ArticleFoods (Basel, Switzerland)2021
Effects of Linseed Meal and Carotenoids from Different Sources on Egg Characteristics, Yolk Fatty Acid and Carotenoid Profile and Lipid Peroxidation.
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 15 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
15 citing papers in PubMed, 44 citations in OpenAlex.
- Sustainable alternative feed ingredients: effects of palm kernel cake and decanter cake on broiler growth and production performance.Tropical animal health and production · 2026Article
- Effect of Canthaxanthin on Egg Yolk Quality of Huaixiang Laying Hens at Normal and High Temperature.Foods (Basel, Switzerland) · 2025Article
- Impact of High-Dose Supplemental Paprika Extract Feeding on Egg Storage and Biochemical Parameters in Laying Hens.Animals : an open access journal from MDPI · 2024Article
- Effect of Dietary Incorporation of Hemp Seeds Alone or with Dried Fruit Pomace on Laying Hens' Performance and on Lipid Composition and Oxidation Status of Egg Yolks.Animals : an open access journal from MDPI · 2024Article
- Dietary flaxseed cake influences on performance, quality, and sensory attributes of eggs, serum, and egg trace minerals of laying hens.Tropical animal health and production · 2024Article
- Egg Quality, Sensory Attributes, and Protein Metabolites of Laying Hens Fed Whole Flaxseed, Fish Oil, and Different Sources of Trace Elements.The journal of poultry science · 2024Article
- The Use of Fruit and Vegetable by-Products as Enhancers of Health Status of Piglets after Weaning: The Role of Bioactive Compounds from Apple and Carrot Industrial Wastes.Veterinary sciences · 2023Review
- Designing Nutrition for Health-Incorporating Dietary By-Products into Poultry Feeds to Create Functional Foods with Insights into Health Benefits, Risks, Bioactive Compounds, Food Component Functionality and Safety Regulations.Foods (Basel, Switzerland) · 2023Review
- Carotenoid enrichment in eggs: From biochemistry perspective.Animal nutrition (Zhongguo xu mu shou yi xue hui) · 2023Review
- The use of purple carrot powder in the diet of laying quails improved some egg quality characteristics, including antioxidant capacity.Tropical animal health and production · 2023Article
- Yolk Fatty Acid Content, Lipid Health Indices, and Oxidative Stability in Eggs of Slow-Growing Sasso Chickens Fed on Flaxseed Supplemented with Plant Polyphenol Extracts.Foods (Basel, Switzerland) · 2023Article
- Performance, Egg Quality, and Immunity of Laying Hens due to Natural Carotenoid Supplementation: A Meta-Analysis.Food science of animal resources · 2023Article
- The Quality Characteristics Formation and Control of Salted Eggs: A Review.Foods (Basel, Switzerland) · 2022Review
- Wheat and Barley Grass Juice Addition to a Plant-Based Feed Improved Growth and Flesh Quality of Common Carp (Animals : an open access journal from MDPI · 2022Article
- Creeping Wood Sorrel and Chromium Picolinate Effect on the Nutritional Composition and Lipid Oxidative Stability of Broiler Meat.Antioxidants (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
Abstract
The present study aimed to evaluate the effect of supplementing the diet of laying hens with linseed meal and carotenoids from different sources on egg characteristics, yolk fatty acid and carotenoid profile, and lipid peroxidation. A 4-week experiment was conducted on 168 Lohmann Brown layers (43 weeks of age), assigned to four dietary treatments (42 hens/group; 21 replicate/groups with 2 birds/pen) consisting of a control diet (C) and three diets simultaneously supplemented with 6% linseed meal and 2% dried kapia pepper (E1), 2% dried sea buckthorn pomace (E2) and 2% dried carrot (E3). Every 2 weeks, 18 eggs/group/period were collected randomly from each group and used to determine the egg quality and nutritional parameters. The results showed that dietary linseed meal and carotenoids sources improved egg color, carotenoids' accumulation in egg yolk and fatty acid profile, especially the n-3 PUFA content. Dietary carotenoids supplementation reduced, n-6/n-3 ratio, cholesterol content of the egg yolk and improved yolk pH, egg thickness and yolk oxidative stability. In conclusion, the use of these sources of carotenoids in the linseed meal enriched diets could be an effective way to improve the nutritional properties of the eggs without affecting their quality and consumer's safety.
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