scholarly journals The effect of substituting wheat bran with cumin seed meal on laying performance, egg quality characteristics and fatty acid profile in laying hens

2020 ◽  
Vol 90 (1) ◽  
pp. 47-56
Author(s):  
Ahmed A. Saleh ◽  
◽  
Ashia Zaki ◽  
Ahmed El- Awady ◽  
Khairy Amber ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Wheat Bran ◽  
Laying Hens ◽  
Egg Quality ◽  
Quality Characteristics ◽  
Seed Meal ◽  
Laying Performance ◽  
Cumin Seed

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 Performance of Laying Hens Fed Sorghum Based Diets Supplemented with Enzymes

2021 ◽  
Vol 43 (1) ◽  
pp. 224-232
Author(s):  
O. M. Agunbiade ◽  
P. A. Onimisi ◽  
J. J. Omage
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Quality Characteristics ◽  
Egg Laying ◽  
The Other ◽  
Control Treatment ◽  
Feed Cost ◽  
Laying Performance ◽  
Dietary Treatments

Sorghum is the primary alternative feedstuff for corn in some developed countries in the production of poultry. Thus, four hundred and fifty 32 weeks old Lohmann Brown laying hens were used in a study to evaluate the effect of replacing maize with sorghum with or without enzymes supplementation, on egg laying performance and egg quality characteristics of laying hens. Birds were distributed randomly into six dietary treatments with three replicates per treatment, each replicate had 25 birds with uniform initial group weights. The treatments included maize without enzymes (T1); sorghum without enzymes (T2); as controls respectively, while T3, T4, T5, and T6 contained sorghum based diets with phytase, protease, G2G, and a combination of protease and G2G respectively. Laying performance, cost of production, and egg quality characteristics were determined for the period of the trial, 33-56 weeks of age of the birds. All data obtained were subjected to analysis of variance, using the completely randomized design (CRD) and significant differences among treatment means were compared using the Tukey test. Significant (p<0.05) differences were observed among dietary treatments but with no defined trend observed for egg production traits. Daily feed intake was significantly (p<0.05) higher in maize control diet compared to the other treatments. Diets supplemented with phytase (T3), protease (14), and combination of protease and roxazyme G2G (T6) had significantly (p<0.05) better feed conversion ratio with T3 having the lowest value of 4.01 compared to the other treatments. For feed cost/dozen egg (N), Kg feed/dozen eggs, income above feed cost at N30 per egg, and income above control treatment; phytase (T3), protease (T4), roxazyme 626 (T5), and protease + roxacyme G2G (T6) diets in this study showed better performance than the control. Sorghum diet without enzyme had significantly (p<0.05) least performance for egg number. Hen housed egg production (HHP) and hen day egg production (HDP) compared to the other treatments while sorghum diet with phytase had the highest value (60.12g/day) for average egg weight compared to the other treatments. Egg quality characteristics showed the best performance for dietary treatments supplemented with phytase (T3) in all the other parameters considered, apart from the albumen height, yolk diameter, and yolk index. It was concluded therefore, that sorghum with phytase and protease supplementations can be used in layers' diets as a substitute for maize for optimum egg production.

scholarly journals Effect of Breed and Diet Type on the Freshness and Quality of the Eggs: A Comparison between Mos (Indigenous Galician Breed) and Isa Brown Hens

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 342 ◽  
Author(s):  
Daniel Franco ◽  
Diego Rois ◽  
Anisia Arias ◽  
José Ramón Justo ◽  
Francisco J. Marti-Quijal ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Fatty Acid Profile ◽  
Laying Hens ◽  
Egg Quality ◽  
Total Fatty Acids ◽  
Food Offering ◽  
Bird Diet ◽  
Diet Type

Eggs are a nutritious food, offering a balanced source of essential amino and fatty acids, minerals, and vitamins. Genetic and diet factors can modify hen egg traits. Thus, the effects of breed and feed on egg quality using two laying hens, Mos (autochthonous breed) and Isa Brown (commercial hybrid), and three feeds, commercial fodder (CF), corn/pea/triticale (CPT) and corn/wheat (CW), were investigated. Freshness parameters (egg weight, eggshell weight and thickness, albumen height, Haugh units and yolk color), chemical composition, color and textural parameters, as well as fatty acid profile, were assessed on a total of 288 eggs, from the two breeds. The samples were divided in 96 eggs, corresponding to each of the three dietary treatments. There were significant differences (p < 0.001) in albumen height and Haugh units, obtaining the highest values for Isa Brown genotype; meanwhile, laying hens fed with CF had the highest weight, as well as the greatest eggshell thickness. Cooked yolks of Isa Brown eggs presented the highest values of luminosity, while the yellowness was higher for Mos eggs. Regarding the texture of eggs, genotype was again the parameter having the greatest impact, obtaining higher values in hardness, gumminess and chewiness in those eggs from the Mos breed. Concerning egg chemical composition, it was affected by breed and diet type, but Mos eggs were characterized by a significantly (p < 0.001) higher contents of fat (9.53% vs. 7.58%), protein (12.31% vs. 11.66%) and ash (1.10% vs. 1.04%) than Isa Brown ones. Finally, diet type influenced the fatty acid profile, mainly affecting oleic and linoleic acids, which showed significantly (p < 0.05) highest values (42.90 and 14.66 g/100 g of total fatty acids) in CW and CF diets, respectively. Overall, breed and bird diet factors had a strong effect on egg quality and nutritional profile. Moreover, eggs from Mos hens had more attractive nutritional indices, and they could even be improved more by changing the diet.

scholarly journals Effect of saline processed Icacinia manni (earthball) on performance, egg quality, blood profiles and carcass indices of laying hens

2021 ◽  
Vol 6 (3) ◽  
pp. 105-112
Author(s):  
C. A. Essien ◽  
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Serum Biochemistry ◽  
Quality Characteristics ◽  
Quality Analysis ◽  
Randomized Design ◽  
Laying Performance ◽  
Biochemical Indices ◽  
Dietary Treatments

Twelve week feeding trial was conducted to investigate the effect of 10 and 20% replacement of maize with Icacinia manni meal processed in saline on the laying performance, egg quality characteristics, internal organ evaluation, hematological and serum biochemistry of laying hens. Three experimental diets were formulated in which Icacinia manni processed in saline replaced maize at 0% for T1 (control) 10 and 20% for T2 and T3, respectively. One hundred and eighty laying hens (Isa Brown) with 6 weeks of laying life were randomly allotted to three dietary treatments with nine replicates of twenty birds per replicate in a completely randomized design. The laying performance, carcass/organs, hematology and serum biochemistry, egg quality analysis showed no significant differences (p>0.05) at the end of the experiment. The values for hen-day production of birds fed 10% Icacinia manni processed in saline showed numerical increase for hen day egg production and egg weight over the control and 20% groups (T1 and T3 respectively). The study revealed that Icacinia manni processed in saline can replace 20% maize in layers diets without detrimental effect on the performance, egg quality characteristics, internal organs, haematology and serum biochemical indices.

scholarly journals Camelina sativa oil and camelina cake as sources of polyunsaturated fatty acids in the diets of laying hens: Effect on hen performance, fatty acid profile of yolk lipids, and egg sensory quality

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Sylwia Orczewska-Dudek ◽  
Mariusz Pietras ◽  
Michał Puchała ◽  
Joanna Nowak
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Laying Hens ◽  
Egg Quality ◽  
Quality Parameters ◽  
Camelina Sativa ◽  
Feed Consumption ◽  
Control Group ◽  
Camelina Oil ◽  
Group I

AbstractThe present study aimed to determine the effect of the use of Camelina sativa oil as a dietary ingredient for laying hens on their growth performance, fatty acid profile of yolk lipids, and egg quality parameters. In the experiment, 72 Hy-Line laying hens of age 26 weeks were randomly assigned to three groups with four treatments. Control group (I) was fed the diet containing 4% rapeseed oil (RO group). Experimental groups were fed diets containing 4% camelina oil (CSO group) and 10% camelina cake (group CSC). Feed consumption was measured for each group. The number of laid eggs and their weight were recorded every day. Eggs for the assessment of quality parameters were collected in the last 3 days of the experiment. Egg quality, chemical composition of yolk, and fatty acid profile were determined. Organoleptic evaluation was performed on boiled eggs. The inclusion of C. sativa oil or camelina cake in the laying hen diet did not affect egg weight, albumen quality, or taste and flavor. The experimental groups also showed a tendency toward an increase in the proportion of yolk in the egg (%). Addition of 4% camelina oil or 10% camelina cake to the diet of laying hens reduced monounsaturated fatty acid level in yolk lipids and significantly increased n-3 PUFA content, in particular ALA, EPA, and DHA, compared to the control group.

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