scholarly journals Using biomass of heterotrophic marine microalga Schizochytrium for improving docosahexaenoic acid (DHA, C22:6-3) in chicken eggs

2016 ◽  
Vol 14 (2) ◽  
pp. 337-346
Author(s):  
Hoàng Thị Lan Anh ◽  
Hoàng Thị Hương Quỳnh ◽  
Trần Quốc Việt ◽  
Nguyễn Thị Hồng ◽  
Ninh Thị Huyền ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Docosahexaenoic Acid ◽  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Weight Ratio ◽  
Basal Diet ◽  
Quality Parameters ◽  
Microalgal Biomass ◽  
Marine Microalga

The consumers’ demand for food products of superior health quality are growing. Many researches have been conducted to enhance nutritional value of foods as meat, eggs, and milk. Eggs are considered the most convenient way to supply bioactive nutrients. While protein and total lipid concentrations of eggs are not readity altered, fatty acid composition, mineral and vitamin contents can be modified by feeding the hens with certain dietary ingredients. In this study, we investigated the effect of adding microalga Schizochytrium mangrovei PQ6 biomass in basal diet on egg production and egg quality parameters, especially docosahexaenoic acid content (DHA, C22:6w-3) of laying hens. Total number of 60 line G3 laying hens (mix between line HA and Hungary, 51-60 weeks of age) were randomly allotted into one of three groups by 20 hens each (KPCS, KP1 and KP2). All groups of hens were fed basal diets of standard ingredients while feed of KP1 and KP2 group of hens was supplemented with S. mangrovei PQ6 biomass as a source of w-3 fatty acid in amount of 1 and 5 % respectively. The obtained results have shown that, after trial 10 weeks, addional microalgal biomass in the diet of hens did not effect on egg production and normal egg quality parameters (egg weight, ratio of yolk and albumen, Haugh unit, yolk color). However, adding 5% microalga biomass in diet improved markedly DHA content in egg (reached up to 234.19 mg/egg) compared to that in control (52.85 mg/egg) and 1% level of microalgal biomass in basal diet (54.15 mg/egg).

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 Effect of Supplementation ARA (Arachidonic acid) Oil on Production Performance, Egg quality and Fatty Acid Composition in Laying Hens

2021 ◽  
Vol 2 (4) ◽  
pp. 1164-1174
Author(s):  
Dian Rizki Purba ◽  
Xiao-guang Dong ◽  
Jing Wang ◽  
Hai-jun Zhang ◽  
Guang-hai Qi ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Egg Production ◽  
Laying Hens ◽  
Infant Nutrition ◽  
Egg Quality ◽  
Quality Parameters ◽  
Production Performance ◽  
Egg Mass

The effect of supplementation ARA oil on production performance, egg quality, fatty acid composition in laying hens were examined on this study. The aims on this study to producing ARA enriched eggs to meet infant nutrition requirements. A total of 450 Roman White laying hens with a similar egg production rate and good body condition at 55 weeks of age were randomly divided into 5 treatments. Each treatment was replicated 6 times with 15 hens per replicate.  Hens were fed basal diets with 0, 2,5%, 1,25%, 0,625%, and 0,3125% ARA oil addition. The supplementation ARA oil was effect to decreased egg production, egg weight, egg mass, daily feed intake and FCR (P<0.05) during 9-12 week, but on egg quality parameters showed slightly changed during the 1-12 week but not consistency and that change was not statistically significant. Arachidonate acid (ARA) was increased by supplementation ARA oil (P<0.05). This effect was detected in directly proportional to the addition of ARA oil on diet. This is opposite effect to DHA, DHA was decreased by supplementation ARA oil (P<0.05) and also effect to ratio ARA/DHA was increased (P<0.05) by supplementation ARA oil.

Effects of dietary Bacillus subtilis RX7 and B2A supplementation on productive performance, egg quality, blood profiles, and excreta Salmonella counts in laying hens

2020 ◽  
Vol 100 (3) ◽  
pp. 411-417
Author(s):  
Huan Shi ◽  
Wan Lin Zhang ◽  
In Ho Kim
Keyword(s):  
Bacillus Subtilis ◽  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Basal Diet ◽  
Productive Performance ◽  
Blood Profile ◽  
Colony Forming Units ◽  
Dietary Treatments ◽  
Blood Profiles

An experiment was carried out to investigate the effect of Bacillus subtilis RX7 and B2A supplementation on egg production, egg quality, blood profile, and excreta Salmonella population in laying hens. A total of 192 Hy-Line Brown laying hens (40-wk-old) were randomly assigned into four dietary treatments, each of which was replicated eight times with six hens per replicate in a 5 wk trial. The dietary treatments were NC, which is a basal diet without antibiotics or Bacillus subtilis; PC, which is an NC + 0.5 g kg−1 antibiotic (virginiamycin) diet; BSR, which is an NC + 0.5 g kg−1 Bacillus subtilis RX7 (1.0 × 109 colony forming units g−1); and BSB, which is an NC + 0.5 g kg−1 Bacillus subtilis B2A (1.0 × 109 colony forming units g−1). The results showed that hens receiving BSB diets had increased (P < 0.05) eggshell thickness over hens fed the NC, PC, and BSR diets (week 3). The excreta Salmonella counts in the PC, BSR, and BSB groups were lower than the NC group (P < 0.05). These results indicate that dietary inclusion of Bacillus subtilis RX7 and B2A strains effectively decreased excreta Salmonella counts without any detrimental effects on the performance of laying hens.

FEEDING VALUE OF RAPESEED FOR LAYING HENS

1972 ◽  
Vol 52 (3) ◽  
pp. 563-566 ◽  
Author(s):  
A. J. LESLIE ◽  
J. D. SUMMERS
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Experimental Period ◽  
Quality Parameters ◽  
Feed Consumption ◽  
Feeding Value ◽  
And Performance ◽  
Feeding Diets ◽  
Haugh Unit

An experiment was conducted to determine the effects of feeding diets containing 0, 5, 10, and 15% ground raw rapeseed to three replicates of 14 laying hens each. Isocaloric isonitrogenous diets were fed for a 28-day experimental period and performance and egg quality parameters were measured. Egg production was depressed at the two higher levels of rapeseed inclusion but was not affected at the 5% level of inclusion. Haugh unit, albumen height, and shell deformation were not affected significantly (P > 0.05) but egg weight decreased progressively as rapeseed inclusion increased. Feed consumption was significantly depressed (P < 0.05) at the 15% level of rapeseed and slightly reduced at the other levels.

Effects of supplementing layer hen diets with selenium and vitamin E on egg quality, lipid oxidation and fatty acid composition during storage

2008 ◽  
Vol 88 (3) ◽  
pp. 475-483 ◽  
Author(s):  
Maziar Mohiti-Asli ◽  
Farid Shariatmadari ◽  
Houshang Lotfollahian ◽  
Mohamad Taghi Mazuji
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Acid Composition ◽  
Egg Quality ◽  
Basal Diet ◽  
Quality Parameters ◽  
Control Group ◽  
Selenium Yeast ◽  
Organic Selenium

A 7-wk trial was carried out to investigate the effect of vitamin E and inorganic and organic selenium added to hens' diet on quality and lipid stability of eggs during storage. One hundred forty-four Hy-Line W-36 hens (63-wk of age) were divided into six equal groups. Five groups received a basal diet supplemented with 0.4 mg kg-1 sodium selenite or selenium yeast, 200 mg kg-1 vitamin E or a combination of selenium and vitamin E; whereas the control group received no supplementation. Hen production was assessed daily and fresh egg quality parameters were determined every 2 wk. Eggs were stored under different conditions (4°C, 23–27°C or 31°C) for 14 d. Eggs were analyzed for quality characteristics, egg component weight, Malondialdehyde values as a secondary oxidation product and yolk fatty acid (FA) composition. The performance of the hens and egg weights were not affected either by the source of the selenium or by the vitamin E. The inclusion of selenium or vitamin E in the diet significantly increased their concentrations in the egg. The supplemented diets also improved egg quality, oxidative stability and fatty acid composition during storage. Key words: Vitamin E, selenium, lipid peroxidation, egg fatty acid composition, storage

scholarly journals Effects of feed supplementation with manganese from its different sources on performance and egg parameters of laying hens

2014 ◽  
Vol 59 (No. 4) ◽  
pp. 147-155 ◽  
Author(s):  
K. Venglovská ◽  
Ľ. Grešáková ◽  
I. Plachá ◽  
M. Ryzner ◽  
K. Čobanová
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Protein Hydrolysate ◽  
Basal Diet ◽  
Egg Yolk ◽  
Control Group ◽  
Feed Supplementation ◽  
Positive Effects ◽  
Dietary Treatments

The objective of this study was to compare the effects of feed supplementation of laying hens with manganese from its inorganic and organic sources on performance and some parameters of egg quality. Ninety-six hens at 20 weeks of age were randomly allocated to 4 dietary treatments, each consisting of 6 replicates (4 birds per replicate). The control group was fed unsupplemented basal diet (BD) with only natural background Mn level of 46.4 mg/kg feed. For the three experimental treatments, the BD was supplemented with 120 mg Mn/kg either from Mn-sulphate or Mn-chelate of protein hydrolysate (Mn-Pro) or Mn-chelate of glycine hydrate (Mn-Gly). After 8 weeks of dietary treatments the egg production, egg weight, feed intake, and feed efficiency were not affected by dietary treatments. Regardless of the sources, Mn supplementation to feed resulted in significantly decreased percentages of cracked eggs compared to the unsupplemented control group. The thickness, weight, proportion, and index of eggshell were significantly elevated in all groups supplemented with Mn. The intake of Mn-Gly resulted in considerably increased Mn deposition in egg yolk compared to the control eggs. In the control and Mn-sulphate groups yolk malondialdehyde (MDA) started to increase after 20 and 30 days of egg storage respectively, whereas in eggs from hens given organic Mn-sources this parameter was not affected up to 40 days. Although there were no significant differences in MDA values between the treatments until 20 days of storage, the Mn-sulphate group showed significantly higher MDA concentration in yolks compared to the control group after 30 days of storage. These results demonstrate that supplementation of hens&rsquo; diet with Mn has positive effects on eggshell quality. Feed supplementation with Mn from organic sources appears to be more effective in preventing yolk lipid oxidation during cold storage of eggs than that from Mn-sulphate. &nbsp;

Effects of dietary algal docosahexaenoic acid oil supplementation on fatty acid deposition and gene expression in laying Leghorn hens

2004 ◽  
Vol 142 (6) ◽  
pp. 683-690 ◽  
Author(s):  
C. H. CHENG ◽  
T. F. SHEN ◽  
W. L. CHEN ◽  
S. T. DING
Keyword(s):  
Transcription Factors ◽  
Fatty Acid ◽  
Docosahexaenoic Acid ◽  
Acid Deposition ◽  
Egg Production ◽  
Laying Hens ◽  
Regulatory Element ◽  
Egg Yolk ◽  
Total Fatty Acids ◽  
Egg Yolks

The purpose of the current study was to determine the effects of dietary docosahexaenoic acid (DHA) on fatty acid deposition in egg yolk and various tissues of laying Leghorn hens, and on the expression of hepatic lipogenesis-related transcription factors. There were three treatments with 10 Leghorn hens per treatment. Diets were based on maize-soybean meal (ME: 12 MJ/kg; CP: 171 g/kg; Ca: 34 g/kg) supplemented with 0 (plus 20 g butter/kg), 5 g (plus 15 g butter/kg) or 20 g algal DHA oil/kg. The egg production of the birds was not affected by dietary DHA oil (P>0·05). The DHA content in egg yolks of the laying hens increased significantly (P<0·01) with the dietary supplementation of DHA. The DHA content of the total fatty acids in the egg yolk of laying hens was 4±16, 11±43 and 20±90 g/kg for 0, 5 and 20 g/kg DHA treatments, respectively for the first week, and 6±16, 18±49 and 31±86 g/kg for the second week. Therefore, algal DHA oil can be utilized by laying Leghorn hens to enhance egg yolk DHA content and produce high DHA eggs. The concentrations of triacylglycerol (TG) and cholesterol in plasma of laying Leghorn hens were not affected by dietary DHA treatments (P>0·005). The DHA content in plasma and livers of laying hens was increased with the addition of DHA in the diet (P<0·05). The DHA content in the skeletal muscle of Leghorn hens was also increased with the increase in dietary DHA. The data indicate that dietary DHA oil can be incorporated into plasma, egg yolks and various tissues. The mRNA concentrations of the lipogenesis-related transcription factors, sterol regulatory element binding protein 1 (SREBP1) and SREBP2, in the livers of laying Leghorn hens were not affected by the supplement of algal DHA oil for 2 weeks, suggesting that the expressions of these transcription factors are tightly controlled and not sensitive to DHA treatments in laying hens.

Effects of chitooligosaccharide supplementation on egg production, egg quality and blood profiles in laying hens

2018 ◽  
Author(s):  
Yang Jiao ◽  
Rajesh Jha ◽  
Wan Lin Zhang ◽  
In Ho Kim
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Density Lipoprotein ◽  
Dietary Supplementation ◽  
Basal Diet ◽  
Linear Effects ◽  
Dietary Treatments ◽  
Haugh Unit ◽  
Blood Profiles

The present study evaluated the effects of dietary supplementation of chitooligosaccharide (COS) on egg production, egg quality and blood profiles in laying hens. A total of 192 Hy-Line Brown laying hens (initial age- 46 weeks) were allocated to one of four treatments with eight replications per treatment and six adjacent cages as replication for eight-weeks study. Dietary treatments consisted of CON, basal diet; COS1, CON + 0.1% COS; COS2, CON + 0.2% COS; and COS3, CON + 0.3% COS. Linear improvement (p Lass Than 0.05) was observed in egg quality and high-density lipoprotein cholesterol (HDL/C) concentration at subsequent weeks. In week 8, linear (P=0.04) improvement was observed in haugh unit of egg with the increase in the dose of COS. In addition, linear effects (p Lass Than 0.05) on eggshell thickness at week 3, 5, 6, 7 and 8 were detected as the level for increased COS. In conclusion, the supplementation of COS in laying hens diets linearly improved the egg quality and the HDL/C concentration. Thus, COS has the potential to be used as a substitute to antibiotics in layer hen’s diets.

scholarly journals Egg production, egg quality, and lipid peroxidation status in laying hens maintained at a low ambient temperature (6°C) and fed a vitamin C and vitamin E-supplemented diet

2012 ◽  
Vol 48 (No. 1 - 2) ◽  
pp. 33-40 ◽  
Author(s):  
O. Kucuk ◽  
N. Sahin ◽  
K. Sahin ◽  
Gursu MF ◽  
F. Gulcu ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Vitamin E ◽  
Vitamin C ◽  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Basal Diet ◽  
Alpha Tocopherol ◽  
Tocopherol Acetate ◽  
Egg Shell

This experiment was conducted to evaluate the effects of vitamin C (L-ascorbic acid) and vitamin E (&alpha;-tocopherol acetate) on egg production, egg quality, lipid peroxidation status (measured as MDA), and some serum metabolites in laying hens (Hy-Line) maintained at a low ambient temperature (6&deg;C). One hundred and twenty laying hens (18-wk-old) were divided into four groups, 30 hens per group. The laying hens were fed either a basal diet or the basal diet supplemented with either 250 mg of L-ascorbic acid/kg of diet, 250 mg of &alpha;-tocopherol acetate/kg of diet or 250 mg of L-ascorbic acid plus 250 mg of &alpha;-tocopherol acetate/kg of diet. Although feed consumption of the hens was similar (P &gt; 0.05) among treatments, supplemental vitamin C and E significantly increased final body weight, egg production, and improved feed efficiency (P &lt; 0.05). Egg weights were also greater (P &lt; 0.05) in hens supplemented with the combination of vitamin C and E than that of hens supplemented either vitamin or no vitamin (control). Haugh unit did not change upon each vitamin supplementation, but the combination of the vitamin supplement yielded a higher Haugh unit (P &lt; 0.05). Each dietary supplement of vitamin C and vitamin E improved the egg quality (P &lt; 0.05) resulting in a greater specific gravity, thicker egg shell, and heavier egg shell weight. Separately or as a combination, supplemental vitamin C and E decreased MDA, glucose, cholesterol, and triglyceride concentrations (P &lt; 0.05). Results of the present study showed that supplementing vitamin C and vitamin E, particularly as a combination, improved the performance of cold-stressed laying hens, offering a potential protective management practice in preventing cold stress-related losses in performance of laying hens. Results of the present study also indicated that the effects of vitamin C and vitamin E are additive.

Sign in / Sign up

Export Citation Format

Share Document