Open AccessEfecto del aceite esencial de orégano sobre el desempeño productivo de ponedoras y la estabilidad oxidativa de huevos enriquecidos con ácidos grasos poliinsaturados
Author(s) -
Ronnal Esneyder Ortiz,
Germán Afanador,
Diana Vásquez,
Claudia Ariza-Nieto
Publication year - 2017
Publication title -
revista de la facultad de medicina veterinaria y de zootecnia/revista de medicina veterinaria y zootecnia
Language(s) - English
Resource type - Journals
eISSN - 2357-3813
pISSN - 0120-2952
DOI - 10.15446/rfmvz.v64n1.65829
Subject(s) - yolk , polyunsaturated fatty acid , fish oil , completely randomized design , essential oil , food science , biology , zoology , lipid peroxidation , chemistry , lipid oxidation , factorial experiment , antioxidant , fish <actinopterygii> , biochemistry , fatty acid , fishery , statistics , mathematics
This study evaluated the inclusion of oregano essential oil (OEO, Lippia origanoides Kunth) in diets enriched with polyunsaturated fatty acids (PUFAs) on productive performance of laying hens, lipid profile and oxidative stability of eggs during storage. 144 hens were distributed in one of four treatments with six replicates in order to evaluate the effect of the type of oil used in the diet (palm or fish) and the inclusion of OEO on the production variables, along with the ethereal extract, lipid profile and malonaldehyde concentration (MDA), using a completely randomized factorial design with the repeated measures of days of storage (0, 30 and 60 days at 4° C). Results show that the type of oil and the OEO did not affect productive performance of layers (P > 0.05). PUFA concentration increased in 16.8% in diets with fish oil in 16.8%, where the DHA also increased by1.4% (P < 0.05), increasing the MDA concentration in egg (MDA 41.6 ng/g yolk), while supplementation of OEO at a level of 100 g/ton improved oxidative stability during storage (MDA 31.1 ng/g yolk). During storage the concentration of MDA in the yolk increased with time reaching 38 ng/g yolk at 60 days. The OEO showed potential as a natural antioxidant in the diet of layers hens improving the oxidative stability of eggs stored at 4°C up to 60 days.