The effect of astaxanthin and lycopene on the content of fatty acids in chicken egg yolks

  • L. V. Shevchenko The National University of Life and Environmental Sciences of Ukraine
  • V. A. Davydovych The National University of Life and Environmental Sciences of Ukraine
  • V. O. Ushkalov The National University of Life and Environmental Sciences of Ukraine
  • S. V. Midyk The National University of Life and Environmental Sciences of Ukraine
  • V. M. Mykhalska The National University of Life and Environmental Sciences of Ukraine
Keywords: astaxanthin; lycopene; chicken eggs, yolks, fatty acids.

Abstract

Carotenoids that do not have provitamin activity – lycopene and astaxanthin can accumulate in the yolks of chicken eggs and give them colour, as well as affect the metabolism of lipids and fatty acids, which determine the biological value and functional capacity of such products. The aim of this study was to determine the fatty acid composition of egg yolk lipids by adding oily extracts of lycopene (20, 40 and 60 mg/kg feed) or astaxanthin (10, 20 and 30 mg/kg feed) to the diet of laying hens. 45 High Line W36 chickens at the age of 24 weeks were used for the experiment. It was found that the addition of lycopene at doses of 20, 40 and 60 mg/kg and astaxanthin at doses of 10, 20 and 30 mg/kg of feed for 30 days did not significantly affect the ratio of saturated and most monounsaturated fatty acids in egg yolks and Σ SFA and Σ MUFA. Lycopene at a dose of 20 mg/kg of feed reduced the content of cis-11-eicosenoic acid, and astaxanthin at a dose of 10 mg/kg of feed reduced the content of palmitoleic acid by increasing the proportion of cis-10-heptadecenoic acid in the lipids of egg yolks. Addition of lycopene to the feed of laying hens at a dose of 20 mg/kg of feed caused a decrease in the particles of linoleic, which belongs to ω6 PUFA, and cis-eicosenoic acids. Astaxanthin enrichment of the diet of laying hens at a dose of 30 mg/kg reduced the proportion of cis-4,7,10,13,16,19-docosahexaenoic acid, which belongs to ω3 PUFA, in the lipids of the yolks. Σ PUFA decreased in the lipid fraction of yolks only under the influence of lycopene supplements at a dose of 20 mg/kg of feed. Feeding of laying hens with lycopene and astaxanthin supplements did not affect Σ ω3 PUFA and Σ ω6 PUFA. Lycopene at a dose of 20 mg/kg decreased, and astaxanthin at a dose of 30 mg/kg of feed increased ω3/ω6 PUFA in lipids of egg yolks. The results of the research can be used to select oils in combination with carotenoids of natural origin in the diet of chickens during the creation of a model of enrichment of egg yolks by individual representatives of ω3 PUFA and ω6 PUFA.

References

Alagawany, M., Elnesr, S. S., Farag, M. R., Abd El-Hack, M. E., Khafaga, A. F., Taha, A. E., Tiwari, R., Yatoo, M. I., Bhatt, P., Khurana, S. K., & Dhama, K. (2019). Omega-3 and omega-6 fatty acids in poultry nutrition: Effect on production performance and health. Animals, 9(8), 573.

Anton, M. (2007). Composition and structure of hen egg yolk. In: Huopalahti, R., Lopez-Fandino, R. (Eds.). Bioactive egg compounds. Springer-Verlag, Heidelberg. Pp. 17–24.

Boschetti, E., Bordoni, A., Meluzzi, A., Castellini, C., Dal Bosco, A., & Sirri, F. (2016). Fatty acid composition of chicken breast meat is dependent on genotype-related variation of FADS1 and FADS2 gene expression and desaturating activity. Animal, 10(4), 700–708.

Buckiuniene, V., Alencikiene, G., Aldona, M., Racevičiūtė-Stupelienė, A., Bliznikas, S., & Gruzauskas, R. (2018). Effect of sunflower and rapeseed oil, organic and inorganic selenium and vitamin E in the diet on yolk fatty acids profile, malondialdehydes concentration and sensory quality of laying hens eggs. Veterinarija ir Zootechnika, 76(98), 21–28.

Cherian, G., & Quezada, N. (2016). Egg quality, fatty acid composition and immunoglobulin Y content in eggs from laying hens fed full fat camelina or flax seed. Journal of Animal Science and Biotechnology, 7, 15.

Christie, W. W. (1982). Lipid analysis: Isolation, separation, identification, and structural analysis of lipids. Pergamon Press, Oxford.

Danchuk, V., Trach, V., Midyk, S., Danchuk, О., Ushkalov, V., & Kepple, O. (2019). The fatty acids content in the liver of japanese quails after the chemical treatment of hatching eggs. Food Science and Technology, 13(2), 58–64.

Ehr, I. J., Persia, M. E., & Bobeck, E. A. (2017). Comparative omega-3 fatty acid enrichment of egg yolks from first-cycle laying hens fed flaxseed oil or ground flaxseed. Poultry Science, 96(6), 1791–1799.

Folch, J., Lees, M., & Sloane-Stanley, G. H. (1957). A simple method for the isolation and purification of total lipides from animal tissues. Journal of Biological Chemistry, 226(1), 497–509.

Godos, J., Micek, A., Brzostek, T., Toledo, E., Iacoviello, L., Astrup, A., Franco, O. H., Galvano, F., Martinez-Gonzalez, M. A., & Gross, G. (2020). Egg consumption and cardiovascular risk: A dose-response meta-analysis of prospective cohort studies. European Journal of Nutrition, in press.

Hatta, H., Kapoor, M., & Juneja, L. (2008). Bioactive components in egg yolk. In: Mine, Y. (Ed.). Egg bioscience and biotechnology. John Wiley & Sons, Ltd., Hoboken. Pp. 185–237.

Keum, M.-C., An, B.-K., Shin, K.-H., & Lee, K.-W. (2018). Influence of dietary fat sources and conjugated fatty acid on egg quality, yolk cholesterol, and yolk fatty acid composition of laying hens. Revista Brasileira de Zootecnia, 47, e20170303.

Konieczka, P., Barszcz, M., Choct, M., & Smulikowska, S. (2018). The interactive effect of dietary n-6: n-3 fatty acid ratio and vitamin E level on tissue lipid peroxidation, DNA damage in intestinal epithelial cells, and gut morphology in chickens of different ages. Poultry Science, 97(1), 149–158.

Nimalaratne, C., & Wu, J. (2015). Hen egg as an antioxidant food commodity: A review. Nutrients, 7(10), 8274–8293.

Omidi, M., Rahimi, S., & Karimi Torshizi, M. A. (2015). Modification of egg yolk fatty acids profile by using different oil sources. Veterinary Research Forum, 6(2), 137–141.

Omri, B., Chalghoumi, R., Izzo, L., Ritieni, A., Lucarini, M., Durazzo, A., Abdouli, H., & Santini, A. (2019). Effect of dietary incorporation of linseed alone or together with tomato-red pepper mix on laying hens' egg yolk fatty acids profile and health lipid indexes. Nutrients, 11(4), 813.

Panaite, T. D., Nour, V., Vlaicu, P. A., Ropota, M., Corbu A. R. & Saracila, M. (2019). Flaxseed and dried tomato waste used together in laying hens diet. Archives of Animal Nutrition, 73(3), 222–238.

Prommetta, K., Attamangkune, S., & Ruangpanit, Y. (2020). Krill meal enhances antioxidant levels and n-3 fatty acid content of egg yolk from laying hens fed a low-pigment diet. The Journal of Poultry Science, 57(3), 192–199.

Shinn, S. E., Proctor, A., & Baum, J. I. (2018). Egg yolk as means for providing essential and beneficial fatty acids. Journal of the American Oil Chemists' Society, 95, 5–11.

Spasevski, N., Čolović, D., Rakita, S., Ikonić, P., Đuragić, O., Banjac, V., & Vukmirović, Đ. (2016). Fatty acid composition and β-carotene content in egg yolk of laying hens fed with linseed, paprika and marigold. Contemporary Agriculture, 65, 15–22.

Surai, P. F. (2000). Effect of selenium and vitamin E content of the maternal diet on the antioxidant system of the yolk and the developing chick. British Poultry Science, 41, 235–243.

Świątkiewicz, S., Arczewska-Włosek, A., Szczurek, W., Calik, J., Bederska-Łojewska, D., Orczewska-Dudek, S., Muszyński, S., Tomaszewska, E., & Józefiak, D. (2020). Algal oil as source of polyunsaturated fatty acids in laying hens nutrition: Effect on egg performance, egg quality indices and fatty acid composition of egg yolk lipids. Annals of Animal Science, 20(3), 961–973.

Yu, Z., Wang, N., Ahn, D. U., & Ma, M. (2019). Long term egg yolk consumption alters lipid metabolism and attenuates hyperlipidemia in mice fed a high‐fat diet based on lipidomics analysis. European Journal of Lipid Science and Technology, 121, 1800496.

Published
2020-11-23
How to Cite
Shevchenko, L. V., Davydovych, V. A., Ushkalov, V. O., Midyk, S. V., & Mykhalska, V. M. (2020). The effect of astaxanthin and lycopene on the content of fatty acids in chicken egg yolks . Regulatory Mechanisms in Biosystems, 11(4), 568-571. https://doi.org/10.15421/022088