Effect of preparation rich in omega-3 acids on the production and quality of eggs

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1 Effect of preparation rich in omega-3 acid on the production and quality of egg: G. Kralik et al. Effect of preparation rich in omega-3 acid on the production and quality of egg G. KRALIK*, I. BOGUT, Z. ŠKRTIĆ and Z. GAJČEVIĆ Faculty of Agriculture, Joip Juraj Stromayer Univerity of Oijek, Oijek, Croatia Keyword: laying hen; FA, omega-3 acid; phyical trait of egg Summary The reearch wa carried out on 56 ISA Brown laying hen, which were equally divided in one control and one eperimental group. The eperimental group wa fed with diet with added Pronova Biocare Epa TG preparation in the amount of 3.33%. The control group received commercial diet with no added preparation. Laying hen, being 9 month old, were monitored for their production of egg and egg quality within the period of 28 day. Throughout thi period, there were no tatitically ignificant difference in live weight of laying hen (g) and daily food conumption (g) between control and eperimental group (P>0.05). Difference in laying, a well a in phyical characteritic of egg (egg weight, egg hell weight and thickne, portion of egg yolk and albumen) were alo not tatitically ignificant (P>0.05). However, addition of Pronova preparation wa efficient in changing the profile of fatty acid in egg yolk. Portion of SFA and MUFA in the control group wa 31.42% and 41.09%, repectively, and in the eperimental group it amounted to 34.05% and 39.95%, repectively. High tatitical relevance (P<0.001) wa marked when changing the content of omega-3 fatty acid (EPA and DHA) in a total of egg yolk fatty acid in eperimental group. In comparion to the control group, the value were 3.15% to 1.74% in favour of eperimental group. Introduction Omega-3 fatty acid are known to have poitive influence on the decreae of plamatic triglyceride, lowering of blood preure, prevention of blood coagulation and thromboi, and on the immunity enhancement, too (Calvani and Benatti, 2003). A tated by Barlow and Pike (1991), Mantziori (2000) and Simopoulo (2000), poitive effect on human health were noticed when conuming daily only 0.5 g of omega-3 fatty acid. Great importance i given to not only the ratio of omega n-6:omega n-3, which i ideally 1:1, but alo to the omega-3 fatty acid type. Modification of omega n-6:omega n- 3 ratio in the production proce of egg i achieved motly through diet with upplemented lineed and rapeeed oil (Jiang et al., 1991, Herber and Van Eiwyk, 1996, Ceylan et al., 2004, Mirghelenj et al., 2004), and le through feedtuff of animal origin (Simopoulo, 2000, Cherian et al., 2002). Supplementation of vegetable oil reult in the decreae of omega n-6:omega n-3, mainly through the ratio of linoleic acid (C18:2n-6) to α-linolenic acid (C18:3n-3). Of all omega n-3 fatty acid, greater phyiological relevance i given to polyunaturated eicoapentaenoic acid, EPA, and docoaheaenoic acid, DHA (Olli et al., 1999, Simopoulo, 2000, Komprda et al., 2003, Ivanković and Kralik, 2004). When manipulating the content of fatty acid in food, pecial attention need to be paid to prevention of eventual negative influence on production and quality of egg (Goencueoglu and Erguen, 2004). However, Shang et al., 2004 pointed out lower production (lowered conumption rate, lower laying intenity and food utilization) and poorer quality of egg (decreaed weight of egg and main part) in laying hen fed with dietary oil upplementation, if compared with the control group. The objective of thi reearch wa to tudy the effect of oil rich in omega-3 fatty acid on production and quality of egg. Material and method Invetigation wa performed on 56 9-month old ISA Brown laying hen, which were equally divided in one control and one eperimental group, and kept in cage of four. Laying hen of the control group were fed with commercial diet. In the diet fed to the eperimental group, 3.33% of maize wa ubtituted by Pronova Biocare Epa 3000 TG (Table 1). Along with other fatty acid of omega-3 group, thi oil contain 15.36% eicoapentaenoic acid (EPH) and 9.99% docoaheaenoic acid (DHA). XI th European Sympoium on the Quality of Egg and Egg Product Doorwerth, The Netherland, May

2 Effect of preparation rich in omega-3 acid on the production and quality of egg: G. Kralik et al. No particular feeding and watering regime wa applied. A 16-hour lighting regime per day wa applied throughout the eperiment. Live weight of laying hen were controlled at the beginning, a well a at the end of eperiment. Food conumption wa calculated per cage. Ten egg of each group were randomly choen every week to calculate weight of egg, yolk, albumen, and egg hell weight and thickne. Portion of albumen, egg yolk and hell are preented in % of a whole egg. The content of fatty acid in the lipid of egg yolk wa determined on 10 ample of each group by the Chrompack CP-9000 chromatograph with flame ionization detector (Capo et al., 1986). Portion of aturated (SFA) and unaturated fatty acid (MUFA), a well a eicoapentaenoic (EPA, C20:5n-3) and docoaheaenoic acid (DHA, C22:6n-3) are preented a percentage in a total of fatty acid of egg yolk. Table 1 Compoition and content of fatty acid in diet. Component Control group Eperimental group Maize Soybean cake 40% Toated oybean Sunflower cake Dehydrated lucerne Calcium granule Limetone Phophonal Salt Methionine Premi PN-K-PIG Bolifor FA 2000 S Pronova Biocare TOTAL Content of fatty acid SFA MUFA EPA+DHA Reearch reult were hown a arithmetic mean ( ), tandard deviation (), tandard error of the mean ( ) and coefficient of variance (C v ). Difference in invetigated trait were determined by the t- tet, on three ignificance level (5% P<0.05, 1% P<0.01 and 0.1% P<0.001), uing Statitica v.6.0 computer oftware. Reult and dicuion Production characteritic are overviewed in Table 2. At the end of eperiment, live weight of laying hen did not differ with repect to different diet compoition. Decreae in live weight wa about equal in both group (13.5 g in control and g in eperimental group). Food conumption between group wa not tatitically ignificant (P>0.05). During the eperiment, mortality of hen did not occur. Table 3 preent weight of egg and their main part (albumen, yolk, hell), ratio of albumen to yolk and the hell thickne. Adding of Pronova preparation to hen diet did not have tatitically ignificant effect (P>0.05) on quality characteritic and egg compoition. Heavier egg yolk wa produced by hen which had diet with oil rich in omega-3 fatty acid (18.97 g: g). Heavier (8.75 g: 8.46g) and thicker egg hell wa found in hen of control group (0.403 g: g). XI th European Sympoium on the Quality of Egg and Egg Product Doorwerth, The Netherland, May

3 Effect of preparation rich in omega-3 acid on the production and quality of egg: G. Kralik et al. Table 2 Production characteritic. Characteritic Statitical mark Control group Eperimental group t-tet Live weight / beginning of eperiment (g) (n=28) Live weight / end of eperiment (g) (n=28) Egg Total Egg per hen Laying intenity, % Food (g/day) (n=7) conumption = non ignificant, P> Table 3 Weight of egg and main part. Characteritic Statitical mark Control group Eperimental group t-tet Egg weight, g Albumen weight, g Egg yolk weight, g Albumen : yolk ratio Egg hell weight, g Egg hell thickne, mm = non ignificant, P> Portion of albumen, yolk and hell (%) in egg of both group i preented in Figure 1. Higher portion of albumen (57.37%: 57.18%) and yolk (29.49% : 29.25%) wa etablihed in egg of eperimental group, wherea egg produced by hen of control group had higher portion of hell (13.57%:13.14%). However, tated difference between group were not tatitically relevant (P>0.05). In the reearch of Shang et al. (2004), high portion of conjugated linoleic acid (CLA) had highly ignificantly (P<0.01) affected the food conumption, change in live weight, weight of egg, a well a weight of yolk and albumen. Furthermore, in the ame reearch, dietary upplementation of oil in XI th European Sympoium on the Quality of Egg and Egg Product Doorwerth, The Netherland, May

4 Effect of preparation rich in omega-3 acid on the production and quality of egg: G. Kralik et al. high amount alo had tatitically very ignificant effect (P<0.01) on portion of yolk and albumen, and the difference in portion of egg hell were tatitically ignificant (P=0.04). Deigned egg on the US market (Cherian et al., 2002) have 25.6%-33.4% of yolk, 56.3%-64.5% of albumen and 9.5%- 10.8% of hell, with the ratio of yolk to albumen ranging between 39.6% to 59%. Reearch reult referring to thinner hell in egg produced by hen fed with Pronova upplementation, are in accordance with reult obtained by Leeon and Atteh (1995), who claimed weaker aborption of mineral if poultry wa fed with diet containing more aturated fatty acid. Shang et al. (2004) alo pointed out that the increae of oil in hen diet (CLA in form of free fatty acid) had tatitically highly relevant influence (P<0.01) on the decreae of hell thickne Eperimental group Control group 50 % Albumen Egg yolk Shell Figure 1 Portion of main part (%) in egg (n=40). Content of SFA, MUFA and EPA+DHA in the lipid of egg yolk are preented in Figure 2. When compared to the eperimental group, laying hen in control had maller portion of aturated fatty acid in egg yolk (31.42% : 34.05%). However, thee hen had higher content of MUFA in egg yolk than the hen of eperimental group, being 41.09% and 39.95%, repectively. Statitically highly ignificant difference (P<0.001) are determined in the content of EPA+DHA between group. Portion of EPA+DHA in the lipid of egg yolk of eperimental and control group wa 3.15% and 1.74%, repectively. Compared to the control group, eperimental group had 181% higher portion of deirable polyunaturated fatty acid. In the reearch of Jiang et al. (1991), content of SFA fluctuated between 30.2% and 35.5%, content of MUFA from 34.5 to 55.4%, wherea the content of EPA+DHA in the total of fatty acid wa %. According to Simopoulo (2000), content of SFA, MUFA and EPA+DHA in retail egg were 80.7, and 1.1 mg/g egg yolk, repectively. In hi reearch, retail egg alo had lower content of SFA and higher content of MUFA than egg laid by hen which were fed with fih flour upplement. Cherian et al. (2002) compared the content of fatty acid among retail and other deigned egg available on the US market. The mot favourable content of SFA (33.3%), MUFA (48.4%) and DHA (1.4%) wa determined in egg yolk lipid of laying hen which were fed diet without added fat of animal origin. When comparing effect of lineed and unflower oil upplementation, Galobart et al. (2002) found out more favourable content of SFA (29.83%: 32.27%), MUFA (43.36%: 38.80%) and EPA+DHA (1.57% :0.73%) in laying hen fed with upplemented lineed oil. Shang et al. (2004) found out that the increae of CLA in diet (0-6%) increaed SFA content ( %), but decreaed MUFA ( %) in the lipid of egg yolk. Content of EPA+DHA in a total of fatty acid (Goencueoglu and Erguen, 2004) ranged between 0.74% (4% of unflower oil) and 1.96% (4% lineed oil). XI th European Sympoium on the Quality of Egg and Egg Product Doorwerth, The Netherland, May

5 Effect of preparation rich in omega-3 acid on the production and quality of egg: G. Kralik et al Eperimental group Control group % P< SFA MUFA EPA+DHA Figure 2 Content of SFA, MUFA and EPA+DHA in egg. Concluion Baed on the data obtained through invetigating what effect oil rich in omega-3 fatty acid ha on production and quality of egg, the following can be concluded: Between invetigated group, there were no difference with repect to production characteritic (weight of laying hen, food conumption, laying intenity) and quality of egg (weight of egg, albumen, yolk, hell, hell thickne, albumen: yolk ratio and relative portion of main part to egg). Supplementation of oil rich in omega-3 fatty acid (in amount of 3.33%) ignificantly altered compoition of fatty acid in egg yolk. Content of EPA+DHA in a total of fatty acid in control and eperimental group wa 1.74% and 3.15%, repectively. At the end of the 28-day invetigation, content of deirable polyunaturated fatty acid in the egg yolk lipid of eperimental group wa 181% higher, when compared to the control group, which wa fed with commercial diet. Reference BARLOW, S., and PIKE I.H. (1991) Human and animal benefit from omega-3 polyunaturated fatty acid. Feedtuff, 63: CALVANI, M. and BENATTI, P. (2003) Polyunaturated fatty acid. CEYLAN, N., CIFTCI, I., MIZRAK, C., KAHRAMAN, Z., and EFIL, H. (2004) Effect of dietary oil ource included in 2 level on performance of laying hen and the fatty acid and choleterol compoition of egg. Book of abtract. XXII World' poultry congre. Itanbul, Turkey, 362. CHERIAN, G., HOLSONBAKE, T.B. and GOEGER, M.P. (2002) Fatty acid compoition and egg component of peciality egg. Poult. Sci., 81: CSAPO, J., SUGAR, L., HORN, A. and CSAPO, JNE. (1986) Chemical compoition of milk from red deer, roe and fallow deer kept in captivity. Acta Agronomica Hungarica, 3-4: GALOBART, J., BARROETA, A.C., CORTINAS, L., BAUCELLS, M.D. and CODONY, R. (2002) Accumulation of α-tocopherol in egg enriched with ω-3 and ω-6 polyunaturated fatty acid. Poult. Sci., 81: GOENCUEOGLU, E. and ERGUEN, A. (2004) The effect of flaeed oil to egg quality, fatty acid and choleterol content of egg yolk in laying hen. Book of abtract. XXII World' poultry congre. Itanbul, Turkey XI th European Sympoium on the Quality of Egg and Egg Product Doorwerth, The Netherland, May

6 Effect of preparation rich in omega-3 acid on the production and quality of egg: G. Kralik et al. HERBER, S.M. and Van ElSWYK, M.E. (1996) Dietary Marine algae promote efficient depoition of n-3 fatty acid for the production of enriched hell egg. Poult.Sci., 75: IVANKOVIĆ, S. and KRALIK, G. (2004) Modification of very long chain n-3 PUFA in chicken meat. 50 th International Congre of Meat Science and Technology, Helinki, Finland, JIANG, Z., AHN, D.U. and SIM J.S. (1991) Effect of feeding fla and two type of unflower eed on fatty acid compoition of yolk lipid clae. Poult.Sci., 70: KOMPRDA, T., ZELENKA, J. BAKAJ, P., KLADROBA, D., BLAŽKOVA, E. and FAJMONOVA, E. (2003) Effect of dietary unflower, lineed or fih oil on choleterol and fatty acid content in turkey meat. 16 th European Sympoium on the Quality of Poultry Meat. Saint Brieuc, France, LEESON, S. and ATTEH, J.O. (1995) Utilization of fat and fatty acid by turkey poult. Poult. Sci., 74: MANTZIORIS, E. (2000). Biochemical effect of a diet containing food enriched with n-3 fatty acid. American Journal of Clinical Nutrition, 72: MIRGHELENJ, A., RAHIMI, S. and BARZGAR, M. (2004) Comparion of n-3 fatty acid ource for enrichment of egg. Book of abtract. XXII World' poultry congre. Itanbul, Turkey. Full paper on CD from Congre, 382. OLLIS, T.E., MEYER, B.J. and HOWE, P.R.C. (1999) Autralian food ource and intake of omega- 6 and omega-3 polyunaturated fatty acid. Ann. Nutr. Metab., 43: SIMOPOULOS, A.P. (2000) Human requirement for n-3 polyunaturated fatty acid. Poult. Sci., 79: SHANG, X.G., WANG, F.L., LI, D.F., YIN, J.D. and LI, J.Y. (2004) Effect of dietary conjugated linoleic acid on the productivity of laying hen and egg quality during refrigerated torage. Poult. Sci., 83: XI th European Sympoium on the Quality of Egg and Egg Product Doorwerth, The Netherland, May