Effect of dietary Rhodobacter capsulatus on cholesterol concentration and fatty acid composition in Japanese quail (Coturnix japonica) egg
2007
Salma, U.(Shinshu Univ., Minamiminowa, Nagano (Japan)) | Miah, A.G. | Maki, T. | Tsujii, H.
The aim of this study was to investigate the possible hypocholesterolemic effects of Rhodobacter capsulatus on cholesterol and triglycerides concentrations in serum, egg-yolk, and fatty acid composition in egg-yolk of quails. The results revealed that the supplementation of 0.04% dietary R. capsulatus reduced (P0.05) cholesterol and triglycerides concentrations in serum and in egg-yolk. High-density lipoprotein cholesterol was increased, and low-density lipoprotein cholesterol and the atherogenic index were decreased (P0.05) by dietary R. capsulatus. Hepatic cholesterol was also reduced (P0.05) by 0.04% R. capsulatus. Yolk color was improved (P0.05) by 0.04% R. capsulatus supplemented diet. The concentrations of monounsaturated fatty acids and polyunsaturated fatty acids (PUFA) were increased (P0.05) in egg-yolk of the quails fed the 0.04% R. capsulatus supplemented diet than the control diet. The ratio of PUFA to saturated fatty acids in egg-yolk was improved (P0.05) by 0.04% R. capsulatus supplemented diet. Therefore, the supplementation of dietary R. capsulatus may be a feasible means of producing quail eggs with lower cholesterol and higher PUFA content for health conscious consumers.
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