scholarly journals Influence of Probucol ((4,4′-Isopropylidine dithio)-bis(2,6-di-t-butyl-phenol)) on Egg Yolk Cholesterol Content and Performance of Laying Hens

1986 ◽  
Vol 65 (10) ◽  
pp. 1949-1954 ◽  
Author(s):  
P.W. WALDROUP ◽  
L.I. NDIFE ◽  
H.M. HELLWIG ◽  
J.A. HEBERT ◽  
LINCOLN BERRIO
Keyword(s):  
Laying Hens ◽  
Egg Yolk ◽  
Cholesterol Content ◽  
Butyl Phenol ◽  
And Performance ◽  
Yolk Cholesterol

scholarly journals Egg Quality Parameters, Production Performance and Immunity of Laying Hens Supplemented with Plant Extracts

Animals ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 975
Author(s):  
Muhammad Ammar Dilawar ◽  
Hong Seok Mun ◽  
Dhanushka Rathnayake ◽  
Eun Ju Yang ◽  
Ye Seul Seo ◽  
...  
Keyword(s):  
Plant Extracts ◽  
Proximate Composition ◽  
Laying Hens ◽  
Egg Quality ◽  
Egg Yolk ◽  
Cholesterol Content ◽  
Production Performance ◽  
Dependent Manner ◽  
Yolk Cholesterol ◽  
Dietary Treatments

This study examined the effects of Mentha arvensis (MA) and Geranium thunbergii (GT) extracts in drinking water on the production performance, egg quality, cholesterol content of egg yolk, proximate composition, and sensory qualities of egg and immunity parameters in laying hens. Ninety-six 28-week-old Hy-Line Brown layers were randomly divided into four dietary treatments for 16 weeks. The dietary treatments were (1) control, (2) T1 (0.01% 1 MA:1 GT), (3) T2 (0.05% 1 MA:1 GT), and (4) T3 (0.1% 1 MA:1 GT). Egg production increased significantly with increasing levels of MA and GT. The egg weight was increased in T2, and the feed intake was highest in T2 and T3 (p < 0.05). The Haugh unit and egg shape index were significantly better in T3 and the control than with other treatments (p < 0.05). The content of yolk cholesterol was significantly lower (p < 0.05) in T2 and T3. On the other hand, there were no significant differences in the egg proximate composition. A significant increase in the serum interleukin 6 (IL-6), tumor necrosis factor (TNFα) and immunoglobulins (IgG and IgA) concentration was observed in the birds fed plant extracts when compared to the control. On average, T2 and T3 showed significantly lower (p < 0.05) concentrations of NH3 gas from the feces as compared to the control. This study suggests that MA and GT supplementation could improve the laying performance, egg quality, and immunity, and decrease the egg yolk cholesterol content in a dose-dependent manner.

scholarly journals Effects of ginger root (Zingiber officinale) on egg yolk cholesterol, antioxidant status and performance of laying hens

2011 ◽  
Vol 39 (1) ◽  
pp. 19-21 ◽  
Author(s):  
Abdollah Akbarian ◽  
Abolghasem Golian ◽  
Ardashir Sheikh Ahmadi ◽  
Hossein Moravej
Keyword(s):  
Antioxidant Status ◽  
Laying Hens ◽  
Zingiber Officinale ◽  
Egg Yolk ◽  
And Performance ◽  
Yolk Cholesterol

Effect of different levels of pigment and fat sources on blood and egg yolk cholesterol and yolk colour of laying hens

2007 ◽  
Vol 2007 ◽  
pp. 241-241
Author(s):  
Faegheh Zaefarian ◽  
Mahmood Shivazad ◽  
Mohammad Reza Abdollahi ◽  
Reza Taherkhani
Keyword(s):  
Dietary Fat ◽  
Laying Hens ◽  
Egg Quality ◽  
Egg Yolk ◽  
Dietary Factors ◽  
Quality Characteristic ◽  
Negative Effect ◽  
Important Quality ◽  
And Performance ◽  
Yolk Cholesterol

Egg yolk colour has always been regarded as an important egg quality characteristic and recently has had an even more important role in the marketing of eggs. One of the dietary factors influencing egg yolk colour is dietary fat. Dietary fat has been reported to have a positive or negative effect. Mackay et al (1963) reported that the addition of 4% animal fat improve egg yolk pigmentation. Hamilton and Parkhurst (1990) found that fats with lowering melting point resulted in higher oxycarotenoid level in yolk. An investigation of the role for dietary fat in yolk pigmentation appeared worthwhile because the sources of fat are different in the formulation of diets and because yolk pigmentation is an economically important quality factor. The objective of the present study was to investigate the influence of three sources of fat and levels of pigment on yolk colour and performance of laying hens.

EFFECT OF DIETARY SAPONIN ON EGG CHOLESTEROL LEVEL AND LAYING HEN PERFORMANCE

1984 ◽  
Vol 64 (4) ◽  
pp. 977-984 ◽  
Author(s):  
J. S. SIM ◽  
W. D. KITTS ◽  
D. B. BRAGG
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Corn Oil ◽  
Dietary Cholesterol ◽  
Specific Effect ◽  
Egg Yolk ◽  
Cholesterol Absorption ◽  
Cholesterol Content ◽  
Yolk Cholesterol ◽  
Single Comb

A feeding trial was carried out for five 28-day periods with diets containing 0.0, 0.04, 0.2 and 0.4% of saponin (Sarsaponin) in either the presence or absence of dietary cholesterol to study the saponin-cholesterol interaction and also to determine the effects on the levels of yolk cholesterol and the performance of single-comb White Leghorn laying hens (44 wk of age). No significant differences were found in the levels of egg yolk cholesterol; however, egg production and feed intake were reduced by feeding saponin. These adverse effects on the layer performance were counteracted or completely disappeared when 0.5% cholesterol was fed simultaneously to the laying birds. Egg yolk cholesterol contents were raised by dietary cholesterol but were not influenced by the dietary presence of saponin. In the second trial, layers were given a dose of 14C-cholesterol emulsified in corn oil with and without 0.48 g saponin in order to determine the specific effect of saponin on dietary cholesterol absorption and deposition into egg yolk. Dietary saponin increased the excretion of 14C-cholesterol from 8.6 to 65.8%, decreased egg deposition from 31.5 to 16.6% and decreased serum radioactivity by 39.2%. Thus, it was concluded that dietary saponin reduced cholesterol retention and transfer of dietary cholesterol to egg yolk, but failed to lower cholesterol content in egg yolk. Key words: Saponin, egg cholesterol, 14C-cholesterol, laying hens

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