Modulation of Egg Yolk Lipid Composition under the Influence of Dietary Administration of High-Protein Sunflower Concentrate
Keywords:
protein concentrate; hens; lipid profileAbstract
Polyunsaturated fatty acids (PUFAs) are critical biomolecules that underpin a wide range of physiological and metabolic functions in both human and animal systems. Among them, linoleic acid and α-linolenic acid are recognized as essential for humans due to the absence of endogenous biosynthetic pathways, thereby necessitating dietary intake. A practical approach to ensuring sufficient PUFA consumption involves the inclusion of functional foods enriched with these compounds, such as eggs. With increasing scientific and consumer awareness regarding the health-promoting properties of omega-3 fatty acids, the market demand for eggs fortified with omega-3 and omega-6 fatty acids is expected to expand further, presenting both new opportunities and technological challenges for the poultry industry. The present study was designed to evaluate the influence of dietary supplementation with high-protein sunflower concentrate, as a partial replacement for soybean meal, on the lipid composition and cholesterol content of egg yolk in laying hens. Results demonstrated that incorporation of sunflower concentrate into the diet altered the lipidomic profile of egg yolk. Specifically, feeding trials revealed increases in oleic acid (+5.29%), linolenic acid (+3.35%), and linoleic acid (+0.09%), coupled with a significant reduction in palmitic acid levels (-7.91%). Conversely, the concentrations of myristic, palmitoleic, stearic, vaccenic, arachidonic, eicosapentaenoic, docosapentaenoic, and docosahexaenoic acids remained unaffected. Egg yolks derived from hens provided with a diet enriched in high-protein sunflower concentrate demonstrated an 11.6% decrease in total cholesterol, accompanied by rises of 21.8% in vitamin E and 9.9% in calcium content.
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