Dietary crude palm oil supplementation improves egg quality and modulates tissue and yolk vitamin E concentrations of laying hen

2019 ◽  
Vol 59 (8) ◽  
pp. 1491
Author(s):  
P. Areerob ◽  
W. Dahlan ◽  
K. Angkanaporn
Keyword(s):  
Adipose Tissue ◽  
Vitamin E ◽  
Palm Oil ◽  
Egg Quality ◽  
Dietary Supplementation ◽  
Egg Yolk ◽  
Laying Hen ◽  
Cholesterol Concentration ◽  
Crude Palm Oil ◽  
Yolk Cholesterol

Crude palm oil (CPO) is a valuable energy supplement for poultry diets and a rich source of vitamin A and E. Data on the effect of vitamin E tocotrienol in CPO on laying hen metabolism are limited. The present study examined the effects of dietary CPO supplementation on the performance and tissue distribution of vitamin E in laying hens and on egg quality. In total, 144 49-week old Hysex Brown hens were allocated randomly into four groups (36 per group), in single cages, and received corn–soybean basal diet supplemented with either lard at 20 g/kg (control), or CPO at 20 (CPO1), 30 (CPO2) or 40 g/kg (CPO3). Egg quality, hen performance, egg yolk cholesterol and hen tissue concentrations of vitamin E were examined. Dietary supplementation with CPO increased the egg yolk colour, egg and yolk weight compared with the control group, but not specific gravity, albumen quality, albumen weight and shell weight. Importantly, CPO supplementation significantly decreased egg yolk cholesterol concentrations (lowest level in the CPO3 group) and enhanced (P < 0.05) the total vitamin E tocopherols in CPO1 and total tocotrienols in CPO2 and CPO3. Hens fed on CPO3 had the lowest total tocopherol concentrations in their egg yolk and adipose tissue, but the highest tocotrienol in their plasma, egg yolk and adipose tissue. In addition, dietary CPO supplementation resulted in the highest deposition of tocotrienol in the hen’s adipose tissue compared with in the egg yolk, or hen’s liver and plasma. In conclusion, dietary supplementation with CPO improved the egg yolk weight and yolk colour, while it reduced the total cholesterol concentration and resulted in more vitamin E in the egg and hen’s adipose tissue, with increased concentrations of α-tocopherol, α-tocotrienol and γ-tocotrienol.

scholarly journals Egg quality and coccidiosis infestation in three production systems for laying hens

2021 ◽  
Vol 43 ◽  
pp. e53125
Author(s):  
Reza Vakili ◽  
Ahmad Salahshour ◽  
Ali Zanganeh
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Production Systems ◽  
Egg Yolk ◽  
Organic Production ◽  
Cholesterol Concentration ◽  
Egg Mass ◽  
Outdoor Area ◽  
Yolk Cholesterol

A total of 240 white Shaver laying hens from 22 to 34 weeks of age were assigned to 3 treatments and 5 replications. The treatments included: i) Conventional (hens were kept in experimental building without access to outdoor area and fed with the conventional diet), ii) Semi-organic (hens were kept in experimental building with access to outdoor area and fed with the organic diet plus amino acids and vitamin-minerals supplement), and iii) Organic (hens were kept in experimental building with access to outdoor and fed with the organic diet). The results showed statistically significant differences in the feed intake, egg production, egg mass, egg weight, and change body weight(g) means among the treatments (p < 0.05). The hens kept in the organic treatment had fecal highest contain of oocytes coccidia (p < 0.05). The yolk color index and shell strength in the organic treatment significantly increased in comparison with that of other treatments (p < 0.05). The highest HDL was in the semi-organic and organic treatments (p < 0.05). The lowest egg yolk cholesterol concentration was found in hens kept in the semi-organic and organic treatments (p < 0.05). It is concluded that organic production system is useful for improving egg quality.

Effects of dietary supplementation withGynura procumbens(Merr.) on egg yolk cholesterol, excreta microflora and laying hen performance

2014 ◽  
Vol 55 (4) ◽  
pp. 524-531 ◽  
Author(s):  
A. Lokhande ◽  
S. L. Ingale ◽  
S. H. Lee ◽  
S. Sen ◽  
C. Khong ◽  
...  
Keyword(s):  
Dietary Supplementation ◽  
Egg Yolk ◽  
Laying Hen ◽  
Yolk Cholesterol

scholarly journals Egg quality and yolk lipid composition of laying hens fed diets containing cashew nut meal

2013 ◽  
Vol 33 (1) ◽  
pp. 172-179 ◽  
Author(s):  
Tatiana Fontoura Vidal ◽  
Ana Lúcia Fernandes Pereira ◽  
Virgínia Kelly Gonçalves Abreu ◽  
Ednardo Rodrigues Freitas ◽  
Manoel Alves Sousa Neto ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Egg Quality ◽  
Total Lipid Content ◽  
Egg Yolk ◽  
Cholesterol Content ◽  
Laying Hen ◽  
Total Solids ◽  
Fatty Acids Profile ◽  
Cashew Nut ◽  
Yolk Cholesterol

The objective of this study was to assess the effect of the addition of cashew nuts meal (0, 5, 10, 15, 20, and 25%) to laying hen diets on egg quality and yolk composition. The variables studied were: egg weight, specific gravity, Haugh Units, percentages of shell, albumen, and yolk, moisture, total solids, total lipids, fatty acids profile, and yolk cholesterol. The addition of up to 25% of cashew nuts meal to hen diets did not affect egg quality and freshness, moisture and total solids content. However, an increase in total lipid content and a decrease in yolk pigmentation was observed. Oleic acid level increased in the yolk, whereas palmitic, stearic, and linoleic acid levels decreased. The addition of cashew nuts meal increased the monounsaturated/saturated fatty acid ratio in the yolk and reduced the cholesterol content. Therefore, the use of cashew nuts meal in laying hen diets favorably modifies the fatty acid composition of egg yolk and contributes to a better acceptance of this food by consumers since it also reduces yolk cholesterol levels.

scholarly journals Mitigation Effects of Bentonite and Yeast Cell Wall Binders on AFB1, DON, and OTA Induced Changes in Laying Hen Performance, Egg Quality, and Health

Toxins ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 156
Author(s):  
Ling Zhao ◽  
Yue Feng ◽  
Jing-Tao Wei ◽  
Meng-Xiang Zhu ◽  
Lei Zhang ◽  
...  
Keyword(s):  
Laying Hens ◽  
Egg Quality ◽  
Dietary Supplementation ◽  
Basal Diet ◽  
Liver Weight ◽  
Laying Hen ◽  
Egg Laying ◽  
Villus Height ◽  
Crypt Depth ◽  
Induced Changes

The objective of this study was to evaluate the efficacy of mycotoxin binders in reducing the adverse effects of co-occurring dietary aflatoxin B1 (AFB1), deoxynivalenol (DON) and ochratoxin A (OTA) on laying hens. Three hundred and sixty 26-week-old Roman laying hens were randomly allocated into four experimental groups with 10 replicates of nine birds each. The four groups received either a basal diet (BD; Control), a BD supplemented with 0.15 mg/kg AFB1 + 1.5 mg/kg DON + 0.12 mg/kg OTA (Toxins), a BD + Toxins with Toxo-HP binder (Toxins + HP), or a BD + Toxins with TOXO XL binder (Toxins + XL) for 12 weeks. Compared to the control, dietary supplementation of mycotoxins decreased (P < 0.10) total feed intake, total egg weight, and egg-laying rate, but increased feed/egg ratio by 2.5–6.1% and mortality during various experimental periods. These alterations induced by mycotoxins were alleviated by supplementation with both TOXO HP and XL binders (P < 0.10). Furthermore, dietary mycotoxins reduced (P < 0.05) eggshell strength by 12.3% and caused an accumulation of 249 μg/kg of DON in eggs at week 12, while dietary supplementation with TOXO HP or XL mitigated DON-induced changes on eggshell strength and prevented accumulation of DON in eggs (P < 0.05). Moreover, dietary mycotoxins increased relative liver weight, but decreased spleen and proventriculus relative weights by 11.6–22.4% (P < 0.05). Mycotoxin exposure also increased alanine aminotransferase activity and reduced immunoglobulin (Ig) A, IgM, and IgG concentrations in serum by 9.2–26.1% (P < 0.05). Additionally, mycotoxin exposure induced histopathological damage and reduced villus height, villus height/crypt depth, and crypt depth in duodenum, jejunum and (or) ileum (P < 0.05). Notably, most of these histological changes were mitigated by supplementation with both TOXO HP and XL (P < 0.05). In conclusion, the present study demonstrated that the mycotoxin binders TOXO HP and XL can help to mitigate the combined effects of AFB1, DON, and OTA on laying hen performance, egg quality, and health.

scholarly journals Arthrospira Platensis (Spirulina) Supplementation on Laying Hens’ Performance: Eggs Physical, Chemical, and Sensorial Qualities

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 386 ◽  
Author(s):  
Omri ◽  
Amraoui ◽  
Tarek ◽  
Lucarini ◽  
Durazzo ◽  
...  
Keyword(s):  
Laying Hens ◽  
Control Diet ◽  
Dietary Supplementation ◽  
Basal Diet ◽  
Egg Yolk ◽  
Arthrospira Platensis ◽  
Cholesterol Concentration ◽  
Physical Chemical ◽  
Egg Yolks ◽  
The Impact

The present study evaluated the effects of dietary supplementation of spirulina on laying hens’ performances: Eggs’ physical, chemical, and sensorial qualities. A total of 45 Lohman White hens, 44 weeks of age, were randomized into 3 groups of 15 birds. Hens were given 120 g/d of a basal diet containing 0% (control), 1.5%, and 2.5% of spirulina for 6 weeks. Albumen height and consequently Haugh unit were significantly affected by dietary supplementation of spirulina (p < 0.05) and by weeks on diet (p < 0.05). This supplement did not affect (p > 0.05) egg yolk weight or height. However, spirulina increased egg yolk redness (a*) from 1.33 (C) to 12.67 (D1) and 16.19 (D2) and reduced (p < 0.05) the yellowness (b*) parameter from 62.1(C) to 58.17 (D1) and 55.87 (D2). Egg yolks from hens fed spirulina were darker, more red, and less yellow in color than egg yolks from hens fed the control-diet (p < 0.0001). However, spirulina did not affect (p > 0.05) egg yolks’ total cholesterol concentration. In conclusion, a significant enhancement of egg yolk color was found in response to spirulina supplementation. Further investigations are needed to evaluate the impact of spirulina on egg yolks’ fatty acids profile.

Improving the Vitamin-E Concentration in Crude Palm Oil Using Hot Compressed Water Technology

2021 ◽  
pp. 399-406
Author(s):  
Mohd Sharizan Md Sarip ◽  
Nor Azian Morad ◽  
Mohd Al Hafiz Mohd Nawi ◽  
Mohd Rizuan Mansor ◽  
Lokman Hakim Ibrahim
Keyword(s):  
Vitamin E ◽  
Palm Oil ◽  
Crude Palm Oil ◽  
Hot Compressed Water

Comparison of the effects of dietary supplementation of flavonoids on laying hen performance, egg quality and egg nutrient profile

2017 ◽  
Vol 58 (5) ◽  
pp. 550-556 ◽  
Author(s):  
H. Iskender ◽  
G. Yenice ◽  
E. Dokumacioglu ◽  
O. Kaynar ◽  
A. Hayirli ◽  
...  
Keyword(s):  
Egg Quality ◽  
Dietary Supplementation ◽  
Laying Hen ◽  
Nutrient Profile
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