Evaluation of red mold rice for cholesterol reduction in the serum and yolks of japanese quail eggs and its effect on growth performance

Abstract

© 2018, Chiang Mai University. All rights reserved. Red mold rice (RMR) is a fermented rice product of the Monascus species and has been regarded as a cholesterol-lowering functional food. In this study, the potential for fermented RMR by Monascus purpureus CMU002U (a mutant treated by UV) to reduce cholesterol levels in the serum and egg yolks of Japanese quail (Coturnix coturnix japonica) was investigated. The results showed that supplementation at various dosages of RMR (6, 12 and 24 mg/day/bird) did not affect the body weight of the birds when compared with both the control and the lovastatin drug treatments. However, the feed intake value and feed conversion ratio were significantly lowered. All dosages of RMR treatments could increase egg production, while they did not affect the weights of the eggs, eggshells, albumen and yolks, nor did they affect the color of the yolks. All supplemented RMR treatments showed significantly lower yolk cholesterol levels than those of the control treatment. Non-significant differences were found in the yolk cholesterol levels at all dosages of RMR treatments when compared with the lovastatin treatment. After eight weeks of cultivation, the lipid profile and serum parameters of the birds were determined. The results indicated that the levels of total cholesterol, triglycerides and low-density lipoproteins in birds at all dosages of RMR and lovastatin treatments were significantly lower than in the control treatment. However, the total cholesterol levels in 12 and 24 mg/day/bird RMR treatments were significantly lower than in the 6 mg RMR treatment. The results showed that the levels of blood urea nitrogen, creatinine, alanine aminotransferase, albumin, and globulin in the birds recorded in all treatments were not significantly different. Therefore, RMR could serve as a biological agent for the promotion of egg production and could facilitate a decrease in the cholesterol levels in the serum and egg yolks.