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Effect of dietary Rhodobacter capsulatus on cholesterol concentration and fatty acid composition in Japanese quail (Coturnix japonica) egg
- Salma, U., Miah, A.G., Maki, T., Tsujii, H.
- J. poult. sci 2007 v.44 no.4 pp. 375-382
- Rhodobacter capsulatus, diet, cholesterol, fatty acid composition, Japanese quails, egg composition, eggs, cholesteremic effect, triacylglycerols, blood lipids, dietary supplements, egg quality
- The aim of this study was to investigate the possible hypocholesterolemic effects of Rhodobacter capsulatus on cholesterol and triglycerides concentrations in serum, egg-yolk, and fatty acid composition in egg-yolk of quails. A total of 60, 10-week-old laying Japanese quails (Coturnix japonica) were randomly assigned into 3 treatment groups (20 quails/group), and fed diets supplemented with 0 (control), 0.02, and 0.04% R. capsulatus for 6 weeks. Eggs and blood from each quail were collected at the end of the 6-week feeding period for chemical analysis. The cholesterol fractions in egg-yolk and serum were measured by enzymatic assay, and the fatty acid composition in egg-yolk was determined by gas chromatography. The results revealed that the supplementation of 0.04% dietary R. capsulatus reduced (P<0.05) cholesterol and triglycerides concentrations in serum and in egg-yolk. High-density lipoprotein cholesterol was increased, and low-density lipoprotein cholesterol and the atherogenic index were decreased (P<0.05) by dietary R. capsulatus. Hepatic cholesterol was also reduced (P < 0.05) by 0.04% R. capsulatus. Yolk color was improved (P<0.05) by 0.04% R. capsulatus supplemented diet. The concentrations of monounsaturated fatty acids and polyunsaturated fatty acids (PUFA) were increased (P < 0.05) in egg-yolk of the quails fed the 0.04% R. capsulatus supplemented diet than the control diet. The ratio of PUFA to saturated fatty acids in egg-yolk was improved (P < 0.05) by 0.04% R. capsulatus supplemented diet. Therefore, the supplementation of dietary R. capsulatus may be a feasible means of producing quail eggs with lower cholesterol and higher PUFA content for health conscious consumers.