Pregled bibliografske jedinice broj: 1243856
Carotenoid content in egg yolk increases with the amount of digestible carotenoids in hen diets differentiated in maize hybrid
Carotenoid content in egg yolk increases with the amount of digestible carotenoids in hen diets differentiated in maize hybrid // Book of Abstracts of the 10th International Congress of Food Technologists, Biotechnologists and Nutritionists / Komes, Draženka (ur.).
Zagreb: Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2022. str. 165-165 (predavanje, međunarodna recenzija, prošireni sažetak, znanstveni)
CROSBI ID: 1243856 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Carotenoid content in egg yolk increases with
the
amount of digestible carotenoids in hen
diets differentiated in maize hybrid
Autori
Zurak, Dora ; Gunjević, Veronika ; Bedeković, Dalibor ; Duvnjak, Marija ; Grbeša, Darko ; Janječić, Zlatko ; Kiš, Goran ; Pirgozilev, Vasil ; Kljak, Kristina
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, prošireni sažetak, znanstveni
Izvornik
Book of Abstracts of the 10th International Congress of Food Technologists, Biotechnologists and Nutritionists
/ Komes, Draženka - Zagreb : Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2022, 165-165
Skup
10th International Congress of Food Technologists, Biotechnologists and Nutritionists
Mjesto i datum
Zagreb, Hrvatska, 30.11.2022. - 02.12.2022
Vrsta sudjelovanja
Predavanje
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
Yellow maize ; Laying hens ; Carotenoid digestibility ; Egg yolk
Sažetak
Carotenoids in eggs are a group of health- promoting bioactive compounds that contribute to the pigmentation of the yolk. Among the various dietary sources, yellow maize is the only cereal with significant carotenoid content used for laying hen diet. However, the efficiency of pigmentation and the final carotenoid concentration in the yolk largely depend on their release from the maize grain during digestion. Objective of the present study was to investigate the relationship between the digestibility of carotenoids in vitro and their concentration in the yolk of laying hens in vivo. The INFOGEST in vitro method was used to determine the digestibility of carotenoids from 15 maize hybrids. For the in vivo experiment, 225 Lohmann Brown laying hens were allocated into 15 treatment groups in a completely randomized design (15 treatments×5 cages). After the depletion period, hens were fed 15 experimental diets without added pigment, differing only in maize hybrid (60% of diets) for 8 weeks. Eggs were collected every three days until stabilization, and then once a week until the end of the eighth week. The carotenoid profile in maize grains, digesta and egg yolks was determined by the HPLC method. The commercial maize hybrids analysed showed significant differences in total carotenoid content (16.99- 40.14 µg/g DM). The amount of digestible carotenoids averaged (μg/g DM) 6.43 for zeaxanthin, 5.54 for lutein, 0.52 for β- cryptoxanthin, 0.29 for α-cryptoxanthin and 0.27 for β-carotene. Maize hybrid affected (P<0.001) carotenoid profile in egg yolks, as evidenced by the highest levels of zeaxanthin and lutein, followed by β- cryptoxanthin, α-cryptoxanthin and β-carotene (on average 15.98, 12.68, 0.54, 0.50, 0.48 μg/g, respectively). Furthermore, the content of both individual and total carotenoids in egg yolk correlated with the content of corresponding digestible carotenoids in maize (P<0.001). The obtained results indicate that the applied in vitro digestion protocol is suitable for the prediction of carotenoid content in egg yolk in vivo. Since carotenoids in eggs have high bioavailability, increased digestibility of maize carotenoids implies higher yolk content of these compounds in human diet.
Izvorni jezik
Engleski
Znanstvena područja
Poljoprivreda (agronomija)
POVEZANOST RADA
Projekti:
IP-2019-04-9063 - Biodostupnost karotenoida kukuruza kod nesilica: utjecaj mikrostrukture zrna i sastava smjese (ColourMaize) (Kljak, Kristina, HRZZ - 2019-04) ( CroRIS)
Ustanove:
Agronomski fakultet, Zagreb
Profili:
Darko Grbeša
(autor)
Veronika Gunjević
(autor)
Kristina Kljak
(autor)
Dalibor Bedeković
(autor)
Goran Kiš
(autor)
Zlatko Janječić
(autor)
Dora Zurak
(autor)
Marija Duvnjak
(autor)