Yolk Fatty Acid Profile and Amino Acid Composition in Eggs from Hens Supplemented with ß-Hydroxy-ß-Methylbutyrate
Aleksandra Dajnowska,
Ewa Tomaszewska,
Sylwester Świątkiewicz,
Anna Arczewska-Włosek,
Piotr Dobrowolski,
Piotr Domaradzki,
Halyna Rudyk,
Oksana Brezvyn,
Viktor Muzyka,
Ihor Kotsyumbas,
Marcin B. Arciszewski,
Siemowit Muszyński
Affiliations
Aleksandra Dajnowska
Department of Animal Anatomy and Histology, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, 20-950 Lublin, Poland
Ewa Tomaszewska
Department of Animal Physiology, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, 20-950 Lublin, Poland
Sylwester Świątkiewicz
Department of Animal Nutrition and Feed Science, National Research Institute of Animal Production, 32-083 Balice, Poland
Anna Arczewska-Włosek
Department of Animal Nutrition and Feed Science, National Research Institute of Animal Production, 32-083 Balice, Poland
Piotr Dobrowolski
Department of Functional Anatomy and Cytobiology, Faculty of Biology and Biotechnology, Maria Curie-Sklodowska University, 20-033 Lublin, Poland
Piotr Domaradzki
Department of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, 20-950 Lublin, Poland
Halyna Rudyk
State Scientific Research Control Institute of Veterinary Medicinal Products and Feed Additives, 79000 Lviv, Ukraine
Oksana Brezvyn
State Scientific Research Control Institute of Veterinary Medicinal Products and Feed Additives, 79000 Lviv, Ukraine
Viktor Muzyka
State Scientific Research Control Institute of Veterinary Medicinal Products and Feed Additives, 79000 Lviv, Ukraine
Ihor Kotsyumbas
State Scientific Research Control Institute of Veterinary Medicinal Products and Feed Additives, 79000 Lviv, Ukraine
Marcin B. Arciszewski
Department of Animal Anatomy and Histology, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, 20-950 Lublin, Poland
Siemowit Muszyński
Department of Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, 20-950 Lublin, Poland
In recent years, a supplementation of livestock animals, including poultry, with β-Hydroxy-β-methylbutyrate (HMB) has gained attention for its effects on protein and fat metabolism. This study investigates the effects of HMB in the laying hen diet on egg quality, focusing on amino acid and fatty acid composition. Laying hens were supplemented with 0.02% HMB, with performance parameters and egg components analyzed. HMB supplementation led to increased albumen weight, influencing egg weight while also reducing feed intake per egg without affecting laying rate, yolk indices, fat, or cholesterol content. Notably, the study revealed significant changes in egg amino acid and fatty acid profiles due to HMB supplementation. Various amino acids, including glycine, serine, and isoleucine, were altered in the yolk, impacting nutritional value and potential health benefits. Regarding fatty acids, the study observed changes in both saturated as well as n-6 and n-3 fatty acids, affecting the overall lipid profile of egg yolks. However, the shifts in fatty acid composition could have implications for cardiovascular health due to altered ratios of n-6/n-3 fatty acids. Further research is required to comprehensively understand the implications of these findings for consumer-oriented egg quality and health benefits.
