Pomegranate peel dietary supplementation in laying hens affects egg yolk color and eggshell quality, decreases yolk lipid oxidation and influences yolk lipidomic profile
SUMMARY: Pomegranate peel is a byproduct of the pomegranate juice industry, rich in bioactive compounds. The objective of this study was to evaluate the quality and nutritional parameters of eggs from laying hens fed a diet supplemented with a pomegranate peel byproduct (PPB). A total of 48 Isa Brow...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Journal of Applied Poultry Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S105661712400093X |
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| author | Styliani Lioliopoulou Georgios A. Papadopoulos Fani Th. Mantzouridou Ilias Giannenas Aggeliki G. Kalogeropoulou Artemis Lioupi Georgios Theodoridis Paschalis Fortomaris |
| author_facet | Styliani Lioliopoulou Georgios A. Papadopoulos Fani Th. Mantzouridou Ilias Giannenas Aggeliki G. Kalogeropoulou Artemis Lioupi Georgios Theodoridis Paschalis Fortomaris |
| author_sort | Styliani Lioliopoulou |
| collection | DOAJ |
| description | SUMMARY: Pomegranate peel is a byproduct of the pomegranate juice industry, rich in bioactive compounds. The objective of this study was to evaluate the quality and nutritional parameters of eggs from laying hens fed a diet supplemented with a pomegranate peel byproduct (PPB). A total of 48 Isa Brown laying hens were allotted to four groups (12 replicates per group) and offered the following diets for 8 weeks: Control (0% PPB); PPB1 (1% PPB); PPB2.5 (2.5% PPB); PPB5 (5% PPB). Eggs were collected and analyzed for egg quality parameters, yolk Malondialdehyde (MDA) levels, fatty acid profile, total phenol content, α-tocopherol, cholesterol and lipidomic profile. Sampling was performed weekly, whereas a complete egg quality analysis was performed every two weeks. The results showed that eggshell weight was greater in PPB5 group compared to Control and PPB1 (P=0.008). Eggshell thickness was greater in PPB5 compared to PPB1 (P=0.016). Egg shape index was increased in PPB2.5 treatment (P=0.006). The higher PPB inclusion levels (2.5% and 5%) increased yolk coloration (P=0.014) and reduced yolk MDA content (P<0.001) compared to Control. However, cholesterol content was higher in PPB1 compared to Control (P=0.028). Regarding lipidomic analysis, differentiations in yolk lipid profile were found in PPB2.5 and PPB5 yolks compared to Control (P = 0.022 and P = 0.034 in ESI- and ESI+, respectively). Mainly ceramides were upregulated. Overall, PPB supplementation up to 5% in laying hens can improve several egg quality characteristics and reduce yolk lipid peroxidation. |
| format | Article |
| id | doaj-art-f8b127896d68445e841aa4a81d4ce3fe |
| institution | Kabale University |
| issn | 1056-6171 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Applied Poultry Research |
| spelling | doaj-art-f8b127896d68445e841aa4a81d4ce3fe2024-12-05T05:19:40ZengElsevierJournal of Applied Poultry Research1056-61712024-12-01334100495Pomegranate peel dietary supplementation in laying hens affects egg yolk color and eggshell quality, decreases yolk lipid oxidation and influences yolk lipidomic profileStyliani Lioliopoulou0Georgios A. Papadopoulos1Fani Th. Mantzouridou2Ilias Giannenas3Aggeliki G. Kalogeropoulou4Artemis Lioupi5Georgios Theodoridis6Paschalis Fortomaris7Laboratory of Animal Husbandry, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, Greece; Corresponding author.Laboratory of Animal Husbandry, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, GreeceLaboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, GreeceLaboratory of Animal Nutrition, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, GreeceLaboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, GreeceLaboratory of Analytical Chemistry, School of Chemistry, Aristotle University of Thessaloniki, GreeceLaboratory of Analytical Chemistry, School of Chemistry, Aristotle University of Thessaloniki, GreeceLaboratory of Animal Husbandry, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, GreeceSUMMARY: Pomegranate peel is a byproduct of the pomegranate juice industry, rich in bioactive compounds. The objective of this study was to evaluate the quality and nutritional parameters of eggs from laying hens fed a diet supplemented with a pomegranate peel byproduct (PPB). A total of 48 Isa Brown laying hens were allotted to four groups (12 replicates per group) and offered the following diets for 8 weeks: Control (0% PPB); PPB1 (1% PPB); PPB2.5 (2.5% PPB); PPB5 (5% PPB). Eggs were collected and analyzed for egg quality parameters, yolk Malondialdehyde (MDA) levels, fatty acid profile, total phenol content, α-tocopherol, cholesterol and lipidomic profile. Sampling was performed weekly, whereas a complete egg quality analysis was performed every two weeks. The results showed that eggshell weight was greater in PPB5 group compared to Control and PPB1 (P=0.008). Eggshell thickness was greater in PPB5 compared to PPB1 (P=0.016). Egg shape index was increased in PPB2.5 treatment (P=0.006). The higher PPB inclusion levels (2.5% and 5%) increased yolk coloration (P=0.014) and reduced yolk MDA content (P<0.001) compared to Control. However, cholesterol content was higher in PPB1 compared to Control (P=0.028). Regarding lipidomic analysis, differentiations in yolk lipid profile were found in PPB2.5 and PPB5 yolks compared to Control (P = 0.022 and P = 0.034 in ESI- and ESI+, respectively). Mainly ceramides were upregulated. Overall, PPB supplementation up to 5% in laying hens can improve several egg quality characteristics and reduce yolk lipid peroxidation.http://www.sciencedirect.com/science/article/pii/S105661712400093XPomegranateLaying hensPomegranate peelEgg qualityPoultryNutrition |
| spellingShingle | Styliani Lioliopoulou Georgios A. Papadopoulos Fani Th. Mantzouridou Ilias Giannenas Aggeliki G. Kalogeropoulou Artemis Lioupi Georgios Theodoridis Paschalis Fortomaris Pomegranate peel dietary supplementation in laying hens affects egg yolk color and eggshell quality, decreases yolk lipid oxidation and influences yolk lipidomic profile Journal of Applied Poultry Research Pomegranate Laying hens Pomegranate peel Egg quality Poultry Nutrition |
| title | Pomegranate peel dietary supplementation in laying hens affects egg yolk color and eggshell quality, decreases yolk lipid oxidation and influences yolk lipidomic profile |
| title_full | Pomegranate peel dietary supplementation in laying hens affects egg yolk color and eggshell quality, decreases yolk lipid oxidation and influences yolk lipidomic profile |
| title_fullStr | Pomegranate peel dietary supplementation in laying hens affects egg yolk color and eggshell quality, decreases yolk lipid oxidation and influences yolk lipidomic profile |
| title_full_unstemmed | Pomegranate peel dietary supplementation in laying hens affects egg yolk color and eggshell quality, decreases yolk lipid oxidation and influences yolk lipidomic profile |
| title_short | Pomegranate peel dietary supplementation in laying hens affects egg yolk color and eggshell quality, decreases yolk lipid oxidation and influences yolk lipidomic profile |
| title_sort | pomegranate peel dietary supplementation in laying hens affects egg yolk color and eggshell quality decreases yolk lipid oxidation and influences yolk lipidomic profile |
| topic | Pomegranate Laying hens Pomegranate peel Egg quality Poultry Nutrition |
| url | http://www.sciencedirect.com/science/article/pii/S105661712400093X |
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