scholarly journals Feeding Laying Hens Seal Blubber Oil: Effects on Egg Yolk Incorporation, Stereospecific Distribution of Omega-3 Fatty Acids, and Sensory Aspects

2004 ◽  
Vol 83 (3) ◽  
pp. 462-473 ◽  
Author(s):  
M. Schreiner ◽  
H.W. Hulan ◽  
E. Razzazi-Fazeli ◽  
J Böhm ◽  
C. Iben
Keyword(s):  
Fatty Acids ◽  
Laying Hens ◽  
Egg Yolk ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Seal Blubber Oil

The effect of dietary menhaden meal and storage on the omega-3 fatty acids and sensory attributes of egg yolk in laying hens

1996 ◽  
Vol 76 (3) ◽  
pp. 377-383 ◽  
Author(s):  
D. M. Nash ◽  
R. M. G. Hamilton ◽  
K. A. Sanford ◽  
H. W. Hulan
Keyword(s):  
Fatty Acids ◽  
Laying Hens ◽  
Egg Yolk ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Sensory Data ◽  
Egg Yolks ◽  
And Storage ◽  
Soybean Diet ◽  
Docosahexaenoic Acids

The effect of dietary menhaden meal (MM) on production and egg yolk lipids of commercial White Leghorn hens was studied for 350 d. One hundred and ninety-two birds were given a corn-wheat-soybean diet that contained either 0, 4, 8, or 12% MM. Analysis of the egg yolks at four periods in the laying cycle (162, 211, 254, and 289 d) was performed on the fresh and stored (4 wk at 4 °C, [Formula: see text]) egg yolks. Sensory evaluation was performed on fresh eggs collected at the end of the laying cycle (448 d).Production whether measured as hen-day or hen-housed, increased linearly with the inclusion of MM in the diets. The level of eicosapentaenoic and docosahexaenoic acids increased 10- and 2.6-fold to give levels of 9 and 95 mg yolk−1, respectively. Storage had no effect (P > 0.05) on these parameters. Sensory data suggested that the level of MM in the diets of laying hens should be between 4 and 8% in order to avoid off-flavours in eggs. Key words: Menhaden meal, laying hens, omega-3 fatty acids, storage, eicosapentaenoic acid, docosahexaenoic acid

scholarly journals Enriching table eggs with omega-3 fatty acids by using ground flaxseed or a combination of flax cake and flaxseed oil in the diet of laying hens

2021 ◽  
Vol 91 (4) ◽  
pp. 399-409
Author(s):  
Jovo Perić ◽  
◽  
Milanka Drinić
Keyword(s):  
Fatty Acids ◽  
Laying Hens ◽  
Thiobarbituric Acid ◽  
Egg Yolk ◽  
Flaxseed Oil ◽  
Fat Content ◽  
Control Group ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Ground Flaxseed

The purpose of the study was to investigate the potential of feeding laying hens with ground flax, a combination of flax cake and flax oil in the production of eggs enriched with omega-3 fatty acids. The experiment was set up using 192 laying hens divided into 4 groups: the control group; a group fed with flaxseed cake (10%) + flaxseed oil (2%); a group fed with 5% ground flax, and a group fed with 10% ground flax. Each group had 8 cages housing 6 laying hens, that is, a total of 48 laying hens per group. The Haugh unit values, fat content, Thiobarbituric acid reactive substances (TBARS) values, yolk color parameters and yolk fat content were measured at the end of 5th and 10th weeks of the trial. The results of this study showed that omega-3 enriched dietary treatments had an impact on the results obtained for the amount of total fat in the yolk, and the results of the TBARS test. The results presented show that the average amounts of alpha linoleic (ALA) and docosahexaenoic (DHA) fatty acids in egg yolk were influenced by the nutritional treatments, i.e. the laying hens that were fed with mixtures enriched with 5% and 10% ground flaxseed, as well as 10% flaxseed cake + 2% flaxseed oil, had significantly (P<0.05) higher amounts of ALA and DHA in their egg yolk compared to the laying hens in the control group.

scholarly journals Feeding Fish Oil and Linseed Oil to Laying Hens to Increase the n-3 PUFA in Egg Yolk

2008 ◽  
Vol 77 (4) ◽  
pp. 561-568 ◽  
Author(s):  
G. Kralik ◽  
Z. Škrtić ◽  
P. Suchý ◽  
E. Straková ◽  
Z. Gajčević
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Laying Hens ◽  
Linseed Oil ◽  
Egg Yolk ◽  
Omega 3 ◽  
Pufa Ratio ◽  
Omega 6 ◽  
Total Fatty Acids ◽  
Egg Yolks

The research was carried out to assess the possibility of egg yolk enrichment with n-3 PUFA through supplementation of fish oil (FO) and linseed oil (LO) to layer diet. A total of 84 ISA Brown laying hens were divided into three groups. Each group consisted of seven cages with four hens per cage. Groups received diets differing in combinations of oils. The diet fed to group E1 contained 1.50% LO and 3.5% FO, group E2 had diets with 2.5% LO and 2.5% FO, and group E3 was fed diets with 3.5% LO and 1.5% FO. Contents of fatty acids in oils, diets and egg yolks were analyzed. The egg yolk content of α-linolenic acid (α-LNA) and omega-3 polyunsaturated fatty acids (n-3 PUFA) in total fatty acids was increased (P < 0.001) due to the increased content of linseed oil in hen diet and it was the most favourable in group E3. In groups E1, E2 and E3, the α-LNA content was 3.25%, 4.33% and 5.18%, respectively, and the n-3 PUFA content was 6.80%, 7.22% and 8.50%, respectively. The content of eicosapentaenoic acid was higher (P < 0.05) in egg yolks of group E1 than that of groups E2 and E3. No significant differences (P > 0.05) were found among groups in the docosahexaenoic acid content. The omega-6/omega-3 PUFA ratio in groups E1, E2 and E3 was 2.96, 2.93 and 2.49, respectively. Increased concentration of linseed oil and reduced concentration of rapeseed oil in diets resulted in less SFA (P < 0.001) and more n-3 PUFA in egg yolks. It was determined that laying hens have the ability to synthesize EPA and DHA from α-LNA if they receive enough α-LNA through their diets.

scholarly journals Alternations in Cholesterol and Fatty Acids Composition in Egg Yolk of Rhode Island Red x Fyoumi Hens Fed with Hemp Seeds (Cannabis sativaL.)

2015 ◽  
Vol 2015 ◽  
pp. 1-6 ◽  
Author(s):  
Suhaib Shahid ◽  
Naila Chand ◽  
Rifat Ullah Khan ◽  
Syed Muhammad Suhail ◽  
Nazir Ahmad Khan
Keyword(s):  
Fatty Acids ◽  
Rhode Island ◽  
Laying Hens ◽  
Egg Yolk ◽  
Monounsaturated Fatty Acids ◽  
Omega 3 ◽  
Hemp Seed ◽  
Fatty Acids Profile ◽  
Omega 6 ◽  
Yolk Cholesterol

The present study was designed to evaluate the influence of hemp seed (HS) supplementation on egg yolk cholesterol and fatty acid composition in laying hens. Sixty hens (Rhode Island Red x Fyoumi) were evenly distributed into four groups (three replicates per group) at the peak production (34 weeks). HS was included into the ration at the level of 0.0 (HS-0), 15 (HS-15), 20 (HS-20), and 25% (HS-25) and continued the supplementation for consecutively three weeks. At the end of the experiment, three eggs per replicate were randomly collected and analyzed for egg yolk fatty acids and cholesterol profile. The statistical analysis of the result revealed that supplementation of HS-25 significantly(P<0.05)decreased egg yolk total cholesterol, myristic (C14:0), palmitic (C16:0), and stearic (C18:0). Similarly, total as well as individual monounsaturated fatty acids decreased significantly(P<0.05)while total and individual polyunsaturated fatty acids increased significantly in the HS-25. In addition, total omega-3 and omega-6 increased significantly in the HS-25 group. From the present result, we concluded that addition of HS at the rate of 25% to the diet of laying hens augmented the cholesterol and fatty acids profile in egg yolk.

Quail egg yolk (Coturnix coturnix japonica) enriched with omega-3 fatty acids

LWT ◽  
2009 ◽  
Vol 42 (2) ◽  
pp. 660-663 ◽  
Author(s):  
Walber Arantes da Silva ◽  
Alberto Henrique Naiverti Elias ◽  
Juliana Aparecida Aricetti ◽  
Márcia Izumi Sakamoto ◽  
Alice Eiko Murakami ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Egg Yolk ◽  
Coturnix Japonica ◽  
Omega 3 Fatty Acids ◽  
Coturnix Coturnix Japonica ◽  
Omega 3 ◽  
Coturnix Coturnix

Response of Laying Hens to Omega-3 Fatty Acids for Performance and Egg Quality

2012 ◽  
Vol 5 (1) ◽  
pp. 1-10 ◽  
Author(s):  
Shakeel Ahmad ◽  
Ahsan-ul-Haq ◽  
Muhammad Yousaf ◽  
Muhammad Alam Sabri ◽  
Zahid Kamran
Keyword(s):  
Fatty Acids ◽  
Laying Hens ◽  
Egg Quality ◽  
Omega 3 Fatty Acids ◽  
Omega 3

Fatty acids in feed of laying hens on the production parameters and the ratio of omega-6 and omega-3 fatty acids

2019 ◽  
Vol 35 (4) ◽  
pp. 377-386 ◽  
Author(s):  
Jovo Peric ◽  
Milanka Drinic ◽  
Nenad Micic
Keyword(s):  
Fatty Acids ◽  
Laying Hens ◽  
Egg Quality ◽  
Saturated Fatty Acids ◽  
Control Group ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Flax Oil ◽  
Production Parameters ◽  
Omega 6

Enriching table eggs with certain nutrients such as omega-3 fatty acids is an ongoing topic. Therefore, the aforementioned research was carried out with the aim of examining the possibility of feeding laying hens with ground flax seed, flax cake and flaxseed oil and their influence on the ratio of omega-6 and omega-3 fatty acids of table eggs, as well as on certain production parameters. The experiment was set up in a production facility with 192 consuming laying hens 27 weeks old. The laying hens were divided into 4 groups: control group; group fed with flax cake (10%) + flax oil (2%); a group fed with 5% ground flax and a group fed with 10% ground flax. Each group had 8 cages with 6 laying hens, a total of 48 laying hens per group. The production parameters presented in this paper are as follows: number of eggs per laying hen , egg weight and yolk weight. Egg quality indicators were determined at the end of the 5th and 10th week from the start of the experiment, namely: pH of egg white and yolk, polyunsaturated and saturated fatty acids ratio, as well as omega-3 and omega-3 fatty acids ratio. The results of the study showed that the inclusion of flax cake, flax oil and ground flaxseed had no negative effects on the shown production parameters and that there was a positive effect of these nutrients on the ratio of omega-6 and omega-3 fatty acids in table eggs.

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