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Shark liver and flaxseed oils as alternatives to soybean oil in the lipid quality of Japanese quail eggs

Bruno Raniere Lins de Albuquerque Meireles (Food Technology Academic Unit, Federal University of Campina Grande, Campina Grande, Brazil)
Sthelio Braga da Fonseca (Food Technology Academic Unit, Federal University of Campina Grande, Campina Grande, Brazil)
Cristiani Viegas Brandão Grisi (Postgraduate in Agrifood Technology, Paraiba Federal University, João Pessoa, Brazil)
Marta Suely Madruga (Department of Food, Paraiba Federal University, João Pessoa, Brazil)
José Jordão Filho (Postgraduate in Agrifood Technology, Paraiba Federal University, João Pessoa, Brazil)
Leonardo Augusto Fonseca Pascoal (Postgraduate in Agrifood Technology, Paraiba Federal University, João Pessoa, Brazil)
Luiz Edmundo Bastos Soledade (Federal University of Maranhao, Imperatriz, Brazil)
José Humberto Vilar da Silva (Postgraduate in Agrifood Technology, Paraiba Federal University, João Pessoa, Brazil)

British Food Journal

ISSN: 0007-070X

Article publication date: 22 December 2022

25

Abstract

Purpose

The objective of this study was to assess the incorporation of polyunsaturated omega 3 and omega 6 fatty acids in the eggs of Japanese quails (Coturnix coturnix japonica) fed with soybean, flaxseed and shark liver oils, as well as to assess their effects on the chemical composition and lipid quality of the yolks.

Design/methodology/approach

The total of 252 units of quails were distributed in a completely randomized design with seven treatments and six replications, totaling 42 experimental design units. The sources of oils and their inclusions in the experimental diet were 2% of soybean oil (S), 2% of flaxseed oil (L) and 2% shark liver oil (T), obtained from the species Carcharhinus acronotus, and the mixtures of 1% S + 1% L (SL); 1% S + 1% T (ST); 1% L + 1% T (LT) and 0.67% S + 0.67% L + 0.67% T (SLT).

Findings

The proximate composition of the egg yolk was not changed to the supplementation of lipid sources added in quail diet. The total replacement of soybean oil by shark liver oil reduced the cholesterol content in the yolk by 19% (T = 282.97 mg cholesterol/100 g egg) and the addition of flaxseed oil produced eggs with greater amount of polyunsaturated fatty acids (PUFAs) (LS = 18.32%). The treatments with flaxseed oil and its mixtures (soybean oil + flaxseed oil and flaxseed oil + shark liver oil) effectively contributed to reducing the ω-6:ω-3 ratio and enriching the quail eggs with PUFAs, especially linolenic acid (18: 3n3c) and EPA (20: 5n3c).

Originality/value

Thus, manipulation in the diet of quails enriched the content of essential PUFAs and reduced the cholesterol content in the yolk. The flaxseed oil was the lipid source that influenced to improve the quality of the egg yolk. These results have practical applicability for the quail egg industry.

Keywords

Acknowledgements

The authors acknowledge the Federal University of Paraiba (UFPB) for access to the bibliographic collection used and for access to laboratories during the execution of this work. The authors acknowledge the CNPq by funds to support this research (311025/2015-3).

Citation

Meireles, B.R.L.d.A., Fonseca, S.B.d., Grisi, C.V.B., Madruga, M.S., Jordão Filho, J., Pascoal, L.A.F., Soledade, L.E.B. and da Silva, J.H.V. (2022), "Shark liver and flaxseed oils as alternatives to soybean oil in the lipid quality of Japanese quail eggs", British Food Journal, Vol. ahead-of-print No. ahead-of-print. https://doi.org/10.1108/BFJ-11-2021-1236

Publisher

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Emerald Publishing Limited

Copyright © 2022, Emerald Publishing Limited

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