Follow us!

How oxidation can affect eggs quality?

It is well described in scientific literature how oxidized raw materials and feedstuffs could negatively influence egg quality.

By the use of the proper mixture and quantity of antioxidants in the right moment, those oxidation processes that occurs specially in oils, fats and high energy feedstuffs could be avoid.

 As an example, please find below main conclusions of some interesting classical and recent articles Miavit´s technical staff have collected:

  • Oertel, M. und W. Hartfiel (1981): Effects of Oxidized Fatty Acids of Mixed Feed on Interstitial Carotinoids in Egg Yolk. Chemische Revue über die Fett- und Harz-Industrie 83(4):139-143

“Effects of Oxidized Fatty Acids of Mixed Feed on Interstitial Carotenoids in Egg Yolk. It was the target of investigations to test whether a different degree or course of oxidation of the fat/oil contained in mixed feed influences the deposit of carotenoids in egg yolk. The results show a significant influence of fat oxidation on carotenoid deposit in egg yolk. The yolk color decreases with increasing peroxide value and is improved at lower peroxide values. Especially oils with high contents of unsaturated fatty acids cause a diminished carotenoid deposit in egg yolk. By addition of antioxidants the fatty acid oxidation can be delayed. Basic feed components among others bad tapioca meal with high lipoxygenase activity can have an important influence too on peroxide formation and with that on yolk coloring.”

  • Zhou L, Ding X, Wang J, Bai S, Zeng Q, Su Z, Xuan Y, Wu A, Zhang K (2020): Oxidized Oils and Oxidized Proteins Induce Apoptosis in Granulosa Cells by Increasing Oxidative Stress in Ovaries of Laying Hens. Oxid Med Cell Longev.

“The storage and preparation of corn for animal feed inevitably lead to lipid and protein peroxidation. Granulosa cells play an important role in follicular development in the ovaries, and hen laying productivity is likely to be dependent on follicle health and number. We hypothesized that oxidized oil and protein induce apoptosis via oxidative stress in laying hen granulosa cells. A sample of 360 38-week-old Lohmann commercial laying hens was used in a 2 × 2 factorial design for 8 weeks. Dietary treatments included dietary oil (fresh corn oil (FO) or oxidized corn oil (OO)) and corn gluten meal (fresh corn gluten meal (FP) or oxidized corn gluten meal (OP)). Productivity, ovarian histology, granulosa cell apoptosis, and indicators of oxidative stress were evaluated in all groups. Both dietary OO and OP decreased egg production and the average daily feed intake (ADFI) of laying hens. Flow cytometry, TUNEL, and real-time PCR revealed that both dietary OO and OP induced granulosa cell apoptosis in prehierarchical and hierarchical follicles. Furthermore, dietary OO and OP caused oxidative stress in prehierarchical and hierarchical follicles, as indicated by the downregulation of antioxidant-related-gene expression. Moreover, forkhead box O1 (FoxO1), extracellular regulated protein kinase (ERK), and c-Jun NH2 kinase (JNK) are involved in potential apoptosis regulation pathways in the granulosa cells of laying hens fed OO and OP, as indicated by the upregulation of FoxO1 expression and downregulation of ERK/JNK expression. These results indicate that OO and OP induce granulosa cell apoptosis via oxidative stress, and the combined use of OO and OP aggravates the adverse effects of oxidative stress in laying hens”

DMV. Juan Cañete
Antioxidants Product Line Manager. MIAVIT
This email address is being protected from spambots. You need JavaScript enabled to view it.