Responses of egg quality sustainability, sensory attributes and lipid profile of eggs and blood to different dietary oil supplementations and storage conditions

Figures & data

Figure 1. The experimental design.

Table 1. Ingredients and chemical composition of diets fed to laying hens.

Raw materials	Control	T1: 5% corn oil	T2: 5% flaxseed oil	T3: 3% flaxseed oil + 2% corn oil	T4: 3% corn oil + 2% fish oil	T5: 3% flaxseed oil + 2% fish oil
Yellow corn	62.20	44.40	47.10	46.00	44.90	46.50
Soybean meal, 48%	21.50	25.50	26.20	25.90	25.70	26.00
Gluten meal, 60%	3.85	0.00	0.00	0.00	0.00	0.00
Wheat bran	0.00	12.60	9.20	10.60	11.90	10.00
Choline chloride, 60%	0.10	0.10	0.10	0.10	0.10	0.10
Calcium carbonate	9.53	9.53	9.53	9.53	9.53	9.53
Monocalcium phosphate	1.500	1.432	1.432	1.432	1.432	1.432
Sodium bicarbonate, 27%	0.10	0.10	0.10	0.10	0.10	0.10
Salt (NaCl)	0.325	0.325	0.325	0.325	0.325	0.325
L-lysine HCl	0.095	0.00	0.00	0.00	0.00	0.00
DL-methionine, 99.5%	0.000	0.013	0.013	0.013	0.013	0.013
Vitamin-mineral premix, 0.5%^a	0.50	0.50	0.50	0.50	0.50	0.50
Sand	0.30	0.50	0.50	0.50	0.50	0.50
Corn oil	0.00	5.00	0.00	2.00	3.00	0.00
Flax seed oil	0.00	0.00	5.00	3.00	0.00	3.00
Sardine oil	0.00	0.00	0.00	0.00	2.00	2.00
Total	100.00	100.00	100.00	100.00	100.00	100.00
Determined^b and calculated^c analyses (%)
Dry matter^a	93.58	93.95	94.32	94.11	94.78	94.59
Metabolisable energy, kcal/kg^2	2750	2751	2752	2751	2752	2751
Crude protein^a	16.93	16.67	16.72	17.91	17.82	17.57
Methionine^b	0.451	0.430	0.430	0.430	0.430	0.430
Total sulphur amino acids^b	0.748	0.718	0.718	0.718	0.719	0.718
Lysine^b	0.856	0.881	0.885	0.883	0.883	0.883
Calcium^b	3.88	3.89	3.89	3.89	3.89	3.89
Available phosphorus^b	0.45	0.45	0.45	0.45	0.45	0.45
Crude fiber^a	2.10	3.19	2.83	3.32	3.23	2.88
Ether extract^a	2.72	7.71	7.23	7.35	8.07	7.29
Ash^a	16.38	16.93	17.94	16.65	17.27	16.58

^aProvided per kg diet: vitamin A 12,000,000 IU/kg, vitamin D₃ 3,000,000 IU/kg, vitamin E 25.5 mg/kg, vitamin K₃ (MNB) 2.050 mg/kg, vitamin B₁ 2000 mg/kg, vitamin B₂ 6000 mg/kg, vitamin B₆ 10,000 mg/kg, vitamin B₁₂ 0.03 mg/kg, biotin 40 mg/kg, folic acid 400 mg/kg, niacin 8000 mg/kg, pantothenic acid 3000 mg/kg, choline chloride 600 mg/kg, cobalt 0.40 mg/kg, copper 10 mg/kg, iodine 1.50 mg/kg, iron 9 mg/kg, manganese 80 mg/kg, selenium 0.30 mg/kg and zinc 80 mg/kg. ^bDetermined analyses.  ^cCalculated analyses.

Table 2. Effect of various sources of oils and storage temperature on exterior egg quality characteristics.

Observation items	Egg weight, g	Egg weight change after storage, g	Shape index, %
Treatments
Control	59.090	0.037	77.510
5% Corn oil	62.090	0.039	76.860
5% Linseed oil	59.750	0.033	76.570
2% Corn oil + 3% linseed oil	60.450	0.037	76.120
3% Corn oil + 2 fish oil	61.420	0.028	77.260
3% Linseed oil + 2% fish oil	59.080	0.036	77.120
p-Value	0.071	0.796	0.455
Temperature/time, days
23/0	62.550^a	0.000^c	77.430
5/21	60.980^b	0.030^b	76.690
23/21	57.720^b	0.080^a	76.660
p-Value	<0.0001	<0.0001	0.237
Interaction
p-Value	0.728	0.758	0.570
SEM	0.023	0.0001	0.0155

^a–cMean that the values within a column having different superscripts are significantly different, p < 0.05.

Abbreviation. SEM: standard error of mean.

Table 3. Effect of various sources of oils and storage temperature on external egg quality traits.

Observation items	Percentage of dirty eggs	Percentage of broken eggs	Percentage of blood-spotted eggs	Percentage of total discarded eggs
Treatments
Control	1.0630	0.0967	1.1430	2.3020
5% Corn oil	1.8580	0.0600	1.7720	3.6860
5% Linseed oil	0.9300	0.0700	0.3380	1.3380
2% Corn oil + 3% linseed oil	3.2100	0.0000	0.8160	4.0260
3% Corn oil + 2 fish oil	2.2240	0.1340	1.7900	4.1480
3% Linseed oil + 2% fish oil	0.8800	0.2560	2.0640	3.1980
p-Value	0.4874	0.4873	0.8476	0.5993
SEM	0.4070	0.0370	0.0790	0.0980

Abbreviation. SEM: standard error of mean.

Table 4. Effect of various sources of oils and storage temperature on eggshell quality characteristics.

Observation items	Shell thickness, µm	Shell weight, g	Shell, %	SWUSA, mg/cm^2
Treatments
Control	0.380^C	5.860	9.460^AB	120.220^AB
5% Corn oil	0.381^C	5.930	9.240^B	118.630^B
5% Linseed oil	0.398^AB	6.000	9.720^A	123.390^AB
2% Corn oil + 3% linseed oil	0.388^BC	5.900	9.450^AB	120.370^AB
3% Corn oil + 2 fish oil	0.402^A	6.170	9.780^A	124.990^A
3% Linseed oil + 2% fish oil	0.386^BC	5.800	9.480^AB	119.960^AB
p-Value	0.0003	0.0770	0.0320	0.0370
Temperature/time, days
23/0	0.399^a	6.070^a	9.700^a	123.650^a
5/21	0.390^b	5.990^a	9.560^a	121.830^a
23/21	0.378^c	5.760^b	9.300^b	118.200^b
p-Value	<0.0001	0.0010	0.0080	0.0020
Interaction
p-Value	0.077	0.682	0.343	0.384
SEM	0.0001	0.0026	0.0037	0.0446

^A–CMean that the values within a column having different superscripts are significantly different, p < 0.05.

^a–cMean that the values within a column having different superscripts are significantly different, p < 0.05.

Abbreviations. SEM: standard error of mean; SWUSA: shell weight per unit of surface area.

Table 5. Effect of various sources of oils and storage temperature on interior egg quality characteristics.

Observation items	Haugh unit score	Yolk index	Yolk colour score	Yolk, %	Albumen, %	Yolk: albumen ratio	Egg grade
Treatments
Control	51.94	43.56	9.03	28.42	62.13	0.459	2.61
5% Corn oil	54.56	42.60	8.27	27.44	63.33	0.436	2.57
5% Linseed oil	57.51	43.12	7.70	27.79	62.47	0.447	2.23
2% Corn oil + 3% linseed oil	61.94	42.62	8.27	27.44	63.10	0.437	2.23
3% Corn oil + 2 fish oil	54.09	43.54	8.33	28.01	62.19	0.453	2.60
3% Linseed oil + 2% fish oil	57.94	43.00	8.47	27.66	62.87	0.442	2.40
p-Value	0.309	0.093	0.098	0.392	0.225	0.382	0.340
Temperature/time, days
23/0	76.93^a	42.10^b	7.74^b	26.66^c	63.62^a	0.421^c	1.61^c
5/21	50.15^b	41.62^b	7.92^b	27.78^b	62.67^b	0.445^b	2.61^b
23/21	41.49^c	45.56^a	9.44^a	28.99^a	61.71^c	0.472^a	3.11^a
p-Value	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001
Interaction
p-Value	0.815	0.026	0.260	0.067	0.096	0.064	0.968
SEM	0.1035	0.0097	0.0090	0.0117	0.0129	0.0003	0.0052

^a–cMean that the values within a column having different superscripts are significantly different, p < 0.05.

Abbreviation. SEM: standard error of mean.

Table 6. Effect of various sources of oils and storage temperature on egg sensory attributes.

Observation items	Appearance	Yolk colour	Albumen colour	Flavour	General acceptance
Treatments
Control	7.83	7.55	8.08^a	7.90a	7.90^a
5% Corn oil	7.39	7.34	7.88^ab	7.32^ab	7.17^ab
5% Linseed oil	7.08	6.66	7.29^b	6.13^c	6.34^b
2% Corn oil+ 3% linseed oil	6.88	6.70	7.25^b	6.88^bc	6.98^ab
3% Corn oil + 2 fish oil	7.30	7.13	7.63^ab	6.73^bc	7.00^ab
3% Linseed oil + 2% fish oil	7.33	6.83	7.65^ab	6.63^bc	6.90^ab
p-Value	0.066	0.076	0.041	0.001	0.004
SEM	0.0058	0.0068	0.0055	0.0076	0.0070

^a–cMean that the values within a column having different superscripts are significantly different, p < 0.05.

Abbreviation. SEM: standard error of mean.

Table 7. Effect of various sources of oils on blood serum lipid profiles.

Observation items	Total lipids, g/L	Triglycerides, mg/dL	TCho, mg/dL	Risk of hypercholesterolaemia	SFA%	PUFA%	PUFA/SFA	HDL, mg/dL	LDL, mg/dL	vLDL, mg/dL	HDL/LDL
Treatments
Control	6.07	184	208	0.447	11.05	5.83	0.529	36.9^b	93.0^a	36.7	0.396^c
5% Corn oil	5.99	180	210	0.425	11.08	6.00	0.547	41.3^a	89.4^ab	36.0	0.465^a
5% Linseed oil	5.97	182	210	0.435	11.02	6.09	0.561	41.8^a	91.4^ab	36.3	0.459^a
2% Corn oil + 3% Linseed oil	6.06	184	211	0.446	11.27	5.97	0.532	39.2^ab	94.1^a	36.8	0.417^bc
3% Corn oil + 2 fish oil	6.12	177	210	0.411	10.55	6.74	0.651	39.7^ab	86.3^b	35.4	0.462^a
3% Linseed oil + 2% fish oil	5.26	175	211	0.427	10.73	6.14	0.581	38.7^ab	90.0^ab	35.0	0.430^ab
p-Value	0.253	0.246	0.996	0.442	0.591	0.537	0.471	0.032	0.017	0.246	0.041
SEM	0.275	3.008	3.967	0.077	0.302	0.349	0.047	1.298	2.159	0.600	0.019

^a–cMean that the values within a column having different superscripts are significantly different, p < 0.05.

Abbreviations. PUFA/SFA ratio: polyunsaturated fatty acids/saturated fatty acids ratio; vLDL: very-low-density lipoprotein; HDL/LDL ratio: high-density lipoprotein cholesterol/low-density lipoprotein cholesterol ratio; SEM: standard error of mean; TCho: total cholesterol.

Table 8. Effect of various sources of oils on whole egg (edible) lipid profiles.

Observation items	Total lipids, mg/g egg	Triglycerides, mg/g egg	TCho, mg/g egg	Risk of hypercholesterolaemia	HDL, mg/egg	LDL, mg/g egg	vLDL, mg/g egg	HDL/LDL ratio
Treatments
Control	7.12	3.36^ab	300	0.483	78.2	145	0.672^ab	0.539
5% Corn oil	7.11	3.41^a	301	0.468	82.2	141	0.680^a	0.584
5% Linseed oil	7.07	3.24^b	302	0.470	80.2	142	0.648^b	0.566
2% Corn oil + 3% linseed oil	7.21	3.23^b	300	0.473	76.9	142	0.645^b	0.544
3% Corn oil + 2 fish oil	7.10	3.32^ab	301	0.465	78.8	140	0.664^ab	0.563
3% Linseed oil + 2% fish oil	7.18	3.21^b	289	0.491	77.5	142	0.642^b	0.547
p-Value	0.674	0.013	0.942	0.677	0.576	0.585	0.043	0.679
SEM	0.067	0.059	1.543	0.034	2.196	1.922	0.012	0.022

^a–bMean that the values within a column having different superscripts are significantly different, p < 0.05.

Abbreviations. TCho: total cholesterol; HDL/LDL ratio: high-density lipoprotein cholesterol/low-density lipoprotein cholesterol ratio; vLDL: very-low-density lipoprotein.

Data availability statement

The data are available upon official request from the principal investigator upon the permission of the funding agent.