In the quest to enhance the nutritional value of eggs, a team of researchers led by Youssef Rbah from the Laboratory for Agricultural Productions Improvement, Biotechnology and Environment at the University Mohammed First in Oujda, Morocco, has made significant strides. Their study, published in the journal *Frontiers in Sustainable Food Systems* (which translates to *Frontiers in Sustainable Food Systems* in English), explores the optimal use of phytobiotics—specifically hemp seed, turmeric, and black pepper—in laying hen feed to improve the fatty acid profile, tocopherol content, and cholesterol levels in egg yolks.
The study employed a Box-Behnken Design (BBD), a statistical method used to optimize complex processes with multiple variables. By supplementing the diets of 570 laying hens with varying levels of hemp seed, turmeric, and black pepper, the researchers were able to measure the effects on egg yolk composition. The primary focus was on saturated fatty acids (SFAs), n-3 polyunsaturated fatty acids (n-3 PUFAs), n-6 PUFAs, the n-6/n-3 ratio, cholesterol, and total tocopherols.
The results were promising. “All models showed statistically significant results, with coefficients of correlation (R2) ranging from 0.80 to 0.90,” Rbah explained. This high level of correlation indicates a strong relationship between the dietary supplements and the measured parameters. The response surface analysis and Pareto charts revealed that hemp seed and black pepper significantly influenced all measured parameters, while turmeric primarily affected cholesterol levels in combination with hemp seed.
One of the key findings was the identification of optimal outcomes through ridge optimization analysis. The best combination was determined to be 30% hemp seed, 3% turmeric, and 0.3% black pepper. This combination resulted in egg yolks with 27.05% SFAs, 5.86% n-3 PUFAs, a 6.04 n-6/n-3 ratio, 846.55 μg/g tocopherols, and 7.02 mg/g cholesterol.
The implications of this research are far-reaching. “This study demonstrates that BBD and response surface methodology are effective tools for optimizing functional feed ingredient levels,” Rbah noted. The findings strongly encourage the development of enriched eggs with improved quality and nutritional properties, contributing to a sustainable and healthier poultry product.
For the commercial sector, this research opens up new avenues for innovation. The ability to optimize the nutritional content of eggs through dietary supplementation can lead to the creation of premium egg products that cater to health-conscious consumers. This not only enhances the market value of eggs but also supports the broader goal of sustainable agriculture.
As the demand for nutrient-rich and sustainable food sources continues to grow, this study provides a valuable framework for future research and commercial applications. By leveraging the power of statistical models and phytobiotics, the poultry industry can take significant steps towards producing healthier and more sustainable products. The research published in *Frontiers in Sustainable Food Systems* serves as a testament to the potential of interdisciplinary approaches in addressing global food challenges.