Thymol feed supplementation in quail alters the percentages of nutritionally relevant egg yolk fatty acids: effects throughout incubation

FERNANDEZ, M. E. ; MARIN, R. H.; LUNA, A.; ZUNINO, M.P.; LABAQUE, M. C.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

JOHN WILEY & SONS LTD

Lugar: LOndres; Año: 2017 vol. 97 p. 5233 - 5240

0022-5142

PUFA are crucial components of the yolk and particularly prone tooxidative damage generating losses of nutrients for embryonic development andinfluencing the quality of eggs for human consumption. Herein we evaluated whetherthymol (a natural antioxidant) supplemented in female Japanese quail diet is related to changes in egg yolk total, triglycerides and phospholipids fatty acid composition (T, TG,PL, respectively) at different stages of embryo development.RESULTS: In 0 days eggs, thymol increased alpha-linolenic acid and n-3 PUFA inT and TG, docosahexaenoic acid and PUFA in T, and arachidonic acid in TG, whiledecreased the SFA T. From 4 days of incubation on, PUFA, n-3 PUFA and SFA from Tand TG in thymol eggs, were found similar to control eggs. The changes in PL throughoutincubation were similar in both dietary treatments.CONCLUSION: These findings suggest a thymol involvement in oxidativeprocesses at least during formation of lipidic molecules that are allocated in the yolk,enhancing the synthesis and/or deposition of PUFA in the yolk. Thymol would provide theembryo with PUFA for synthesis/deposition in membranes and/or derive to supply energy.Additionally, thymol supplementation would be advisable for the production of healthiereggs for human consumption.