Hostname: page-component-586b7cd67f-t7czq Total loading time: 0 Render date: 2024-11-23T01:10:32.177Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of different dietary energy and protein sources on antioxidant status, fresh yolk fatty acid profile and microstructure of salted yolks in laying ducks

Published online by Cambridge University Press:  08 January 2018

D. Ruan ,
Y. J. Hu ,
A. M. Fouad ,
C. X. Lin ,
Z. P. Xu ,
W. Chen ,
Q. L. Fan ,
W. G. Xia ,
S. Wang  and
Y. Wang
...Show all authors
D. Ruan
Affiliation:
Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, State Key Laboratory of Livestock and Poultry Breeding, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, 510640 Guangzhou, China College of Animal Science, South China Agricultural University, 510640 Guangzhou, China
Y. J. Hu
Affiliation:
Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, State Key Laboratory of Livestock and Poultry Breeding, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, 510640 Guangzhou, China
A. M. Fouad
Affiliation:
Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, State Key Laboratory of Livestock and Poultry Breeding, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, 510640 Guangzhou, China Department of Animal Production, Faculty of Agriculture, Cairo University, 12613 Giza, Egypt
C. X. Lin
Affiliation:
Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, State Key Laboratory of Livestock and Poultry Breeding, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, 510640 Guangzhou, China
Z. P. Xu
Affiliation:
Xuri Egg Products Co., Ltd, 529300 Jiangmen, China
W. Chen
Affiliation:
Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, State Key Laboratory of Livestock and Poultry Breeding, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, 510640 Guangzhou, China
Q. L. Fan
Affiliation:
Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, State Key Laboratory of Livestock and Poultry Breeding, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, 510640 Guangzhou, China
W. G. Xia
Affiliation:
Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, State Key Laboratory of Livestock and Poultry Breeding, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, 510640 Guangzhou, China
S. Wang
Affiliation:
Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, State Key Laboratory of Livestock and Poultry Breeding, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, 510640 Guangzhou, China
Y. Wang
Affiliation:
Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, State Key Laboratory of Livestock and Poultry Breeding, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, 510640 Guangzhou, China
L. Yang*
Affiliation:
College of Animal Science, South China Agricultural University, 510640 Guangzhou, China
C. T. Zheng*
Affiliation:
Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, State Key Laboratory of Livestock and Poultry Breeding, Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, 510640 Guangzhou, China
*
†E-mail: [email protected] and [email protected].
†E-mail: [email protected] and [email protected].
Get access

Abstract

The study investigated whether different dietary energy and protein sources affect laying performance, antioxidant status, fresh yolk fatty acid profile and quality of salted yolks in laying ducks. In all, 360 19-week-old Longyan ducks were randomly assigned to four diets in a factorial arrangement (2×2). The four diets consisted of two energy sources, corn (CO) or sorghum (SO) and two protein sources, soybean meal (SM) and rapeseed meal with corn distillers dried grains with solubles (RMD), and each treatment contained six replicates of 15 birds each. The experimental diets were isocaloric (metabolizable energy, 10.84 MJ/kg) and isonitrogenous (CP, 17%). The results showed that egg production, average egg weight, egg mass and feed conversion ratio were not affected by diets (P>0.05). Plasma contents of reduced glutathione (GSH), GSH/oxidized glutathione and total antioxidant capacity were lower (P<0.05) in ducks fed the RMD diets compared with those fed SM diets with a substantial increase (P=0.006) in plasma content of malondialdehyde (MDA). Egg yolks from ducks fed SO diets had higher proportions of polyunsaturated fatty acids (PUFA) and lower saturated and monounsaturated fatty acids compared with CO diets (P<0.001). Similarly, ducks fed RMD diets had a higher content of PUFA and n-6/n-3 ratio in fresh yolks (P<0.001), and increased salted yolk MDA, carbonylated proteins content and incidence of hard salted yolks (P<0.05) compared with SM diets. Scanning electron microscopy showed that salted yolks contained rougher polyhedral granules and fewer fat droplets, and were surrounded with a layer of bunchy fibers in ducks fed SO+RMD than those fed CO+SM diet. In conclusion, the current study showed that feeding laying ducks with diets containing SO or RMD reduced antioxidant capacity and increased egg yolk concentrations of PUFA. It appeared that egg yolks from ducks fed these diets were more sensitive to lipid peroxidation and protein oxidation during salting, and reduced the quality of salted yolks.

Keywords

energy sourcesprotein sourcesantioxidant statusfatty acidsalted egg yolk quality
Type
Research Article
Information
animal , Volume 12 , Issue 10 , October 2018 , pp. 2205 - 2213
Copyright
© The Animal Consortium 2018 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Footnotes

a

Present address: Institute of Animal Science, Guangdong Academy of Agricultural Sciences, No.1 Dafeng First Street, Wushan Road, Tianhe District, 510640 Guangzhou, China.

References

Ambula, MK, Oduho, GW and Tuitoek, JK 2003. Effects of high-tannin sorghum and bentonite on the performance of laying hens. Tropical Animal Health and Production 35, 285–292.Google Scholar
Anton, M, Martinet, V, Dalgalarrondo, M, Beaumal, V, David-Briand, E and Rabesona, H 2003. Chemical and structural characterization of low-density lipoproteins purified from hen egg yolk. Food Chemistry 83, 175–183.Google Scholar
Chen, W, Ruan, D, Wang, S, Cui, YY, Xia, WG, Wang, Y, Zheng, CT and Lin, YC 2016. Effects of dietary inclusion of sorghum on the laying performance and egg quality of laying ducks. China Poultry 38, 31–36.Google Scholar
Cherian, G, Selvaraj, RK, Goeger, MP and Stitt, PA 2002. Muscle fatty acid composition and thiobarbituric acid-reactive substances of broilers fed different cultivars of sorghum. Poultry Science 81, 1415–1420.Google Scholar
Chi, SP and Tseng, KH 1998. Physiochemical properties of salted pickled yolk from duck and chicken eggs. Journal of Food Science 33, 507–513.Google Scholar
Cortinas, L, Villaverde, C, Galobart, J, Baucells, MD, Codony, R and Barroeta, AC 2004. Fatty acid content in chicken thigh and breast as affected by dietary polyunsaturation level. Poultry Science 83, 1155–1164.Google Scholar
Deniz, G, Gencoglu, H, Gezen, SS, Turkmen, II, Orman, A and Kara, C 2013. Effects of feeding corn distillers dried grains with solubles with and without enzyme cocktail supplementation to laying hens on performance, egg quality, selected manure parameters, and feed cost. Livestock Science 152, 174–181.Google Scholar
Estévez, M 2011. Protein carbonyls in meat systems: a review. Meat Science 89, 259–279.Google Scholar
Harlina, PW, Shahzad, R, Ma, MH, Geng, F and Wang, QL 2015. Effect of garlic oil on lipid oxidation, fatty acid profiles and microstructure of salted duck eggs. Journal of Food Processing and Preservation 39, 2897–2911.Google Scholar
Jiang, W, Zhang, L and Shan, A 2013. The effect of vitamin E on laying performance and egg quality in laying hens fed corn dried distillers grains with solubles. Poultry Science 92, 2956–2964.Google Scholar
Jiang, W, Nie, S, Qu, Z, Bi, C and Shan, A 2014. The effects of conjugated linoleic acid on growth performance, carcass traits, meat quality, antioxidant capacity, and fatty acid composition of broilers fed corn dried distillers grains with solubles. Poultry Science 93, 1202–1210.Google Scholar
Kaewmanee, T, Benjakul, S and Visessanguan, W 2009. Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting. Food Chemistry 112, 560–569.Google Scholar
Kaewmanee, T, Benjakul, S and Visessanguan, W 2011. Effects of salting processes and time on the chemical composition, textural properties, and microstructure of cooked duck egg. Journal of Food Science 76, 139–147.Google Scholar
Khajali, F and Slominski, BA 2012. Factors that affect the nutritive value of canola meal for poultry. Poultry Science 9, 2564–2575.Google Scholar
Lai, KM, Chung, WH, Jao, CL and Hsu, KC 2010. Oil exudation and histological structures of duck egg yolks during brining. Poultry Science 89, 738–744.Google Scholar
Liu, KS 2011. Comparison of lipid content and fatty acid composition and their distribution with seeds of 5 small grain species. Journal of Food Science 76, 334–342.Google Scholar
Liu, Y, Liu, LL, Zhao, C and Qu, ZX 2015. The effects of tea polyphenols on the oxidation of fat-protein system. Acta Laser Biology Sinica 24, 490–494.Google Scholar
Loar, RE, Schilling, MW, McDaniel, CD, Coufal, CD, Rogers, SF, Karges, K and Corzo, A 2010. Effect of dietary inclusion level of distillers dried grains with solubles on layer performance, egg characteristics, and consumer acceptability. Journal of Applied Poultry Research 19, 30–37.Google Scholar
Lund, MN, Heinonen, M, Baron, CP and Estévez, M 2011. Protein oxidation in muscle foods: a review. Molecular Nutrition and Food Research 55, 83–95.Google Scholar
Metcalfe, LD, Schmitz, AA and Pelka, JR 1996. Rapid preparation of fatty caid esters from lipids for gas chromatographic. Analytical Chemistry 38, 514–515.Google Scholar
Min, YN, Li, LL, Liu, SK, Zhang, J, Gao, YP and Liu, FZ 2015. Effects of dietary distillers dried grains with solubles (DDGS) on growth performance, oxidative stress, and immune function in broiler chickens. Journal of Applied Poultry Research 24, 23–29.Google Scholar
Peng, H, Lin, J, Huang, J and Zheng, H 2011. Research development of mechanism of changes in salted egg yolk during pickling process. Food Research and Development 32, 181–184.Google Scholar
Rosa, AP, Bonilla, CEV, Londero, A, Giacomini, CBS, Orso, C, Fernandes, MO, Moura, JS and Hermes, R 2017. Effect of broiler breeders fed with corn or sorghum and canthaxanthin on lipid peroxidation, fatty acid profile of hatching eggs, and offspring performance. Poultry Science 96, 647–658.Google Scholar
Rowghani, E, Arab, M, Nazifi, S and Bakhtiari, Z 2007. Effect of canola oil on cholesterol and fatty acid composition of egg-yolk of laying hens. International Journal of Poultry Science 6, 111–114.Google Scholar
Ruan, D, Fouad, AM, Fan, QL, Chen, W, Xia, WG, Wang, S, Cui, YY, Wang, Y, Yang, L and Zheng, CT 2017. Effects of corn dried distillers’ grains with solubles on performance, egg quality, yolk fatty acid composition and oxidative status in laying ducks. Poultry Science, https://doi.org/10.3382/ps/pex331.Google Scholar
Shin, HS, Kim, JW, Kim, JH, Lee, DG, Lee, S and Kil, DY 2016. Effect of feeding duration of diets containing corn distillers dried grains with solubles on productive performance, egg quality, and lutein and zeaxanthin concentrations of egg yolk in laying hens. Poultry Science 95, 2366–2371.Google Scholar
Sun, H, Lee, EJ, Samaraweera, H, Persia, M and Ahn Dong, U 2013. Effects of increasing concentrations of corn distillers dried grains with solubles on chemical composition and nutrient of egg. Poultry Science 92, 233–242.Google Scholar
Suzuki, YJ, Carini, N and Butterfield, DA 2010. Protein carbonylation. Antioxiants and Redox Signaling 12, 323–325.Google Scholar
Świątkiewicz, S, Arczewska-Włosek, A, Krawczyk, J, Puchała, M and Józefiak, D 2013. Effects of selected feed additives on the performance of laying hens given a diet rich in maize dried distiller’s grains with solubles (DDGS). British Poultry Science 54, 475–485.Google Scholar
Wang, XT, Gao, ZJ, Xiao, HW, Wang, YW and Bai, JW 2013. Enhanced mass transfer of osmotic dehydration and changes in microstructure of pickled salted egg under pulsed pressure. Journal of Food Engineering 117, 141–150.Google Scholar
Wu, L 2012. Effects of processing on phytochemicals profiles and biological activities of sorghum grain. MSc thesis, Chinese Academy of Agricultural Sciences, Beijing, China, pp. 1–50.Google Scholar
Yan, FX, Liu, QS, Yan, YB, Liang, D, Guo, Q and Duan, B 2016. Effects of sorghum on egg laying performance, egg quality and crude protein digestibility of laying hens. Journal of Shanxi Agricultural Science 44, 393–396.Google Scholar
Zheng, H, Peng, H, Lin, J and Lu, XJ 2013. Effect of salt on properties of salted yolk protein. Food Science. 34, 83–87.Google Scholar
Supplementary material: File

Ruan et al. supplementary material

Table S1

Download Ruan et al. supplementary material(File)
File 37.9 KB