scholarly journals Krill Meal Enhances Antioxidant Levels and n-3 Fatty Acid Content of Egg Yolk from Laying Hens Fed a Low-Pigment Diet

2020 ◽  
Vol 57 (3) ◽  
pp. 192-199
Author(s):  
Kwanticha Prommetta ◽  
Seksom Attamangkune ◽  
Yuwares Ruangpanit
Keyword(s):  
Fatty Acid ◽  
Acid Content ◽  
Laying Hens ◽  
Fatty Acid Content ◽  
Egg Yolk

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

scholarly journals Cholesterol and n-3 and n-6 fatty acid content in eggs from laying hens fed with red crab meal (Pleuroncodes planipes)

2005 ◽  
Vol 84 (1) ◽  
pp. 167-172 ◽  
Author(s):  
S. Carrillo-Dominguez ◽  
M.E. Carranco-Jauregui ◽  
R.M. Castillo-Dominguez ◽  
M.I. Castro-Gonzalez ◽  
E. Avila-Gonzalez ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Acid Content ◽  
Laying Hens ◽  
Fatty Acid Content

Camelina Meal Increases Egg n-3 Fatty Acid Content Without Altering Quality or Production in Laying Hens

Lipids ◽  
2012 ◽  
Vol 47 (5) ◽  
pp. 519-526 ◽  
Author(s):  
Radhika Kakani ◽  
Justin Fowler ◽  
Akram-Ul Haq ◽  
Eric J. Murphy ◽  
Thad A. Rosenberger ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Acid Content ◽  
Laying Hens ◽  
Fatty Acid Content ◽  
Camelina Meal

scholarly journals Feeding high-oleic peanuts to layer hens enhances egg yolk color and oleic fatty acid content in shell eggs

2019 ◽  
Vol 98 (4) ◽  
pp. 1732-1748 ◽  
Author(s):  
Ondulla T Toomer ◽  
Amanda M Hulse-Kemp ◽  
Lisa L Dean ◽  
Deborah L Boykin ◽  
Ramon Malheiros ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Egg Yolk ◽  
Shell Eggs ◽  
High Oleic ◽  
Layer Hens ◽  
High Oleic Peanuts

scholarly journals Effect of Feeding Perilla Seeds on Fatty Acid Content in Egg Yolk

2001 ◽  
Vol 72 (9) ◽  
pp. 359-370 ◽  
Author(s):  
Katsumi SAITO ◽  
Masami NOMURA
Keyword(s):  
Fatty Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Egg Yolk ◽  
Effect Of Feeding

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 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.

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