The Effect of L-Glutamine on Basal Albumen and Yolk Indices, and Albumen Amino Acids Composition
2021
Ewa Tomaszewska | Anna Arczewska-Włosek | Artur Burmańczuk | Renata Pyz-Łukasik | Janine Donaldson | Siemowit Muszyński | Sylwester Świątkiewicz
The current study tested the hypothesis that 1.0% dietary inclusion of L-glutamine (Gln), an non-essential amino acid that influences protein synthesis, can improve internal egg quality, including amino acids profile. Thirty-week-old Bovans Brown laying hens in their middle laying period were assigned to one of the two experimental groups (12 replicate cages, 2 hens/cage) with Gln in the form of alpha-ketoglutarate (10 g/kg) or without Gln inclusion. The experimental period lasted for 30 wks, from the 31st to the 60th week of age of hens, when eggs were collected and selected egg quality indices were determined. Gln supplementation had no effect on albumen and egg yolk share, albumen and yolk basal indices and composition, including yolk cholesterol content. However, Gln decreased the lipid content of the egg albumen (<i>p</i> < 0.001), and influenced albumen amino acid profile, increasing content of asparagine (<i>p</i> < 0.05), phenylalanine (<i>p</i> < 0.05), proline (<i>p</i> < 0.001), tryptophan (<i>p</i> < 0.01), and tyrosine (<i>p</i> < 0.05). In conclusion, the study shows a potential role of Gln supplementation for enhancing nutritional values of eggs by lower lipid content and higher amino acid profile.
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