Optimization of hemp seed supplementation with phytobiotics in laying hen feed to improve egg yolk fatty acids, tocopherols and cholesterol using response surface models
IntroductionEnriching egg yolks with n-3 polyunsaturated fatty acids (n-3 PUFAs) enhances their nutritional value. While phytobiotics like hemp seed, turmeric, and black pepper show potential for this purpose, their optimal dietary inclusion levels in laying hens remain insufficiently studied.Method...
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Frontiers Media S.A.
2025-07-01
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| Series: | Frontiers in Sustainable Food Systems |
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| author | Youssef Rbah Yassine Taaifi Aymane Allay Farid Mansouri Farid Mansouri Kamal Belhaj Nadia Houmy Abdelaaty A. Shahat Omar M. Noman Othmane Merah Embarek Azeroual Reda Melhaoui Mohamed Addi Hana Serghini-Caid Ahmed Elamrani |
| author_facet | Youssef Rbah Yassine Taaifi Aymane Allay Farid Mansouri Farid Mansouri Kamal Belhaj Nadia Houmy Abdelaaty A. Shahat Omar M. Noman Othmane Merah Embarek Azeroual Reda Melhaoui Mohamed Addi Hana Serghini-Caid Ahmed Elamrani |
| author_sort | Youssef Rbah |
| collection | DOAJ |
| description | IntroductionEnriching egg yolks with n-3 polyunsaturated fatty acids (n-3 PUFAs) enhances their nutritional value. While phytobiotics like hemp seed, turmeric, and black pepper show potential for this purpose, their optimal dietary inclusion levels in laying hens remain insufficiently studied.MethodsThis study employed a Box-Behnken Design (BBD) to evaluate the effects of dietary supplementation with hemp seed, turmeric, and black pepper on the enrichment of egg yolks in laying hens. A total of 570 hens were divided into 19 treatment groups, 18 according to the BBD and one control group. The primary responses measured included the contents of saturated fatty acids (SFAs), n-3 PUFAs, n-6 PUFAs, the n-6/n-3 ratio, cholesterol, and total tocopherols in egg yolks.ResultsAll models showed statistically significant results (p < 0.05), with coefficients of correlation (R2) ranging from 0.80 to 0.90. Response surface analysis and Pareto charts indicated that dietary hemp seed and black pepper significantly influenced all measured parameters, while turmeric primarily affected cholesterol levels in combination with hemp seed. Ridge optimization analysis identified optimal outcomes at 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 best combination was determined to be 30% hemp seed, 3% turmeric, and 0.3% black pepper.ConclusionThis study demonstrates that BBD and response surface methodology are effective tools for optimizing functional feed ingredient levels. The results strongly encourage the development of enriched eggs with improved quality and nutritional properties, contributing to a sustainable and healthier poultry product. |
| format | Article |
| id | doaj-art-9da5bae36f7241ac8ffbd208834f0c4d |
| institution | OA Journals |
| issn | 2571-581X |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Frontiers Media S.A. |
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| series | Frontiers in Sustainable Food Systems |
| spelling | doaj-art-9da5bae36f7241ac8ffbd208834f0c4d2025-08-20T02:35:47ZengFrontiers Media S.A.Frontiers in Sustainable Food Systems2571-581X2025-07-01910.3389/fsufs.2025.15664471566447Optimization of hemp seed supplementation with phytobiotics in laying hen feed to improve egg yolk fatty acids, tocopherols and cholesterol using response surface modelsYoussef Rbah0Yassine Taaifi1Aymane Allay2Farid Mansouri3Farid Mansouri4Kamal Belhaj5Nadia Houmy6Abdelaaty A. Shahat7Omar M. Noman8Othmane Merah9Embarek Azeroual10Reda Melhaoui11Mohamed Addi12Hana Serghini-Caid13Ahmed Elamrani14Laboratory for Agricultural Productions Improvement, Biotechnology and Environment, Faculty of Sciences, University Mohammed First, Oujda, MoroccoLaboratory of Sustainable Agriculture Management, Higher School of Technology Sidi Bennour, University Chouaib Doukkali, El Jadida, MoroccoLaboratory for Agricultural Productions Improvement, Biotechnology and Environment, Faculty of Sciences, University Mohammed First, Oujda, MoroccoLaboratory for Agricultural Productions Improvement, Biotechnology and Environment, Faculty of Sciences, University Mohammed First, Oujda, MoroccoHigher School of Education and Training, Mohammed I University, Oujda, MoroccoLaboratory of Sustainable Agriculture Management, Higher School of Technology Sidi Bennour, University Chouaib Doukkali, El Jadida, MoroccoAgro-Food Technology and Quality Laboratory, Regional Center of Agricultural Research of Oujda National Institute of Agricultural Research, Rabat, MoroccoDepartment of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Saudi ArabiaDepartment of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Saudi ArabiaLaboratory of Agro-Industrial Chemistry (LCA), University of Toulouse, National Institute for Agricultural Research, Toulouse, FranceRoyal Institute of Livestock Fouarat, Kenitra, MoroccoLaboratory for Agricultural Productions Improvement, Biotechnology and Environment, Faculty of Sciences, University Mohammed First, Oujda, MoroccoLaboratory for Agricultural Productions Improvement, Biotechnology and Environment, Faculty of Sciences, University Mohammed First, Oujda, MoroccoLaboratory for Agricultural Productions Improvement, Biotechnology and Environment, Faculty of Sciences, University Mohammed First, Oujda, MoroccoLaboratory for Agricultural Productions Improvement, Biotechnology and Environment, Faculty of Sciences, University Mohammed First, Oujda, MoroccoIntroductionEnriching egg yolks with n-3 polyunsaturated fatty acids (n-3 PUFAs) enhances their nutritional value. While phytobiotics like hemp seed, turmeric, and black pepper show potential for this purpose, their optimal dietary inclusion levels in laying hens remain insufficiently studied.MethodsThis study employed a Box-Behnken Design (BBD) to evaluate the effects of dietary supplementation with hemp seed, turmeric, and black pepper on the enrichment of egg yolks in laying hens. A total of 570 hens were divided into 19 treatment groups, 18 according to the BBD and one control group. The primary responses measured included the contents of saturated fatty acids (SFAs), n-3 PUFAs, n-6 PUFAs, the n-6/n-3 ratio, cholesterol, and total tocopherols in egg yolks.ResultsAll models showed statistically significant results (p < 0.05), with coefficients of correlation (R2) ranging from 0.80 to 0.90. Response surface analysis and Pareto charts indicated that dietary hemp seed and black pepper significantly influenced all measured parameters, while turmeric primarily affected cholesterol levels in combination with hemp seed. Ridge optimization analysis identified optimal outcomes at 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 best combination was determined to be 30% hemp seed, 3% turmeric, and 0.3% black pepper.ConclusionThis study demonstrates that BBD and response surface methodology are effective tools for optimizing functional feed ingredient levels. The results strongly encourage the development of enriched eggs with improved quality and nutritional properties, contributing to a sustainable and healthier poultry product.https://www.frontiersin.org/articles/10.3389/fsufs.2025.1566447/fullegg yolkBox-Behnken Designhemp seedphytobioticsfatty acidstocopherols |
| spellingShingle | Youssef Rbah Yassine Taaifi Aymane Allay Farid Mansouri Farid Mansouri Kamal Belhaj Nadia Houmy Abdelaaty A. Shahat Omar M. Noman Othmane Merah Embarek Azeroual Reda Melhaoui Mohamed Addi Hana Serghini-Caid Ahmed Elamrani Optimization of hemp seed supplementation with phytobiotics in laying hen feed to improve egg yolk fatty acids, tocopherols and cholesterol using response surface models Frontiers in Sustainable Food Systems egg yolk Box-Behnken Design hemp seed phytobiotics fatty acids tocopherols |
| title | Optimization of hemp seed supplementation with phytobiotics in laying hen feed to improve egg yolk fatty acids, tocopherols and cholesterol using response surface models |
| title_full | Optimization of hemp seed supplementation with phytobiotics in laying hen feed to improve egg yolk fatty acids, tocopherols and cholesterol using response surface models |
| title_fullStr | Optimization of hemp seed supplementation with phytobiotics in laying hen feed to improve egg yolk fatty acids, tocopherols and cholesterol using response surface models |
| title_full_unstemmed | Optimization of hemp seed supplementation with phytobiotics in laying hen feed to improve egg yolk fatty acids, tocopherols and cholesterol using response surface models |
| title_short | Optimization of hemp seed supplementation with phytobiotics in laying hen feed to improve egg yolk fatty acids, tocopherols and cholesterol using response surface models |
| title_sort | optimization of hemp seed supplementation with phytobiotics in laying hen feed to improve egg yolk fatty acids tocopherols and cholesterol using response surface models |
| topic | egg yolk Box-Behnken Design hemp seed phytobiotics fatty acids tocopherols |
| url | https://www.frontiersin.org/articles/10.3389/fsufs.2025.1566447/full |
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