ArticleFoods (Basel, Switzerland)2021
Cholesterol Content, Fatty Acid Profile and Health Lipid Indices in the Egg Yolk of Eggs from Hens at the End of the Laying Cycle, Following Alpha-Ketoglutarate Supplementation.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed, 30 citations in OpenAlex.
- Dietary alpha‑lipoic acid, sprouted wheat, and multi‑enzyme supplementation improve yolk fatty acid profile and antioxidant status in laying hens.Poultry science · 2026Article
- Strategies to reduce cholesterol content in poultry eggs: an overview.Tropical animal health and production · 2026Review
- Emerging analytical techniques for lipid profiling in food products: insights into processing effects and quality control.Food chemistry: X · 2025Review
- Nutritional Aspects of Eggs for a Healthy and Sustainable Consumption: A Narrative Review.Food science & nutrition · 2025Review
- Alcohol Consumption and Liver Metabolism in the Era of MASLD: Integrating Nutritional and Pathophysiological Insights.Nutrients · 2025Review
- The Beneficial Dietary Effect of Dried Olive Pulp on Some Nutritional Characteristics of Eggs Produced by Mid- and Late-Laying Hens.Foods (Basel, Switzerland) · 2024Article
- Multivariate Modelling Based on Isotopic, Elemental, and Fatty Acid Profiles to Distinguish the Backyard and Barn Eggs.Foods (Basel, Switzerland) · 2024Article
- Comparison of Fatty Acid Profile in Egg Yolk from Late-Age Hens Housed in Enriched Cages and in a Free Range System.Animals : an open access journal from MDPI · 2024Article
- High Dietary Folic Acid Supplementation Reduced the Composition of Fatty Acids and Amino Acids in Fortified Eggs.Foods (Basel, Switzerland) · 2024Article
- Design of Physicochemical Properties of Eggs as a Result of Modification of the Fat Fraction of Laying Feed.Molecules (Basel, Switzerland) · 2024Article
- Use of Cactus Pear Meal in the Feeding of Laying Hens in Semi-Intensive System.Animals : an open access journal from MDPI · 2024Article
- Egg Quality, Yolk Fatty Acid Profiles from Laying Hens Housed in Conventional Cage and Cage-Free Production Systems in the Andean Tropics.Animals : an open access journal from MDPI · 2024Article
- Yolk Fatty Acid Profile and Amino Acid Composition in Eggs from Hens Supplemented with ß-Hydroxy-ß-Methylbutyrate.Foods (Basel, Switzerland) · 2023Article
- Improvement of egg internal quality of local ducks through star gooseberry leaf meal inclusion in ration.Journal of advanced veterinary and animal research · 2023Article
- Fatty Acid and Antioxidant Profile of Eggs from Pasture-Raised Hens Fed a Corn- and Soy-Free Diet and Supplemented with Grass-Fed Beef Suet and Liver.Foods (Basel, Switzerland) · 2022Article
- The Effect of L-Glutamine on Basal Albumen and Yolk Indices, and Albumen Amino Acids Composition.Animals : an open access journal from MDPI · 2021Article
- Performance and Egg Quality of Laying Hens Fed Diets Containing Raw, Hydrobarothermally-Treated and Fermented Rapeseed Cake.Animals : an open access journal from MDPI · 2021Article
Corrections and comments
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Authors and funding
7 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The current study aimed to assess the effects of dietary alpha-ketoglutarate (AKG) supplementation to laying hens on the fatty acid (FA) profile and cholesterol levels of the egg yolk at the end of production cycle. The experiment was performed on forty-eight Bovans Brown laying hens randomly assigned to either a control group (CONT) or a group supplemented with AKG. The CONT group was fed the basal diet, and the AKG group was fed the basal diet plus 1.0% AKG from the 31st until the 60th week of age, when FA profile, fat and cholesterol content of the egg yolks were determined. No significant changes in the cholesterol and total fat content of the egg yolks were observed. However, there were positive (the decrease in n-6 FA and the increase in MUFA), and negative (decrease in PUFA and n-3 FA, increase in TI and n-6/n-3 ratio) changes in FA profile following AKG supplementation. In conclusion, it was shown that dietary AKG after a 30-week long supplementation influence FA profile in egg yolk and its nutritional value.
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