Influence of Oral Supplementation with Whey on Egg Quality Characteristics and Fatty Acid Composition

Authors

  • Giuseppe Martino University of Teramo
  • M. Naceur Haouet Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche
  • Lisa Grotta University of Teramo
  • Valentina Ponzielli University of Teramo

Keywords:

Whey, Egg yolks, Hens, Volatile profile, Quality.

Abstract

The effects of whey supplementation on egg quality characteristics and fatty acid composition were studied. A total of 240 ISA hens were used and divided into two uniform groups: for the experiment group was used a solution of water 10% and whey 90% while for the control group was used pure water (100 %). Eggs were collected daily after 30 days of feeding and stored at 4 °C during the experiment. Lastly eggs were boiled in water at 100 °C for 10 minutes and then be analyzed (0 days). The advance of the oxidative state was also assessed at 6 days after cooking. The whey supplementation carried out egg yolks with different % of some volatile compounds and similar lipids and fatty acid composition compared to samples coming from the control group. The colour and lipid oxidative stability of egg yolk are significantly different between the two groups. MDA value was lower in the experimental group, while the colour was higher than the control, probably due to an antioxidant effect of some compounds present in the whey. Supplementation of whey in the diet of laying hens has positive effects on the quality of eggs, especially on oxidative stability.

 

Author Biographies

Giuseppe Martino, University of Teramo

Faculty of BioSciences and Technologies for Agriculture Food and Environment

M. Naceur Haouet, Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche

Department of Food Safety

Lisa Grotta, University of Teramo

Faculty of BioSciences and Technologies for Agriculture Food and Environment

laboratory technician

Valentina Ponzielli, University of Teramo

Faculty of BioSciences and Technologies for Agriculture Food and Environment

Ph.D.

 

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Published

2014-08-13

How to Cite

Martino, G., Haouet, M. N., Grotta, L., & Ponzielli, V. (2014). Influence of Oral Supplementation with Whey on Egg Quality Characteristics and Fatty Acid Composition. Asian Journal of Agriculture and Food Sciences, 2(4). Retrieved from https://www.ajouronline.com/index.php/AJAFS/article/view/1452

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