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Age of Laying Hens Significantly Influences the Content of Nutritionally Vital Lipophilic Compounds in Eggs

This study aimed to comparatively analyze the carotenoids, tocopherols, fatty acids, and sterols (e.g., cholesterol) in the eggs of laying hens of early (24 weeks), intermediate (42 weeks), and late age (74 weeks), utilizing high-performance liquid chromatography (HPLC), gas chromatography (GC), and...

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Autores principales: Ko, Eun-Young, Saini, Ramesh Kumar, Keum, Young-Soo, An, Byoung-Ki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7822468/
https://www.ncbi.nlm.nih.gov/pubmed/33374713
http://dx.doi.org/10.3390/foods10010022
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author Ko, Eun-Young
Saini, Ramesh Kumar
Keum, Young-Soo
An, Byoung-Ki
author_facet Ko, Eun-Young
Saini, Ramesh Kumar
Keum, Young-Soo
An, Byoung-Ki
author_sort Ko, Eun-Young
collection PubMed
description This study aimed to comparatively analyze the carotenoids, tocopherols, fatty acids, and sterols (e.g., cholesterol) in the eggs of laying hens of early (24 weeks), intermediate (42 weeks), and late age (74 weeks), utilizing high-performance liquid chromatography (HPLC), gas chromatography (GC), and GC–mass spectrometry (MS). The results revealed the significantly (p < 0.05) highest content of nutritionally vital compounds (per g of egg yolk, fresh weight), which included (all-E-)-lutein (21.8 µg), (all-E-)-zeaxanthin (13.4 µg), α-tocopherol (76.5 µg), oleic acid (C18:1n9c; 83.3 mg), α-linolenic acid (C18:3n3; 0.68 mg), γ-linolenic acid (C18:3n6; 0.47 mg), arachidonic acid (C20:4n6; 8.11 mg), docosahexaenoic acid (DHA; C22:6n3; 2.06 mg), and total monounsaturated fatty acids (MUFAs; 94.7 mg) and n-3 polyunsaturated fatty acids (PUFAs; 2.74 mg) in the eggs of early-age laying hens compared to intermediate and late-age. Surprisingly, cholesterol was not significantly different in the eggs obtained from the different age groups. In contrast, the fat quality indices, including the lowest atherogenic index (AI) and thrombogenic index (TI) values and high hypocholesterolemic/hypercholesterolemic (h/H) fatty acid ratio, indicated the health-beneficial potential associated with fat intake from the eggs of intermediate and late-age laying hens. Overall, the results of the present investigation suggest that eggs from early-age laying hens can be recommended for a higher intake of antioxidant carotenoids and tocopherols, while the eggs from intermediate and late-age hens can be recommended for the intake of good quality fats.
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spelling pubmed-78224682021-01-23 Age of Laying Hens Significantly Influences the Content of Nutritionally Vital Lipophilic Compounds in Eggs Ko, Eun-Young Saini, Ramesh Kumar Keum, Young-Soo An, Byoung-Ki Foods Article This study aimed to comparatively analyze the carotenoids, tocopherols, fatty acids, and sterols (e.g., cholesterol) in the eggs of laying hens of early (24 weeks), intermediate (42 weeks), and late age (74 weeks), utilizing high-performance liquid chromatography (HPLC), gas chromatography (GC), and GC–mass spectrometry (MS). The results revealed the significantly (p < 0.05) highest content of nutritionally vital compounds (per g of egg yolk, fresh weight), which included (all-E-)-lutein (21.8 µg), (all-E-)-zeaxanthin (13.4 µg), α-tocopherol (76.5 µg), oleic acid (C18:1n9c; 83.3 mg), α-linolenic acid (C18:3n3; 0.68 mg), γ-linolenic acid (C18:3n6; 0.47 mg), arachidonic acid (C20:4n6; 8.11 mg), docosahexaenoic acid (DHA; C22:6n3; 2.06 mg), and total monounsaturated fatty acids (MUFAs; 94.7 mg) and n-3 polyunsaturated fatty acids (PUFAs; 2.74 mg) in the eggs of early-age laying hens compared to intermediate and late-age. Surprisingly, cholesterol was not significantly different in the eggs obtained from the different age groups. In contrast, the fat quality indices, including the lowest atherogenic index (AI) and thrombogenic index (TI) values and high hypocholesterolemic/hypercholesterolemic (h/H) fatty acid ratio, indicated the health-beneficial potential associated with fat intake from the eggs of intermediate and late-age laying hens. Overall, the results of the present investigation suggest that eggs from early-age laying hens can be recommended for a higher intake of antioxidant carotenoids and tocopherols, while the eggs from intermediate and late-age hens can be recommended for the intake of good quality fats. MDPI 2020-12-23 /pmc/articles/PMC7822468/ /pubmed/33374713 http://dx.doi.org/10.3390/foods10010022 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Ko, Eun-Young
Saini, Ramesh Kumar
Keum, Young-Soo
An, Byoung-Ki
Age of Laying Hens Significantly Influences the Content of Nutritionally Vital Lipophilic Compounds in Eggs
title Age of Laying Hens Significantly Influences the Content of Nutritionally Vital Lipophilic Compounds in Eggs
title_full Age of Laying Hens Significantly Influences the Content of Nutritionally Vital Lipophilic Compounds in Eggs
title_fullStr Age of Laying Hens Significantly Influences the Content of Nutritionally Vital Lipophilic Compounds in Eggs
title_full_unstemmed Age of Laying Hens Significantly Influences the Content of Nutritionally Vital Lipophilic Compounds in Eggs
title_short Age of Laying Hens Significantly Influences the Content of Nutritionally Vital Lipophilic Compounds in Eggs
title_sort age of laying hens significantly influences the content of nutritionally vital lipophilic compounds in eggs
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7822468/
https://www.ncbi.nlm.nih.gov/pubmed/33374713
http://dx.doi.org/10.3390/foods10010022
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