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REVISTA DE CHIMIE
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https://doi.org/10.37358/Rev.Chim.1949

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Revista de Chimie (Rev. Chim.), Year 2018, Volume 69, Issue 9, 2454-2460

https://doi.org/10.37358/RC.18.9.6552

Florin Leontin Criste, Daniel Mierlita, Daniel Simeanu, Paul Corneliu Boisteanu, Ioan Mircea Pop, Bogdan Georgescu, Gherasim Nacu

Study of Fatty Acids Profile and Oxidative Stability of Egg Yolk from Hens Fed a Diet Containing White Lupine Seeds Meal

Abstract:

The aim of this study was to evaluate the effects of different dietary inclusion of raw white lupine seed meal (WL) in diets of laying hen on fatty acids (FA) profile, health lipid indices and oxidative stability of egg yolk. A total of 160 TETRA-SL LL laying hens (30-week old) were used in a ten week trial. The laying hens were randomly assigned to four dietary treatments: control diet which contained soybean meal (C), and study diets in which soybean meal was replaced with WL at 150 g/kg (E15), 200 g/kg (E20) and 250 g/kg (E25). Each treatment was replicated 5 times with 8 birds each. The inclusion of WL in experimental diets caused a linear increase in n-6 and n-3 polyunsaturated FA (PUFA) content and a decrease in monounsaturated FA (MUFA), but it had no influence on the saturated FA (SFA) of egg yolk lipids. The data suggested that the partial replacement of soybean meal with WL of in laying hen diet it significant increase h/H (hypocholesterolemic/Hypercholesterolemic) and PUFA/SFA ratio, and decrease thrombogenic index (TI), which improves human health because of the beneficial effect on the cardiovascular system. The authors determined the concentration of a-tocopherol by high performance liquid chromatography (HPLC) and assessed the degree of oxidative degradation of lipids using the classical test based on the concentration of malondialdehyde (MDA). Inclusion of WL in diets led to increases in a-tocopherol and decrease in MDA in eggs (P [0.05). Egg storage for 20 d or 40 d led to linear reduction in egg á-tocopherol and increase of MDA content (P [0.05). The results of the present study suggest that the seeds of modern white lupine varieties can be included at 250 g/kg in layer diets as an effective substitute for soybean meal, improving fatty acids profile, health lipid indices and oxidative stability of egg yolk.
Keywords:
a-linolenic acid; cholesterol; thrombogenic index; a-tocopherol; malondialdehyde

Issue: 2018, Volume 69, Issue 9
Pages: 2454-2460
Publication date: 2018/10/15
https://doi.org/10.37358/RC.18.9.6552
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Creative Commons License
This article is published under the Creative Commons Attribution 4.0 International License
Citation Styles
Cite this article as:
CRISTE, F.L., MIERLITA, D., SIMEANU, D., BOISTEANU, P.C., POP, I.M., GEORGESCU, B., NACU, G., Study of Fatty Acids Profile and Oxidative Stability of Egg Yolk from Hens Fed a Diet Containing White Lupine Seeds Meal, Rev. Chim., 69(9), 2018, 2454-2460.

Vancouver
Criste FL, Mierlita D, Simeanu D, Boisteanu PC, Pop IM, Georgescu B, Nacu G. Study of Fatty Acids Profile and Oxidative Stability of Egg Yolk from Hens Fed a Diet Containing White Lupine Seeds Meal. Rev. Chim.[internet]. 2018 Sep;69(9):2454-2460. Available from: https://doi.org/10.37358/RC.18.9.6552


APA 6th edition
Criste, F.L., Mierlita, D., Simeanu, D., Boisteanu, P.C., Pop, I.M., Georgescu, B. & Nacu, G. (2018). Study of Fatty Acids Profile and Oxidative Stability of Egg Yolk from Hens Fed a Diet Containing White Lupine Seeds Meal. Revista de Chimie, 69(9), 2454-2460. https://doi.org/10.37358/RC.18.9.6552


Harvard
Criste, F.L., Mierlita, D., Simeanu, D., Boisteanu, P.C., Pop, I.M., Georgescu, B., Nacu, G. (2018). 'Study of Fatty Acids Profile and Oxidative Stability of Egg Yolk from Hens Fed a Diet Containing White Lupine Seeds Meal', Revista de Chimie, 69(9), pp. 2454-2460. https://doi.org/10.37358/RC.18.9.6552


IEEE
F.L. Criste, D. Mierlita, D. Simeanu, P.C. Boisteanu, I.M. Pop, B. Georgescu, G. Nacu, "Study of Fatty Acids Profile and Oxidative Stability of Egg Yolk from Hens Fed a Diet Containing White Lupine Seeds Meal". Revista de Chimie, vol. 69, no. 9, pp. 2454-2460, 2018. [online]. https://doi.org/10.37358/RC.18.9.6552


Text
Florin Leontin Criste, Daniel Mierlita, Daniel Simeanu, Paul Corneliu Boisteanu, Ioan Mircea Pop, Bogdan Georgescu, Gherasim Nacu,
Study of Fatty Acids Profile and Oxidative Stability of Egg Yolk from Hens Fed a Diet Containing White Lupine Seeds Meal,
Revista de Chimie,
Volume 69, Issue 9,
2018,
Pages 2454-2460,
ISSN 2668-8212,
https://doi.org/10.37358/RC.18.9.6552.
(https://revistadechimie.ro/Articles.asp?ID=6552)
Keywords: a-linolenic acid; cholesterol; thrombogenic index; a-tocopherol; malondialdehyde


RIS
TY - JOUR
T1 - Study of Fatty Acids Profile and Oxidative Stability of Egg Yolk from Hens Fed a Diet Containing White Lupine Seeds Meal
A1 - Criste, Florin Leontin
A2 - Mierlita, Daniel
A3 - Simeanu, Daniel
A4 - Boisteanu, Paul Corneliu
A5 - Pop, Ioan Mircea
A6 - Georgescu, Bogdan
A7 - Nacu, Gherasim
JF - Revista de Chimie
JO - Rev. Chim.
PB - Revista de Chimie SRL
SN - 2668-8212
Y1 - 2018
VL - 69
IS - 9
SP - 2454
EP - 2460
UR - https://doi.org/10.37358/RC.18.9.6552
KW - a-linolenic acid
KW - cholesterol
KW - thrombogenic index
KW - a-tocopherol
KW - malondialdehyde
ER -


BibTex
@article{RevCh2018P2454,
author = {Criste Florin Leontin and Mierlita Daniel and Simeanu Daniel and Boisteanu Paul Corneliu and Pop Ioan Mircea and Georgescu Bogdan and Nacu Gherasim},
title = {Study of Fatty Acids Profile and Oxidative Stability of Egg Yolk from Hens Fed a Diet Containing White Lupine Seeds Meal},
journal = {Revista de Chimie},
volume = {69},
number = {9},
pages = {2454-2460},
year = {2018},
issn = {2668-8212},
doi = {https://doi.org/10.37358/RC.18.9.6552},
url = {https://revistadechimie.ro/Articles.asp?ID=6552}
}
 
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