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Effects of The Dietary Supplementation of Layer Diets with Natural and Synthetic Antioxidant Additives on Yolk Lipid Peroxidation and Fatty Acid Composition of Eggs Stored at Different Temperatures and Duration

ABSTRACT

In this study, the effects of the supplementation of natural and synthetic antioxidant additives in layer diets on egg weight loss, yolk lipid peroxidation (TBARS values) and fatty acid composition of eggs stored at different temperatures and duration were evaluated. In total, 112 48- weeks-old Bovans White layers were randomly allotted to four dietary treatments with four replicates of seven birds each. The treatments consisted of a control diet, containing no additives, and diets with the inclusion of 200 mg synthetic vitamin E/kg, 1000 mg thyme extract/kg and 1000 mg rosemary extract/kg. Dietary treatments did not influence (p>0.05) relative weight loss of eggs stored for 14, 28, and 56 days, except for those from rosemary-fed hens stored at room temperature on d 42, which were significantly lighter than the eggs from vitamin E- and thyme-fed hens (p<0.001). Relative egg weight loss was significantly higher (p<0.001) when stored at room temperature than under refrigeration, independently of storage time. In eggs stored at room temperature, yolk TBARS values were significantly lower (p<0.001) in the eggs of vitamin E-fed hens, whereas no influence (p>0.05) of dietary treatment on yolk TBARS values were detected in refrigerated eggs. The inclusion of the synthetic and both natural antioxidants in layer diets significantly reduced stearic acid (C18: 0) level in the egg yolk. In addition, only natural antioxidants significantly increased yolk levels of palmitoleic acid (C16: 1) and vaccenic acid (C18: 1n7). The results of the present study showed that adequate storage temperature was more effective in improving egg shelf life than feeding layers synthetic or natural antioxidant additives. However, the positive effects of the evaluated natural antioxidants on yolk fatty acid composition suggest their supplementation to layer diets may provide health benefits to the consumer.

Keywords:
Fatty acids; malondialdehyde; rosemary; thyme; vitamin E

INTRODUCTION

The function of antioxidants is to protect the cells and lipids in the cell membranes against peroxidation damage (Tengerdy, 1990Tengerdy RP. Vitamin E, immune response, and disease resistance. Annals of the New York Academy of Science 1990;587:24-33.). In some plants, naturally occurring antioxidants have been shown to be anti-carcinogenic, but synthetic antioxidants may have co-carcinogenic effects on precancerous lesions and cause cancer (Sitich, 1991Sitich FH. The beneficial and hazardous effects of simple phenolic compounds. Mutation Research 1991;259:307-332.). These developments related to synthetic antioxidants have led to the restriction or ban of the use of these products and have started the search for natural antioxidants as alternatives. In this process, a large number of studies have been conducted on the antioxidant capacity of some plants.

Thymol is used as a natural antioxidant additive to improve the oxidative stability poultry feed and meat (Luna et al., 2017Luna A, Lema-Alba RC, Dambolena JS, Zygadlo JA, Labaque MC, Marin RH. Thymol as natural antioxidant additive for poultry feed:oxidative stability improvement. Poultry Science 2017;96:3214-3220.). Thyme (Thymus vulgaris L.) and rosemary (Rosmarinus officinalis L.) have antibacterial, antifungal, anti-inflammatory, antitumoral, analgesic, antipyretic, cardiac tonic, antiasthmatic, and antioxidant effects (Hameed & Mohammed, 2017Hameed IH, Mohammed GJ. Phytochemistry, antioxidant, antibacterial activity, and medicinal uses of aromatic (medicinal plant Rosmarinus officinalis). In: El-Shemy HA, editor. Aromatic and medicinal plants. London: Intech Open; 2017. p.175-189.). It is stated that essential oils obtained from thyme, rosemary, and laurel can be used as natural antimicrobial and antioxidant agents in food industry (Tural & Turhan, 2017Tural S, Turhan S. Antimicrobial and antioxidant properties of thyme (Thymus vulgaris L.), rosemary (Rosmarinus officinalis L.) and laurel (Laurisnobilis L.) essential oils and their mixtures. The Journal of Food 2017;42:588-596.). Eleven different oils, including thyme and rosemary oils, have been reported to be natural antioxidants and antimicrobial agents (Sacchetti et al., 2005Sacchetti G, Maietti S, Muzzoli M, Scaglianti M, Manfredini S, Radice M, et al. Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods. Food Chemistry 2005;91(4):621-632.). The main components of thyme are thymol and carvacrol, which have antioxidant capacity (Ruberto & Baratta, 2000Ruberto G, Baratta MT. Antioxidant activity of selected essential oil components in two lipid model systems. Food Chemistry 2000;69(2):167-174.). The antioxidant capacity of the rosemary plant is given mainly to the components carnosol and carnosic acid, and alpha-pinene, bornyl acetate, camphor and 1,8-cineole account for rosemary antimicrobial activity (Moghtader & Afzali, 2009Moghtader M, Afzali D. Study of the antimicrobial properties of the essential oil of rosemary. American-Eurosian Journal of Agricultural & Environmental Science 2009;5(3):393-397.). Thymol showed similar effects as synthetic butylated hydroxytoluene (BHT) to protect poultry feed against lipid oxidation (Luna et al., 2017). In different studies with poultry, the addition of rosemary to layer feeds decreased egg yolk lipid oxidation in and addition of 100 mg rosemary essential oil/kg diet increased the yolk content of oleic acid (Cimrin & Demirel, 2016bCimrin T, Demirel M. The effects of dietary rosemary (Rosmarinus officinalis L.) essential oil supplementation on laying hen performance, egg quality and oxidative stability of egg. Turkish Journal of Agriculture - Food Science and Technology 2016b;4(2):113-119.; Batista et al., 2017Batista NR, Garcia ERM, Oliveira CAL, Arguelo NN, Souza KMR. Trace mineral sources and rosemary oil in the diet of brown laying hens: egg quality and lipid stability. Brazilian Journal of Poultry Science 2017;19(4):663-672.), which is one of the main fatty acids present in oil seeds (Duru & Konuskan, 2014Duru S, Konuskan DB. Increasing level of oleic acid in vegetable oil and it's effects on oil quality. Food Journal 2014;39(6):1-7.). Malondialdehyde levels in eggs stored for 60 days from layers fed thyme remained at the same levels as in fresh eggs (Botsoglou et al., 1997Botsoglou NA, Yannakopoulos AL, Fletouris DJ, Tserveni-Goussi AS, Fortomaris PD. Effect of dietary thyme on the oxidative stability of egg yolk. Journal of Agricultural and Food Chemistry 1997;45(10):3711-3716.). On the other hand, both natural (D-α-tocopherol) and synthetic forms (DL-α-tocopherol acetate) of vitamin E are frequently used as feed additives, and many studies have shown they have potent antioxidant activity (Traber & Atkinson, 2007Traber MG, Atkinson J. Vitamin E, antioxidant and nothing more. Free Radical Biology and Medicine 2007;43:4-15.; Altiner et al., 2017Altiner A, Atalay H, Bilal T. Vitamin E as an antioxidant. Balikesir Health Science Journal 2017;6(3):149-157.; Cheng et al., 2017Cheng K, Song ZH, Zheng XC, Zhang H, Zhang JF, Zhang LL, et al. Effects of dietary vitamin E type on the growth performance and antioxidant capacity in cyclophosphamide immunosuppressed broilers. Poultry Science 2017;96(5):1159-1166.), reducing the levels of thiobarbituric acid reactive substances (TBARS) in eggs during storage (Kaya & Turgut, 2012Kaya A, Turgut L. Effects of sage (Salvia Officinalis), thyme (Thymbra Spicata), mentha (Menthae Piperitae) extracts and vitamin E supplementation at different levels into diets of hens on performance, egg quality and yolk TBARS values. Journal of Agricultural Faculty of Ataturk University 2012;43(1):49-58.; Cimrin & Demirel, 2016a; Asadi et al., 2017Asadi F, Shariatmadari F, Karimi-Torshizi MA, Mohiti-Asli M, Ghanaatparast-Rashti M. Comparison of different selenium sources and vitamin E in laying hen diet and their influences on egg selenium and cholesterol content, quality and oxidative stability. Iranian Journal of Applied Animal Science 2017;7(1):83-89.).

This study was carried out to investigate the effects of different egg storage conditions and times on yolk fatty acid composition and TBARS levels of eggs from layer fed diets with the inclusion of vitamin E, and thyme and rosemary extracts.

MATERIAL AND METHODS

This study was conducted at Etaş Afyon poultry company, Kırşehir-Turkey. A total of 112 Bowans White 48-weeks-old layers were used in this study. Hens were randomly distributed into four dietary treatments, with four replicates of seven hens each. The treatments consisted of a control diet, containing no additives, and diets with the inclusion of 200 mg synthetic vitamin E/kg, 1000 mg thyme extract/kg or 1000 mg rosemary extract/kg.Thyme and rosemary extracts was obtained from a commercial company (Agromiks Feed Additives and Livestock Industry and Trade Limited Company), and their active ingredients and levels in the plant extracts are given in Table 1. Synthetic vitamin E (DL-α-tocopherol acetate) was provided by a commercial company (Vimar Food, Agriculture and Livestock Joint-Stock Company) under the commercial brand TOCOMIX 500.

Hens were housed in cages (30cmx44cmx44cm) in a poultry house. A 16/8 h light/dark lighting regime was applied. Feed as mash and water were provided ad libitum during the 60-d experimental period.

Table 1
Active ingredients of the evaluated plant extracts and % values*.

Eighty eggs per treatment (16 eggs per dietary treatment x five storage times = 80 eggs stored; 40 of these eggs were stored at room temperature and 40 were stored in a refrigerator) were collected during in the last five days of the experiment. In total, 320 eggs (80 eggs x four treatments) were stored for 1, 14, 28, 42, and 56 days to determine egg weight and thiobarbituric reactive substance (TBARS) values. Eggs were individually weighed on a digital scale to 0.01g and the weights recorded. Eggs were then stored at room temperature (22-34oC) or under refrigeration (4oC) for 1, 14, 28, 42, and 56 days during the summer (July-August) of the Central Anatolia Region. Egg weight loss was determined as the percentage of egg weight measured on each storage day relative to initial egg weight (d1). Egg yolk protein amount of was defined according to Biuret Protein Analysis Method by Layne (1957Layne E. Spectrophotometric and turbidimetric methods for measuring proteins. Methods in Enzymology 1957;10:447-455.). Malondialdehyde (MDA) analysis in yolk eggs were made according to Buege and Aust (1978Buege JA, Aust SD. Microsomal lipid peroxidation. Methods in Enzymology 1978;52:302-310.). The TBARS values were calculated as malondialdehyde. [Malondialdehyde (MDA) = OD x sample volume /1.56 x 105 x total volume x protein (mg / ml)], where OD = absorbance value.

At the end of the study, egg yolk fatty acid levels were determined in 16 eggs per treatment according to ISO standard 12966:2 (ISO, 2017).

The obtained data were submitted to one-way analysis of variance using the GLM procedure of SPSS 21.0 statistical package (IBM, Chicago, IL). Means were compared by Duncan’s multiple comparison test. Differences were considered significant when p<0.05.

RESULTS

Relative weight loss values of eggs stored at different storage conditions for 14, 28, 42 and 56 days are given in Table 2. The dietary addition of natural and synthetic antioxidant additives did not influence (p>0.05) relative weight loss of eggs stored for 14, 28, and 56 days under the same storage temperature, except on d 42, when eggs from the rosemary group lost significantly more weight than those from the vitamin E and thyme groups (p<0.001). However, eggs stored under refrigeration lost significantly less weight (p<0.001) than those stored at room temperature, independently of dietary treatment.

Table 2
Relative egg weight loss (%) as a function of storage temperature and duration, and layer dietary treatment.

Yolk TBARS values of egg stored for 1, 14, 28, 42 and 56 days at room temperature or under refrigeration according to dietary treatment are given in Table 3. There was no influence of dietary treatment or storage conditions (p>0.05) on TBARS values of fresh eggs (d 0 of storage). However, when eggs were stored at room temperature for 14, 28, 42 and 56 days, significantly lower TBARS levels (p<0.001) were determined in eggs from layers fed synthetic vitamin E compared with the other dietary treatments. No significant TBARS differences among treatments (p>0.05) were determined in egg stored under refrigeration for 14, 28, 42 and 56 days were found non-significant. TBARS values in the eggs of hens fed synthetic vitamin E were not influenced by storage temperature (p>0.05).

Table 3
Mean egg yolk TBARS values (MDA, nmol/mg) as a function of storage temperature and duration, and layer dietary treatment.

The effect of the addition of thyme and rosemary extracts and synthetic vitamin E to the basal diet of layers on egg yolk fatty acid levels is given in Table 4. Myristic acid, palmitic acid, oleic acid, linoleic acid, total saturated fatty acids (SFA), total monounsaturated fatty acids (MUFA) and total polyunsaturated fatty acid (PUFA) levels were not different among treatments (p>0.05). Stearic acid was significantly higher in the control group than in the other groups (p<0.001). Palmitoleic acid was significantly higher in the rosemary group than in the other groups (p<0.05). Vaccenic acid, which is the isomer of oleic acid, was significantly higher in the thyme and rosemary groups compared to the control group (p<0.05).

Table 4
Egg yolk fatty acid composition values (%) according to layer dietary treatment.

DISCUSSION

There effect of storage temperature on egg weight loss was significant (Table 2), with higher weight loss determined in the eggs stored in the room compared to the eggs stored under refrigeration. The weight loss measured on d 14 in the eggs stored at room temperature was be greater than that determined on d 42 in the eggs stored under refrigeration (Table 2). When maintained at room temperature, weight loss of the eggs of the rosemary group was significantly higher those of the vitamin E and thyme group, which may be due to an unnoticed eggshell problem during storage of the eggs of the rosemary group. While storage conditions and duration had stronger effects on egg weight loss, dietary additives may influence eggshell quality, and therefore, egg weight loss during storage. Asadi et al. (2017Asadi F, Shariatmadari F, Karimi-Torshizi MA, Mohiti-Asli M, Ghanaatparast-Rashti M. Comparison of different selenium sources and vitamin E in laying hen diet and their influences on egg selenium and cholesterol content, quality and oxidative stability. Iranian Journal of Applied Animal Science 2017;7(1):83-89.) reported that the addition of organic selenium to layer diets reduced weight loss of eggs stored at 4 °C for 14 days. However, in the present study, the dietary treatments influenced egg weight loss only in one out of the four storage periods evaluated and storage at room temperature, suggesting a possible eggshell defect that was not noticed during storage. In a similar study, a significant interaction between storage time and temperature on egg weight loss was detected, with higher weight losses observed in without shrink film eggs stored at room temperature for longer periods (Petek et al., 2014Petek M, Alpay F, Dikmen S, Cavusoglu E. Effects of shrink film, extended storage and temperature on external and internal table egg quality. Uludag University J. Faculty Veterinary Medicine 2014;33(1,2):15-20.). Furthermore, the internal quality parameters of the eggs stored at room temperature (18-20 oC) gradually deteriorated as storage period increased compared to the eggs stored under refrigeration (Petek et al., 2014). During the summer (33 oC), Yenilmez et al. (2017Yenilmez F, Uruk E, Serbester U, Celik L. Effects of wholesaler and consumer conditions on egg quality parameters in different seasons. Cukurova Journal of Agricultural and Food Sciences 2017;32(2):61-68.) determined that the weight loss in the eggs stored under wholesaler and consumer conditions increased significantly with storage period.

The results of this study are consistent with the findings of previous studies indicating that egg weight loss increases with storage temperature and duration, with consequent negative results on egg internal quality (Jin et al., 2011Jin YH, Lee KT, Lee WI, Han YK. Effects of storage temperature and time on the quality of eggs from laying hens at peak production. Asian-Aust Journal of Animal Science 2011;24(2):279-284.; Chung & Lee, 2014Chung SH, Lee KW. Effect of hen age, storage duration and temperature on egg quality in laying hens. International Journal of Poultry Science 2014;13(11):634-636.; Yenilmez et al., 2017Yenilmez F, Uruk E, Serbester U, Celik L. Effects of wholesaler and consumer conditions on egg quality parameters in different seasons. Cukurova Journal of Agricultural and Food Sciences 2017;32(2):61-68.). The eggs laid by hens fed vitamin E presented lower TBARS values (p<0.001) on d 14, 28, 42, and 56 compared with the other treatments when stored at room temperature, but not under refrigeration (Table 3). Studies have shown that poultry feed additives are transferred to the egg. For example, Florou-Paneri et al. (2005Florou-Paneri P, Nikolakakis I, Giannenas I, Koidis A, Botsoglou E, Dotas V, et al. Hen performance and egg quality as affected by dietary oregano essential oil and "-tocopheryl acetate supplementation. International Journal of Poultry Science 2005;4(7):449-454.) reported that the antioxidant properties of alpha-tocopheryl and oregano essential oils included in layer diets were transferred to egg yolk and prevented lipid oxidation. Cimrin & Demirel (2016aCimrin T, Demirel M. Effects of rosemary (Rosmarinus officinalis L.) essential oil supplemented diets on cholesterol and fatty acid levels of chicken eggs. Turkish Journal of Agriculture - Food Science and Technology 2016a;4(5):401-406.,b) fed laying hens with 200 mg vitamin E/kg and found that a significant amount of vitamin E was transferred to the eggs, and reduced egg yolk MDA values during 1-56 days of storage. Radwan Nadia et al. (2008Radwan Nadia L, Hassan RA, Qota EM, Fayek HM. Effect of natural antioxidant on oxidative stability of eggs and productive and reproductive performance of laying hens. International Journal of Poultry Science 2008;7(2):134-150.) determined that the addition of 100 and 200 mg vitamin E/kg diet reduced egg yolk MDA values compared with the addition of thyme, rosemary and turmeric, and reported that the oxidative stability of eggs stored at room temperature increased. Many studies related to this subject found that egg yolk TBARS values decreased and oxidative stability increased during storage with the dietary addition of vitamin E (Botsoglou et al., 2012Botsoglou E, Govaris A, Fletouris D, Botsoglou N. Lipid oxidation of stored eggs enriched with very long chain n-3 fatty acids, as affected by dietary olive leaves (Olea europea L.) or α-tocopheryl acetate supplementation. Food Chemistry 2012;134(2):1059-1068.; Kaya & Turgut, 2012Kaya A, Turgut L. Effects of sage (Salvia Officinalis), thyme (Thymbra Spicata), mentha (Menthae Piperitae) extracts and vitamin E supplementation at different levels into diets of hens on performance, egg quality and yolk TBARS values. Journal of Agricultural Faculty of Ataturk University 2012;43(1):49-58.; Botsoglou et al., 2013; Cimrin & Demirel, 2016a; Asadi et al., 2017Asadi F, Shariatmadari F, Karimi-Torshizi MA, Mohiti-Asli M, Ghanaatparast-Rashti M. Comparison of different selenium sources and vitamin E in laying hen diet and their influences on egg selenium and cholesterol content, quality and oxidative stability. Iranian Journal of Applied Animal Science 2017;7(1):83-89.).

The thyme and rosemary extracts used in the present study reduced numerically, but not statistically, egg yolk TBARS values compared to the control group. The antioxidant effects of these extracts remained low compared to the synthetic vitamin E, which is consistent with published studies (Florou-Paneri et al. 2005Florou-Paneri P, Nikolakakis I, Giannenas I, Koidis A, Botsoglou E, Dotas V, et al. Hen performance and egg quality as affected by dietary oregano essential oil and "-tocopheryl acetate supplementation. International Journal of Poultry Science 2005;4(7):449-454.; Cimrin & Demirel, 2016aCimrin T, Demirel M. Effects of rosemary (Rosmarinus officinalis L.) essential oil supplemented diets on cholesterol and fatty acid levels of chicken eggs. Turkish Journal of Agriculture - Food Science and Technology 2016a;4(5):401-406.). In contrast, Kaya & Turgut (2012Kaya A, Turgut L. Effects of sage (Salvia Officinalis), thyme (Thymbra Spicata), mentha (Menthae Piperitae) extracts and vitamin E supplementation at different levels into diets of hens on performance, egg quality and yolk TBARS values. Journal of Agricultural Faculty of Ataturk University 2012;43(1):49-58.) found that the dietary supplementation of herbal extracts had similar effect as vitamin E in preventing lipid oxidation, but significant differences were detected among 0, 150, 300 ppm levels of sage, thyme, and mint extracts and vitamin E. Luna et al. (2018Luna A, Lábaque MC, Fernandez ME, Zygadlo JA, Marin RH. Effects of feeding thymol and isoeugenol on plasma triglycerides and cholesterol levels in Japanese quail. The Journal of Animal & Plant Science 2018;28(1):56-62.) reported that dietary thymol supplementation improved meat and egg oxidative stability during storage. It is important to use appropriate doses in herbal extracts. Botsoglou et al. (1997Botsoglou NA, Yannakopoulos AL, Fletouris DJ, Tserveni-Goussi AS, Fortomaris PD. Effect of dietary thyme on the oxidative stability of egg yolk. Journal of Agricultural and Food Chemistry 1997;45(10):3711-3716.) reported that thyme components were transferred from the layer feed into egg yolk and that the presence of 278 mg/g thymol components in the egg yolk prevented lipid oxidation. In a later study, Botsoglou et al. (2005) observed decreased yolk lipid oxidation in the eggs of laying hens fed rosemary, thyme, saffron and vitamin E; however, yolk lipid oxidation was not influenced by storage time. Batista et al. (2017Batista NR, Garcia ERM, Oliveira CAL, Arguelo NN, Souza KMR. Trace mineral sources and rosemary oil in the diet of brown laying hens: egg quality and lipid stability. Brazilian Journal of Poultry Science 2017;19(4):663-672.) found that the addition of 200 mg rosemary oil/kg diet reduced egg yolk MDA levels, indicating better lipid stability of eggs stored at 25 ºC, but not at 5 ºC.

Kayahan (2003Kayahan M. Oil chemistry. Ankara: Middle East Technical University Development Foundation Publishing and Communication Joint Stock Company; 2003. p.105-118.) stated that, except for unsaturated fatty acids, which is the main factor influencing lipid oxidation, storage conditions, such as temperature and humidity, light in the environment, wavelength, partial oxygen pressure, contamination with polyvalent metals, the surface area of the lipid in contact with oxygen, pro- and antioxidant activity and level affect the onset and acceleration of oxidation reactions. Furthermore, Osborn & Akoh (2003Osborn HT, Akoh CC. Effects of natural antioxidants on iron-catalyzed lipid oxidation of structured lipid-based emulsions. Journal of the American Oil Chemists' Society 2003;80(9):847-852.) reported that phenolic compounds influence oxidation and that their antioxidant activity changes according to food composition, affecting the rate of lipid oxidation by different mechanisms. In this study, as mentioned above, the addition of antioxidants to the diets helped to slow lipid oxidation in egg yolk. The findings of the present study showed lipid oxidation rate varies depending on the phenolic compounds present in the three different antioxidants used, as well as egg storage temperatures and duration.

The dietary addition of thyme and rosemary extracts and synthetic vitamin E significantly reduced yolk content of stearic acid, a saturated fatty acid, compared to the control group (p<0.001; Table 4). On the other hand, dietary thyme and rosemary extracts significantly increased yolk content of vaccenic acid, which is the isomer of the mono-unsaturated fatty acid oleic acid (p<0.05). In addition, rosemary extract increased the amount of palmitoleic acid relative to the other treatments. This is an important step in terms of the quality of eggs and functional egg production, as the egg is a food that is easily accessible to all people in the world. Tasan & Daglioglu (2005Tasan M, Daglioglu O. Trans fatty acids: their chemical structures, formation and dietary intake. Journal of Tekirdag Agricultural Faculty 2005;2(1):79-88.) reported that trans isomers of palmitoleic acid, oleic acid and polyunsaturated fatty acids are found in the leaves and seeds of various plants, but the amount of oil in the leaves of the plants is low. Yi et al. (2014Yi H, Hwang KT, Regenstein JM, Shin SW. Fatty acid composition and sensory characteristics of eggs obtained from hens fed flaxseed oil, dried whitebait and/or fructo-oligosaccharide. Asian-Australasian Journal of Animal Sciences 2014;27(7):1026-1034.) reported that egg fatty acid composition can be influenced by the feeding strategies of laying hens. In the present study, the increased yolk fatty palmitoleic acid and vaccenic acid contents may be related to their contents in the plants, as pointed out by Tasan & Daglioglu (2005). In the study of Gerzilov et al. (2015Gerzilov V, Nikolov A, Petrov P, Bozakova N, Penchev G, Bochukov A. Effect of a dietary herbal mixture supplement on the growth performance, egg production and health status in chickens. Journal of Central European Agriculture 2015;16(2):10-27.), the addition of a mixture containing rosemary and thyme oils increased two-fold the linolenic acid content of egg yolk phospholipids, and the authors emphasized its importance for poultry performance and health. In a study with laying hens, Çimrin & Demirel (2016b) showed that 100 mg rosemary essential oil/kg diet increased MUFA oleic acid content in the egg yolk. Hashemipour et al. (2013Hashemipour H, Kermanshahi H, Golian A, Veldkamp T. Effect of thymol and carvacrol feed supplementation on performance, antioxidant enzyme activities, fatty acid composition, digestive enzyme activities, and immune response in broiler chickens. Poultry Science 2013;92:2059-2069.) reported that the dietary addition of thymol and carvacrol reduced serum SFA levels, but increased PUFA levels in broilers. Luna et al. (2018Luna A, Lábaque MC, Fernandez ME, Zygadlo JA, Marin RH. Effects of feeding thymol and isoeugenol on plasma triglycerides and cholesterol levels in Japanese quail. The Journal of Animal & Plant Science 2018;28(1):56-62.) observed an increase in PUFA levels in the meat and eggs of poultry fed thymol. In the present study, despite the observed variations in the yolk contents of some fatty acids (stearic acid, palmitoleic acid and vaccenic acid), total SFA and MUFA contents were not different among dietary treatments. This may be related to the levels of additives used. In the present study, the results clearly show that egg fatty acid content was positively be influenced by the evaluated additives.

It has long been known that poultry feed additives are transferred to the egg. Therefore, it is very important to know the purpose, the content, the metabolism, the appropriate amount and the different substances involved in the interactions when supplying feed additives. Moreover, it is also possible that the same additives give different results in different studies. In particular, natural additives are generally available as commercial products, and the conditions under which the plants were harvested, processed and stored are not known. In the current study, dietary synthetic vitamin E significantly inhibited yolk lipid oxidation of eggs stored at room temperature, whereas in eggs stored under refrigeration, its effect was not significant.

The results of the present study showed that suitable storage temperature was more effective in improving yolk lipid oxidative stability than the dietary supplementation of layer diets with synthetic or natural antioxidant additives. However, taking into consideration of the positive effects of the evaluated thyme and rosemary extracts on egg yolk fatty acid composition, it is suggested that these extracts may be supplemented in layer diets as a natural antioxidant source.

ACKNOWLEDGEMENTS

The authors would like to thank Etaş Afyon Poultry Company, Agromiks Feed Additives and Livestock Industry and Trade Limited Company, and Vimar Food, Agriculture and Livestock Joint-Stock Company.

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Publication Dates

  • Publication in this collection
    14 Nov 2019
  • Date of issue
    2019

History

  • Received
    10 Jan 2019
  • Accepted
    27 Jan 2019
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