Yolk Color and Lipid Oxidation of the Eggs of Commercial White Layers Fed Diets Supplemented with Vegetable Oils

ABSTRACT The objective of this study was to evaluate the influence of the supplementation of vegetable oils rich in polyunsaturated fatty acids to the diet of Leghorn layers on yolk color and on yolk lipid oxidation of eggs stored at room temperature for 10 days. Sixty eggs laid by commercial white...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	ABG Faitarone [verfasserIn] EA Garcia [verfasserIn] RO Roça [verfasserIn] EN Andrade [verfasserIn] F Vercese [verfasserIn] K Pelícia [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2016

Schlagwörter:	Polyunsaturated fatty acids yolk color canola oil linseed oil soybean oil TBARs

Übergeordnetes Werk:	In: Brazilian Journal of Poultry Science - Fundação APINCO de Ciência e Tecnologia Avícolas, 2004, 18(2016), 1, Seite 9-16
Übergeordnetes Werk:	volume:18 ; year:2016 ; number:1 ; pages:9-16

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.1590/1516-635X1801009-016

Katalog-ID:	DOAJ03478781X

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520			\|a ABSTRACT The objective of this study was to evaluate the influence of the supplementation of vegetable oils rich in polyunsaturated fatty acids to the diet of Leghorn layers on yolk color and on yolk lipid oxidation of eggs stored at room temperature for 10 days. Sixty eggs laid by commercial white layers (Lohmann LSL) fed diets supplemented with different vegetable oils were used. Hens were fed one of the following treatment diets: conventional diet with no oil inclusion (T1); T1 diet with 2.5% linseed oil inclusion (T2); T1 diet with 2.5% canola oil (T3); T1 diet with 2.5% soybean oil (T4); T1 with 5.0% linseed oil (T5); T1 diet with 5.0% canola oil (T6); T1 diet with 5.0% soybean oil (T7); T1 diet with 2.5% linseed oil + 2.5% soybean oil (T8); T1 diet with 2.5% canola oil + 2.5% soybean oil (T9); and T1 diet with 2.5% linseed oil + 2.5% canola oil (T10). Eggs were evaluated as to yolk lipid peroxidation (TBARS values) and yolk color, as determined by colorimetry and subjective sensorial analysis. Data were submitted to analysis of variance and means were compared by the test of Tukey at 5% significance level. It was concluded that the inclusion of vegetable oils in commercial white layer diets does not significantly change egg yolk pigmentation, as colorimetrically evaluated. However, when subjectively assessed, the yolks of the eggs laid by hens fed diets supplemented with vegetable oils tend to be paler. The yolks of the eggs laid by layers fed diets containing sources of polyunsaturated fatty acids presented high lipid oxidation, particularly when compared with those derived from layers fed the diet with no oil supplementation.
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allfields	10.1590/1516-635X1801009-016 doi (DE-627)DOAJ03478781X (DE-599)DOAJ9e26ba2be871454baba684e06a47de89 DE-627 ger DE-627 rakwb eng SF1-1100 SF600-1100 QL1-991 ABG Faitarone verfasserin aut Yolk Color and Lipid Oxidation of the Eggs of Commercial White Layers Fed Diets Supplemented with Vegetable Oils 2016 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier ABSTRACT The objective of this study was to evaluate the influence of the supplementation of vegetable oils rich in polyunsaturated fatty acids to the diet of Leghorn layers on yolk color and on yolk lipid oxidation of eggs stored at room temperature for 10 days. Sixty eggs laid by commercial white layers (Lohmann LSL) fed diets supplemented with different vegetable oils were used. Hens were fed one of the following treatment diets: conventional diet with no oil inclusion (T1); T1 diet with 2.5% linseed oil inclusion (T2); T1 diet with 2.5% canola oil (T3); T1 diet with 2.5% soybean oil (T4); T1 with 5.0% linseed oil (T5); T1 diet with 5.0% canola oil (T6); T1 diet with 5.0% soybean oil (T7); T1 diet with 2.5% linseed oil + 2.5% soybean oil (T8); T1 diet with 2.5% canola oil + 2.5% soybean oil (T9); and T1 diet with 2.5% linseed oil + 2.5% canola oil (T10). Eggs were evaluated as to yolk lipid peroxidation (TBARS values) and yolk color, as determined by colorimetry and subjective sensorial analysis. Data were submitted to analysis of variance and means were compared by the test of Tukey at 5% significance level. It was concluded that the inclusion of vegetable oils in commercial white layer diets does not significantly change egg yolk pigmentation, as colorimetrically evaluated. However, when subjectively assessed, the yolks of the eggs laid by hens fed diets supplemented with vegetable oils tend to be paler. The yolks of the eggs laid by layers fed diets containing sources of polyunsaturated fatty acids presented high lipid oxidation, particularly when compared with those derived from layers fed the diet with no oil supplementation. Polyunsaturated fatty acids yolk color canola oil linseed oil soybean oil TBARs Animal culture Veterinary medicine Zoology EA Garcia verfasserin aut RO Roça verfasserin aut EN Andrade verfasserin aut F Vercese verfasserin aut K Pelícia verfasserin aut In Brazilian Journal of Poultry Science Fundação APINCO de Ciência e Tecnologia Avícolas, 2004 18(2016), 1, Seite 9-16 (DE-627)38748017X (DE-600)2145587-9 18069061 nnns volume:18 year:2016 number:1 pages:9-16 https://doi.org/10.1590/1516-635X1801009-016 kostenfrei https://doaj.org/article/9e26ba2be871454baba684e06a47de89 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000100009&lng=en&tlng=en kostenfrei https://doaj.org/toc/1806-9061 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 18 2016 1 9-16
spelling	10.1590/1516-635X1801009-016 doi (DE-627)DOAJ03478781X (DE-599)DOAJ9e26ba2be871454baba684e06a47de89 DE-627 ger DE-627 rakwb eng SF1-1100 SF600-1100 QL1-991 ABG Faitarone verfasserin aut Yolk Color and Lipid Oxidation of the Eggs of Commercial White Layers Fed Diets Supplemented with Vegetable Oils 2016 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier ABSTRACT The objective of this study was to evaluate the influence of the supplementation of vegetable oils rich in polyunsaturated fatty acids to the diet of Leghorn layers on yolk color and on yolk lipid oxidation of eggs stored at room temperature for 10 days. Sixty eggs laid by commercial white layers (Lohmann LSL) fed diets supplemented with different vegetable oils were used. Hens were fed one of the following treatment diets: conventional diet with no oil inclusion (T1); T1 diet with 2.5% linseed oil inclusion (T2); T1 diet with 2.5% canola oil (T3); T1 diet with 2.5% soybean oil (T4); T1 with 5.0% linseed oil (T5); T1 diet with 5.0% canola oil (T6); T1 diet with 5.0% soybean oil (T7); T1 diet with 2.5% linseed oil + 2.5% soybean oil (T8); T1 diet with 2.5% canola oil + 2.5% soybean oil (T9); and T1 diet with 2.5% linseed oil + 2.5% canola oil (T10). Eggs were evaluated as to yolk lipid peroxidation (TBARS values) and yolk color, as determined by colorimetry and subjective sensorial analysis. Data were submitted to analysis of variance and means were compared by the test of Tukey at 5% significance level. It was concluded that the inclusion of vegetable oils in commercial white layer diets does not significantly change egg yolk pigmentation, as colorimetrically evaluated. However, when subjectively assessed, the yolks of the eggs laid by hens fed diets supplemented with vegetable oils tend to be paler. The yolks of the eggs laid by layers fed diets containing sources of polyunsaturated fatty acids presented high lipid oxidation, particularly when compared with those derived from layers fed the diet with no oil supplementation. Polyunsaturated fatty acids yolk color canola oil linseed oil soybean oil TBARs Animal culture Veterinary medicine Zoology EA Garcia verfasserin aut RO Roça verfasserin aut EN Andrade verfasserin aut F Vercese verfasserin aut K Pelícia verfasserin aut In Brazilian Journal of Poultry Science Fundação APINCO de Ciência e Tecnologia Avícolas, 2004 18(2016), 1, Seite 9-16 (DE-627)38748017X (DE-600)2145587-9 18069061 nnns volume:18 year:2016 number:1 pages:9-16 https://doi.org/10.1590/1516-635X1801009-016 kostenfrei https://doaj.org/article/9e26ba2be871454baba684e06a47de89 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000100009&lng=en&tlng=en kostenfrei https://doaj.org/toc/1806-9061 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 18 2016 1 9-16
allfields_unstemmed	10.1590/1516-635X1801009-016 doi (DE-627)DOAJ03478781X (DE-599)DOAJ9e26ba2be871454baba684e06a47de89 DE-627 ger DE-627 rakwb eng SF1-1100 SF600-1100 QL1-991 ABG Faitarone verfasserin aut Yolk Color and Lipid Oxidation of the Eggs of Commercial White Layers Fed Diets Supplemented with Vegetable Oils 2016 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier ABSTRACT The objective of this study was to evaluate the influence of the supplementation of vegetable oils rich in polyunsaturated fatty acids to the diet of Leghorn layers on yolk color and on yolk lipid oxidation of eggs stored at room temperature for 10 days. Sixty eggs laid by commercial white layers (Lohmann LSL) fed diets supplemented with different vegetable oils were used. Hens were fed one of the following treatment diets: conventional diet with no oil inclusion (T1); T1 diet with 2.5% linseed oil inclusion (T2); T1 diet with 2.5% canola oil (T3); T1 diet with 2.5% soybean oil (T4); T1 with 5.0% linseed oil (T5); T1 diet with 5.0% canola oil (T6); T1 diet with 5.0% soybean oil (T7); T1 diet with 2.5% linseed oil + 2.5% soybean oil (T8); T1 diet with 2.5% canola oil + 2.5% soybean oil (T9); and T1 diet with 2.5% linseed oil + 2.5% canola oil (T10). Eggs were evaluated as to yolk lipid peroxidation (TBARS values) and yolk color, as determined by colorimetry and subjective sensorial analysis. Data were submitted to analysis of variance and means were compared by the test of Tukey at 5% significance level. It was concluded that the inclusion of vegetable oils in commercial white layer diets does not significantly change egg yolk pigmentation, as colorimetrically evaluated. However, when subjectively assessed, the yolks of the eggs laid by hens fed diets supplemented with vegetable oils tend to be paler. The yolks of the eggs laid by layers fed diets containing sources of polyunsaturated fatty acids presented high lipid oxidation, particularly when compared with those derived from layers fed the diet with no oil supplementation. Polyunsaturated fatty acids yolk color canola oil linseed oil soybean oil TBARs Animal culture Veterinary medicine Zoology EA Garcia verfasserin aut RO Roça verfasserin aut EN Andrade verfasserin aut F Vercese verfasserin aut K Pelícia verfasserin aut In Brazilian Journal of Poultry Science Fundação APINCO de Ciência e Tecnologia Avícolas, 2004 18(2016), 1, Seite 9-16 (DE-627)38748017X (DE-600)2145587-9 18069061 nnns volume:18 year:2016 number:1 pages:9-16 https://doi.org/10.1590/1516-635X1801009-016 kostenfrei https://doaj.org/article/9e26ba2be871454baba684e06a47de89 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000100009&lng=en&tlng=en kostenfrei https://doaj.org/toc/1806-9061 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 18 2016 1 9-16
allfieldsGer	10.1590/1516-635X1801009-016 doi (DE-627)DOAJ03478781X (DE-599)DOAJ9e26ba2be871454baba684e06a47de89 DE-627 ger DE-627 rakwb eng SF1-1100 SF600-1100 QL1-991 ABG Faitarone verfasserin aut Yolk Color and Lipid Oxidation of the Eggs of Commercial White Layers Fed Diets Supplemented with Vegetable Oils 2016 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier ABSTRACT The objective of this study was to evaluate the influence of the supplementation of vegetable oils rich in polyunsaturated fatty acids to the diet of Leghorn layers on yolk color and on yolk lipid oxidation of eggs stored at room temperature for 10 days. Sixty eggs laid by commercial white layers (Lohmann LSL) fed diets supplemented with different vegetable oils were used. Hens were fed one of the following treatment diets: conventional diet with no oil inclusion (T1); T1 diet with 2.5% linseed oil inclusion (T2); T1 diet with 2.5% canola oil (T3); T1 diet with 2.5% soybean oil (T4); T1 with 5.0% linseed oil (T5); T1 diet with 5.0% canola oil (T6); T1 diet with 5.0% soybean oil (T7); T1 diet with 2.5% linseed oil + 2.5% soybean oil (T8); T1 diet with 2.5% canola oil + 2.5% soybean oil (T9); and T1 diet with 2.5% linseed oil + 2.5% canola oil (T10). Eggs were evaluated as to yolk lipid peroxidation (TBARS values) and yolk color, as determined by colorimetry and subjective sensorial analysis. Data were submitted to analysis of variance and means were compared by the test of Tukey at 5% significance level. It was concluded that the inclusion of vegetable oils in commercial white layer diets does not significantly change egg yolk pigmentation, as colorimetrically evaluated. However, when subjectively assessed, the yolks of the eggs laid by hens fed diets supplemented with vegetable oils tend to be paler. The yolks of the eggs laid by layers fed diets containing sources of polyunsaturated fatty acids presented high lipid oxidation, particularly when compared with those derived from layers fed the diet with no oil supplementation. Polyunsaturated fatty acids yolk color canola oil linseed oil soybean oil TBARs Animal culture Veterinary medicine Zoology EA Garcia verfasserin aut RO Roça verfasserin aut EN Andrade verfasserin aut F Vercese verfasserin aut K Pelícia verfasserin aut In Brazilian Journal of Poultry Science Fundação APINCO de Ciência e Tecnologia Avícolas, 2004 18(2016), 1, Seite 9-16 (DE-627)38748017X (DE-600)2145587-9 18069061 nnns volume:18 year:2016 number:1 pages:9-16 https://doi.org/10.1590/1516-635X1801009-016 kostenfrei https://doaj.org/article/9e26ba2be871454baba684e06a47de89 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000100009&lng=en&tlng=en kostenfrei https://doaj.org/toc/1806-9061 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 18 2016 1 9-16
allfieldsSound	10.1590/1516-635X1801009-016 doi (DE-627)DOAJ03478781X (DE-599)DOAJ9e26ba2be871454baba684e06a47de89 DE-627 ger DE-627 rakwb eng SF1-1100 SF600-1100 QL1-991 ABG Faitarone verfasserin aut Yolk Color and Lipid Oxidation of the Eggs of Commercial White Layers Fed Diets Supplemented with Vegetable Oils 2016 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier ABSTRACT The objective of this study was to evaluate the influence of the supplementation of vegetable oils rich in polyunsaturated fatty acids to the diet of Leghorn layers on yolk color and on yolk lipid oxidation of eggs stored at room temperature for 10 days. Sixty eggs laid by commercial white layers (Lohmann LSL) fed diets supplemented with different vegetable oils were used. Hens were fed one of the following treatment diets: conventional diet with no oil inclusion (T1); T1 diet with 2.5% linseed oil inclusion (T2); T1 diet with 2.5% canola oil (T3); T1 diet with 2.5% soybean oil (T4); T1 with 5.0% linseed oil (T5); T1 diet with 5.0% canola oil (T6); T1 diet with 5.0% soybean oil (T7); T1 diet with 2.5% linseed oil + 2.5% soybean oil (T8); T1 diet with 2.5% canola oil + 2.5% soybean oil (T9); and T1 diet with 2.5% linseed oil + 2.5% canola oil (T10). Eggs were evaluated as to yolk lipid peroxidation (TBARS values) and yolk color, as determined by colorimetry and subjective sensorial analysis. Data were submitted to analysis of variance and means were compared by the test of Tukey at 5% significance level. It was concluded that the inclusion of vegetable oils in commercial white layer diets does not significantly change egg yolk pigmentation, as colorimetrically evaluated. However, when subjectively assessed, the yolks of the eggs laid by hens fed diets supplemented with vegetable oils tend to be paler. The yolks of the eggs laid by layers fed diets containing sources of polyunsaturated fatty acids presented high lipid oxidation, particularly when compared with those derived from layers fed the diet with no oil supplementation. Polyunsaturated fatty acids yolk color canola oil linseed oil soybean oil TBARs Animal culture Veterinary medicine Zoology EA Garcia verfasserin aut RO Roça verfasserin aut EN Andrade verfasserin aut F Vercese verfasserin aut K Pelícia verfasserin aut In Brazilian Journal of Poultry Science Fundação APINCO de Ciência e Tecnologia Avícolas, 2004 18(2016), 1, Seite 9-16 (DE-627)38748017X (DE-600)2145587-9 18069061 nnns volume:18 year:2016 number:1 pages:9-16 https://doi.org/10.1590/1516-635X1801009-016 kostenfrei https://doaj.org/article/9e26ba2be871454baba684e06a47de89 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000100009&lng=en&tlng=en kostenfrei https://doaj.org/toc/1806-9061 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 18 2016 1 9-16
language	English
source	In Brazilian Journal of Poultry Science 18(2016), 1, Seite 9-16 volume:18 year:2016 number:1 pages:9-16
sourceStr	In Brazilian Journal of Poultry Science 18(2016), 1, Seite 9-16 volume:18 year:2016 number:1 pages:9-16
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topic_facet	Polyunsaturated fatty acids yolk color canola oil linseed oil soybean oil TBARs Animal culture Veterinary medicine Zoology
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container_title	Brazilian Journal of Poultry Science
authorswithroles_txt_mv	ABG Faitarone @@aut@@ EA Garcia @@aut@@ RO Roça @@aut@@ EN Andrade @@aut@@ F Vercese @@aut@@ K Pelícia @@aut@@
publishDateDaySort_date	2016-01-01T00:00:00Z
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spellingShingle	ABG Faitarone misc SF1-1100 misc SF600-1100 misc QL1-991 misc Polyunsaturated fatty acids misc yolk color misc canola oil misc linseed oil misc soybean oil misc TBARs misc Animal culture misc Veterinary medicine misc Zoology Yolk Color and Lipid Oxidation of the Eggs of Commercial White Layers Fed Diets Supplemented with Vegetable Oils
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issn	18069061
topic_title	SF1-1100 SF600-1100 QL1-991 Yolk Color and Lipid Oxidation of the Eggs of Commercial White Layers Fed Diets Supplemented with Vegetable Oils Polyunsaturated fatty acids yolk color canola oil linseed oil soybean oil TBARs
topic	misc SF1-1100 misc SF600-1100 misc QL1-991 misc Polyunsaturated fatty acids misc yolk color misc canola oil misc linseed oil misc soybean oil misc TBARs misc Animal culture misc Veterinary medicine misc Zoology
topic_unstemmed	misc SF1-1100 misc SF600-1100 misc QL1-991 misc Polyunsaturated fatty acids misc yolk color misc canola oil misc linseed oil misc soybean oil misc TBARs misc Animal culture misc Veterinary medicine misc Zoology
topic_browse	misc SF1-1100 misc SF600-1100 misc QL1-991 misc Polyunsaturated fatty acids misc yolk color misc canola oil misc linseed oil misc soybean oil misc TBARs misc Animal culture misc Veterinary medicine misc Zoology
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hierarchy_parent_title	Brazilian Journal of Poultry Science
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hierarchy_top_title	Brazilian Journal of Poultry Science
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title	Yolk Color and Lipid Oxidation of the Eggs of Commercial White Layers Fed Diets Supplemented with Vegetable Oils
ctrlnum	(DE-627)DOAJ03478781X (DE-599)DOAJ9e26ba2be871454baba684e06a47de89
title_full	Yolk Color and Lipid Oxidation of the Eggs of Commercial White Layers Fed Diets Supplemented with Vegetable Oils
author_sort	ABG Faitarone
journal	Brazilian Journal of Poultry Science
journalStr	Brazilian Journal of Poultry Science
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author_browse	ABG Faitarone EA Garcia RO Roça EN Andrade F Vercese K Pelícia
container_volume	18
class	SF1-1100 SF600-1100 QL1-991
format_se	Elektronische Aufsätze
author-letter	ABG Faitarone
doi_str_mv	10.1590/1516-635X1801009-016
author2-role	verfasserin
title_sort	yolk color and lipid oxidation of the eggs of commercial white layers fed diets supplemented with vegetable oils
callnumber	SF1-1100
title_auth	Yolk Color and Lipid Oxidation of the Eggs of Commercial White Layers Fed Diets Supplemented with Vegetable Oils
abstract	ABSTRACT The objective of this study was to evaluate the influence of the supplementation of vegetable oils rich in polyunsaturated fatty acids to the diet of Leghorn layers on yolk color and on yolk lipid oxidation of eggs stored at room temperature for 10 days. Sixty eggs laid by commercial white layers (Lohmann LSL) fed diets supplemented with different vegetable oils were used. Hens were fed one of the following treatment diets: conventional diet with no oil inclusion (T1); T1 diet with 2.5% linseed oil inclusion (T2); T1 diet with 2.5% canola oil (T3); T1 diet with 2.5% soybean oil (T4); T1 with 5.0% linseed oil (T5); T1 diet with 5.0% canola oil (T6); T1 diet with 5.0% soybean oil (T7); T1 diet with 2.5% linseed oil + 2.5% soybean oil (T8); T1 diet with 2.5% canola oil + 2.5% soybean oil (T9); and T1 diet with 2.5% linseed oil + 2.5% canola oil (T10). Eggs were evaluated as to yolk lipid peroxidation (TBARS values) and yolk color, as determined by colorimetry and subjective sensorial analysis. Data were submitted to analysis of variance and means were compared by the test of Tukey at 5% significance level. It was concluded that the inclusion of vegetable oils in commercial white layer diets does not significantly change egg yolk pigmentation, as colorimetrically evaluated. However, when subjectively assessed, the yolks of the eggs laid by hens fed diets supplemented with vegetable oils tend to be paler. The yolks of the eggs laid by layers fed diets containing sources of polyunsaturated fatty acids presented high lipid oxidation, particularly when compared with those derived from layers fed the diet with no oil supplementation.
abstractGer	ABSTRACT The objective of this study was to evaluate the influence of the supplementation of vegetable oils rich in polyunsaturated fatty acids to the diet of Leghorn layers on yolk color and on yolk lipid oxidation of eggs stored at room temperature for 10 days. Sixty eggs laid by commercial white layers (Lohmann LSL) fed diets supplemented with different vegetable oils were used. Hens were fed one of the following treatment diets: conventional diet with no oil inclusion (T1); T1 diet with 2.5% linseed oil inclusion (T2); T1 diet with 2.5% canola oil (T3); T1 diet with 2.5% soybean oil (T4); T1 with 5.0% linseed oil (T5); T1 diet with 5.0% canola oil (T6); T1 diet with 5.0% soybean oil (T7); T1 diet with 2.5% linseed oil + 2.5% soybean oil (T8); T1 diet with 2.5% canola oil + 2.5% soybean oil (T9); and T1 diet with 2.5% linseed oil + 2.5% canola oil (T10). Eggs were evaluated as to yolk lipid peroxidation (TBARS values) and yolk color, as determined by colorimetry and subjective sensorial analysis. Data were submitted to analysis of variance and means were compared by the test of Tukey at 5% significance level. It was concluded that the inclusion of vegetable oils in commercial white layer diets does not significantly change egg yolk pigmentation, as colorimetrically evaluated. However, when subjectively assessed, the yolks of the eggs laid by hens fed diets supplemented with vegetable oils tend to be paler. The yolks of the eggs laid by layers fed diets containing sources of polyunsaturated fatty acids presented high lipid oxidation, particularly when compared with those derived from layers fed the diet with no oil supplementation.
abstract_unstemmed	ABSTRACT The objective of this study was to evaluate the influence of the supplementation of vegetable oils rich in polyunsaturated fatty acids to the diet of Leghorn layers on yolk color and on yolk lipid oxidation of eggs stored at room temperature for 10 days. Sixty eggs laid by commercial white layers (Lohmann LSL) fed diets supplemented with different vegetable oils were used. Hens were fed one of the following treatment diets: conventional diet with no oil inclusion (T1); T1 diet with 2.5% linseed oil inclusion (T2); T1 diet with 2.5% canola oil (T3); T1 diet with 2.5% soybean oil (T4); T1 with 5.0% linseed oil (T5); T1 diet with 5.0% canola oil (T6); T1 diet with 5.0% soybean oil (T7); T1 diet with 2.5% linseed oil + 2.5% soybean oil (T8); T1 diet with 2.5% canola oil + 2.5% soybean oil (T9); and T1 diet with 2.5% linseed oil + 2.5% canola oil (T10). Eggs were evaluated as to yolk lipid peroxidation (TBARS values) and yolk color, as determined by colorimetry and subjective sensorial analysis. Data were submitted to analysis of variance and means were compared by the test of Tukey at 5% significance level. It was concluded that the inclusion of vegetable oils in commercial white layer diets does not significantly change egg yolk pigmentation, as colorimetrically evaluated. However, when subjectively assessed, the yolks of the eggs laid by hens fed diets supplemented with vegetable oils tend to be paler. The yolks of the eggs laid by layers fed diets containing sources of polyunsaturated fatty acids presented high lipid oxidation, particularly when compared with those derived from layers fed the diet with no oil supplementation.
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container_issue	1
title_short	Yolk Color and Lipid Oxidation of the Eggs of Commercial White Layers Fed Diets Supplemented with Vegetable Oils
url	https://doi.org/10.1590/1516-635X1801009-016 https://doaj.org/article/9e26ba2be871454baba684e06a47de89 http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000100009&lng=en&tlng=en https://doaj.org/toc/1806-9061
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author2	EA Garcia RO Roça EN Andrade F Vercese K Pelícia
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doi_str	10.1590/1516-635X1801009-016
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up_date	2024-07-04T00:37:27.342Z
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