Home > Archives > IJSRST1841026 IJSRST-Library

Effect on Lipid Fraction of Egg Stored at different Times and Temperatures of Hens Fed with Shrimp Meal Litopenaeus SPP

Authors(6) :-Carranco-Jauregui ME, Fuente-Martinez B, Calvo-Carrillo MC, Carrillo-Dominguez S, Castillo-Dominguez RM, Avila-Gonzalez E

The aim of this work was to evaluate the effect of inclusion of shrimp meal (SM) on lipid fraction, oxidation, and pigment of fresh and stored eggs at different times and temperatures. Ninety Isa-Brown hens were randomly allocated to 2 treatments, with 5 replicates containing 9 laying hens per each replicate. The hens were fed sorghum-soybean basal diet and 20% SM. After 4 weeks 250 eggs were collected per treatment: 50/fresh; stored 50/20° and 50/4°C/15 days, 50/20° and 50/4°C/30 days. Egg fatty acids, astaxanthin, peroxide index, TBARS and yolk color were determined. The results were analyzed by ANOVA and 2x2x2 factorial and means by Tukey’s test with a confidence level of 95%. The results showed that eggs with 20% SM were low in total lipids, n6 and n3, and astaxanthin compared to the control (P < 0.05). In general, all egg values stored 30 days/20°C were lower (P < 0.05). Peroxide index values were low, and TBARS not detected. The conclusion of this study indicates that shrimp meal up to 20% inclusion in diets for laying hens can be used in the formulation of balanced foods as a source of protein, fatty acids and astaxanthin.
Carranco-Jauregui ME, Fuente-Martinez B, Calvo-Carrillo MC, Carrillo-Dominguez S, Castillo-Dominguez RM, Avila-Gonzalez E
Egg, Lipid Fraction, Oxidation, Shrimp Meal, Stored
  1. Guillet R. 2010. Estudio mundial sobre las pesquerias de camaron. Global study on shrimp fisheries]. FAO Fisheries Technical Document. No. 475. Roma.
  2. Salas-Durán C, Chacon-Villalobos CH, Zamora-Sánchez L. 2015. The shrimp cephalothorax meal in rations for laying hens In SpanishAgronomia Mesoamericana, 26 (2): 333-343.
  3. Belandria JC. 2009. Amino acid profile and pigment content of crab and shrimp waste meals. In Spanish], Mc diss., Universidad del Zulia Venezuela.
  4. Morillo N, Montiel N, Belandria J, Mújica F. 2006. Proximal characterization of processing waste of crustaceans (crab and shrimp) in the State of Zulia In SpanishVeterinaria Tropical, 31 (1-2): 71-83.
  5. Casas VM, Ponce DG. 1999. Estudio del potencial pesquero y acuicola de Baja California Sur. Vol. II. SEMARNAP, Gob. Edo. BCS, FAO, INAPESCA, UABCS, CIB, CICIMAR y CET del MAR. Mexico. 651p.
  6. UNA. 2018. Union Nacional de Avicultores. Indicadores Economicos. Parámetros al cierre de 2017, sobre las estadisticas de la industria avicola. Retrieved March 16, 2018. Available at www.institutonacionalavicola.org.mx.
  7. Ahn D, Sell J, Chamruspollet L, Jeffrey M. 1999. Effect of dietary conjugated linolenic acid on the quality characteristics of chicken eggs during refrigerated storage. Poult. Sci. 78 (6): 922-928.
  8. Guerra M. 2000. Factores que afectan la calidad del huevo. Rev. Agricultura. 4: 38-40.
  9. AOAC. 2005. Official Methods of Analytical Chemist, 18th ed. Association of Official Analytical Chemists. Arlington VA, USA.
  10. Surai PF, Speake BK. 1998. Distribution of carotenoids from the yolk to the tissues of the chick embryo. J. Nutr. Biochem. 9: 645-651.
  11. Perez-Gálvez A, Negro-Balmaceda JJ, Minguez-Mosquera MI, Cascajo-Almenera MV, Garrido-Fernández J. 2008. Astaxanthin from crayfish (Procambarus clarkii) as a pigmentary in the feed of laying hens. Grasas y Aceites, 59:139-145.
  12. NOM. 1999. Norma Oficial Mexicana NOM-062-ZOO-1999, Especificaciones Tecnicas para la Produccion, Cuidado y uso de los Animales de Laboratorio. Mexico, D.F.
  13. NRC. 1994. Nutrient Requirement of Poultry. 8th. Ed. National Research Council. National Academy Press. Washington D.C., USA.
  14. Nickos AB, Dimitrios JF, Georgios EP, Vassilios NV, Antonios JM, Antonios GT. 1994. Rapid, Sensitive, and Specific Thiobarbituric Acid Method for Measuring Lipid Peroxidation in Animal Tissue, Food, and Feedstuff Samples. J. Agr. Food Chem. 42 (9):1931-1937.
  15. FAO. 1987. The Nutrition and Feeding of farmed fish and shrimp. A training manual. 1. The essential nutrients. Food Agriculture Organization. Brasilia, Brazil, Pp 132.
  16. Charley H. 2004. Tecnologia de Alimentos. Procesos quimicos y fisicos en la preparacion de alimentos. Food Technology. Chemical and physical processes in the preparation of food Ed. Limusa, Mexico.
  17. Fanimo AO, Oduguwa OO, Onifade AO, Olutunde TO. 2000. Protein quality of shrimp-waste meal. Bioresourse Technol. 72 (2):185-188.
  18. Normen L, Shaw C, Fink A. 2004. Combination of phytosterols and omega-3 fatty acids: a potential strategy to promote cardiovascular health. Current Medical Chemistry Cardiovascular and Hematological Agents, 2: 1-12.
  19. Astasarian I, Martinez J. 2000. Food, composition and properties. In Spanish2ª. Edition (Madrid, España, McGraw-Hill – Interamericana de España S. A.). 
  20. Hargis PS, Van Elswyk ME. 1993. Manipulating the fatty acid composition of poultry meat and eggs for the health conscious consumer. Worlds Poultry Sci. J. 49: 251-264.
  21. Carrillo DS, Carranco JM, Castillo DRM, Castro GMI, Ávila GE, Perez-Gil RF. 2005. Cholesterol and n-3 and n-6 Fatty Acid Content in Eggs from Laying Hens Fed with Red Crab Meal (Pleuroncodes planipes). Poul. Sci. 84 (1):167-172.
  22. Castillo BC, Vázquez VJL, González AM, Morales BE, Castillo DRM, Carrillo DS. 2005. Tuna oil as a source of omega-3 fatty acids in laying hen eggs In SpanishGrasas y Aceites, 56 (2):153-159.
  23. Bernal GME, De Mendoca CX, Mancini-Filho J. 2003. Oxidative stability of eggs enriched with omega 3 polyunsaturated fatty acids, against natural antioxidants. In PortugueseRevista Brasilia de Ciências Farmacêuticas, 39 (4): 425-432.
  24. ku T, Kato H, Kunishige-Taguchi T, Hattori M, Wada K, Hayashi M. 1996. Stability of fat soluble components such as n-3 polyunsaturated fatty acids and physicochemical properties in EPA- and DHA-enriched eggs. Japanese Journal Nutrition Dietetics. 54 (2): 109-119.
  25. Van Elswyk ME, Sams AR, Hargis PS. 1992. Composition, functionality and sensory evaluation of eggs from hens fed dietary Menhaden oil. J. Food Sci. 57 (2): 342-344.
  26. Qi GH, Sim JS. 1998. Natural tocopherol enrichment and its effect in n-3 fatty acid modified chicken eggs. J. Agr. Food Chem. 46:1920-1926.
  27. Simopoulos AP 2011. Evolutionary aspects of diet: The omega-6/Omega-3 ratio and the brain. Mol. Neurobiol. 44 (2): 203-2015.
  28. Miki W, Otaki N, Shimidzu N, Yokoyama A. 1994. Carotenoids as free radical scavengers in marine animals. J. Mar Biotechnol. 2 (1): 35-37.
  29. Kurshize M, Okimasu E, Inoue E, Utsuma K. 1990. Inhibition of oxidative injury of biological membranes by astaxanthin. Physiological Chemical Physiological Medicine 22 (1): 27-38.
  30. Britton G. 1995. UV/visible spectroscopy. In: Britton, G.; Liaaen-Jensen, S. and Pfander, H., eds. Carotenoids. Basel, Birkhäuser Verlag. V 1B.
  31. Putnam ME. 1991. Aquaculture and the environment. European Aquaculture Soc. Special Publication, 16: 245-263.
  32. Miki W. 1991. Biological Functions and activities of animal carotenoids. Pure Appl. Chem. 63 (1): 141-146.
  33. NMX-F-223-1985. Normas Mexicanas. Alimentos. Aceite vegetal comestible. Foods Edible vegetable oil. Direccion General de Normas, Mexico D.F.
  34. Stahl W Junghans A, de Boer B, Driomina ES, Brivia K, Sies H. 1998. Carotenoid mixtures Project multilamellar liposomes against oxidative damage: synergistic effects of lycopene and lutein. FEBS Letters, 427 (2): 305-308.
  35. Galobart J, Barroeta AC, Baucells MD, Guardiola F. 2001. Lipid oxidation in fresh and Spray-Dried eggs enriched with w3 and w6 polyunsaturated fatty acids during storage as affected by dietary vitamin E and Canthaxanthin supplementation. Poult. Sci. 80 (3): 327-337.
  36. Hudon J. 1994. Biotechnological Applications of Research on Animal Pigmentation. Biotecnol Adv. 12: 49-69.
  37. Leeson S, Summers JD. 2001. Nutrition of the chicken. 4th ed. University Books. Guelph, ON, Canada. 285 pp.
Publication Details
  Published in : Volume 4 | Issue 10 | September-October 2018
  Date of Publication : 2018-09-30
License:  This work is licensed under a Creative Commons Attribution 4.0 International License.
Page(s) : 58-70
Manuscript Number : IJSRST1841026
Publisher : Technoscience Academy
PRINT ISSN : 2395-6011
ONLINE ISSN : 2395-602X
Cite This Article :
Carranco-Jauregui ME, Fuente-Martinez B, Calvo-Carrillo MC, Carrillo-Dominguez S, Castillo-Dominguez RM, Avila-Gonzalez E, "Effect on Lipid Fraction of Egg Stored at different Times and Temperatures of Hens Fed with Shrimp Meal Litopenaeus SPP", International Journal of Scientific Research in Science and Technology(IJSRST), Print ISSN : 2395-6011, Online ISSN : 2395-602X, Volume 4, Issue 10, pp.58-70, September-October-2018.
Journal URL : http://ijsrst.com/IJSRST1841026

Article Preview