Metabolome analysis of egg yolk and white following dietary supplementation with Ampelopsis grossedentata extract.

Autor:	Li P; College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China., Li Z; College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China., Shi P; College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China., Tan G; College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China., Zeng J; Hunan Key Laboratory of Traditional Chinese Veterinary Medicine, Hunan Agricultural University, Changsha 410128, China., Huang P; Hunan Key Laboratory of Traditional Chinese Veterinary Medicine, Hunan Agricultural University, Changsha 410128, China; College of Veterinary, Hunan Agricultural University, Changsha, Hunan 410128, China. Electronic address: huangpeng@hunau.edu.cn.
Jazyk:	angličtina
Zdroj:	Poultry science [Poult Sci] 2024 Oct; Vol. 103 (10), pp. 104110. Date of Electronic Publication: 2024 Jul 22.
DOI:	10.1016/j.psj.2024.104110
Abstrakt:	Eggs are recognized for their rich nutrient profile, providing essential proteins and lipids with notable functional properties. This study examines the effects of incorporating Water Extract of Ampelopsis grossedentata (WEA) into poultry feed on egg quality, focusing on lipid content, choline, L-carnitine levels, and flavonoid compound deposition. Our results show significant increases in essential amino acids, flavonoids, and other bioactive compounds in eggs from WEA-treated hens, suggesting enhanced cardiovascular, antioxidant, and anti-inflammatory benefits. Additionally, we observed elevated levels of choline and betaine in egg yolks, alongside increased L-carnitine content, which may contribute to improved lipid metabolism and reduced cardiovascular disease risk. KEGG pathway analysis revealed upregulation of metabolites involved in critical metabolic pathways, enhancing the nutritional profile of eggs. Flavonoid compounds, traditionally associated with plant-based foods, were also significantly increased, with notable levels of 7, 4'-dihydroxyflavone, daidzein, and glycitein identified in WEA-treated eggs, indicating potential health benefits. These findings suggest that WEA supplementation can produce functional eggs with improved nutritional quality, offering a novel approach to enhancing egg production and meeting the growing demand for functional foods. Further research is needed to fully understand the bioavailability and health impacts of these enriched compounds. Competing Interests: DISCLOSURES There are no conflicts to declare. (Copyright © 2024 The Authors. Published by Elsevier Inc. All rights reserved.)
Databáze:	MEDLINE
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