Cashew Nut Shell Liquid Supplementation and the Effect on Lipid Oxidation and Color in Fresh and Spray-Dried Eggs

In this study, the effect of dietary cashew nut shell liquid (CNSL) on the lipid stability and coloring of fresh and spray-dried yolks during storage was evaluated. Birds were fed according to the following treatments: diet without antioxidant and diets containing 0.25, 0.50, 0.75, or 1.00% CNSL. The fresh and spray dried yolks were stored for 60 and 180 days, respectively, and analysis of lipid oxidation and color were performed. For fresh yolks, 0.50% CNSL had the best results to prevent the damage of lipid oxidation, favoring the coloring during refrigerated storage for 60 days. For spray-dried yolks, the best results of lipid stability and yellowness was with 0.75% CNSL. Thus, the cashew nut shell liquid is a potential natural antioxidant for fresh and spray-dried yolk submitted to storage, when added in the laying diet. Practical Applications In recent years, the application of synthetic antioxidants in foods has become increasingly restricted due to the several studies indicating their potential toxic effects to the body. Thus, recent research has focused on the isolation and identification of effective antioxidants of natural origin. Thus, this paper is the first about the application of cashew nut shell liquid in eggs. The lipid oxidation in fresh and spray-dried yolks reduces with cashew nut shell liquid. This study indicates that cashew nut shell liquid is potential natural antioxidant when added in laying diets.