Cholesterol Content, Fatty Acid Profile and Health Lipid Indices in the Egg Yolk of Eggs from Hens at the End of the Laying Cycle, Following Alpha-Ketoglutarate Supplementation

Ewa Tomaszewska; Siemowit Muszyński; Anna Arczewska-Włosek; Piotr Domaradzki; Renata Pyz-Łukasik; Janine Donaldson; Sylwester Świątkiewicz

doi:10.3390/foods10030596

Cholesterol Content, Fatty Acid Profile and Health Lipid Indices in the Egg Yolk of Eggs from Hens at the End of the Laying Cycle, Following Alpha-Ketoglutarate Supplementation

Foods. 2021 Mar 11;10(3):596. doi: 10.3390/foods10030596.

Authors

Ewa Tomaszewska¹, Siemowit Muszyński², Anna Arczewska-Włosek³, Piotr Domaradzki⁴, Renata Pyz-Łukasik⁵, Janine Donaldson⁶, Sylwester Świątkiewicz³

Affiliations

¹ Department of Animal Physiology, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Akademicka St. 13, 20-950 Lublin, Poland.
² Department of Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, Akademicka St. 13, 20-950 Lublin, Poland.
³ Department of Animal Nutrition and Feed Science, National Research Institute of Animal Production, Krakowska St. 1, 32-083 Balice, Poland.
⁴ Department of Commodity Science and Processing of Raw Animal Materials, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka St. 13, 20-950 Lublin, Poland.
⁵ Department of Food Hygiene of Animal Origin, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Akademicka St. 12, 20-950 Lublin, Poland.
⁶ School of Physiology, Faculty of Health Sciences, University of the Witwatersrand, 7 York Road, Parktown, Johannesburg 2193, South Africa.

Abstract

The current study aimed to assess the effects of dietary alpha-ketoglutarate (AKG) supplementation to laying hens on the fatty acid (FA) profile and cholesterol levels of the egg yolk at the end of production cycle. The experiment was performed on forty-eight Bovans Brown laying hens randomly assigned to either a control group (CONT) or a group supplemented with AKG. The CONT group was fed the basal diet, and the AKG group was fed the basal diet plus 1.0% AKG from the 31st until the 60th week of age, when FA profile, fat and cholesterol content of the egg yolks were determined. No significant changes in the cholesterol and total fat content of the egg yolks were observed. However, there were positive (the decrease in n-6 FA and the increase in MUFA), and negative (decrease in PUFA and n-3 FA, increase in TI and n-6/n-3 ratio) changes in FA profile following AKG supplementation. In conclusion, it was shown that dietary AKG after a 30-week long supplementation influence FA profile in egg yolk and its nutritional value.

Keywords: alpha-ketoglutarate; cholesterol; egg yolk; fatty acids.