Influence of chitosan feeding of laying hens on egg vitamin and cholesterol content

Chitosan feeding (10 and 20 mg per 1 kg body mass) of 19 week-age laying hens during 1.5 months caused a decrease in whole egg content of vitamin A for 13% and 20% (p < or = 0.05), vitamin E--for 30%, lutein--17% and didn't effect on vitamin B2 level. Chitosan intake lead to cholesterol content 1.5-2 fold decrease and didn't influence on egg yolk lipids concentration. Low dose chitosan-receiving hens had eggs with 1.8-fold increased egg yolk phospholipids level. The most optimal dose of chitosan for the improvement of eggs nutritive value was 10 mg. Under minimal loss in vitamins its administration lead to the pronounced cholesterol decrease and marked phospholipids elevation.     

Effect of dietary fat on vitamin status of rats

The influence of low (1%) and high (31%) diet fat content (sunflower-seed oil and lard 1:1 at a ratio of 1:1) on vitamin A, E, B1 and B2 status of growing Wistar rats (8 rats per group) with initial body weight 80-100 g has been investigated. The semi-synthetic diet contained vitamin mixture in doses covering the physiological requirement of these animals. The increase of fat content (31%) in the diet due to the presence of vitamin E in sunflower-seed oil automatically lead to 1,7-fold increase consumption of this vitamin compared to the control group. Diet fat content did not affect the level of vitamins B1 and B2 in rat liver. Excessive intake of fat and vitamin E for 6 weeks did not influence on the content of blood plasma vitamin E and rat liver vitamin A occurs at the same time, while significant 1,9 fold elevation of liver vitamin E level and 26 per cent increase of blood plasma vitamin A concentration. The almost complete exclusion of fat from the diet had no effect on blood plasma level of alpha-tocopherol and retinol, but resulted in a significant decrease of vitamins A and E content in rat liver by 40 per cent, indicating a deterioration of sufficiency with these fat-soluble vitamins. The analysis of the results obtained in this investigation and literature data have suggested that under excessive as well as under decreased consumption of fat there is a risk of the development of polyhypovitaminosis. Vitamin complex supplementation is required to prevent a possible worsening of vitamin status under diets with modified fatty component.     

Increase of nutritive value of poultry egg by of vitamin fortification of laid-hens diets

Real content of vitamins A, E, B1 and B2 in hen's eggs from different poultry farms and personal farm varies in wide range and differs from the data of national food chemical tables. Elevated nutritive value eggs with maximal vitamin content may be obtained from hens fed diets with optimal vitamin level. Such way fortified one egg contributes 30% of recommended daily intake of vitamin E, about 10% of vitamins A and B2, 3% of vitamin B1. Intensification of egg yolk pigmentation by means of carotenoids additives to hens ration leads to their 10-fold increase comparing with the data of food chemical tables. Coloured egg provides for 5-10% of carotenoids adequate daily intake.     

Influence of rapeseed cake, linseed cake and hemp seed cake on laying performance of hens and fatty acid composition of egg yolk

In hens the effects of expeller/cakes from rapeseed, linseed, and hemp seed were investigated on feed intake, laying performance and fatty acid composition of egg yolk. A total of 216 individually caged laying hens were allocated to nine dietary treatments (5, 10, 15 % cake) and fed for six laying months. For feed intake, egg mass production and feed-to-egg mass ratio at 15 % dietary cake level a significant lower performance was shown compared with the 5 and 10 % cake level groups. Also interaction was significant for all these parameters, indicating that the cake level acted differently for the three cakes. The egg mass production was lower in the linseed cake than in the hempseed groups and the hens fed the linseed cake needed significantly more feed per kg egg mass compared with both the other cakes tested. Increasing dietary level of all oil seed cakes lowered the yolk percentage and increased the egg white percentage. Increased dietary levels of all three oil seed cakes lowered the percentages of most saturated fatty acids and also the percentages of the monounsaturated fatty acids. The linoleic acid and the linolenic acid as polyunsaturated fatty acids were heightened by increasing the cake levels from 5 to 10 and 15 % in the diet. The results allow the conclusion that compound feeds with up to 10 % of cakes does not negatively influence the laying performance of hens and provides the possibility of the enrichment of yolk fat with polyunsaturated fatty acids.     

高DHA含量营养保健鸡蛋的研究

本文通过对产蛋鸡的日粮中添加不同DHA、α-亚麻酸组成和含量的强化多不饱和脂肪酸的饲料,考察了对鸡蛋蛋黄、鸡肉、鸡肝及鸡心中多不饱和脂肪酸组成和含量的影响,同时研究了不同饲料配方对产蛋鸡体重、产蛋率及采食量的影响。结果表明:对产蛋鸡喂养强化多不饱和脂肪酸的饲料15d后,鸡蛋蛋黄、鸡肉、鸡肝及鸡心中DHA、α-亚麻酸的含量达到稳定,而且强化饲料对产蛋鸡的体重、产蛋率及采食量无不良影响。     

Vitamin B12 and C accumulation in the organs and tissues of laying hens administered ascorbic acid in their diet]

An addition to the basic ration of laying hens of the white leghorn breed of 0.1 to 2.0 g of ascorbic acid per 100 g of fodder raised the ascorbic acid content in the kidneys, heart and comminuted meat of the test animals. Feeding on ascorbic acid contributed to a higher content of the vitamin B12 in comminuted meat and in the egg yolk, this bearing evidence to the existance of an interrelation between the vitamins B12 and C.     

Enrichment of eggs in n-3 polyunsaturated fatty acids by feeding hens with different amount of linseed oil in diet

The production of n-3 polyunsaturated fatty acid enriched eggs by addition of linseed oil to the laying hens' diet has been evaluated in terms of production parameters and n-6/n-3 ratio. A total of 150 18weeks old Lohmann Brown laying hens were housed in cages and fed with basal diet and four experimental diets containing 1%, 2%, 3% or 4% of linseed oil added to the basal diet. The effect of the altered level of linseed oil on hens laying performance, fatty acid content and composition and cholesterol content in egg yolk has been evaluated during 13weeks of experiment. Egg weight, yolk fat content, yolk weight, yolk percentage and shape index were not influenced by dietary treatment. The ratio between n-6 and n-3 polyunsaturated fatty acids in eggs decreased in first 5weeks and then remained stable until the end of the experiment for all experimental groups. Different contents of linseed oil in feed highly influenced the n-6/n-3 ratio (P<0.0001). Addition of linseed oil did not influence the cholesterol content in yolks (P=0.5200) while the only factor affecting the cholesterol content was the hens age (P<0.0001).     

Amino acid composition of guineafowl's egg

Samples of eggs from two breeds (White-breasted and Pearl) of guinea hens which were housed either on deep litter or in layer cages were analysed for their content of amino acids. The protein content of whole eggs ranged from 482 to 494 mg g^?1, with a mean of 487 mg g^?1. Concentrations of the various amino acids in the egg ranged from 118 mg (tryptophan) to 752 mg (glutamic acid) per g N. The mean concentration of total sulphur amino acids was 395 mg per g N. Overall the amino acid composition of guineafowl egg was not affected by either breed or housing system.     

Vitamin sufficiency of young basketball players

The investigation of vitamin sufficiency of young basket-ball players 14-16 years old (17 girls and 14 boys) has been carried out 59-77 per cent of the children had the deficiency of B group vitamins, 24-54 per cent--vitamin E insufficiency, most of them (82-100 per cent)--deficit of carotenoids while they were sufficiently vitamins C and A supplied. The girls were supplied with vitamins better than boys. There was no one adequately supplied with all vitamins among boys while 12 per cent of girls had adequately sufficiency. The girls had deficit of 1-2 vitamins more often whereas the combined insufficiency of 3-4 vitamins took place in 1.8-2.3 fold more frequently among boys. Daily intake of multivitamin containing 10 vitamins in daily recommended doses, lipoic acid, methionin and 9 minerals by boys lead to their blood plasma vitamin C, E, B-2 and beta-carotene level increase. Vitamin C insufficiency disappeared. Deficit of beta-carotene and vitamin B-6 became 1.5 fold rarely, vitamin B-2--2 fold, vitamin E--6 fold. Thus daily intake of recommended doses of vitamins eliminates biochemical signs of vitamin deficiency.     

Vitamin B1 and B6 retention in milk after continuous-flow microwave and conventional heating at high temperatures

The effect of continuous-flow microwave treatment at high temperatures on the retention of vitamins B1 and B6 in raw milk with different fat content was evaluated. Results were compared with those obtained using a conventional system (tubular heat exchanger) with the same heating and cooling phases. Heat treatment of whole (3.4% fat) and skim (0.5% fat) milk at 90 degrees C produced no losses of vitamin B1 or vitamin B6 (pyridoxamine and pyridoxal). However, at 110 and 120 degrees C, while vitamin B1 content of milk remained constant, pyridoxamine increased (4 to 5% and 9 to 11%, respectively) and pyridoxal decreased (5 to 6% and 9 to 12%, respectively). Under the assayed conditions, no differences were observed between the content of these vitamins in conventionally and continuous-flow microwave-treated milk.     

鱼香肉丝在烹饪前后营养成分的评价

为系统评价中国传统菜肴鱼香肉丝的营养品质以及烹饪前后的营养成分变化,将用于制作鱼香肉丝的原材料平均分成2组,每组3份,分别是生原料组和成品组。对其22种营养素指标进行检测,并分别对常规营养素、氨基酸、脂肪酸、矿质元素以及维生素进行营养评价。结果表明,在烹饪后鱼香肉丝的蛋白质显著升高(P<0.05),脂肪、磷、和铁的含量极显著升高(P<0.01),但氨基酸组成和脂肪酸总量无显著变化,维生素B₁显著降低(P<0.01)。蛋白质的氨基酸组成合理,必需氨基酸指数达到了85.91%;且多不饱和脂肪酸含量丰富,占总脂肪酸的58.36%。此外,矿质元素的营养质量指数均大于1(除钙以外),基本满足人体需求,但鱼香肉丝的维生素A和维生D含量较为缺乏,B族维生素(B₁、B₃、B₁₂)含量也低于中国居民膳食营养素摄入量的推荐值。综上,鱼香肉丝是一道营养丰富、均衡的菜肴,它具有优质的蛋白质、脂肪酸和丰富的矿质元素。烹饪会造成其维生素B₁的损失,而大大增加铁元素的含量,并且蛋白质和脂肪的含量会升高。本研究为膳食记录提供了更为准确的营养数据。     

Yield and Comparison of Nutritive and Energy Values: Pigs' Feet, Pigs' Tails

Raw and cooked pigs'feet and tails were compared for yield, proximate composition, mineral, vitamin, amino acid, protein efficiency ratio (PER) (calculated from amino acid compositions), saturated and polyunsaturated fats; and cholesterol content, The raw yields for pigs' feet and tails were 42.2 and 69.9%, respectively. Corresponding values for cooking losses were 9.4 and 13.0%. Cooking the two products resulted in significant increases in moisture content. Cooked pigs' feet produced significant losses of protein, fat, ash, and caloric values, while cooked pigs' tails showed none. Cooked pigs' feet and tails resulted in some changes in minerals, vitamins, amino acids, and polyunsaturated fat. There was no significant difference between the saturated fats and cholesterol in the raw and cooked products. The PER values of pigs' feet were lower than those of pigs' tails.     

马脂肪中生物活性物质分析研究

利用气相色谱和液相色谱方法对马脂肪中不饱和脂肪酸和维生素等生物活性物质进行分析。结果表明,马脂肪中不饱和脂肪酸的相对百分含量超过60%,多不饱和脂肪酸的相对百分含量超过20%;并且含有脂溶性维生素,VA含量为7.2mg/kg,VE含量为88.6mg/kg。马脂肪是一种优良的天然抗氧化剂。     

Designer eggs: from improvement of egg composition to functional food

Diet plays an important role in maintaining health. Among the different products delivering essential nutrients to the body, an egg has arguably a special place, being a rich and balanced source of essential amino and fatty acids as well some minerals and vitamins. This paper focuses on the benefits to the consumer of improving the nutritional quality of eggs by enhancing levels of anti-oxidants and n-3 fatty acids such as docosahexaenoic acid (DHA). The advantages of simultaneous enrichment of eggs with vitamin E, carotenoids, selenium and DHA include better stability of polyunsaturated fatty acids (PUFA) during egg storage and cooking, high availability of such nutrients as vitamin E and carotenoids, absence of off-taste and an improved anti-oxidant and n-3 status of people consuming these eggs. Having reviewed the relevant scientific literature it is concluded that “designer eggs” can be considered as a new type of functional food.     

Vitamin composition of wild onion species

The data on vitamins C, B1, B2, A, E and carotenoids content in fresh-cut leaves of some species of genus of Allium cultivated in the Main Botanical garden (Moscow) are submitted. Their significance as these nutrients source is evaluated. Onion leaves usually used as flavor-odour additive (10-20 g) give only 1-4 per cent of vitamin B group and E daily recommended allowance. At the same time this quantity supply with vitamin C (20 per cent of vitamin C daily recommended allowance) and carotenoids (20-50 per cent).     

The connection between vitamin and antioxidant status of the children with decreased hemoglobin level

The investigation of vitamin sufficiency of 96 children 4-15 years old living in Moscow with decreased hemoglobin level (less 120 g/l) has been carried out in spring in 2001. Most of the children (90 per cent) had the combined deficiency of B group vitamins and carotenoids while they were sufficiently vitamin C supplied. There were only 2 per cent of children adequately supplied with all vitamins. Range correlation between hemoglobin blood level and riboflavin and tocopherols serum concentration has been observed. Marked negative linear correlation between riboflavin and malone dialdehyde serum content has been revealed: more sufficiently supplied with vitamin B2 child has lower lipid oxidative product level. Thus the necessity of vitamin B2 including in complex therapy of iron deficiency is based.     

Determination of Omega Fatty Acid Profiles in Egg Yolk by HILIC-LC-MS and GC-MS

The paper presents the analysis of the profile composition of fatty acids in the molecules of phosphatidylcholine and phosphatidylethanolamine, by using hydrophilic interaction liquid chromatography and gas chromatography coupled with mass spectrometry. The profiles of 15 phosphatidylcholine and 8 phosphatidylethanolamine species were analyzed with a newly developed hydrophilic interaction liquid chromatography (HILIC)–electrospray ionization (ESI)–tandem mass spectroscopy (MS/MS) method, by using a new stationary bonded phase. The application of the new method in control and experimental groups of egg yolk revealed significant differences in the composition of phospholipid species containing mainly polyunsaturated fatty acids. Additionally, using GC-MS, the profile of fatty acids in four groups with different dietary supplementation of hens was analyzed and 20 fatty acids in egg yolks were determined. Monounsaturated fatty acids were found in higher amounts than saturated fatty acids and polyunsaturated fatty acids in egg yolks. Oleic acid (18:1) was the major monounsaturated fatty acid in egg yolk while palmitic acid (16:0) was the major saturated fatty acid. Linoleic acid (18:2), arachidonic acid (20:4), and docosahexaenoic acid (22:6) reached the highest levels among the polyunsaturated fatty acids.     

Molecular understanding of heat‐induced phenomena of soybean protein

Abstract

Seal meat is a unique source of muscle food for health and nutrition. It contains a high amount of protein with a well‐balanced amino acid composition. It is a lean meat with less than 3% fat, mainly composed of monounsaturated and polyunsaturated fatty acids, both of which are considered to possess beneficial health effects. Meanwhile, the content of potentially harmful constituents, namely nucleic acids and cholesterol, in the meat is low. Seal meat also provides an excellent source of minerals, particularly iron, and vitamins, especially vitamin B‐12. Seal meat may be used, as such, in production of processed products such as salami, pepperoni, and sausages, or it can be further processed to hydrolyzates for use in specialized applications. The residual proteins remaining on the bones after mechanical separation of the meat may be recovered by a base‐ or enzyme‐assisted process.     

Seasonal variations of vitamin sufficiency in pregnant women (Mzensk City)

The investigation of sufficiency of vitamin C, A, E, B2, B6, carotenoids and iron dietary intake has been carried out in 61 pregnant women in spring and early autumn 1998. There were no women adequately supplied with all vitamins irrespective of season and residence. Most of them (70-80 per cent) had combined deficiency of 3-5 vitamins in spring. About 50 per cent of women had combined insufficiency of vitamins and iron. Intake of vitamins improved in autumn especially due to vitamins C, A, E and carotenoids. The frequency of 3-5 vitamins deficit decreased while occurrence of combined deficiency of vitamin B6 and carotenoids still often took place. Thus, normalization of vitamin status of pregnant women is necessary all year round.     

Omega‐3 Fatty Acid Profile of Eggs from Laying Hens Fed Diets Supplemented with Chia,Fish Oil,and Flaxseed

The aim of this study was to investigate the effect of diets supplemented with fish oil, flaxseed, and chia seed on the omega‐3 fatty acid composition and sensory properties of hens’ eggs. No significant difference in yolk fat content was found between treatments. The fatty acid composition of egg yolk was significantly affected by the dietary treatments. Inclusion of chia at 300 g/kg into the diet produced eggs with the highest concentration of omega‐3 fatty acid. Eicosapentaenoic acid and docosahexaenoic acid were only detected in eggs from laying hens fed the diet supplemented with fish oil. Diet had a significant effect on color, flavor and overall acceptability of eggs. Types and levels of omega‐3 fatty acids in feed influence the level of yolk omega‐3 fatty acids in egg yolk. Inclusion of chia into the hens’ diet significantly increased the concentration of yolk omega‐3 fatty acid without significant change in sensory properties.