Influence of Dietary Isoflavonoids on Stability of Egg Yolk Lipids |
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Authors: | YIN Jing-dong QI Guang-hai ZHENG Jun-jie HUO Qi-guang |
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Institution: | 1. Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, P.R.China;Northwestern Sci-Tech University of Agriculture and Forestry, Yangling 712100, P.R.China 2. Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, P.R.China;National Center for Feed Engineering and Technology, Beijing 100094, P.R.China 3. Beijing Institute of Feed Supervision, Beijing 100012, P.R.China 4. Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, P.R.China |
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Abstract: | An experiment was conducted to investigate the influence of dietary tea polyphenol (TP) and daidzein (DA) on lipid stability of egg yolk. Two-hundred and seventy 27-week-old Hisex Brown laying hens were divided into nine groups, fed a diet supplemented with 0, 5, 10, 20, 40 mg kg-1 TP and 5, 10, 20, 40 mg kg- 1 DA respectively for a period of 8 weeks ad libitum. The dietary addition of TP and DA both could reduce egg yolk LPO content significantly at the end of 4-week experiment (P < 0.05) and keep egg yolk lipid stable at the supplemental dose of 10 mg kg- 1 diet respectively. A significant liner reduction in egg yolk LPO content was found with the increasing of dietary TP and DA. The egg yolk LPO content was decreased by 23.1 and 27.0% (P< 0.05) with the supplementation of TP and DA respectively at 40 mg kg-1 diet. The LPO contents in liver, plasma and egg yolk were decreased significantly with the dietary addition of TP or DA respectively ( P < 0.05). There was no significant difference between the effects of TP and DA on improvement of layers' antioxidative capacity. The dietary TP and DA both could improve the bird's antioxidative level directly irrelevant to SOD and GSH-Px actiVities. |
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Keywords: | Isoflavonoids Tea polyphenol Daidzein Egg yolk Antioxidant |
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