Efectos de la suplementación dietaria con timol sobre la composición lipídica de huevos de codornices (Coturnix japonica) en distintos estados de desarrollo embrionario

FERNÁNDEZ MARÍA EMILIA; RAUL H MARIN; MARIA P ZUNINO; MARIA C LABAQUE

Córdoba

Jornada; Jornada "Vincular para Crecer", hacia los 20 años del ICTA; 2015

Instituto de Ciencia y Tecnología de los Alimentos

Effects of dietary supplementation with thymol on the lipid composition during embryonic development in quail (Coturnix japonica) eggsMaria E Fernandez1,2, Raul H Marin*1,2, Maria P Zunino2,3, Maria C Labaque1,2; Instituto de InvestigacionesBiológicas y Tecnológicas (CONICET-UNC), Córdoba, Argentina1, Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina2, InstitutoMultidisciplinario de Biología Vegetal (CONICET-UNC), Córdoba, Argentina3.Diet composition affects the quality and quantity of nutrients, particularly fatty acids (FA) and antioxidants that females allocate for egg formation. Polyunsaturated FA (PUFA), some of which are deficient in diets of captive animals, are crucial components of yolk and particularly prone to oxidative damage, that generates the loss of nutrients for embryonic development and influences the quality of eggs for human consumption through the formation of reactive species. Thymol (THY) is a natural antioxidant that could help maintain the degree of unsaturation of yolk FA. The present study evaluated the effect of THY feed supplementation on the FA profile (total FA (T), and FA of phospholipid (PL) and triglyceride (TG) fractions) in quail egg yolk during embryonic development. Adult female quail (n=24) were randomized to 1 of 2 treatments: control or 6.25g of THY per kg of supplemented feed. Eggs were collected daily and incubated to obtain samples at three stages of embryonic development: 0, 4 and 16 days of incubation (no development, early- and final- development, respectively). Methyl esters of T, PL and TG of the yolk were analyzed by GC-MS. ANOVAs and Fisher tests were used to detect differences at P