Effect of herbal mixture supplementation to fish oiled layer diets on lipid oxidation of egg yolk, hen performance and egg quality

2011 ◽  
Vol 58 (1) ◽  
pp. 33-39
Author(s):  
ORHAN Fatih;ÖLMEZ
Keyword(s):  
Lipid Oxidation ◽  
Egg Quality ◽  
Egg Yolk ◽  
Herbal Mixture

Effects of cerium oxide supplementation to laying hen diets on performance, egg quality, some antioxidant enzymes in serum and lipid oxidation in egg yolk

2016 ◽  
Vol 100 (4) ◽  
pp. 686-693 ◽  
Author(s):  
S. C. Bölükbaşı ◽  
A. A. Al-sagan ◽  
H. Ürüşan ◽  
M. K. Erhan ◽  
O. Durmuş ◽  
...  
Keyword(s):  
Antioxidant Enzymes ◽  
Lipid Oxidation ◽  
Cerium Oxide ◽  
Egg Quality ◽  
Egg Yolk ◽  
Laying Hen

scholarly journals Suplementasi Sari Belimbing Wuluh (Averrhoa bilimbi L.) dalam Air Minum terhadap Produktivitas Telur Puyuh

2020 ◽  
Vol 18 (2) ◽  
pp. 54-61
Author(s):  
Lylya Wahyuni ◽  
M R Ramdani ◽  
N O Imama ◽  
V E Larasati ◽  
A R Fahmi ◽  
...  
Keyword(s):  
Drinking Water ◽  
Egg Quality ◽  
Egg Yolk ◽  
Positive Control ◽  
Feed Conversion ◽  
Physical Quality ◽  
Randomized Design ◽  
Egg Shells ◽  
Haugh Unit

Supplementation of Averrhoa bilimbi L. juice which contains vitamin C and organic acid in drinking water has been proposed to reduce the effect of heat stress on the quail layer.  So this is expected to increase the productivity of quail and their egg quality. The aim of this research was to determine the effect of A. bilimbi juice supplementation in quail drinking water on quail performance,  physical quality of egg, and egg yolk antioxidant level. Two hundred and forty birds aged 4-5 weeks were maintained for 42 days. A Completely Randomized Design was used in this study with 4 treatments. Each treatment has 4 replications and 15 quails in each replications. Addition of Vita Chick (P0) to the drinking water was used as a positive control. The treatments given were the addition of A. bilimbi extract with different levels of 0% (P1), 2.5% (P2), and  5% (P3) respectively. The variables observed were quail performance, physical egg quality, and egg yolk antioxidant levels. The results showed that the  physical quality of quail eggs obtained were the weight of albumen and egg shells did not different all treatments. The  addition of A. bilimbi juice in drinking water  has affected on the weight and percentage of albumen, eggshell, and Haugh Unit. The addition of 2.5% of A.bilimbi juice (P2)  had the lowest feed conversion ratio (FCR). However it showed the highest Haugh Unit number of the egg. There was no different effect of the highest dose of A. bilimbi juice (5%, P3) on the egg yolk antioxidant  activity and capacity (41.54%  and 23.91 ppm respectively).  It was concluded that supplementation of A. bilimbi juice in drinker water  could  changed to antistress drug commercial.

scholarly journals Laying Performance, Physical, and Internal Egg Quality Criteria of Hens Fed Distillers Dried Grains with Solubles and Exogenous Enzyme Mixture

Animals ◽  
2019 ◽  
Vol 9 (4) ◽  
pp. 150 ◽  
Author(s):  
Mohamed E. Abd El-Hack ◽  
Khalid M. Mahrose ◽  
Faten A. M. Attia ◽  
Ayman A. Swelum ◽  
Ayman E. Taha ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Egg Production ◽  
Unsaturated Fatty Acids ◽  
Egg Quality ◽  
Egg Yolk ◽  
Exogenous Enzyme ◽  
Distillers Dried Grains ◽  
Enzyme Mixture ◽  
Laying Performance ◽  
Enzyme Cocktail

: The effects of dietary inclusion of distillers dried grains with solubles in laying hen diets with and without exogenous enzyme mixture (EEM) on performance and egg characteristics were evaluated. One of the main objectives of this study was to examine the effects of distillers dried grains with solubles (DDGS) and enzyme cocktail on egg yolk fatty acids. The study used total of 144 Hisex Brown laying hens in a 4 × 2 factorial arrangement, including four levels of DDGS (0, 6, 12, and 18% of diet) and two levels of enzyme cocktail (0 or 250 mg EEM/kg of diet) through 32–42 weeks of the age. The inclusion of 18% DDGS was associated with the worst (p ≤ 0.001) egg production and the lowest daily feed intake. Numerically, hens fed 6% DDGS diet consumed more feed and had the greatest egg production. The best feed conversion ratio (FCR) was recorded in the control, while the worst was recorded in the 18% DDGS group. Compared with EEM-free diets, EEM supplementation improved FCR by about 2.79%, but the difference was not significant. Shell thickness and shell percentage were significantly increased in hens fed 6% DDGS diet compared to other groups. Egg weights in the 6% and 12% DDGS groups were significantly higher than those in the control and 18% DDGS groups. Non-significant increases in shell and albumin percentages were recorded in groups fed EEM-supplemented diets. The interaction effect of DDGS and EEM was significant (p ≤ 0.01) for the majority of egg characteristics. As dietary DDGS level increased, yolk color density increased. Elevating DDGS level up to 18% increased yolk cholesterol, total fat, and total unsaturated fatty acids. The effects of EEM supplementation on egg yolk fatty acid composition and the interaction effects between DDGS and EEM were not significant. Considering these results, it could be concluded that DDGS is an acceptable feed ingredient in layer diets and that the maximum inclusion level of DDGS should not exceed 12% of the whole diet.

scholarly journals Effect of Carrot Leaf Supplementation on Egg Yolk .BETA.-Carotene Content and Egg Quality.

1999 ◽  
Vol 36 (4) ◽  
pp. 275-283 ◽  
Author(s):  
Sumiyo ISHIKAWA ◽  
Hitoshi MURAKAMI ◽  
Makoto YAMAZAKI ◽  
Masaaki TAKEMASA
Keyword(s):  
Egg Quality ◽  
Beta Carotene ◽  
Egg Yolk ◽  
Carotene Content

scholarly journals Yumurtacı Tavuk Yemlerine Biberiye (Rosmarinus officinalis L.) Uçucu Yağ İlavesinin Performans, Yumurta Kalite Kriterleri ve Yumurta Sarısı Lipit Oksidasyonu Üzerine Etkisi

2016 ◽  
Vol 4 (2) ◽  
pp. 113 ◽  
Author(s):  
Tülay Çimrin ◽  
Murat Demirel
Keyword(s):  
Vitamin E ◽  
Essential Oil ◽  
Storage Time ◽  
Egg Quality ◽  
Egg Yolk ◽  
Positive Control ◽  
Negative Control ◽  
Feed Conversion ◽  
Treatment Groups ◽  
Rosemary Essential Oil

This experiment was designed to investigate the effects of rosemary essential oils in various doses on hen performance, egg quality, lipid peroxidation malondialdehyde (MDA) level in fresh and stored egg yolk. The experiment was carried out in random parcel experimental design. In the experiment, 6 groups were formed and each group was divided into 5 replicates. In total 240 Bovans hite laying hens, each replicate included 8 hens, 32 weeks old, were used. Treatment groups were control (Negative Control), 500 mg//kg antibiotic (Positive Control 1), 200 mg/kg vitamin E (Positive Control 2), 100 mg/kg rosemary essential oil, 200 mg/kg rosemary essential oil, 300 mg/kg rosemary essential oil. There was no significant difference in live weight, egg production, egg weight, damaged egg ratio, mortality and egg quality but feed comsumption, feed conversion ratio (FCR) and egg yolk MDA values were affected significantly in between control and treatment groups. At all treatment groups feed comsumption decreased significantly and other groups improved in feed conversion ratio except 500 mg/kg antibiotic and 100 mg/kg rosemary doses groups compared to negative control significantly. 100 mg/kg rosemary essential oil addition during the storage time for 42 and 56 days and 200 mg/kg vitamin E addition for all storage time to ration decreased egg yolk MDA values significantly. As a result, laying birds fed 200 mg/kg vitamin E, and 100 mg/kg of rosemary essential oil additives can use to prevent lipid oxidation.

scholarly journals Quality of eggs from pasture rearing layers of different genotypes

2020 ◽  
Vol 36 (2) ◽  
pp. 181-190
Author(s):  
Zdenka Skrbic ◽  
Milos Lukic ◽  
Veselin Petricevic ◽  
Snezana Bogosavljevic-Boskovic ◽  
Simeon Rakonjac ◽  
...  
Keyword(s):  
Shell Thickness ◽  
Egg Quality ◽  
Egg Yolk ◽  
Vegetation Period ◽  
Shape Index ◽  
Quality Parameters ◽  
Egg Weight ◽  
Naked Neck ◽  
Quality Properties ◽  
Shell Quality

The comparison of physical quality properties of table eggs of commercial hybrid Tetra SL and two native indigenous breeds of hens, Banat Naked Neck and Svrljig hen, was performed in conditions of alternative production in the pasture system in portable cages without the floor. The experiment was conducted during the vegetation period, at the age of hens of 53-57 weeks. In order to produce good quality eggs, the diet was designed with a complete mixture based on maize and soybean. In addition, constant availability of pastures was ensured. Egg sampling was performed in the morning and the initial egg quality was examined based on egg weight, shape index, egg white, egg yolk and shell quality parameters. Layer hens of the commercial hybrid Tetra SL had significantly higher egg weight and better internal egg quality (p<0.01) compared to hens of Banat Naked Neck and Svrljig hens, except for the colour of the yolk, which was more intense in the same feeding and breeding conditions and the age of laying hens, in eggs of native breeds (p<0.01). Native breeds in relation to the commercial hybrid had lighter shell colour (p<0.01). Deformation and egg shell thickness differed (p<0.01) between all three genotypes. The determined rank of layer hen genotypes for shell thickness was: Tetra SL, Banat Naked Neck, Svrljig hen. However, the breaking force was without statistically confirmed difference between hen genotypes.

scholarly journals Polyherbal hypocholesterolemic supplement lowers egg yolk cholesterol without affecting performance and egg quality in layers

2014 ◽  
Vol 5 (2) ◽  
pp. 126-130
Author(s):  
V.D. LONKAR ◽  
A.S. KADAM ◽  
V.R. PATODKAR ◽  
S.N. JADHAV ◽  
R.P. KOLHE ◽  
...  
Keyword(s):  
Egg Quality ◽  
Egg Yolk ◽  
Yolk Cholesterol
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