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

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dc.creatorTatiana Fontoura VIDA
dc.creatorAna Lúcia Fernandes PEREIRA
dc.creatorVirgínia Kelly Gonçalves ABREU
dc.creatorEdnardo Rodrigues FREITAS
dc.creatorManoel Alves SOUSA NETO
dc.creatorJorge Fernando Fuentes ZAPATA
dc.date2013
dc.date.accessioned2026-07-07T04:20:27Z
dc.descriptionThe 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.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940115025
dc.identifier.urihttp://hdl.handle.net/123456789/458308
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.1 Vol.33
dc.subjectAgrociencias
dc.titleEgg quality and yolk lipid composition of laying hens fed diets containing cashew nut meal
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos