Role of Phytogenic feed additives in nutritional enrichment of eggs/designer egg production

There is increasing consumer interest in healthier (designer) eggs, nutritionally enhanced and value added with enrichment of omega-3 fatty acids and Docosahexaenoic acid (DHA) along with reduced level of cholesterol, fat, saturated and trans-fatty acids in egg. Eggs are not only a highly nutritious food, but also a rich source of diverse bioactive components including nutraceuticals. In present scenario consumers are much conscious about their health and their demand for value-added enriched products has risen worldwide. Fortification of various nutrients in an egg is possible through nutritional manipulation of the laying hens ration. Modified or enriched eggs are those in which the content has been modified from the standard eggs. These eggs are classified as designer eggs, nutritionally enhanced eggs, value added eggs, processed eggs. Enrichment of Omega-3 fatty acids in eggs have been reported to protect against cardiovascular & inflammatory diseases, as well as certain types of cancer in human beings. The benefits of dietary omega-3 PUFA include reduction in plasma triglycerides, blood pressure, platelet aggregation, thrombosis & atherosclerosis particularly in diabetics, tumor growth, skin diseases. Producing an egg enriched in DHA exerts protection against fatal ischemic heart disease (Lesnierowski and Stangierski, 2018).

Key Words: BioCholine, DHA, Herbal E, trans fatty acids, layers

Evaluation of Phytogenic feed additives for nutritional enrichment of eggs

Present research is focused to evaluate the efficacy of natural choline supplement to replace synthetic choline in layer ration alone & in combinations with natural vitamin E and its effect on egg quantitative, qualitative parameters and production of nutritionally enriched eggs. An experimental trial in commercial layers was undertaken at Maharashtra Animal And Fishery Sciences University, India. 150 commercial pullets of 18 weeks age were acclimatized for 3 weeks before experiment initiation and were kept on standard Corn, Soya based ration throughout the trial period of 21st -45th weeks. 21 week old 150 layers were randomly divided into three treatment with five replicate 50 birds in each and fed standard basal ration with ME: 2650kcal,CP: 15%. Treatment group T1 was supplemented basal ration along with synthetic choline chloride@500g/ton of feed, T2 was fed basal ration with natural choline supplement (BioCholine)@375 gm/ton (replacing 100% synthetic choline) and T3 was given BioCholine@375 gm/ton + Natural vitamin supplement (Herbal E @ 50g/ton of feed from 21st-35th week. Egg production and egg qualitative parameters were recorded. Two samplings of eggs were done at 35th & 45th week for egg qualitative analysis, carried out at NAFRI (National Agriculture & Food Analysis & Research Institute, Pune), accredited by DSIR, Govt. of India. A pooled sample of 5 egg yolks from each replicate was used to measure egg solids and yolk fatty acid profile. Data is statistically analyzed using SPSS software (P≤ 0.01).

Consumer awareness should be considered in modern poultry production, and improving the quality of eggs is one of the major points of concern in this area. Egg quality is well known to be influenced by feed additives besides dietary feed formulation. Nutritional approaches aiming to produce healthier or nutritionally enriched eggs have been developed. With production of eggs with multiple beneficial properties, nutritional strategies have achieved success in providing a choice of lifestyle to enhance health and to increase psychological well-being. In present study, Biocholine can effectively replace synthetic choline with additional benefits on egg production and egg qualitative characteristics. Herbal E and BioCholine can be considered as substitutes respectively of synthetic Vitamin E and chemical Choline with an additional benefit on egg production & egg qualitative characteristics. Natural choline and vitamin E supplements exerted a synergistic effect on egg yolk enrichment of DHA and omega 3 fatty acids. The increase in DHA content in eggs and significantly lower omega 6/omega 3 ratio indicate a positive synergy between Herbal E and BioCholine that is more efficient than the synthetic Choline & synth. Vitamin E. Herbal E and BioCholine may have a positive effect on the reduction of most oxidizable Saturated fatty acids of the eggs and these effects seem to be additive. BioCholine contains Phosphatidylcholine Conjugates alongwith PUFA &Phospholipids. Herbal E contains a unique combination of α, g and d forms of natural Vitamin E along with Phenyl Propanoids and Polyphenols/Tannins. It has been earlier reported that Lecithin Phospholipids were able to protect tocopherols thus enhancing their bioavailability and bioactivity. By virtue of array of bioactives in Phytogenic feed additives (BioCholine & Herbal E), these formulations have been found to successfully enrich the egg in some important components of interest for human nutrition.