Background： The current study was conducted to evaluate egg quality and egg yolk fatty acids and immunoglobulin（Ig Y） content from laying hens fed full fat camelina or flax seed.Methods： A total of 75, 48-week-old...Background： The current study was conducted to evaluate egg quality and egg yolk fatty acids and immunoglobulin（Ig Y） content from laying hens fed full fat camelina or flax seed.Methods： A total of 75, 48-week-old Lohman brown hens were randomly allocated to 3 treatments, with 5replicates containing 5 laying hens each replicate. The hens were fed corn-soybean basal diet（Control）, or Control diet with 10 % of full fat camelina（Camelina） or flax seed（Flax） for a period of 16 wk. Hen production performance egg quality, egg yolk lipids, fatty acids and Ig Y were determined every 28 d during the experimental period.Results： Egg production was higher in hens fed Camelina and Flax than in Control hens（P 〈 0.05）. Egg weight and albumen weight was lowest in eggs from hens fed Camelina（P 〈 0.05）. Shell weight relative to egg weight（shell weight %）, and shell thickness was lowest in eggs from hens fed Flax（P 〈 0.05）. No difference was noted in Haugh unit, yolk：albumen ratio, and yolk weight. Significant increase in α-linolenic（18：3 n-3）, docosapentaenoic（22：5 n-3）and docoshexaenoic（22：6 n-3） acids were observed in egg yolk from hens fed Camelina and Flax. Total n-3 fatty acids constituted 1.19 % in Control eggs compared to 3.12 and 3.09 % in Camelina and Flax eggs, respectively（P 〈 0.05）. Eggs from hens fed Camelina and Flax had the higher Ig Y concentration than those hens fed Control diet when expressed on a mg/g of yolk basis（P 〈 0.05）. Although the egg weight was significantly lower in Camelina-fed hens, the total egg content of Ig Y was highest in eggs from hens fed Camelina（P 〈 0.05）.Conclusions： The egg n-3 fatty acid and Ig Y enhancing effect of dietary camelina seed warrants further attention into the potential of using camelina as a functional feed ingredient in poultry feeding.展开更多
Camelina and flixweed(sophia)seed protein isolates were prepared using both the conventional extraction and ultrasonic-assisted extraction methods at 40 kHz for 20 min,and their functional properties investigated.SDS-...Camelina and flixweed(sophia)seed protein isolates were prepared using both the conventional extraction and ultrasonic-assisted extraction methods at 40 kHz for 20 min,and their functional properties investigated.SDS-PAGE showed that both ultrasound-assisted and conventional extractions resulted in a similar protein profile of the extract.The application of ultrasound significantly improved protein extraction/content and functional properties(water holding capacity,oil absorption capacity,emulsifying foaming properties,and protein solubility)of camelina protein isolate and sophia protein isolate.The water-holding and oil absorption capacities of sophia protein isolate were markedly higher than those of camelina protein isolate.These results suggest that camelina protein isolate and sophia protein isolate may serve as natural functional ingredients in the food industry.展开更多
基金support from the Oregon State University Agriculture Research Foundation award to G.Cheriankindly supplied by Willamette Biomass Processors,Inc,Rickreall,OR
文摘Background： The current study was conducted to evaluate egg quality and egg yolk fatty acids and immunoglobulin（Ig Y） content from laying hens fed full fat camelina or flax seed.Methods： A total of 75, 48-week-old Lohman brown hens were randomly allocated to 3 treatments, with 5replicates containing 5 laying hens each replicate. The hens were fed corn-soybean basal diet（Control）, or Control diet with 10 % of full fat camelina（Camelina） or flax seed（Flax） for a period of 16 wk. Hen production performance egg quality, egg yolk lipids, fatty acids and Ig Y were determined every 28 d during the experimental period.Results： Egg production was higher in hens fed Camelina and Flax than in Control hens（P 〈 0.05）. Egg weight and albumen weight was lowest in eggs from hens fed Camelina（P 〈 0.05）. Shell weight relative to egg weight（shell weight %）, and shell thickness was lowest in eggs from hens fed Flax（P 〈 0.05）. No difference was noted in Haugh unit, yolk：albumen ratio, and yolk weight. Significant increase in α-linolenic（18：3 n-3）, docosapentaenoic（22：5 n-3）and docoshexaenoic（22：6 n-3） acids were observed in egg yolk from hens fed Camelina and Flax. Total n-3 fatty acids constituted 1.19 % in Control eggs compared to 3.12 and 3.09 % in Camelina and Flax eggs, respectively（P 〈 0.05）. Eggs from hens fed Camelina and Flax had the higher Ig Y concentration than those hens fed Control diet when expressed on a mg/g of yolk basis（P 〈 0.05）. Although the egg weight was significantly lower in Camelina-fed hens, the total egg content of Ig Y was highest in eggs from hens fed Camelina（P 〈 0.05）.Conclusions： The egg n-3 fatty acid and Ig Y enhancing effect of dietary camelina seed warrants further attention into the potential of using camelina as a functional feed ingredient in poultry feeding.
文摘Camelina and flixweed(sophia)seed protein isolates were prepared using both the conventional extraction and ultrasonic-assisted extraction methods at 40 kHz for 20 min,and their functional properties investigated.SDS-PAGE showed that both ultrasound-assisted and conventional extractions resulted in a similar protein profile of the extract.The application of ultrasound significantly improved protein extraction/content and functional properties(water holding capacity,oil absorption capacity,emulsifying foaming properties,and protein solubility)of camelina protein isolate and sophia protein isolate.The water-holding and oil absorption capacities of sophia protein isolate were markedly higher than those of camelina protein isolate.These results suggest that camelina protein isolate and sophia protein isolate may serve as natural functional ingredients in the food industry.
