Natural additives in functional egg production

Spasevski, Nedeljka J.; Peulić, Tatjana A.; Banjac, Vojislav V.; Rakita, Slađana M.; Pezo, Lato L.; Čolović, Radmilo R.; Basić, Zorica N.

doi:10.5937/FFR1902199S

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Food and Feed Research

2019, vol. 46, br. 2, str. 199-207

Prirodni aditivi u proizvodnji funkcionalnih jaja

Spasevski Nedeljka J.^a, Peulić Tatjana A.^a, Banjac Vojislav V.^a, Rakita Slađana M.^a

, Pezo Lato L.^b

, Čolović Radmilo R.^a

, Basić Zorica N.^c

^aInstitut za prehrambene tehnologije, Novi Sad, Srbija
^bInstitut za opštu i fizičku hemiju, Beograd, Srbija
^cVojnomedicinska akademija, Institut za higijenu, Beograd, Srbija

e-adresa: nedeljka.spasevski@fins.uns.ac.rs

Projekat:

Istraživanje savremenih biotehnoloških postupaka u proizvodnji hrane za životinje u cilju povećanja konkurentnosti, kvaliteta i bezbednosti hrane (MPNTR - 46012)

Ključne reči: koekstrudat lana; šargarepa; paprika; polinezasićene masne kiseline; odnos o-6/o-3; tokoferoli

Sažetak

Konzumna jaja mogu igrati važnu ulogu kao funkcionalna hrana ako se za njihovu proizvodnju koriste posebno dizajnirane smeše obogaćene o-3 masnim kiselinama, prirodnim pigmentima i vitaminima. Dakle, cilj ove studije bio je istražiti efekte uključivanja koekstrudata na bazi lanenog semena u kombinaciji sa prirodnim pigmentima u ishranu kokoši nosilja i ispitivanje njihovog uticaja na fizička svojstva, boju žumanca i sastav masnih kiselina jaja. Sto dvadeset Lohmann Brown kokoši nosilja hranjeno je na bazi kukuruzno-sojinog obroka uz dodatak koekstrudata lana u različitim proporcijama: 0% (kontrolni K1 i K2), 13,50% (E1) i 22,50% (E2). Kontrolni tretman (K1) sadržao je do 3% masti, bez dodatih pigmenata, dok je kontrolni tretman (K2) sadržao do 5% masti i sintetičke pigmente. Eksperimentalni tretmani E1 i E2 (sa 3% i 5% masti) imali su istu količinu prirodnih pigmenata (1% šargarepe i 0,5% paprike). Kod jaja iz eksperimentalnih tretmana E1 i E2 nisu primećene značajne promene (p>0,05) u karakteristikama kvaliteta jaja u poređenju sa kontrolnim jajima. Poželjna boja žumanca od 12,78 po RYCF (Roche Yolk Colour Fan skala) postignuta je u oba eksperimentalna tretmana E1 i E2. Jaja od kokoški hranjenih sa koekstrudatom lana imala su značajno viši nivo (p<0,001) a-linolenske (6,46% za E1 i 8,87% za E2), dokozaheksaenske (2,01% za E1 i 2,08% za E2) i eikozapentaenske (0,17% za E1 i 0,21% za E2) kiseline nego jaja iz kontrolnih tretmana. Odnos o-6/o-3 od 1,43 i 1,01 u tretmanima E1 i E2, respektivno, bio je značajno niži (p<0,001) od odnosa o-6/o-3 u kontrolnim tretmanima K1 i K2 (9,40 i 8,88, redom). Sadržaj tokoferola u jajima iz eksperimentalnih tretmana E1 i E2 bio je 6 i 8 puta veći nego u jajima iz kontrolnog tretmana K1, kao i 1,8 i 2,3 puta veći nego u jajima iz kontrolnog tretmana K2, respektivno. Dodavanjem koekstrudata lana i prirodnih pigmenata u ishranu kokoši nosilja moguće je proizvesti funkcionalno jaje sa poželjnom bojom žumanca i sastavom masnih kiselina.

Abstract

Table eggs can play an important role as functional food, especially if specially designed mixtures enriched with o-3 fatty acids, natural pigments and vitamins are used for their production. Thus, the aim of this study was to investigate the effects of inclusion of flax-corn meal co-extrudate (FCM) in combination with natural pigments in hens' diet on physical properties, yolk colour and fatty acid composition of eggs. One hundred and twenty Lohmann Brown laying hens were fed corn-soybean meal based diet with the addition of FCM at different levels: 0% (control C1 and C2), 13.50% experimental treatment (E1) and 22.50% experimental treatment (E2). The control treatment (C1) contained up to 3% fat, without added pigments while the control treatment (C2) contained up to 5% fat and synthetic pigments. Experimental treatments E1 and E2 (3% and 5% fat, respectively) had the same amount of natural pigments (1% carrot and 0.5% paprika). When compared with control eggs, no significant changes (p>0.05) in the egg quality characteristics were observed for E1 and E2 eggs. Desirable egg yolk colour of 12.78 RYCF (Roche Yolk Colour Fan scale) was achieved in the treatments E1 and E2. Eggs from hens fed FCM had significantly higher level (p<0.001) of a-linolenic (6.46% for E1 and 8.87% for E2), docosahexaenoic (2.01% for E1 and 2.08% for E2) and eicosapentaenoic (0.17% for E1 and 0.21% for E2) acids in comparison to eggs originated from hens fed control diets. The o-6/o-3 ratios of 1.43 and 1.01 in the treatments E1 and E2, respectively, were significantly lower (p<0.001) than o-6/o-3 ratios in the control treatments C1 and C2 (9.40 and 8.88, respectively). The content of tocopherol in eggs from the experimental treatments E1 and E2 were 6 and 8 times higher than in eggs from the control treatment C1 as well as 1.8 and 2.3 times higher than in eggs from the control treatment C2, respectively. By the addition of FCM and natural pigments in hens' diet, it is possible to produce functional egg with desirable colour and fatty acid composition.

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O članku

jezik rada: engleski
vrsta rada: originalan članak
DOI: 10.5937/FFR1902199S
objavljen u SCIndeksu: 09.01.2020.

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