish or vegetable oils (Farrell, 1998; Huyghebaert, 1995). It was proved that addition of rape seeds to mixtures for laying hens increases the PUFA level in yolks (Blanch and Grashorn, 1996; Niemiec et al., 2002). The aim of presented study was to examine the influence of borage seeds content in mixtures for laying hens on egg s fatty acids profile. 368

2 Material and methods Research was conducted on hens Messa 45 laying eggs with brown egg-shell. Birds were housed on the litter in typical conditions for the laying hens. At age of 25 weeks the herd was divided into two groups - control () and experimental one () - 30 hens in each group. There were no oil plant seeds in the feed for group, while mixture for group contained 7% of bruised borage seeds. Mixtures were balanced on base of nutrients content and metabolic energy in used components. Table 1 Dietary composition and calculated analysis. Ingredients [%] ontrol xperimental Ground wheat 21,70 19,30 Wheat bran 8,50 6,70 Ground maize 40,89 37,46 Soya bean meal 47% 22,60 20,00 Borage officinalis - 7,00 Vitamin - 0,02 Mineral-vitamin premix 9,36 8,73 Methionin 0,31 0,29 Nal 0,53 0,50 Nutrients Metabolizable energy [MJ/kg] 10,99 11,60 rude protein [%] 18,01 18,00 rude fibre [%] 2,42 3,50 a total [%] 4,40 3,40 P available [%] 0,46 0,47 Table 2 Fatty acids content in borage seeds (% of total fatty acids content). Fatty acids ontent [%] 16:0 11,9 16:1 0,3 18:0 3,9 18:1 16,9 18:2 33,9 18:3 22,3 20:1 3,9 22:1 2,5 24:1 2,0 The mixtures used were of similar nutritional value, but the high level of fat in slightly increased energetic level comparing to one. 0.02% of vitamin was applied in mixture as antioxidant. Waste borage seeds containing 30.6% of oil were used. Fatty acids profile of borage seeds was shown in Table 2. The experiment lasted 5 weeks (25 th -29 th week of laying hens life). During that time layings, feed intake and hens losses were noticed. At fifth week 30 eggs from each group were collected. The standard quality evaluation with gg Quality Microprocessor, ver. 3,2 (QM) as well as fatty acid level analysis were done. Organoleptic evaluation of eggs taste and smell done by five examinators were conducted. Hard-boiled eggs were judged. The Washburn and Nix (1974) method was used for fat extraction. Samples were individually analysed. Fatty acids esters ratio was determined with HP 6890 gas chromatograph using towers of 25 m in length and 320µm in diameter. The content of following fatty acids in yolks were examined: saturated (SFA): 16:0, 18:0 monounsaturated (MUFA): 16:1, 18:1 polyunsaturated (PUFA): n-3-18:3 and 22:6 as well as n-6-18:2, 20:3, 20:4. 369

3 Data were statistically analysed using SPSS 10.0 software. Significance of differences between groups was calculated by one-way analysis of variances. Results and discussion The research did not show a negative influence of borage seeds addition to mixtures for laying hens on yield and quality of eggs. The number of layings was high in both groups. Feed intake in group was lower by 12 g/head/day than in group. It may be caused by the higher (by 0,61 MJ/kg) energy level in ration (Table 3). gg quality examination (Table 4) showed, that laying hens from group produced eggs with significantly lighter yolks than those from group. Statistically significant differences in yolk to egg proportion were observed between the groups. Table 3 Results of production. Mortality during experimental period [%] 0 0 Laying performance [%] 91,0 91,0 Feed consumption [g/hen/day] There were highly significant differences between and groups in analysed fatty acids content in yolks (Table 5). Yolks from laying hens from group contained less by 4.85% saturated fatty acids (SFA) 16:0 and 18:0 in comparison to group. The level of MUFA and PUFA was higher in yolks from group by 2.11 and 3.46% respectively. The ratio of acids n-6:n-3 in group became more narrow (2,17:1), whereas in group was as 3,17:1. The ratio of above mentioned acids in the proper human diet should be as 4:1 to 10:1 (Ferrier et al., 1995). In the common human diet those proportions are usually much greater. To make them narrower the use of eggs enriched with PUFA n- 3 should be recommended. The results obtained confirm the earlier research by Niemiec et al. (2000, 2002), who proved significant increase of PUFA in yolks from laying hens fed with concentrates containing rape, flax and evening primrose seeds. The similar results were presented by Roth-Meier and Kirchgessner (1995), who stated, that together with the increase of oil seeds content in concentrate, the content of maternal 18:3 acid rises accordingly. The share of oil plant seeds in concentrates for laying hens is limited, because they have an influence on eggs taste and smell, especially in hens laying brown shell-eggs. There was no unpleasant taste or smell observed during eggs examination. Table 4 gg quality. Trait gg weight, g 65,22 64,05 ±0,44 Thick albumen quality (HU) 78,31 78,84 ±0,88 Yolk colour (Roche s scale) 5,30 5,17 ±0,05 Yolk weight, g 16,21 a 15,38 b ±0,13 Yolk content, % 24,88 A 24,06 B ±0,17 Shell content, % 9,50 9,61 ±0,08 Shell quality, ix 8,16 8,20 ±0,06 A, B Values with different superscripts differ significantly at P 0,05 Least-squares mean SM Standard error of least-squares mean SM 370

4 Table 5 Fatty acids content (% of total fatty acids content). Trait SM SFA 16:0 24,13 A 19,28 B ± 0,35 18:0 5,97 a 5,25 b ± 0,14 MUFA 16:1 6,55 B 7,00 A ± 0,15 18:1 51,34 B 53,00 A ± 0,50 PUFA n-3 18:3 1,32 B 3,02 A ± 0,03 22:6 1,56 B 1,86 A ± 0,05 PUFA n-6 18:2 7,29 B 9,00 A ± 0,14 20:3 0,15 B 0,17 A ± 0,02 20:4 1,69 a 1,42 b ± 0,05 SFA 30,10 24,53 ± 0,35 MUFA 57,89 60,00 ± 0,45 PUFA 12,01 15,47 ± 0,17 n-3 2,88 4,88 ± 0,06 n-6 9,13 10,59 ± 0,16 n-6:n-3 3,17 2,17 Values with different superscripts differ significantly at A, B P 0,01 and at a, b P 0,05 Least-squares mean SM Standard error of least-squares mean onclusions On the basis of the experiment it could be stated, that: 1. proposed 7% addition of borage seeds to the diet for laying hens did neither decrease morphological quality of eggs nor influence their taste and smell; 2. use of borage seeds increased PUFA content in eggs. It should be stated, that the use of waste borage seeds, utilised commonly for industrial oil production, could be a cheap way of enriching eggs with PUFA. References Blanch A., Grashorn M.A rnährungsphysiologische Bedeutung der Omega-3-Fettsäuren und Möglichkeiten der Anreicherung in iern. Archiv für Geflügelkde. 60, aroll K.K Tłuszcz pokarmowy a nowotwory. zynniki Ryzyka, 11, 1, Farrell D.J nrichment of hen eggs with n-3 long-chain fatty acids and evaluation of enriched eggs in humans. American Journal of linical Nutritions. 62, Ferier L.K., aston L.J. Lesson S., Squires., Weaver B.J., Holub B.J α-linoleic acid- and docosahexaenoic acid-enriched eggs from hens fed flaxseed: influence on blood lipids and plateled phospholipid fatty acids in humans. American Journal of linical Nutritions. 62, Hardman W Omega-3 Fatty Acids to Augment ancer Therapy. The Journal of Nutrition, 132, 11 supl., 3508S-3512S. Hermier D Modifications du cholesterol et des acides gras de l oeuf: bases physiologiques et nutritionnelles. INRA Production Animale 7, Huyghebaert G Incorporation of polyunsaturated fatty acids in egg yolk fat at varying dietary fat levels and compositions. Archiv für Geflügelkde. 59, Leskanisch.O., Noble R Manipulation of the n-3 polyunsaturated fatty acids composition of avian eggs and meat. World s Poultry Science Journal. 53, Niemiec J., Stępińska M., Świerczewska., Riedel J., Boruta A The effect of storage on egg quality and fatty acid content in PUFA-enriched eggs. Journal of Animal and Feed Science. 10, suppl. 2,

5 Niemiec J., Stępińska M., Świerczewska., Lenartowicz A., Riedel J Wpływ rzepaku 00 w paszy i pochodzenia kur na zawartość kwasów tłuszczowych w żółtkach jaj. Prace Materiały Zootechniczne. 60, Roth-Maier D.A., Kirchgessner M Untersuchungen zum insatz von 00-Rapssaat in der Geflügelfütterung. Archiv für Geflügelkde. 59, Simopoulos A.P Omega-3 Fatty Acids in Inflammation and Autoimmune Diseases. Journal of the American ollege of Nutrition, 21, 6, Summary of the Scientific onference on Dietary Fatty Acids and ardiovascular Health. onference the American Heart Association. irculation. 2001, 103, 7, Washburn K.W., Nix D.F A rapid technique for extraction of yolk cholesterol. Poultry Science. 53,

Production and Expenses of Enriched Composition Broiler Chicken Meat in Latvia

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