Effect of Dietary Rhodobacter capsulatus on Cholesterol Concentration and Fatty Acid Composition in Japanese Quail (Coturnix japonica) Egg

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  • Salma Ummay
    Laboratory of Animal Biotechnology, Interdisciplinary Graduate School of Science and Technology, Shinshu University, Japan
  • Miah Abdul G.
    Laboratory of Animal Biotechnology, Interdisciplinary Graduate School of Science and Technology, Shinshu University, Japan
  • Maki Takaaki
    Matsumoto Institute of Microorganisms Co., Ltd, Japan
  • Tsujii Hirotada
    Laboratory of Animal Biotechnology, Interdisciplinary Graduate School of Science and Technology, Shinshu University, Japan

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Abstract

The aim of this study was to investigate the possible hypocholesterolemic effects of Rhodobacter capsulatus on cholesterol and triglycerides concentrations in serum, egg-yolk, and fatty acid composition in egg-yolk of quails. A total of 60, 10-week-old laying Japanese quails (Coturnix japonica) were randomly assigned into 3 treatment groups (20 quails/group), and fed diets supplemented with 0 (control), 0.02, and 0.04% R. capsulatus for 6 weeks. Eggs and blood from each quail were collected at the end of the 6-week feeding period for chemical analysis. The cholesterol fractions in egg-yolk and serum were measured by enzymatic assay, and the fatty acid composition in egg-yolk was determined by gas chromatography. The results revealed that the supplementation of 0.04% dietary R. capsulatus reduced (P<0.05) cholesterol and triglycerides concentrations in serum and in egg-yolk. High-density lipoprotein cholesterol was increased, and low-density lipoprotein cholesterol and the atherogenic index were decreased (P<0.05) by dietary R. capsulatus. Hepatic cholesterol was also reduced (P<0.05) by 0.04% R. capsulatus. Yolk color was improved (P<0.05) by 0.04% R. capsulatus supplemented diet. The concentrations of monounsaturated fatty acids and polyunsaturated fatty acids (PUFA) were increased (P<0.05) in egg-yolk of the quails fed the 0.04% R. capsulatus supplemented diet than the control diet. The ratio of PUFA to saturated fatty acids in egg-yolk was improved (P<0.05) by 0.04% R. capsulatus supplemented diet. Therefore, the supplementation of dietary R. capsulatus may be a feasible means of producing quail eggs with lower cholesterol and higher PUFA content for health conscious consumers.

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