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Effects of the Oil and Fat Feeding Period on the Nutritional Composition and Functional Properties of Eggs

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  • Zhouyang Gao

    (State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China)

  • Yuhui Qin

    (Key Laboratory of Animal Genetics and Breeding of the Ministry of Agriculture, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China)

  • Jiangxia Zheng

    (Key Laboratory of Animal Genetics and Breeding of the Ministry of Agriculture, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China)

  • Guiyun Xu

    (Key Laboratory of Animal Genetics and Breeding of the Ministry of Agriculture, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China)

Abstract

Lipids are commonly incorporated into the diets of laying hens at a rate of 1% to 2% during production. However, the effects on egg quality can vary based on the source and timing of lipid addition. Hence, this experiment was conducted to investigate the impacts of adding the same concentration of soybean oil, lard, and mixed oils (1.5%) to the daily feed of layer during two feeding periods. This study aimed to assess the changes in nutritional composition and functional properties and offer valuable insights to determine suitable types of oils and fat. In this study, the experiment was conducted in two test periods, 7 days and 21 days after the addition of the lipids, to assess the effects on the nutritional composition and functional properties of eggs. The study revealed the following results: (1) Changes in the yolk’s nutritional composition. Compared to the 7-day addition period, the inclusion of lard significantly increased the unsaturated fatty acids after 21 days; (2) Changes in the albumen’s nutritional composition. Compared to the 7-day addition period, the inclusion of lard and mixed oils significantly reduced the essential and nonessential amino acids after 21 days; (3) Changes in the functional characteristics of the eggs. After 21 days of addition, the eggs from the soybean oil group exhibited significantly higher foaming and emulsifying properties compared to the groups supplemented with lard and mixed oils; (4) Changes in the antioxidant capacity of the eggs. Compared to the 7-day addition period, the inclusion of all oils and fat significantly increased the superoxide dismutase (SOD) content in egg yolk after 21 days. The aim of this experiment was to provide valuable scientific data to assist producers in making informed decisions regarding the utilization of feeding oils.

Suggested Citation

  • Zhouyang Gao & Yuhui Qin & Jiangxia Zheng & Guiyun Xu, 2024. "Effects of the Oil and Fat Feeding Period on the Nutritional Composition and Functional Properties of Eggs," Agriculture, MDPI, vol. 14(2), pages 1-12, January.
    • Handle: RePEc:gam:jagris:v:14:y:2024:i:2:p:181-:d:1326299
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    References listed on IDEAS

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    1. Sabine SAMPELS & Tomáš ZAJÍC & Jan MRÁZ, 2014. "Effects of frying fat and preparation on carp (Cyprinus carpio) fillet lipid composition and oxidation," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(5), pages 493-502.
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