Effect of red palm oil (Elaeis guineensis) and grain amaranth (Amaranthus paniculatus) on energy, protein, vitamin A, total and beta carotene content of egg and meat
ANURAG CHATURVEDI 1, A.RAJASHEKHAR REDDY 2,
J. MURALIDHAR REDDY 3, T.V.N PADMAVATHI 2,
A.V. VASUNDHARA 2
1. AICRP on Post Harvest Technology of Horticultural Crops, A.R.I,
2. Poultry Experimental Station, L.R.I,
3. Dept of Veterinary Physiology, C.V.Sc,
Acharya N.G. Ranga Agricultural University,
Rajendranagar, Hyderabad – 500 030
Egg is a complete food relished by all age groups. It is an excellent source of all nutrients particularly B 12, along with assimable form of fat and protein. Egg contains equal quantities of protein and fat. The high fat contents, which also includes a high amount of cholesterol (250-270mg%) makes it unsafe for regular consumption by people with heart disease,coronary artery disease,obesity,hypertention and diabetes etc. If protein content could be increased at the expense of fat and cholesterol,it could be taken regularly by people at risk. At the same time it would be an added bonus, if vitamin A and carotene content (a natural antioxidant) could also be increased. A 12 week study on layers (24 wk age) was taken up to see the effect of dietary modifications on the fat, protein, vitamin A and carotene contents of egg. Thirteen experimental diets were prepared using red palm oil, (Elaeis guineensis)(RPO) at 2,4 and 6%, amaranth grain (Amaranthus paniculatus) (GA) raw and popped singly and in combination with RPO as against a control (maize) diet and each group consisting of 14 birds in replicates. Eggs were collected fortnightly and birds were sacrificed monthly for a period of 12 weeks. The parameters analysed were lipids, proteins , vitamin A in egg and meat , total and beta carotene (only in eggs).
Results showed a significant increase in egg (8.21-19.74%) and meat protein (12.91-20.82%), total carotenes (0.44-14.2%) and β-carotene (2.44-25.23%) content in experimental eggs as against the control 3.96%, 7.08%, 2.62% and 5.43% respectively. However, fat and vitamin A content in experimental eggs decreased by 11.39-29.92% and 5.93-24.55%. In meat fat and vitamin A decreased by 32.92-52.05% and 23.51-36.06% as against increase in egg lipid by 15.54%, and decrease in egg vitamin A by 3.40%in control eggs and a decrease in both fat (16.25%) and Vitamin A (18.77%) in control meat samples. RPO (2,4 and 6%) and popped amaranth (25and 50%) resulted in low lipid and cholesterol and contributed to high protein, beta and total carotene in eggs with out any change in the acceptability of experimental eggs.