Effect of feeding red palm oil and grain amaranth to hens on lipid cholesterol and fatty acid profile of egg and meat
A. RAJASEKHER REDDY 1, ANURAG CHATURVEDI 2,
J. MURALIDHAR REDDY 3, T.V.N. PADMAVATHI 2,
A.V. VASUNDHARA 2 AND A. PUNITHA 2
1. Poultry Experimental Station, L.R.I,
2. AICRP on Post Harvest Technology of Horticultural Crops, A.R.I,
3. Dept of Veterinary Physiology
ANGRAU, Rajendranagar, Hyderabad - 500 030
Egg is a highly nutritive food. But due to its high assimable lipid and cholesterol content, it is not suitable to be consumed by people with hyperlipidemia and/or hypercholesterolemia. For such people if egg is totally removed from their diet, it would deprive them of many essential nutrients. A low cholesterol and low lipid egg would be an ideal answer to such people at risk. It has been shown that cholesterol and lipid content of egg can be manipulated by dietary modifications. A 12 week study was taken up in layers (24 th wk age) to see the effect of feeding red palm oil and grain amaranth on total lipid, cholesterol, and fatty acid composition of egg and meat. Crude red palm oil (RPO) (Elaeis guineensis) at 2, 4 and 6% and Grain amaranth (GA) (Amaranthus paniculatus) raw and popped each at 25, 50% level were incorporated in poultry rations singly and in combinations to form 13 experimental groups as against a control (maize) diet and each group consisting of 14 birds in replicates. Eggs were collected fortnightly and birds were sacrificed monthly and analyzed for total lipid, cholesterol and fatty acid content (only in eggs).
The results showed that the total lipid in egg and meat reduced by 11.39 – 29.92% and 32.92 – 52.05%, cholesterol by 24.93 – 37.68% and 10.28 – 32.96% in the experimental groups as compared to control in which fat increased by 15.54% and 16.25% and cholesterol decreased by 3.52% and 14.03% respectively. Linoliec acid palmitic acid and palmito–oleic acid increased by 59.24 – 150%, 15.12 – 60.15% and 32.15 – 343.98% respectively where as the levels were marginally reduced in control eggs (0.68%, 0.41% and3.29%). Oleic acid and stearic acid contents decreased by 10.29 – 38.29% and 26.45 – 65.35% in experimental eggs and in control eggs oleic acid content reduced by 0.035% and stearic acid content was increased by 1.07% respectively. The best treatments to give low lipid and cholesterol eggs were 50% popped amaranth singly and also in combination with 4 and 6% RPO. 6% RPO alone also gave good results and appeared to be the most practical intervention for obtaining low lipid and cholesterol designer eggs.