Effect of dietary supplemented semi-refined sunflower oil with vitamin E on egg quality of laying hens (original) (raw)
Related papers
Response of Egg Production and Egg Shell Quality to Dietary Vegetable Oils
International Journal of …, 2008
The experiment was designed to evaluate the effect of some dietary vegetable oils (VO) and their mixtures on the productive performance of layers. Eight hundred and ten, 30 week old Bovans White hens were randomly divided into 15 groups of 54 layers each. The control group (Cont.) was fed diet with no added oil. Experimental groups were offered diets having 2.4% or 4.8% of either linseed oil (LO) or palm oil (PO) or sunflower oil (SFO). (1:1) mixture of LO+PO, LO+SFO or PO+SFO, respectively. And (1:1:1) mixture of LO+PO+SFO. Feed was given in all mash form and offered with water ad-libitum under a total 16 hours light/day regimen. Body weight, Egg production, egg weight, feed intake, egg internal and external quality characteristics were recorded. Based on obtained results of the investigation it can be conducted that the plant oil had positive effect on hen's performance. The results indicated that feeding laying hens on PO+SFO diet at 7.5% substitution of total energy produced the best egg production (EP). Egg weight (EW) tends to increase with oil addition to the diet. The best feed conversion ratio (FCR) when diets containing PO at 15% or PO+SFO at 7.5 or 15% substitution of total energy, respectively. No significant differences between dietary oil sources or levels on egg shell thickness (ST) and percentage (ESP), total lipid or total cholesterol contents in the yolk and albumen mixture compared to the control diet. Significant differences between dietary treatments on serum total immunoglobulin titres (STIT) were observed. The diet containing PO+SFO at 7.5% substitution level had the highest relative economic efficiency (REE) compared to the control diet. VO improved the digestion coefficient values of almost all of the nutrients. Addition of 4.8% VO resulted in a significant increase in egg yolk SFA with a concomitant reduction in egg yolk MUFA. Oleic acid (C) was the 18:1 dominant FA in all groups, followed by palmitic (C) and LA (C). A rise in LO in the diet resulted in an 16:0 18:2 increase in LNA concentration in the yolk lipids.
Journal of Advanced Agricultural Technologies
This study was conducted to investigate the effect of dietary high oleic acid sunflower oil (HOSO) on egg quality and fatty acid composition of egg yolk in laying hens. Twenty White Leghorn laying hens (about 90 weeks old) were placed in individual cages and assigned to four experimental diets namely, control (3% corn oil), L-HOSO (1% HOSO+2% corn oil), M-HOSO (1.5% HOSO+1.5% corn oil), and H-HOSO (3% HOSO). Diets and water were offered ad libitum throughout the 21 d of the experimental period. The results revealed that hen-day production, feed intake, feed conversion ratio, and yolk color did not differ among dietary groups (P>0.05). The egg quality parameters, such as specific gravity and the percentage of yolk weight were significantly different among dietary groups, where the highest values were found in H-HOSO group. On the other hand, yolk color was not affected significantly by diets. Oleic and linoleic acids in egg yolk increased and decreased with increasing level of dietary HOSO, respectively. In conclusion, the inclusion of HOSO in laying hen diets may alter the fatty acid composition in egg yolk without any detrimental effects on egg productivity. Index Terms-egg quality, fatty acid, high oleic acid, laying hen, sunflower oil b) Oleic acid a) Linoleic acid
2020
In this study investigated effect of the different levels of fish and rapeseed oils, selenium, vitamin E and zinc in diet laying hens288 white-line layers were used from 45 weeks of age during 90 days. The performance and quality traits including egg weight, intake of feed, egg laying percentage, egg shell weight, white weight, weight and color of yolk were evaluated during the experiment. The results showed that the effect of adding of these supplements to diet of laying hens on performance (egg weight, egg production and feed intake) was not significant. An insignificant increase in yolk weight and significant egg yolk color were observed in treatments containing 2% fish oil and 2% rapeseed oil at a level of 0.2% selenium. A significant decrease in triglyceride levels was observed in treatments containing higher selenium levels. There was a non significant reduction in its cholesterol levels. The amount of vitamin E and selenium in egg yolk increased significantly with increasing ...
African Journal of Food Science, 2012
The aim of this study was to know the effect of adding vitamin E (VE) (100 and 200 mg/kg) to diets supplemented with sardine oil (SO) on egg fatty-acids (FA) composition. 240 Bovans hens were grouped into four treatments: T1-basal diet (BD), T2-BD+2.5% SO, T3-BD+2.5% SO+100 mg/kg VE, and T4-BD+2.5% SO+200 mg/kg VE. After four weeks, eggs were collected from each treatment, and analyzed FA content using gas chromatography. Results: a) 14:0, 16:0, 16:1, 20:5n3, 22:6n3 and 22:6n3 content were higher in eggs from treatments with SO (T2) and n6:n3 ratio was better (11:1 vs 2:1) than the control group (T1) (P<0.05); b) T3 had a reduction of 16:0, 16:1, 18:2n6 and 18:3n3 in eggs (P>0.05); c) T4 had a reduction on the concentration of saturated and polyunsaturated FA in eggs (P<0.05). The productive parameters were no affected, only egg yolk color increased when SO was added to the diets (P<0.05). It is concluded that adding SO to laying hens diet increases n3 FA in eggs, and that adding large quantities (100 or 200 mg/kg) of VE to diets supplemented with SO reduce the concentration of the polyunsaturated FA.
Journal of Animal and Feed Sciences, 2011
Laying hens were fed diets containing sunflower, fish, linseed and rapeseed oil with 2 levels of inclusion (1.5 and 3.0%) for 12 weeks. Egg production, egg weight, feed intake, feed conversion and liveweight were not significantly affected by the treatments. Hens receiving sunflower oil produced less intensively coloured egg yolks than those received other oils in their diet (P<0.01). The fatty acid composition of the egg yolk was significantly (P<0.01) affected by the treatment, while cholesterol content was not influenced. There was a significant (P<0.05) interaction between fat source and the level of inclusion in the diet, linolenic acid content increased when hens were fed diet with 3% of linseed and rapeseed oil. Dietary fish oil significantly (P<0.01) increased the deposition of docosohexaenoic acid in the egg yolk. Sensory panelists scored as unacceptable those eggs from hens provided feed with 3% fish oil.
Fish oil (FO) has been reported to have a wide range of health-beneficial effects, including anti carcinogenic, anti atherogenic, anti-diabetic, and immune stimulatory effects. The aim of this study is undertaken to examine or to evaluate the effect of addition of FO on the performance parameters of laying hens and the fatty acid composition of their egg yolk. Ten months old single comb white leghorn (SCWL) layers were fed diets containing 3.0% FO or olein oil in a total of two experiments. Hen day egg production percentage, egg weight were determined daily for three weeks. The fatty acids composition was determined of the end of experiment (after three weeks of feeding the experiment feed) sixty hens was the total of the experiment birds (30 hens fed olein, 30 hens fed fish oil) were allocated to two dietary treatments ( 3% FO, 3% olein) with 3 replicates. The results of the study showed that hens fed 3% FO had increase egg, production, and egg weight (P < 0.05) than the hens fed 3% olein oil. Concentration of unsaturated fatty acids in egg yolk lipids of hen fed fish oil was increased significantly (P < 0.05), as a result of monounsaturated fatty acids and polyunsaturated fatty acids increased as FO added (P < 0.05). It can be concluded from the present experiments that addition of FO to hen’s diet increased the amount of oleic and linoleic acids throw weeks of the experiment and that this increase is accompanied by egg size, and egg production.
Journal of Animal …, 2009
The present experiment, was carried out to evaluate the effects of dietary Popy Seed Oil (PSO) and Sunflower Oil (SFO) alone or in combination in quail diets on the performance, reproduction and egg quality parameters and fatty acid composition of egg yolk. Totally 196 female and 56 male Japanese quails of 7 weeks of age were individually weighed. The initial body weight was comparable. The birds were randomly assigned to 1 of 7 dietary treatments, with each treatment replicated 4 times randomly among the batteries with 7 female and 2 male quails for replicate. Control group was fed a diet unsupplemented PSO and/or SFO. The diets of treatment groups were supplemented PSO and SFO as follows: Group I; 15 g kgG PSO, Group II; 15 g kgG SFO, 1 1 Group III; 7.5 g kgG PSO + 7.5 g kgG SFO, Group IV; 30 g kgG PSO, Group V; 30 g kgG SFO and Group VI; 1 1 1 1 15 g kgG PSO + 15 g kgG SFO, respectively. The birds received water and feed ad libutum during the study. 1 1 The addition of PSO and SFO alone or in combination did not significantly affect performance, hatchability and fertility, egg quality traits (egg shell thickness, egg albumen index, egg yolk index and egg haugh unit). However, dietary PSO, SFO and PSO + SFO supplementation significantly (p<0.05) caused to decrease on saturated fatty acid levels in egg yolk. On the other hand PSO, SFO and PSO + SFO supplementation to the experimental diets resulted in increase (p<0.001) on unsaturated fatty acid in egg yolk. The results of this study, demonstrated that PSO, SFO and PSO + SFO supplementations into quail diets caused significant positive effects due to decreasing of saturated fatty acids and increasing of unsaturated fatty acids in egg yolk without adverse effects on laying performance, hatchability, fertility and egg quality traits of laying quails.
Effect of Substitution of Fish Oil on Fatty Acid Composition of Laying Hens Egg
Fish oil (FO) has been reported to have a wide range of health-beneficial effects, including anti carcinogenic, anti atherogenic, anti-diabetic, and immune stimulatory effects. The aim of this study is undertaken to examine or to evaluate the effect of addition of FO on the performance parameters of laying hens and the fatty acid composition of their egg yolk. Ten months old single comb white leghorn (SCWL) layers were fed diets containing 3.0% FO or olein oil in a total of two experiments. Hen day egg production percentage, egg weight were determined daily for three weeks. The fatty acids composition was determined of the end of experiment (after three weeks of feeding the experiment feed) sixty hens was the total of the experiment birds (30 hens fed olein, 30 hens fed fish oil) were allocated to two dietary treatments ( 3% FO, 3% olein) with 3 replicates. The results of the study showed that hens fed 3% FO had increase egg, production, and egg weight (P < 0.05) than the hens fed 3% olein oil. Concentration of unsaturated fatty acids in egg yolk lipids of hen fed fish oil was increased significantly (P < 0.05), as a result of monounsaturated fatty acids and polyunsaturated fatty acids increased as FO added (P < 0.05). It can be concluded from the present experiments that addition of FO to hen's diet increased the amount of oleic and linoleic acids throw weeks of the experiment and that this increase is accompanied by egg size, and egg production.
2003
The present experiment was conducted to determine the effects of supplemental oil and methionine on performance and egg quality of laying hens from two commercial strains (white and brown) at high summer temperature. A 2 x 2 x 3 factorial arrangement consisting of two strains of commercial laying hens (white and brown), two levels of supplemental methionine (0 and 1 g/kg) and three levels of supplemental soybean oil (0, 20 and 40 g/kg) were used in this study. Thus, six experimental diets were formulated on isoenergetic and isonitrogenous basis. White layers had higher egg production (EP) and Haugh Units (HU) but lower egg weight (EW), shell weight per unit surface area (SWUSA), feed intake (FI) and feed conversion (FC) than brown ones. Both in brown and white layers, methionine supplementation increased EP and improved FC, but decreased EW and FI. EP was not significantly affected in white layers by dietary oil. However, it slightly increased in brown layers fed low oil (20 g/kg) d...