An Exploratory Field Study on Egg Quality and Yolk Functional Properties in Commercial and Local Laying Hen Breeds Fed Whole Hemp Seed Under Agroecological Conditions

Le résumé fourni par la source

The present exploratory study evaluated egg quality and yolk functional properties in one commercial hybrid (Lohmann Brown®), two Italian (Livorno and Milanino) and a French (Marans) local laying hen breeds reared under agroecological conditions and fed a diet enriched with 20% whole hemp seed (HS). A total of 120 laying hens (30 per breed) were raised with pasture access and received the experimental diet for nine months. Egg physical traits, yolk composition, cholesterol content, fatty acid profile, nutritional indices, total phenolic content (TPC), and total antioxidant capacity (TAOC) were assessed at 0, 3, 6, and 9 months. Breed significantly influenced egg characteristics, including yolk and albumen proportions, yolk to albumen ratio, yolk pigmentation, and selected fatty acids (p < 0.05). The adopted agroecological management system increased polyunsaturated fatty acids, particularly omega-6, omega-3, reduced the n-6/n-3 ratio, improved atherogenic and thrombogenic indices, and enhanced the health promoting index, desirable to undesirable fatty acid ratio, and essential fatty acid content (p < 0.05). TPC and TAOC also increased significantly over time (p < 0.01), indicating enhanced antioxidant properties of the yolk. Overall, the adopted agroecological management characterized by HS enriched diet improved the nutritional and functional quality of eggs. These findings support alternative farming strategies that enhance egg value and promote the conservation of local poultry genetic resources.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.