scholarly journals The Effect of Inclusion of Chromium Yeast (Co-Fator II, Alltech Inc.) and Folic Acid to the Rations of Laying Hens on Performance, Egg Quality, Egg Yolk Cholesterol, Folic Acid and Chromium Levels

2010 ◽  
Vol 9 (2) ◽  
pp. 384-391 ◽  
Author(s):  
Huseyin Eseceli ◽  
Nurcan Degirmenci ◽  
Murat Bilgic
Keyword(s):  
Folic Acid ◽  
Laying Hens ◽  
Egg Quality ◽  
Egg Yolk ◽  
Chromium Yeast ◽  
Yolk Cholesterol

scholarly journals Egg Quality Parameters, Production Performance and Immunity of Laying Hens Supplemented with Plant Extracts

Animals ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 975
Author(s):  
Muhammad Ammar Dilawar ◽  
Hong Seok Mun ◽  
Dhanushka Rathnayake ◽  
Eun Ju Yang ◽  
Ye Seul Seo ◽  
...  
Keyword(s):  
Plant Extracts ◽  
Proximate Composition ◽  
Laying Hens ◽  
Egg Quality ◽  
Egg Yolk ◽  
Cholesterol Content ◽  
Production Performance ◽  
Dependent Manner ◽  
Yolk Cholesterol ◽  
Dietary Treatments

This study examined the effects of Mentha arvensis (MA) and Geranium thunbergii (GT) extracts in drinking water on the production performance, egg quality, cholesterol content of egg yolk, proximate composition, and sensory qualities of egg and immunity parameters in laying hens. Ninety-six 28-week-old Hy-Line Brown layers were randomly divided into four dietary treatments for 16 weeks. The dietary treatments were (1) control, (2) T1 (0.01% 1 MA:1 GT), (3) T2 (0.05% 1 MA:1 GT), and (4) T3 (0.1% 1 MA:1 GT). Egg production increased significantly with increasing levels of MA and GT. The egg weight was increased in T2, and the feed intake was highest in T2 and T3 (p < 0.05). The Haugh unit and egg shape index were significantly better in T3 and the control than with other treatments (p < 0.05). The content of yolk cholesterol was significantly lower (p < 0.05) in T2 and T3. On the other hand, there were no significant differences in the egg proximate composition. A significant increase in the serum interleukin 6 (IL-6), tumor necrosis factor (TNFα) and immunoglobulins (IgG and IgA) concentration was observed in the birds fed plant extracts when compared to the control. On average, T2 and T3 showed significantly lower (p < 0.05) concentrations of NH3 gas from the feces as compared to the control. This study suggests that MA and GT supplementation could improve the laying performance, egg quality, and immunity, and decrease the egg yolk cholesterol content in a dose-dependent manner.

scholarly journals Egg quality and coccidiosis infestation in three production systems for laying hens

2021 ◽  
Vol 43 ◽  
pp. e53125
Author(s):  
Reza Vakili ◽  
Ahmad Salahshour ◽  
Ali Zanganeh
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Production Systems ◽  
Egg Yolk ◽  
Organic Production ◽  
Cholesterol Concentration ◽  
Egg Mass ◽  
Outdoor Area ◽  
Yolk Cholesterol

A total of 240 white Shaver laying hens from 22 to 34 weeks of age were assigned to 3 treatments and 5 replications. The treatments included: i) Conventional (hens were kept in experimental building without access to outdoor area and fed with the conventional diet), ii) Semi-organic (hens were kept in experimental building with access to outdoor area and fed with the organic diet plus amino acids and vitamin-minerals supplement), and iii) Organic (hens were kept in experimental building with access to outdoor and fed with the organic diet). The results showed statistically significant differences in the feed intake, egg production, egg mass, egg weight, and change body weight(g) means among the treatments (p < 0.05). The hens kept in the organic treatment had fecal highest contain of oocytes coccidia (p < 0.05). The yolk color index and shell strength in the organic treatment significantly increased in comparison with that of other treatments (p < 0.05). The highest HDL was in the semi-organic and organic treatments (p < 0.05). The lowest egg yolk cholesterol concentration was found in hens kept in the semi-organic and organic treatments (p < 0.05). It is concluded that organic production system is useful for improving egg quality.

scholarly journals Effects of Horsetail (Equisetum arvense) and Spirulina (Spirulina platensis) Dietary Supplementation on Laying Hens Productivity and Oxidative Status

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 335
Author(s):  
Vincenzo Tufarelli ◽  
Payam Baghban-Kanani ◽  
Saba Azimi-Youvalari ◽  
Babak Hosseintabar-Ghasemabad ◽  
Marina Slozhenkina ◽  
...  
Keyword(s):  
Spirulina Platensis ◽  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Egg Yolk ◽  
Oxidative Status ◽  
Physical Parameters ◽  
Equisetum Arvense ◽  
Feed Conversion ◽  
Yolk Cholesterol

The purpose of this study was to examine the effect of dietary horsetail (Equisetum arvense) and spirulina (Spirulina platensis) supplementation on performance, egg quality, serum biochemical and antioxidant status of laying hens. A total of 648, 63-week-old Hy-Line W-36 layers were divided into nine groups with eight replicates per group (nine birds per replicate). A feeding trial was conducted under completely randomized design with factorial arrangement 3 × 3 consisting of three different dietary levels of horsetail supplementations (0, 0.25, and 0.50%, respectively) in combination with three levels of spirulina (0, 1, and 2%, respectively). Results showed that feed intake, egg production, egg weight and mass, and feed conversion ratio were not significantly affected by the dietary treatments. Eggshell thickness, strength, and yolk color were significantly improved in diets supplemented with 0.5% horsetail and 2% spirulina and their interactions. Egg yolk cholesterol was not significantly different among groups; however, a significant reduction was found when fed 2% spirulina. Serum aspartate aminotransferase (AST) and alanine aminotransferase (ALT) concentration decreased by supplementing 2% spirulina in diet; also, spirulina increased total superoxide dismutase (TSOD) and total antioxidant capacity (TAC) in laying hens. Overall, the findings indicated that the combination of horsetail and spirulina could have potential for improving the egg’s physical parameters, whereas spirulina was more effective in improving blood traits and oxidative status.

Effect of different levels of pigment and fat sources on blood and egg yolk cholesterol and yolk colour of laying hens

2007 ◽  
Vol 2007 ◽  
pp. 241-241
Author(s):  
Faegheh Zaefarian ◽  
Mahmood Shivazad ◽  
Mohammad Reza Abdollahi ◽  
Reza Taherkhani
Keyword(s):  
Dietary Fat ◽  
Laying Hens ◽  
Egg Quality ◽  
Egg Yolk ◽  
Dietary Factors ◽  
Quality Characteristic ◽  
Negative Effect ◽  
Important Quality ◽  
And Performance ◽  
Yolk Cholesterol

Egg yolk colour has always been regarded as an important egg quality characteristic and recently has had an even more important role in the marketing of eggs. One of the dietary factors influencing egg yolk colour is dietary fat. Dietary fat has been reported to have a positive or negative effect. Mackay et al (1963) reported that the addition of 4% animal fat improve egg yolk pigmentation. Hamilton and Parkhurst (1990) found that fats with lowering melting point resulted in higher oxycarotenoid level in yolk. An investigation of the role for dietary fat in yolk pigmentation appeared worthwhile because the sources of fat are different in the formulation of diets and because yolk pigmentation is an economically important quality factor. The objective of the present study was to investigate the influence of three sources of fat and levels of pigment on yolk colour and performance of laying hens.

scholarly journals Effect of Dietary Factors on Serum and Egg Yolk Cholesterol Levels of Laying Hens

1977 ◽  
Vol 56 (5) ◽  
pp. 1616-1621 ◽  
Author(s):  
J.S. SIM ◽  
D.B. BRAGG
Keyword(s):  
Laying Hens ◽  
Egg Yolk ◽  
Dietary Factors ◽  
Cholesterol Levels ◽  
Yolk Cholesterol

Effects of Dietary Garlic on Performance and Serum and Egg Yolk Cholesterol Concentration in Laying Hens

2006 ◽  
Vol 1 (1) ◽  
pp. 22-27 ◽  
Author(s):  
Sohail Hassan Khan ◽  
Rozina Sardar ◽  
Mohammad Ashraf Anjum
Keyword(s):  
Laying Hens ◽  
Egg Yolk ◽  
Cholesterol Concentration ◽  
Yolk Cholesterol
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