Naslov
Effects of dietary supplementation of Shiitake mushroom on fatty acid composition and cholesterol content of hen egg yolks

Autori
Delaš, Ivančica ; Beganović, Jasna ; Bogdanović, Tanja ; Delaš, Frane

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
14th World Congress of Food Science and Technology Abstracts / Technical Program Committee - Shanghai : Chinese Institute of Food Science and Technology, 2008, 153-153

Skup
14th World Congress of Food Science and Technology

Mjesto i datum
Šangaj, Kina, 19.10.2008. - 23.10.2008

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Shiitake; fatty acid; cholesterol; egg yolk

Sažetak
Introduction The purpose of modifying cholesterol content and fatty acid composition of animal products by dietary means is to produce the high quality food which meets the dietary recommendations. In order to minimize the risk for obesity, atherosclerosis and other life-style diseases, a reduced intake of fat, especially saturated fatty acids and cholesterol, is suggested. Shiitake mushrooms (Lentinus edodes) are traditionally used as hypocholesterolemic food, in contrast to eggs which are considered to be hypercholesterolemic. The main objective of this study was to find out whether the dietary supplementation of shiitake mushrooms to laying hens can modify the cholesterol content and fatty acid composition of egg yolks. Materials and Methods Hens (ISA-BROWN, n = 30) were divided into three groups and fed six weeks with three different diets: control (C), enriched with 3 % of Shiitake mushroom (3S) and enriched with 20 % of Shiitake mycelium (20S). From egg yolks total lipids were extracted by chloroform : methanol mixtures. The content of cholesterol and the fatty acid composition were determined by gas chromatography, using separate methods. Results and Discussion Dietary supplementation with L. edodes mushroom did not affect the cholesterol content of egg yolks compared with the control group. The fatty acid composition in eggs obtained from hens fed by the feed enriched with 3% of Shiitake mushroom (3S), saturated fatty acids fraction was increased. Changes in the fatty acid composition of egg yolks from hens fed with supplementation of 20% of Shiitake mycelium (20S) were more desirable, showing higher levels of linoleic acid (18:2, n-6), as well as palmitoleic (16:1, n-7) and oleic (18:1, n-9) acid. The content of eicosahexaenoic acid (22:6, n-3) was not affected, with the final effect of increased unsaturated/saturated fatty acids ratio. These results clearly show that the fatty acid composition of egg yolk lipids reflects the composition of fats in the hens’ diet, thus giving the opportunity for further improvements.

Izvorni jezik
Engleski

Znanstvena područja
Temeljne medicinske znanosti, Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA