Summary
This completely randomised trial examined how dietary alpha-lipoic acid (300 mg/kg), sprouted wheat (5%), and multi-enzyme blend (500 mg/kg) individually and in combination modified yolk fatty acid profiles and blood oxidative-stress markers in laying hens. Alpha-lipoic acid was the primary driver of changes, reducing total saturated fatty acids whilst increasing polyunsaturated fatty acids and enhancing the n-3 to n-6 ratio in egg yolk; it also lowered blood cholesterol and triglycerides whilst raising superoxide dismutase activity. Wheat and sprouted wheat produced modest improvements in dietary fatty acid ratios, though their effects on yolk composition were smaller than alpha-lipoic acid's.
Regional applicability
The study was conducted in laying hens under controlled conditions and does not specify geography, so direct applicability to United Kingdom poultry production would depend on breed similarity (SuperNick hens), local feed composition, and housing conditions. The findings on fatty acid modification through dietary supplementation may be relevant to UK egg producers seeking to improve nutritional quality, though UK regulatory status of alpha-lipoic acid and multi-enzyme supplements in feed would require verification.
Key measures
Yolk fatty acid composition (saturated, monounsaturated, polyunsaturated fatty acids), yolk cholesterol content, blood total cholesterol, triglycerides, lipoprotein fractions, superoxide dismutase activity, n-6 to n-3 fatty acid ratios
Outcomes reported
The study measured effects of alpha-lipoic acid, sprouted wheat, and multi-enzyme supplementation on yolk fatty acid composition, blood biochemical indices, and oxidative-stress markers in laying hens over 60 days. Dietary treatments significantly modified saturated, monounsaturated, and polyunsaturated fatty acid profiles in egg yolk and blood antioxidant indices.
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