NUTRITIONAL QUALITY OF EGGS FROM HENS FED WITH DDGS

Transcription

1 NUTRITIONAL QUALITY OF EGGS FROM HENS FED WITH Yan Zhang National Corn to Ethanol Research Center Southern Illinois University Edwardsville and Jill K. Winkler-Moser National Center for Agricultural Utilization Research USDA 22nd Distillers Grains Symposium May 16, 2018

2 Nutritional quality of eggs from hens fed distillers dried grains with solubles S. Trupia, J. K. Winkler-Moser, A. C. Guney, R. Beckstead, C-Y. O. Chen Poultry Science, Volume 95, Issue 11, 1 November 2016, Pages Feed Midwest Agriculture Fuel Food

3 Project Funded by: Iowa, Indiana and Illinois Corn Marketing Boards National Corn to Ethanol Research Center (NCERC) at Southern Illinois University Edwardsville University of Georgia USDA/NCAUR Tufts University USDA Jean Mayer Human Nutrition Research Center on Aging

4 Project Objectives Effect * of Regular and Low-fat addition at 10% or 20% to layer diets on growth, production (eggs/day), and egg quality (Food production) Effect on egg nutritional quality: lipids, amino acids and minerals (Food quality) * Effect was evaluated by ANOVA and Tukey pairwise comparison

5 Animal Trial Design 150 Hyline W-36 White Leghorn hens weeks 5 diets (control, 10%, 20%, 10% low fat and 20% low fat ) 10 replicates (3 laying hens) for each diet Data collection: every 4, 5 weeks, 10 weeks and at the end of 20 weeks

6 Animal Trial Design

7 Animal Production Data Collection Feed intake (g/bird/day) Feed efficiency (feed intake / egg weight) Body weight gain (g) Egg production Egg mass (g) Egg specific gravity Egg color (L*a*b*)

8 Laboratory Data Collection NCAUR Lipid extraction Fatty acid composition Xanthophylls Vitamin E Cholesterol Phospholipids NCERC Sample processing Proximates Amino acids Minerals Antioxidant capacity MDA and FRAP

9 Calculated Content of Experimental Diets Ingredient Control 10% 20% 10% LF TME, kcal/ kg 20% LF 2,890 2,890 2,890 2,890 2,890 CP, % Ca, % P, % Lysine, % Total TSAA, % *Formulated to meet Hy-Line variety W-36 commercial management guidelines

10 Composition of Experimental Diets Ingredient Control 10% 20% 10% LF 20% LF Corn Soybean meal Poultry fat Other ingredients: Limestone (11%), dicalcium phosphate( %), salt, minerals, vitamins, DL-methionine ( %), L-Lysine ( %), L- threonine ( %)

11 Proximate Analyses of Moisture% Protein% Fat% Fiber% Ash% Low-Fat

12 Feed Intake No significant effect of treatment on feed intake Control diet 10% 20% 10% low-fat 20% low-fat g/bird/day = weeks 1-4 2= weeks 5-9 3= weeks = weeks 16-20

13 Control Diet L* - White Egg Color Different letter representing significant statistical difference a b 10% 20% KEY: L*: 0=black; 100=white a* - = green; + = red B* - = blue; + = yellow 10% LF- Minolta Colorimeter c b c 20% LF b Control Diet d a 10% c B* - Yellow 20% a a a*- Red a, b a, b 10% 20% LF- LF- c b

14 Main Effect Treatment Difference No significant effect of treatment on feed efficiency, body gain weight, egg weight Significant effect of treatment on Egg Production Egg specific gravity Control 10% 20% 10% LF 20% LF a, b, c b, c a, b c a a c a, b b c

15 Food Quality Oil Protein Minerals

16 Composition of Egg Yolk Proximates (g per 100 g) Water Protein Total Lipid Carbohydrates Total lipids (g per 100 g) Total saturated fatty acids Total monounsaturated fatty acids total polyunsaturated Ratio of total saturated to total unsaturated = 0.6 Vitamins (mg/kg) A B C D E Minerals (mg/kg) Calcium Iron Phosphorus Potassium Sodium

17 Oil and Oil Loving Nutrients About 2-3 times oil level in in comparison with in corn Enriched levels of omega 3 fatty acids from corn oil Enriched levels of carotenoids from corn oil Enriched levels of vitamin E from corn oil Enriched levels of antioxidants from corn oil and yeast

18 Fatty Acid Composition of Diets (% in total lipid, wt/wt) 16:0 16:1 18:0 18:1 18:2 18:3 (omega-3) Palmitic acid Palmitoleic acid Stearic acid Oleic acid Linoleic acid Linolenic acid Low-Fat Control % % % LF 20% LF

19 Fatty Acid Composition of Egg Yolk Lipids Fatty Acid Contents (%, wt/wt in total lipid) Statistically different control 10% 20% 10% LF- 20% LF- 0 16:0 16:1 18:0 18:1 18:2 18:3

20 Ratio of Total Saturated to Total Unsaturated (Egg Yolk) No significant effect of treatment on ratio of TS to TUS 1 Ratio of TS to TUS USDA Reference (0.60) R- and LF- (0.16) control 10% 20% 10% LF- 20% LF-

21 Xanthophylls Impact on human health Antioxidants Protect eyes from development of cataracts and age-related macular degeneration Impact on poultry production Enhance skin color Enhance egg yolk color

22 Xanthophylls in and Diet Formulations Component/Diet Unknown Lutein Zeaxanthin Β- cryptoxanthin Low-fat Control % % % LF % LF

23 Xanthophylls in Egg Lipids 250 μg/g egg lipid d a,b a c,d b,c β-cryptoxanthin Zeaxanthin Lutein 50 Unknown 0 Control 10% 20% 10% Low-20fat fat Low-

24 Vitamin E (tocopherols) Impact on human health Anti-cancer Cholesterol lowering Neuroprotective

25 Tocopherols in and Diets Component/Diet α-t α-t3 β-t γ-t γ-t3 δ-t Low fat Diets Control % % % LF % LF Units= μg/g extracted oil

26 Tocopherols in Egg Lipids a,b,c a,b a μg/g lipid b a,b a d b,c a a,b a c b,c Control 10% 20% 10% low-fat 20% low-fat 0 c b,c a a,b a α-t α-t3 γ-t Total

27 Cholesterol in Yolk Lipids No significant effect of treatment on cholesterol content mg/100 g yolk Week 20 Week 0 Control 10% 20% 10% Low-fat 20% Low-fat

28 Ferric Reducing Antioxidant Power (FRAP) of Feeds and umol TE /g Low-fat Control 10% 20% 10% Low-fat 20% Low-fat

29 Malondialdehyde (MDA) and FRAP of Egg Yolk No significant effect of in feeds on oxidation status or antioxidant capacity µmol/g malondialdehyde FRAP Control 10% 20% 10% Low-fat 20% Low-fat

30 Protein About three times protein level in in comparison with in corn Yeast contributes about extra 20% increase in protein level in Yeast contributes unique amino acid profile to also

31 Essential Amino-Acids (Egg Yolk) No significant effect of treatment on any essential AA Amino Acid in Egg Yolk (%,) Amino Acid in (%, wt/wt) Week 20-yolks Week 20-yolks Week 20-yolks Week 20-yolks Week 20-yolks Low fat Regular

32 Essential Amino-Acids (White) Amino Acid Content (%, dry basis) Amino Acid Content in (%, wt/wt) Week 10-whites Week 10-whites Week 10-whites Week 10-whites Low fat Regular

33 Essential Amino Acids (total) No significant effect of treatment on total essential AA Total Essential AA ( %) Yolk White ( dry basis)

34 Minerals About three times mineral levels in in comparison with in corn Enzymatic conversion helps to increase bioavailability of numerous minerals

35 Iron (mg/kg) Minerals in Egg Yolk No significant effect of treatment on any minerals USDA Iron 27 mg/kg Phosphorus (%) 0.66 USDA Phosphorus 0.39% Calcium (mg/kg) USDA Calcium 1290 mg/kg control 10% reg 20% reg 10% lf 20% lf control 10% reg 20% reg 10% lf 20% lf Potassium (mg/kg) USDA Potassium 1090 mg/kg

36 CONCLUSIONS Regular and Low-Fat addition to layer diets Food Production a. no influence: feed intake, feed efficiency, body weight gain, egg weight b. Yes influence: egg color, egg production and egg specific gravity Food Quality a. Egg yolk fatty acid composition: the ratio of total saturated to total unsaturated remained the same b. No influence: cholesterol, antioxidant capacity, amino acid and minerals c. Egg yolk from layers fed with had enhanced levels of xanthophylls and vitamin E

37 Egg Yolk vs. Proximates Proximates (g per 100 g) Water Protein Total Lipid Carbohydrates Egg Yolk

38 Egg Yolk vs. Oil (g per 100 g) Total saturated Total monounsaturated total polyunsaturated Egg Yolk Egg Yolk Ratio of total saturated to total unsaturated = 0.60 Ratio of total saturated to total unsaturated = 0.16 Vitamins (mg/kg) A B C D E Egg Yolk

39 %, wt/wt Control Egg Yolk vs. (Essential Amino Acids) 10% R- 20% R- 10% L- 20% L- L- Methionine Isoleucine Leucine Lysine Threonine Valine Histidine Phenylalanine Tryptophan Total Essential AA

40 Egg Yolk vs. (minerals) Minerals (mg /kg) Calcium Iron Phosphorus Potassium Egg Yolk

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