scholarly journals Effects of dietary probiotic (Pediococcus acidilactici) supplementation on performance, nutrient digestibility, egg traits, egg yolk cholesterol, and fatty acid profile in laying hens

2012 ◽  
Vol 91 (10) ◽  
pp. 2691-2700 ◽  
Author(s):  
D. Mikulski ◽  
J. Jankowski ◽  
J. Naczmanski ◽  
M. Mikulska ◽  
V. Demey
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Laying Hens ◽  
Egg Yolk ◽  
Nutrient Digestibility ◽  
Pediococcus Acidilactici ◽  
Egg Traits ◽  
Yolk Cholesterol

Effects of dietary copper supplementation on performance, egg quality parameters, yolk cholesterol and fatty acid profiles in laying hens

2017 ◽  
Author(s):  
H. Kaya ◽  
A. Kaya ◽  
M. Macit ◽  
S. Çelebi ◽  
Ö. Kaynar
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Laying Hens ◽  
Egg Quality ◽  
Control Diet ◽  
Basal Diet ◽  
Quality Parameters ◽  
Dietary Copper ◽  
Copper Supplementation ◽  
Yolk Cholesterol

The present study envisaged the effects of different levels of dietary copper supplementation on performance, egg quality parameters, serum and yolk cholesterol and triglyceride levels, and yolk fatty acid profile in laying hens. Total 96 Lohman laying hens (38 weeks old) were randomly divided into four groups (n=24 each). Experimental diets were prepared by adding copper (0, 200, 250 or 300 mg/kg) to basal diet and feeding was lasted 12 weeks. Dietary copper supplementation decreased egg weight and feed intake but did not affect other performance parameters compared to the control diet. Shape index, shell weight, shell thickness, yolk color, yolk index, albumen index, and haugh unit were not influenced by dietary copper supplementation, whereas shell strength increased due to the inclusion of copper in the basal diet. Copper supplementation did not affect the fatty acid profile of the egg yolk. The yolk cholesterol ratio decreased by 7.22% in the presence of 250 mg/kg copper supplementation compared to control diet. Therefore, high levels of dietary copper supplementation in the diet of laying hens can be beneficial for improving shell strength and reducing the cholesterol content of the yolk.

scholarly journals Comparison of n–3 fatty acid sources in laying hen rations for improvement of whole egg nutritional quality: a review

1997 ◽  
Vol 78 (1) ◽  
pp. S61-S69 ◽  
Author(s):  
Mary E. Van Elswyk
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Laying Hens ◽  
Fatty Acid Content ◽  
Egg Yolk ◽  
Consumer Health ◽  
Fatty Acid Supplement ◽  
Ground Flaxseed

The nutritional manipulation of the diets of laying hens to include sources of n–3 fatty acids promotes the deposition of these nutrients into egg yolk. n–3 Fatty acid-rich eggs may provide an exciting alternative food source for enhancing consumer intake of these proposed healthful fatty acids. Care must be taken when designing n–3 fatty acid-rich poultry rations, however, to assure that the resulting egg fatty acid profile is useful for promoting consumer health yet maintaining egg sensory quality. In study 1 laying hens were fed on diets supplemented with graded levels of menhaden oil (MO), rich in both eicosapentaenoic acid (EPA; 20:5n–3) and docosahexaenoic acid (DHA; 22: 6n–3), for 4 weeks to determine maximal yolk fatty acid deposition attainable without sensory compromise. Yolk fatty acids were analysed for an additional 4 weeks, post-MO removal, to investigate yolk n–3 fatty acid tenacity. Dietary MO levels between 15 and 30g/kg yielded the greatest yolk n–3 fatty acid content; however, only eggs from birds fed with 15g MO/kg were considered acceptable by trained flavour panelists. Evaluation of eggs from hens fed with 15g MO/kg during storage verified that the shelf-life of enriched eggs was comparable with that of typical eggs. In study 2, graded levels of whole or ground flaxseed were used for the deposition of linolenic acid (LNA; 18:3n–3) and to determine in vivo production of DHA from dietary LNA for yolk deposition. Flaxseed form influenced yolk n–3 fatty acids only when given at 150 g/kg diet. In vivo production of DHA, while significant, was not enhanced by increasing the level of dietary flaxseed nor by grinding the seed. In the third study, a DHA-rich natural marine alga (MA) was investigated as an n–3 fatty acid supplement. Despite similar DHA profiles, dietary MA was found to be more efficient for yolk DHA deposition than dietary MO. These studies suggest that there are numerous viable n–3 fatty acid supplements for poultry rations. It must be realized, however, that the fatty acid profile of the final product varies substantially depending on which supplement is fed.

scholarly journals Quality of Eggs, Concentration of Lysozyme in Albumen, and Fatty Acids in Yolk in Relation to Blue Lupin-Rich Diet and Production Cycle

Animals ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 735 ◽  
Author(s):  
Emilia Kowalska ◽  
Joanna Kucharska-Gaca ◽  
Joanna Kuźniacka ◽  
Lidia Lewko ◽  
Ewa Gornowicz ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Soybean Meal ◽  
Laying Hens ◽  
Chemical Properties ◽  
Egg Yolk ◽  
Production Cycle ◽  
Omega 3 ◽  
Lupin Seeds

In recent years, the interest in lupin seeds as a source of protein in poultry nutrition has increased. The aim of this study was to assess the quality of table eggs produced by hens that were fed diets containing pea seeds and various levels of narrow-leafed lupin as a substitute for soybean meal. The share of lupin seeds in the treatment groups was 10%, 15%, 20% and 25%. Egg morphology, the fatty acid profile in egg yolk and the amount and activity of lysozyme in egg white were analysed. Results show that using 10–20% lupin seeds in feed in the diet of laying hens in intensive farming does not result in a change in weight or egg structure, their physical properties or their morphological composition. Increasing the share of lupin seeds in feed for laying hens increases the saturation of the colour of egg yolks, which is a desirable feature among consumers. The use of lupin seeds in feed for laying hens does not adversely affect the chemical properties of egg proteins, as expressed by the amount and activity of lysozyme. In feed for laying hens, replacing soybean meal with lupin seeds has a positive effect on the fatty acid profile in egg yolk (omega-3 and -6 polyunsaturated acids and hypocholesterolemic acids).

scholarly journals Influence of different dietary oil sources on performance and fatty acid profile of egg yolk in laying hens

2011 ◽  
Vol 20 (1) ◽  
pp. 71-83 ◽  
Author(s):  
N. Ceylan ◽  
I. Ciftçi ◽  
C. Mızrak ◽  
Z. Kahraman ◽  
H. Efil
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Laying Hens ◽  
Egg Yolk ◽  
Dietary Oil

scholarly journals Effect of Natural and Chemical Colorant Supplementation on Performance, Egg-Quality Characteristics, Yolk Fatty-Acid Profile, and Blood Constituents in Laying Hens

2021 ◽  
Vol 13 (8) ◽  
pp. 4503
Author(s):  
Ahmed A. Saleh ◽  
Esraa Gawish ◽  
Samy F. Mahmoud ◽  
Khairy Amber ◽  
Wael Awad ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Laying Hens ◽  
Egg Quality ◽  
Control Diet ◽  
Egg Yolk ◽  
Quality Characteristics ◽  
Feed Additives ◽  
Blood Constituents ◽  
Egg Yolks

Natural and chemical colorants are attracting a lot of attention as sustainable feed additives due to their effect on food color and because presentation matters to consumers. Color also is a major sensory factor that helps consumers determine food quality and its possible health benefits. For example, highly colored egg yolks can only come from healthy laying hens fed a well-balanced, nutrient-rich diet. Consumers associate an intense yolk color with healthy, nutrient-rich food. There is a growing market request for eggs with rich yolk coloring. The purpose of the current study was to evaluate the impact of natural (paprika) and chemical (carmoisine) colorant supplementation on the performance, egg-quality characteristics, yolk fatty-acid profile, and blood constituents in laying hens. A total of 240 Bovans laying hens were randomly distributed in a completely randomized design in four treatments according to four experimental diets: a control diet (without supplementation of any colorants), a control diet supplemented with 4 kg/ton paprika, a control diet supplemented with 150 g carmoisine/ton, and a control diet supplemented with a combination of 4 kg/ton paprika plus 150 g carmoisine/ton, fed from 42 to 54 weeks of age. Each treatment consisted of 10 replications with six hens. Dietary inclusion of paprika colorant improved (p < 0.05) the feed-conversion ratio and egg-production rate, while final body weight, weight change, feed intake, and egg weight and mass were not affected. The degrees of egg yolk and white were increased (p < 0.05) by the dietary supplements. Yolk color and shell thickness were enhanced (p < 0.05) by adding paprika and/or carmoisine colorants. Supplementation of the paprika colorant alone or in combination with carmoisine increased (p < 0.05) linolenic acid, oleic acid, and vitamin E concentrations in egg yolks. In contrast, egg yolk palmitic acid and liver malondialdehyde contents were decreased (p < 0.05). Paprika and carmoisine colorants and their combination improved (p < 0.05) blood lipid profile in treated hens. We concluded that the dietary supplementation of natural (paprika) colorants has an influential role in improving egg yolk color, production performance, and egg yolk fatty-acid profile in laying hens.

scholarly journals Effect of Cordyceps Militaris Waster Medium on Production Performance, Egg Traits and Egg Yolk Cholesterol of Laying Hens

2015 ◽  
Vol 52 (3) ◽  
pp. 188-196 ◽  
Author(s):  
Chun-Lun Wang ◽  
Chung-Jen Chiang ◽  
Yun-Peng Chao ◽  
Bi Yu ◽  
Tzu-Tai Lee
Keyword(s):  
Laying Hens ◽  
Egg Yolk ◽  
Cordyceps Militaris ◽  
Production Performance ◽  
Egg Traits ◽  
Yolk Cholesterol

Fatty acid profile of egg yolk lipids from hens fed diets rich in n-3 fatty acids

2003 ◽  
Vol 83 (2) ◽  
pp. 287-292 ◽  
Author(s):  
M.C. Milinsk ◽  
A.E. Murakami ◽  
S.T.M. Gomes ◽  
M. Matsushita ◽  
N.E. de Souza
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Egg Yolk
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