Egg quality and yolk lipid composition of laying hens fed diets containing cashew nut meal

Tatiana  Fontoura VIDA; Ana Lúcia  Fernandes PEREIRA; Virgínia Kelly  Gonçalves ABREU; Ednardo  Rodrigues FREITAS; Manoel  Alves SOUSA NETO; Jorge Fernando  Fuentes ZAPATA

Egg quality and yolk lipid composition of laying hens fed diets containing cashew nut meal

Autores

Tatiana Fontoura VIDA

Ana Lúcia Fernandes PEREIRA

Virgínia Kelly Gonçalves ABREU

Ednardo Rodrigues FREITAS

Manoel Alves SOUSA NETO

Jorge Fernando Fuentes ZAPATA

Editor

Sociedade Brasileira de Ciência e Tecnologia de Alimentos

Descripción

The objective of this study was to assess the effect of the addition of cashew nuts meal (0, 5, 10, 15, 20, and 25%) to laying hen diets on egg quality and yolk composition. The variables studied were: egg weight, specific gravity, Haugh Units, percentages of shell, albumen, and yolk, moisture, total solids, total lipids, fatty acids profile, and yolk cholesterol. The addition of up to 25% of cashew nuts meal to hen diets did not affect egg quality and freshness, moisture and total solids content. However, an increase in total lipid content and a decrease in yolk pigmentation was observed. Oleic acid level increased in the yolk, whereas palmitic, stearic, and linoleic acid levels decreased. The addition of cashew nuts meal increased the monounsaturated/saturated fatty acid ratio in the yolk and reduced the cholesterol content. Therefore, the use of cashew nuts meal in laying hen diets favorably modifies the fatty acid composition of egg yolk and contributes to a better acceptance of this food by consumers since it also reduces yolk cholesterol levels.