Time course of nutritional and functional property changes in egg yolk from laying hens fed docosahexaenoic acid-rich microalgae

文献类型： 外文期刊

第一作者： Liu, Bing

作者： Liu, Bing;Liu, Bing;Zhou, Qin;Zhu, Jiaming;Yu, Dongyou;Lin, Gang;Ao, Tuoying

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关键词： microalgae; DHA enrichment; functional properties; oxidative stability; laying hen

期刊名称：POULTRY SCIENCE （ 影响因子：3.352； 五年影响因子：3.679 ）

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年卷期： 2020 年 99 卷 9 期

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收录情况： SCI

摘要： Marine microalgae (MA) has received wide attention as a promising source of omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) enrichment in animal products to improve the health status and wellbeing of the consumers. This study evaluated dynamic changes in n-3 LC-PUFA, color, and functional properties as well as atherogenic and thrombogenic health lipid indices of egg yolk from hens fed graded levels (0, 0.5, and 1.0%) of docosahexaenoic acid (DHA)-rich MA(Aurantiochytrium sp.) during a 56-D feeding period. Egg freshness parameters and yolk lipid oxidative stability were alsomeasured after 0, 14, and 28Dof refrigerated storage. The hen performance and egg quality (except for yolk color) were not affected (P>0.05) by MA supplementation. Docosahexaenoic acid contents in yolk from hens fed 1.0% MA increased quadratically with feeding time with a plateau at about 30 D (P<0.05). Afterward, the DHA content leveled off to a constant value (946.3 mg/100 g yolk) with the n-6/n-3 ratio at 3.5: 1. Dietary inclusion of 1.0% of MA also significantly decreased the atherogenic and thrombogenic indices of yolk lipid (P, 0.05). Because the microalgal carotenoids incorporated into egg yolk, the L* value of yolk from hens fed MA decreased whereas a* value increased (P<0.05), corresponding to yolk Roche color scores. As expected, there were no significant changes in yolk functional properties (e.g., viscosity and emulsifying activity) related to DHA enrichment (P>0.05). Microalgal carotenoids enrichment also helped attenuate fatty acid oxidation of the DHA-enriched yolk and increase their lipid oxidative stability. In conclusion, dietary supplementation with up to 1.0% of MA significantly increased DHA contents with more health-promoting n-6/n-3 ratio and atherogenic and thrombogenic indices, as well as more intense yolk color within consumers' acceptability, and the feeding strategy had a minimal impact on yolk physical and functional properties or oxidative stability during subsequent refrigerated storage.

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