A University of Tehran study has demonstrated the potential of a targeted feed combination to improve the <a href="https://healthylife7.com/nutrition-a-key-ingredient-for-vermont-students-heading-back-to-school/” title=”Nutrition a key ingredient for Vermont students heading back to school”>nutritional properties of eggs and the antioxidant status of laying hens
Aug 18 (TV BRICS/GNA) – Researchers at the University of Tehran have found that combining alpha-lipoic acid, sprouted wheat and a multi-enzyme supplement in the diet of laying hens can improve both the fatty acid profile of egg yolks and the birds’ antioxidant status. This was a partner of TV BRICS
The findings showed that the combination had the strongest effect on yolk fatty acid composition. The proportion of unsaturated fatty acids increased, while levels of omega-3 fatty acids, including alpha-linolenic acid, and beneficial long-chain fatty acids were also significantly higher
The researchers found that the dietary combination did not increase yolk cholesterol. Some treatment groups also showed an improved ratio of high-density to low-density lipoprotein cholesterol, suggesting the potential to produce eggs with a more favourable nutritional profile
The antioxidant status of the hens also improved. Measurements of antioxidant enzymes, as well as total serum antioxidant capacity, showed that birds receiving the complete combination had a greater capacity to combat oxidative stress
According to Shokoufe Ghazanfari, a faculty member at the Aburaihan Faculty of Agricultural Technology, the results are linked to the complementary effects of the three components. Alpha-lipoic acid acts as an antioxidant and supports energy metabolism, while sprouted wheat provides vitamins and essential nutrients. The multi-enzyme supplement improves nutrient availability by breaking down fibre and phytate in the feed
The researchers said the findings demonstrate the potential of a targeted nutritional strategy to produce eggs with higher levels of beneficial fatty acids and improved antioxidant properties. Further studies are needed to determine the optimal and economically
