scholarly journals Cholesterol Concentration of Egg Yolk and Blood Plasma and Performance of Laying Hens as Influenced by Dietary α-Ketoisocaproic Acid

1992 ◽  
Vol 71 (1) ◽  
pp. 120-127 ◽  
Author(s):  
R. SCOTT BEYER ◽  
LEO S. JENSEN
Keyword(s):  
Blood Plasma ◽  
Laying Hens ◽  
Egg Yolk ◽  
Cholesterol Concentration ◽  
And Performance

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.

scholarly journals Slight Disruption in Intestinal Environment by Dextran Sodium Sulfate Reduces Egg Yolk Size Through Disfunction of Ovarian Follicle Growth

2021 ◽  
Vol 11 ◽  
Author(s):  
Takahiro Nii ◽  
Takashi Bungo ◽  
Naoki Isobe ◽  
Yukinori Yoshimura
Keyword(s):  
Gene Expression ◽  
Oral Administration ◽  
Blood Plasma ◽  
Sodium Sulfate ◽  
Egg Production ◽  
Laying Hens ◽  
Ovarian Follicle ◽  
Egg Yolk ◽  
Dextran Sodium Sulfate ◽  
Intestinal Environment

Intestinal environments such as microbiota, mucosal barrier function, and cytokine production affect egg production in laying hens. Dextran sodium sulfate (DSS) is an agent that disrupts the intestinal environment. Previously, we reported that the oral administration of dextran sodium sulfate (DSS: 0.9 g/kg BW) for 5 days caused severe intestinal inflammation in laying hens. However, the DSS concentration in the previous study was much higher to induce a milder disruption of the intestinal environment without heavy symptoms. Thus, the goal of this study was to determine the effects of a lower dose of DSS on the intestinal environment and egg production in laying hens. White Leghorn laying hens (330-day old) were oral administered with or without 0.225 g DSS/kg BW for 28 days (DSS and control group: n = 7 and 8, respectively). Weekly we collected all laid eggs and blood plasma samples. Intestinal tissues, liver, ovarian follicles, and the anterior pituitary gland were collected 1 day after the final treatment. Lower concentrations of orally administered DSS caused (1) a decrease in the ratio of villus height/crypt depth, occludin gene expressions in large intestine and cecal microbiota diversity, (2) a decrease in egg yolk weight, (3) an increase in VLDLy in blood plasma, (4), and enhanced the egg yolk precursor accumulation in the gene expression pattern in the follicular granulosa layer, (5) an increase in FSH and IL-1β gene expression in the pituitary gland, and (6) an increase in concentration of plasma lipopolysaccharide binding protein. These results suggested that the administration of the lower concentration of DSS caused a slight disruption in the intestinal environment. This disruption included poor intestinal morphology and decreased cecal microbiome diversity. The change in the intestinal environment decreases egg yolk size without decreasing the VLDLy supply from the liver. The decrease in egg yolk size is likely to be caused by the dysfunction of egg-yolk precursor uptake in ovarian follicles. In conclusion, the oral administration of a lower dose of DSS is an useful method to cause slight disruptions of intestinal environment, and the intestinal condition decreases egg yolk size through disfunction of ovarian follicle.

scholarly journals Performance and hypo-cholesterolemic response of laying hens fed cassava root sievate - based diets.

2021 ◽  
Vol 32 (2) ◽  
pp. 215-223
Author(s):  
O.M.O. Idowu ◽  
A. Oduweso ◽  
E. Daisy
Keyword(s):  
Blood Plasma ◽  
Total Cholesterol ◽  
Egg Production ◽  
Dietary Treatment ◽  
Egg Yolk ◽  
Cholesterol Content ◽  
The Body ◽  
Cholesterol Concentration ◽  
Control Group ◽  
Yolk Cholesterol

A total of one hundred and fifty (150) Nera ser-linked layer strains (32 weeks of age) were used to investigate the performance response, blood plasma and egg yolk cholesterol status of hens fed cassava roul sievate (CRS) bused - diets. CRS was used to replace wheat offal at 0, 5, 10, 15 und 20% respectively, resulting in five dietary treatments. Each treatment had 3 replicates with each replicate group having five hirds. The experiment lasted for 10 weeks. No significant effect of diers was noticed in the body weights, weight gain and daily feed intake. Fced conversion per dozen eggs, hen-day egg production and total egg produced significantly declined as CRS levels increased from 0 to 20% in the diets. Diets with 20% CARS had the poorest performance. However, the blood plasma, egg yolk and egg cholesterol concentrations were reduced significantly (p< 0.05) with increased level of CRS Dietary treatment with 20 % CARS had the lowest (P< 0.05) cholesterol concentration. Inclusion of up to 20% CRS led to 35% reduction in plasma total cholesterol, while 18 and 17% reductions were obtained in the egg yolk total cholesterol and total cholesterol per egy respectively. Replacement of up to 10% (w/w) wheat offal by CRS is therefore recommended 10 effectively reduce cholesterol content of the plasma ,egg yolk and whole egg by 20%, 10% and 17 % respectively at performance level that are comparable with that of the control group. 

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.

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.

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
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