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Effect of the dietary combination of flaxseed and Ricinodendron heudelotii or Punica granatum seed oil on the fatty acid profile of eggs

Type de document
journalArticle
Langue source
Anglais
Titre français
Titre anglais
Effect of the dietary combination of flaxseed and Ricinodendron heudelotii or Punica granatum seed oil on the fatty acid profile of eggs
Auteur(s)
  • NGO NJEMBE M. T.
  • DORMAL E.
  • GARDIN C.
  • MIGNOLET E.
  • DEBIER C.
  • LARONDELLE Y.
Editeur(s)
Autre(s)
Id
2R7FW5Z2
Version
2676
Url zotero
https://www.zotero.org/groups/2567444/items/2R7FW5Z2
Date ajout
21 décembre 2020 16:18
Date modification
21 décembre 2020 16:18
Résumé anglais
The health promoting omega-3, -7, and -5 fatty acids, α-linolenic acid (ALA), docosahexaenoic acid (DHA), rumenic acid (RmA), and α-eleostearic acid (α-ESA)/punicic acid (PunA), are not currently combined in frequently consumed food items. We have evaluated the impact of supplementing laying hens' feeds with flaxseeds combined with oil derived from seeds of either Ricinodendron heudelotii, an α-ESA source, or Punica granatum, a PunA source, on the egg fatty acid profile. The supplemented diets increased the egg content in ALA, DHA, RmA, as well as α-ESA or PunA. The combination of dietary lipids did not affect the conversion rate of ALA into DHA. Hens fed on R. heudelotii or P. granatum seed oil both accumulated RmA in egg yolk, indicating an efficient conversion from the α-ESA or PunA precursors through a Δ-13 reductase activity. The accumulation of PunA in eggs was largely higher than that of α-ESA.
Note
None
CRAW tags
  • AB - Utile à l'AB
  • FREDO alimentation animale
  • FREDO qualité des produits
  • GEO Belgique
  • GEO Wallonie
  • acide gras
  • composition nutritionnelle
  • lin
  • oeufs
  • poule pondeuse
  • volaille
WEB tags
  • rumenic acid
  • docosahexaenoic acid
  • enriched eggs
  • punicic acid
  • α-eleostearic acid
  • α-linolenic acid
Titre de la publication
Food Chemistry
Pages
128668
Date caractères
November 19, 2020
Date publication
19 novembre 2020
Doi
10.1016/j.foodchem.2020.128668 Le DOI est une URL unique de référencement d'une publication. Il est donc plus fiable et permanent qu'une URL classique
Issn
0308-8146 L’ISSN est un code de 8 chiffres servant à identifier les journaux, revues, magazines, périodiques de toute nature et sur tous supports, papier comme électronique.
Url publication
http://www.sciencedirect.com/science/article/pii/S0308814620325309