PHOTO: MISSET
Tomato residue is a good source of bioactive molecules, especially carot- enoids such as β-carotene and lycopene.
study, the vitamin E content in the whole tomato fruit was between 0.17 and 0.62mg/100g fresh weight, which is below the values obtained in this study (2.14mg/100g fresh weight). Conversely, the average daily feed intake, feed conversion ra- tio and laying percentage were not significantly affected by the dietary treatments, however, the inclusion of dietary to- mato peel led to a significant increase in egg weight com- pared to both the rosehip meal and the control diet. Accord- ing to the researchers, studies with tomato meal show that greater egg weights can be attributed to the tomato’s high ly- sine content. They suggested that the lysine content may have a similar effect, although the lysine content of the peel was not measured.
Lipid peroxidation in eggs The oxidative stability of eggs during storage is essential in egg production. In this study lipid oxidation was assessed by measuring primary oxidation products (peroxidation value, conjugated dienes and conjugated trienes) that are formed in the early stages of lipid oxidation and by measuring second- ary oxidation products (p-anisidine value and TBARS). These values were assessed after two storage periods (28 days and 40 days). The peroxidation value in eggs stored for 28 days was lowest for the rosehip diet followed by the tomato peel, with the control showing the highest peroxidation. The secondary oxidation products (TBARS levels and the p-anisidine values) increased significantly after a longer egg
32 ▶ ALL ABOUT FEED | Volume 29, No. 8, 2021
storage time regardless of dietary treatments. However, after supplementation with either tomato peel or rosehip, the in- crease was less pronounced compared to the control. After 40 days storage the most distinct reduction in the rate at which secondary oxidation products were formed (by more than 30%) was observed with the rosehip meal, while the re- duction for the tomato peel ranged from 15% to 25%, com- pared to the control. The antioxidant capacity of the two products was part of the observed lower lipid peroxidation of eggs stored for a longer period.
Potential It was concluded that the supplementation of tomato peel to laying hens improves egg weight and vitamin E content. Al- though not verified by the current study, the improvement in egg weight was attributed to the possible high lysine content as found in whole tomato fruit. In addition, the capacity of the two products to transfer phytochemicals to the egg con- tributed to the observed high antioxidant capacity in eggs. It was noted that with longer periods of storage, lipid peroxida- tion as measured by secondary oxidation products (TBARS and p-anisidine) increases, irrespective of the type of diet. However, this increase is less pronounced with the rosehip diet compared to tomato peel. The researchers consider both tomato peel and rosehip seeds to be potential natural antioxidants that will improve egg quality without compromising production performance.
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