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Comparison of Fatty Acid Profile in Egg Yolk from Late-Age Hens Housed in Enriched Cages and in a Free Range System.
Peng, Meng; Tavaniello, Siria; Banaszak, Miroslaw; Wlazlak, Sebastian; Palazzo, Marisa; Grassi, Giulia; Maiorano, Giuseppe.
Afiliación
  • Peng M; Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy.
  • Tavaniello S; Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy.
  • Banaszak M; Department of Animal Breeding and Nutrition, Faculty of Animal Breeding and Biology, PBS Bydgoszcz University of Science and Technology, 85-084 Bydgoszcz, Poland.
  • Wlazlak S; Department of Animal Breeding and Nutrition, Faculty of Animal Breeding and Biology, PBS Bydgoszcz University of Science and Technology, 85-084 Bydgoszcz, Poland.
  • Palazzo M; Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy.
  • Grassi G; Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy.
  • Maiorano G; Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy.
Animals (Basel) ; 14(7)2024 Apr 04.
Article en En | MEDLINE | ID: mdl-38612338
ABSTRACT
In recent years, the free-range system for laying hens has increased, driven by societal sensitivity to animal welfare. This study aimed to comparatively analyze the total lipid, cholesterol, and fatty acid composition of egg yolks of late-age laying hens reared in enriched cages (C) and the free-range system (FR). Eggs were collected from Lohmann Brown Classic hens at the 68th, 70th, 72nd, and 74th week of age. The concentrations of total lipids and cholesterol were not affected (p > 0.05) by either factor. Egg yolk from the FR group showed lower (p < 0.01) monounsaturated fatty acids and higher (p < 0.01) polyunsaturated fatty acid (PUFA) compared with that of the C group. From a nutritional point of view, the PUFA n-6/n-3 and the PUFA/SFA ratios of egg yolk from the FR group were favorably lower and higher (p < 0.01) compared with the C one. Conversely, hen age did not affect (p > 0.05) the fatty acid composition of yolks. Interactions between factors were found for total n-3 and n-6 PUFA and the n-6/n-3 ratio (p < 0.01), as well as the thrombogenic index (p < 0.05). In conclusion, the results confirmed that the free-range system may improve the nutritional yolk fatty acid profile and its positive impact on human health.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Animals (Basel) Año: 2024 Tipo del documento: Article País de afiliación: Italia Pais de publicación: Suiza
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Animals (Basel) Año: 2024 Tipo del documento: Article País de afiliación: Italia Pais de publicación: Suiza