Quality parameters, lipids and antioxidant profiles of eggs from hens fed diets with varied inclusions of monosodium glutamate

Year 2021, Volume: 18 Issue: 1, 5 - 12, 30.06.2020

Olumuyiwa Joseph Olarotimi

https://doi.org/10.34233/jpr.813355

Abstract

The study assessed the internal and external egg qualities as well as lipid and antioxidative status of eggs laid by hens fed different inclusion levels of monosodium glutamate was. Three hundred 24-week old Isa Brown pullets were randomly allotted to six experimental diets containing 0.00, 0.25, 0.50, 0.75, 1.00, and 1.25 g/kg MSG respectively in an experiment that lasted sixteen weeks. At the end of the feeding trials, egg samples were collected from each experimental group for laboratory analyses. Egg widths, shape index, and shell weight were significantly (p<0.05) reduced among the hens fed diets containing above 0.75 g MSG/kg. Egg yolk length and index from the pullets on diets containing 0.25 and 0.50 g MSG/kg were not significantly (p>0.05) influenced when compared with the control but above these levels, the parameters were significantly (p<0.05) influenced. The total cholesterol levels of the whole egg across all the treatment groups showed statistical (p>0.05) similarities. A significant (p<0.05) increase was, however, noted in the malondialdehyde content of the eggs among the hens fed diets containing 0.75 g MSG/kg diet and above while a significant (p<0.05) decrease in the superoxide dismutase were noted at the same inclusion levels when compared with the control hens. There was no significant (p>0.05) difference in the total antioxidant capacity of the eggs from hens fed diets containing the varying inclusion levels of MSG when compared with those on the control diet.

Keywords

eggs, lipids, antioxidative status, monosodium glautamate

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