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.

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 Effects of the use of soybean oil and animal fat in the diet of laying hens on production performance and egg quality

2011 ◽  
Vol 35 (5) ◽  
pp. 995-1001 ◽  
Author(s):  
Daniela Duarte de Oliveira ◽  
Nelson Carneiro Baião ◽  
Silvana de Vasconcelos Cançado ◽  
Benedito Lemos de Oliveira ◽  
Ângela Maria Quintão Lana ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Beef Tallow ◽  
Laying Hens ◽  
Egg Quality ◽  
Control Diet ◽  
Dietary Lipids ◽  
Production Performance ◽  
Egg Yolks

The effects of different dietary lipids on the fatty acid profiles of eggs produced by 20 and 54 wk old Dekalb laying hens were investigated. Laying hens were subjected to three defined treatments according to the source of lipid added to their diets: soybean oil, beef tallow, and a control diet (without the addition of oil). The experimental design was in a 3x2 factorial arrangement (three treatments and two different ages). The fatty acid composition of the yolks in the eggs produced by the laying hens was analyzed. The eggs produced by laying hens on the soybean oil diet had a large amount of polyunsaturated fatty acids (PUFA) omega-6 (n-6) and omega-3 (n-3) in their yolks (23.55, 2.30% respectively), whereas egg yolks from hens who were given beef tallow had higher percentages of monounsaturated fatty acids (47.53%) compared to soybean oil (47.53%) and the control diet (38.72%). The percentages of trans fats present in the egg yolks in all treatments were considered very low (0.91; 0,11; 0.05%). Young layers are more efficient at depositing n-3 fatty acids (1.40%), specially C22:6 (0.76%) with the best ratio n6:n-3 (13.97) compared to old layers (1.35; 0.72; 14.81% respectively). Based on these results, it was concluded that the amount of fatty acids present in the egg yolks can be modified by the sources of lipids included in the diet and that independent of the sources of lipid in the diet and the age of the chicken, egg yolks have insignificant amounts of trans fatty acids.

Effects of dietary fish silage and fish fat on performance and egg quality of laying hens

2001 ◽  
Vol 81 (2) ◽  
pp. 245-251 ◽  
Author(s):  
N. P. Kjos ◽  
O. Herstad ◽  
A. Skrede ◽  
M. Øverland
Keyword(s):  
Fatty Acid ◽  
Feed Intake ◽  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Control Diet ◽  
Egg Yolk ◽  
Taste Intensity ◽  
Dietary Fish

A total of 45 laying hens were fed a control diet, or one of four diets containing 50 g kg–1 fish silage and different levels of fish fat (1.8, 8.8, 16.8 or 24.8 g kg–1), to determine the effect of fish silage and fish fat in the diet on performance and egg quality. Fish silage did not affect feed intake, egg production, fatty acid composition of yolk, yolk color or sensory quality of eggs, compared with the control. The diets with 16.8 or 24.8 g kg–1 fish fat decreased feed intake (P < 0.001), egg production (P < 0.001), and hen-day egg production (P < 0.04), and increased yolk color index (P < 0.003). The proportions of the fatty acid C22:1 (P < 0.001), and PUFA as the sum of C18:2 n-6, C20:5 n-3, C22:5 n-3 and C22:6 n-3 (P < 0.02) in egg yolk were highest for the fish silage diets with 24.8, 16.8 or 8.8 g kg–1 fish fat, and lowest for the diet with 1.8 g kg–1 fish fat. Proportions of C18:1 (P < 0.001) and C20:1 (P < 0.001) were lowest for the diets with 16.8 or 24.8 g kg–1 fish fat. Egg yolk cholesterol did not differ among treatments. The diet with 16.8 g kg–1 fish fat resulted in a more intense egg albumen whiteness as measured by the sensory study, compared with the other diets (P < 0.05). There was a linear relationship between dietary fish fat level and increased off-taste intensity of egg yolk (P< 0.03). Key words: Fish silage, fish fat, laying hens, egg production, egg quality

scholarly journals Effects of feeding laying hens diets supplemented with omega 3 fatty acids on the egg fatty acid profile

2011 ◽  
Vol 27 (3) ◽  
pp. 679-686 ◽  
Author(s):  
D. Sefer ◽  
A. Andonov ◽  
S. Sobajic ◽  
R. Markovic ◽  
S. Radulovic ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Laying Hens ◽  
Egg Quality ◽  
Fatty Acid Content ◽  
Egg Yolk ◽  
Control Group ◽  
Feed Supplementation ◽  
Egg Yolks ◽  
Experimental Group

In order to investigate the effects of omega (n) 3 fatty acids on egg quality a group-control trial was organized. Trial lasted 40 days and was performed in production conditions. Total number of 1264 laying hens of Lohman Brown classic provenience were used and randomly allotted into one of four groups by 316 hens each (C-control, I experimental, II experimental and III experimental). All groups of hens were fed diets of standard ingredients and chemical composition, while feed of I, II and III experimental group of hens was supplemented with micro algae Schizochytrium spp. (DHA Gold?, Martek, USA) as a source of n- 3 fatty acids in amount of 0.5, 0.7 and 1.0 % respectively. In order to investigate the influence of micro algae Schizochytrium spp. feed supplementation on egg quality, from the aspect of content and ratio of fatty acids, random egg samples (n=10) were taken at the 10th, 20th and 40th day of the trial from each group. Egg yolk fatty acid content was determined by gas chromatography on Varian 1400 with flame ionization detector (FID detector) (on a packed column 20% LAC-3R-728 Chromosorb WAW 80-100 mesh). Significant differences in egg yolk fatty acid content as well as their ratio were determined between treatment groups. Positive influence of supplemented micro algae preparation was observed. Highest content of n-3 poly unsaturated fatty acids (PUFA n-3) was determined in egg yolks of III experimental group while lowest content was determined in egg yolks of control group of hens. Micro algae feed supplementation, at the end of the trial period, positively affected egg yolk PUFA n-6/PUFA n-3 ratio, since determined ratio of 4.24 in III experimental group was more desirable than 12.27 determined in a control group. Marine algae (Schizochytrium spp.) feed supplementation in laying hens in amounts above 0.5% significantly affected egg yolk fatty acid composition as well as ratio of n-6/n-3 PUFA. These findings support its use from nutritive, medical and economic point of view.

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.

The effect of dietary herring meal on the omega-3 fatty acid content of plasma and egg yolk lipids of laying hens

1995 ◽  
Vol 75 (2) ◽  
pp. 247-253 ◽  
Author(s):  
D. M. Nash ◽  
R. M. G. Hamilton ◽  
H. W. Hulan
Keyword(s):  
Fatty Acid ◽  
Acid Content ◽  
Plasma Lipids ◽  
Laying Hens ◽  
Control Diet ◽  
Fatty Acid Content ◽  
Total Lipid Content ◽  
Egg Yolk ◽  
Omega 3 ◽  
Omega 6

The effect of dietary HM on plasma and egg yolk lipids of commercial White Leghorn hens was studied over 350 d. A total of 192 birds were given corn-wheat-soybean meal diets that contained either 0, 4, 8, or 12% HM. Analysis of plasma lipids at four periods in the laying cycle (169, 211, 253 and 287 d) and at five times during the test day (0800, 1000, 1200, 1400 and 1600 h) were performed. Egg lipids were analyzed at each of the four periods.Plasma total lipids were inversely related (P < 0.01) to dietary HM levels while omega-3 and omega-6 fatty acid levels were positively and inversely related (P < 0.001), respectively. HM levels did not influence the total lipid content of the egg yolk lipids but omega-3 and omega-6 fatty acid content were positively and inversely related, respectively. The levels of eicosapentaenoic (20:5n3, EPA) and docosahexaenoic (22:6n3, DHA) acid were 11 and 3 times higher, respectively (7.8 and 100.5 mg yolk−1) in the yolks from hens given the 12% HM diet compared to the control diet. Key words: Herring meal, laying hens, omega-3 fatty acids, eicosapentaenoic acid, docosahexaenoic acid

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