scholarly journals Comparison of Performance, Egg Quality, and Yolk Fatty Acid Profile in Two Turkish Genotypes (Atak-S and Atabey) in a Free-Range System

Animals ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 1458
Author(s):  
Arda Sözcü ◽  
Aydın İpek ◽  
Züleyha Oguz ◽  
Stefan Gunnarsson ◽  
Anja B. Riber
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Egg Production ◽  
Egg Quality ◽  
Fatty Acid Content ◽  
Egg Yolk ◽  
Free Range ◽  
Saturated Fatty Acid Content ◽  
Laying Performance ◽  
Haugh Unit

Consumer interest in buying eggs from animal welfare-friendly systems with outdoor access is increasing, leading to an increase in the need for knowledge on genotypes suitable for free-range systems. Two Turkish laying hen genotypes, Atak-S (brown, n = 210) and Atabey (white, n = 210), were reared in a free-range system from 19–72 weeks of age, and their suitability for the system was assessed based on laying performance, egg quality, and yolk fatty acid profile. Mean hen-day and hen-housed egg production were found to be higher in Atabey than Atak-S (p < 0.01). The brown eggs from Atak-S hens tended to be heavier than the white eggs from Atabey hens (p < 0.01). Brown eggs obtained from Atak-S hens had a stronger shell structure (p < 0.01), while white eggs from Atabey hens had higher mean yolk index, albumen index, and Haugh unit than brown eggs (p < 0.05). At 56 weeks of age, total saturated fatty acid content in yolk was higher in white eggs than in brown eggs (p < 0.01). These findings related to genotype could help free-range egg producers in their choices for more profitable production and for meeting consumer demands on egg quality and egg yolk fatty acid levels.

scholarly journals Egg quality and fatty acid profile of yolk in eggs from Athulya, native and IWN x native crossbred layers under backyard system

2021 ◽  
Vol 52 (4) ◽  
Author(s):  
Devavratha S. ◽  
Binoj Chacko ◽  
Anitha P. ◽  
Harikrishnan S. ◽  
Ramnath V.
Keyword(s):  
Fatty Acid ◽  
Shell Thickness ◽  
Egg Quality ◽  
Fatty Acid Content ◽  
Consumer Preference ◽  
Egg Yolk ◽  
Internal Quality ◽  
Poultry Production ◽  
Polyunsaturated Fatty Acid Content ◽  
Haugh Unit

Backyard poultry production forms the basis for transforming the rural poultry sector from subsistence to a more economically productive base. The current study was conducted to evaluate the egg quality of eggs produced by Athulya, native and IWN x Native crossbred layers under backyard system. At 36 weeks of age, one egg from each group of birds was collected for fatty acid estimation of egg yolk and 20 eggs from each group was collected at 40 weeks of age for assessing the haugh unit score, yolk colour, shell thickness and shell colour. The beneficial polyunsaturated fatty acid content was higher in native bird eggs. The eggs from Athulya and native chicken had better internal quality in terms of haugh unit and yolk colour score. The shell thickness of eggs was similar among three groups. The egg shell colour was white in Athulya, tinted to brown in native and tinted in IWN x Native crossbreds and the shell colour in native and crossbreds exhibits more consumer preference.

scholarly journals Nutritional impacts of using graded levels of dietary linoleic acid on egg production, egg quality, and yolk fatty acid profile of laying ducks

2021 ◽  
Vol 20 (1) ◽  
pp. 112-118
Author(s):  
Shuang Wang ◽  
Khaled Abouelezz Fouad Mohammed ◽  
Yanan Zhang ◽  
Dong Ruan ◽  
Weiguang Xia ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Fatty Acid Profile ◽  
Egg Production ◽  
Egg Quality ◽  
Dietary Linoleic Acid

scholarly journals Laying Performance, Physical, and Internal Egg Quality Criteria of Hens Fed Distillers Dried Grains with Solubles and Exogenous Enzyme Mixture

Animals ◽  
2019 ◽  
Vol 9 (4) ◽  
pp. 150 ◽  
Author(s):  
Mohamed E. Abd El-Hack ◽  
Khalid M. Mahrose ◽  
Faten A. M. Attia ◽  
Ayman A. Swelum ◽  
Ayman E. Taha ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Egg Production ◽  
Unsaturated Fatty Acids ◽  
Egg Quality ◽  
Egg Yolk ◽  
Exogenous Enzyme ◽  
Distillers Dried Grains ◽  
Enzyme Mixture ◽  
Laying Performance ◽  
Enzyme Cocktail

: The effects of dietary inclusion of distillers dried grains with solubles in laying hen diets with and without exogenous enzyme mixture (EEM) on performance and egg characteristics were evaluated. One of the main objectives of this study was to examine the effects of distillers dried grains with solubles (DDGS) and enzyme cocktail on egg yolk fatty acids. The study used total of 144 Hisex Brown laying hens in a 4 × 2 factorial arrangement, including four levels of DDGS (0, 6, 12, and 18% of diet) and two levels of enzyme cocktail (0 or 250 mg EEM/kg of diet) through 32–42 weeks of the age. The inclusion of 18% DDGS was associated with the worst (p ≤ 0.001) egg production and the lowest daily feed intake. Numerically, hens fed 6% DDGS diet consumed more feed and had the greatest egg production. The best feed conversion ratio (FCR) was recorded in the control, while the worst was recorded in the 18% DDGS group. Compared with EEM-free diets, EEM supplementation improved FCR by about 2.79%, but the difference was not significant. Shell thickness and shell percentage were significantly increased in hens fed 6% DDGS diet compared to other groups. Egg weights in the 6% and 12% DDGS groups were significantly higher than those in the control and 18% DDGS groups. Non-significant increases in shell and albumin percentages were recorded in groups fed EEM-supplemented diets. The interaction effect of DDGS and EEM was significant (p ≤ 0.01) for the majority of egg characteristics. As dietary DDGS level increased, yolk color density increased. Elevating DDGS level up to 18% increased yolk cholesterol, total fat, and total unsaturated fatty acids. The effects of EEM supplementation on egg yolk fatty acid composition and the interaction effects between DDGS and EEM were not significant. Considering these results, it could be concluded that DDGS is an acceptable feed ingredient in layer diets and that the maximum inclusion level of DDGS should not exceed 12% of the whole diet.

scholarly journals The response of laying hens fed fermented pineapple peel waste by indigenous microorganism from bamboo sprout

2020 ◽  
Vol 21 ◽  
Author(s):  
Heryandi YAN ◽  
Yanti Putri NOVA ◽  
Adrizal ADRIZAL ◽  
Endo Mahata MARIA
Keyword(s):  
Shell Thickness ◽  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Egg Yolk ◽  
Indigenous Microorganism ◽  
Pineapple Peel ◽  
Negative Effect ◽  
Egg Shell ◽  
Haugh Unit

ABSTRACT The bromelain enzyme content in pineapple peel waste predicted to promote digestive tract health and a positive effect on egg quality. This research aimed to evaluate the use of fermented pineapple peel waste in laying hens diet on egg quality. A total of laying hens 200 birds with Isa Brown strain, egg production of 70%, The average egg weight and body weight were 58.58 g/egg, and 1.62 g/bird, respectively. A completely randomized design was used, 5 different levels of fermented pineapple peel waste as treatment (0, 5, 10, 15, and 20%), and all treatments were repeated 4 times. Egg shell thickness, egg shell strength, haugh unit, egg yolk fat, and egg yolk color were measured. The use of fermented pineapple peel waste in the diet of laying hens up to 20% highly significant (P<0.01) on egg yolk color, and did not negative effect (P>0.05) on egg shell thickness, egg shell strength, haugh unit, and egg yolk fat. Fermented pineapple peel waste can be used as much as 20% in laying hens diet without disturbing egg quality and improve egg yolk color.

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.

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