Abstract #T285

# T285
Effect of oregano essential oil supplementation on oxidative stability of eggs enriched with polyunsaturated fatty acids during storage.
Ronnal E. Ortiz*1,2, Germán Afanador-Tellez2, Diana R. Vásquez1, Claudia Ariza-Nieto1, 1Corporación Colombiana de Investigación Agropecuaria, Bogotá, Cundinamarca, Colombia, 2Universidad Nacional de Colombia, Bogotá, Cundinamarca, Colombia.

This study evaluated the inclusion of oregano essential oil (OEO) Lippia origanoides Kunth in diets enriched with polyunsaturated fatty acids (PUFA) on oxidative stability of eggs during storage. A total of 144 Babcock Brown hens 48-week-old were assigned to a completely randomized factorial design 2 × 2; Factor A oil type (palm and fish), Factor B OEO level (0 and 100 g/Ton) with the repeated measures of days of storage (0, 30, 60 d). The statistical model included the fixed effects of oil type, OEO level, day of storage and their interactions. At the end of the period (8 weeks) 6 eggs per replicate were collected; 2 eggs were analyzed as fresh, the remaining 4 were storage at 4°C; 2 for 30days and 2 for 60 d. Egg yolks were used for the analysis of PUFA and thiobarbituric acid reactive substances (TBARS) that measures malonaldehyde concentration (MDA). Results showed no significant interactions effect (P > 0.05). In fish oil groups, the concentration of PUFA and docosahexaenoic acid (DHA) increased (+16.8 and +1.4%, respectively) (P < 0.05). The concentration of MDA was higher in fish oil groups (41.6 ng/g yolk) compared with palm oil groups (32.6 ng/g yolk). The groups supplemented with OEO improved oxidative stability during storage (MDA 31.1 ng/g yolk) compared with the groups without supplementation (MDA 34.1 ng/g yolk). Concentration of MDA showed an effect on storage time (P < 0.05); on day zero egg yolks had lower MDA (28.3 ng/g yolk), whereas on d 30 and 60 of storage MDA increased (31.4 and 38 ng/g yolk, respectively). The OEO showed potential as a natural antioxidant in the diet of layers hens improving the oxidative stability of eggs stored at 4°C up to 60 d.

Key Words: layer hen, lipid peroxidation, egg yolk