Response of Laying Hens to Omega-3 Fatty Acids for Performance and Egg Quality

2012 ◽  
Vol 5 (1) ◽  
pp. 1-10 ◽  
Author(s):  
Shakeel Ahmad ◽  
Ahsan-ul-Haq ◽  
Muhammad Yousaf ◽  
Muhammad Alam Sabri ◽  
Zahid Kamran
Keyword(s):  
Fatty Acids ◽  
Laying Hens ◽  
Egg Quality ◽  
Omega 3 Fatty Acids ◽  
Omega 3

Fatty acids in feed of laying hens on the production parameters and the ratio of omega-6 and omega-3 fatty acids

2019 ◽  
Vol 35 (4) ◽  
pp. 377-386 ◽  
Author(s):  
Jovo Peric ◽  
Milanka Drinic ◽  
Nenad Micic
Keyword(s):  
Fatty Acids ◽  
Laying Hens ◽  
Egg Quality ◽  
Saturated Fatty Acids ◽  
Control Group ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Flax Oil ◽  
Production Parameters ◽  
Omega 6

Enriching table eggs with certain nutrients such as omega-3 fatty acids is an ongoing topic. Therefore, the aforementioned research was carried out with the aim of examining the possibility of feeding laying hens with ground flax seed, flax cake and flaxseed oil and their influence on the ratio of omega-6 and omega-3 fatty acids of table eggs, as well as on certain production parameters. The experiment was set up in a production facility with 192 consuming laying hens 27 weeks old. The laying hens were divided into 4 groups: control group; group fed with flax cake (10%) + flax oil (2%); a group fed with 5% ground flax and a group fed with 10% ground flax. Each group had 8 cages with 6 laying hens, a total of 48 laying hens per group. The production parameters presented in this paper are as follows: number of eggs per laying hen , egg weight and yolk weight. Egg quality indicators were determined at the end of the 5th and 10th week from the start of the experiment, namely: pH of egg white and yolk, polyunsaturated and saturated fatty acids ratio, as well as omega-3 and omega-3 fatty acids ratio. The results of the study showed that the inclusion of flax cake, flax oil and ground flaxseed had no negative effects on the shown production parameters and that there was a positive effect of these nutrients on the ratio of omega-6 and omega-3 fatty acids in table eggs.

scholarly journals Prolonging the female reproductive lifespan and improving egg quality with dietary omega-3 fatty acids

Aging Cell ◽  
2012 ◽  
Vol 11 (6) ◽  
pp. 1046-1054 ◽  
Author(s):  
Deepika Nehra ◽  
Hau D. Le ◽  
Erica M. Fallon ◽  
Sarah J. Carlson ◽  
Dori Woods ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Egg Quality ◽  
Omega 3 Fatty Acids ◽  
Omega 3

Effect of Cr Pic supplementation in layers’ diet enriched with Omega-3 fatty acids, on productive performances and egg quality traits

2015 ◽  
Vol 208 ◽  
pp. S83
Author(s):  
Gabriela Maria Cornescu ◽  
Rodica Diana Criste ◽  
Horia Grosu ◽  
Tatiana Dumitra Panaite ◽  
Arabela Untea ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Egg Quality ◽  
Quality Traits ◽  
Omega 3 Fatty Acids ◽  
Omega 3

scholarly journals Feeding Laying Hens Seal Blubber Oil: Effects on Egg Yolk Incorporation, Stereospecific Distribution of Omega-3 Fatty Acids, and Sensory Aspects

2004 ◽  
Vol 83 (3) ◽  
pp. 462-473 ◽  
Author(s):  
M. Schreiner ◽  
H.W. Hulan ◽  
E. Razzazi-Fazeli ◽  
J Böhm ◽  
C. Iben
Keyword(s):  
Fatty Acids ◽  
Laying Hens ◽  
Egg Yolk ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Seal Blubber Oil

The effect of dietary menhaden meal and storage on the omega-3 fatty acids and sensory attributes of egg yolk in laying hens

1996 ◽  
Vol 76 (3) ◽  
pp. 377-383 ◽  
Author(s):  
D. M. Nash ◽  
R. M. G. Hamilton ◽  
K. A. Sanford ◽  
H. W. Hulan
Keyword(s):  
Fatty Acids ◽  
Laying Hens ◽  
Egg Yolk ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Sensory Data ◽  
Egg Yolks ◽  
And Storage ◽  
Soybean Diet ◽  
Docosahexaenoic Acids

The effect of dietary menhaden meal (MM) on production and egg yolk lipids of commercial White Leghorn hens was studied for 350 d. One hundred and ninety-two birds were given a corn-wheat-soybean diet that contained either 0, 4, 8, or 12% MM. Analysis of the egg yolks at four periods in the laying cycle (162, 211, 254, and 289 d) was performed on the fresh and stored (4 wk at 4 °C, [Formula: see text]) egg yolks. Sensory evaluation was performed on fresh eggs collected at the end of the laying cycle (448 d).Production whether measured as hen-day or hen-housed, increased linearly with the inclusion of MM in the diets. The level of eicosapentaenoic and docosahexaenoic acids increased 10- and 2.6-fold to give levels of 9 and 95 mg yolk−1, respectively. Storage had no effect (P > 0.05) on these parameters. Sensory data suggested that the level of MM in the diets of laying hens should be between 4 and 8% in order to avoid off-flavours in eggs. Key words: Menhaden meal, laying hens, omega-3 fatty acids, storage, eicosapentaenoic acid, docosahexaenoic acid

scholarly journals Enriching table eggs with omega-3 fatty acids by using ground flaxseed or a combination of flax cake and flaxseed oil in the diet of laying hens

2021 ◽  
Vol 91 (4) ◽  
pp. 399-409
Author(s):  
Jovo Perić ◽  
◽  
Milanka Drinić
Keyword(s):  
Fatty Acids ◽  
Laying Hens ◽  
Thiobarbituric Acid ◽  
Egg Yolk ◽  
Flaxseed Oil ◽  
Fat Content ◽  
Control Group ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Ground Flaxseed

The purpose of the study was to investigate the potential of feeding laying hens with ground flax, a combination of flax cake and flax oil in the production of eggs enriched with omega-3 fatty acids. The experiment was set up using 192 laying hens divided into 4 groups: the control group; a group fed with flaxseed cake (10%) + flaxseed oil (2%); a group fed with 5% ground flax, and a group fed with 10% ground flax. Each group had 8 cages housing 6 laying hens, that is, a total of 48 laying hens per group. The Haugh unit values, fat content, Thiobarbituric acid reactive substances (TBARS) values, yolk color parameters and yolk fat content were measured at the end of 5th and 10th weeks of the trial. The results of this study showed that omega-3 enriched dietary treatments had an impact on the results obtained for the amount of total fat in the yolk, and the results of the TBARS test. The results presented show that the average amounts of alpha linoleic (ALA) and docosahexaenoic (DHA) fatty acids in egg yolk were influenced by the nutritional treatments, i.e. the laying hens that were fed with mixtures enriched with 5% and 10% ground flaxseed, as well as 10% flaxseed cake + 2% flaxseed oil, had significantly (P<0.05) higher amounts of ALA and DHA in their egg yolk compared to the laying hens in the control group.

scholarly journals Tampilan Kadar Asam Lemak Omega-3 dan Kolesterol Telur Ayam Konsumsi yang Diberi Ransum Mengandung Limbah Minyak Ikan Lemuru (Sardinella longiceps)

2018 ◽  
Vol 21 (1) ◽  
pp. 9
Author(s):  
Joko Riyanto
Keyword(s):  
Fatty Acids ◽  
Laying Hens ◽  
Fatty Acid Content ◽  
Cholesterol Content ◽  
Control Treatment ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Chicken Egg ◽  
Sardine Oil ◽  
Randomized Design

The experiment was conducted to find of the effects of using sardine oil in rations on the performance of laying hens and quality eggs, especially the omega-3 fatty acids content in the chicken egg. There were four group of in this experiment: L0 (commercial feed) as control treatment, L1 (L0+5% sardine oil), L2 (L0+10% sardine oil) and L3 (L0+15% sardine oil). Data analyzed Completely Randomized Design (CDR) and each group consisted 24 quails. Results of this research showed that there are has a significant (P&lt;0,05) effects on laying hens performance productions. The used of sardine oil in rations significantly influenced the omega-3 fatty acids and cholesterol content (P&lt;0,05). The omega-3 fatty acid content on the egg consumption from the used of sardine oil in rations was highly (P&lt;0,05) and the cholesterol content lower (P&lt;0,05) than not the used of sardine oil in rations. The result showed that used of sardine oil in rations made the performance of laying hens better than the used of control rations. The increasing of sardine oils usage in rations to increased the omega-3 fatty acids content and to decrease of cholesterol content in the chicken egg. It was concluded that using sardine oil in the rations gave effect on the good performance of laying hens.

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