Effect of Linseed Oil Supplementation on Hen Day Egg Production, Body Weight, Egg Shape Index, Economics and Egg Quality in Layers

mila, Pro; Kishore, Nand; Sihag, Sajjan; Shunthwal, Jyoti; Verma, R. C.; Baloda, Saurabh

doi:10.20546/ijcmas.2017.611.239

Cited by 7 publications

(4 citation statements)

References 11 publications

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“…Improved (P<0.05) feed conversion (FCR) ratio among the groups fed (Bharat et al, 2017). The increased feed intake and reduced hen day egg production in laying hens at higher levels of FSO (4.5%) supplementation is also reported by Promila et al (2017). However, the body weight gain, feed consumption as well as feed conversion ratio are not affected by dietary incorporation of FSO up to 2 and 3% in broiler chickens (Panda et al, 2015).…”

Section: Resultsmentioning

confidence: 73%

Flaxseed Oil for Omega 3 Fatty Acids Enrichment in Eggs and Performance in Laying Chickens

Prakash,

Rao,

Raju

et al. 2023

AJDFR

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Background: The beneficial effects of omega-3 fatty acids on growth, health and immune function for human is well established. Supplementation of various n-3 fatty acids into the diet of laying hens is a nutritional attempt to increase the levels of n-3 PUFA in the eggs. Therefore, the present study was carried out to determine the effect of dietary supplementation of flaxseed oil (SFO) as a source of omega-3 polyunsaturated fatty acids, on the fatty acid composition of egg, laying performance and egg stability upon storage in laying hens. Methods: Laying hens of 30-week age (n=168) were selected and randomly distributed into two dietary groups consisting of 14 replicates each having 6 birds in each replicate. Iso-nitrogenous and iso-caloric two diets were prepared with and without FSO. Daily recording of eggs, feed intake and egg collection was carried out throughout the experiment. The eggs were subjected for fat extraction and estimation of fatty acid composition. Result: The higher (P less than 0.05) feed intake and lower (P less than 0.05) egg production in groups fed FSO supplemented diet compared to those groups fed control diet. Further, improved (P less than 0.05) feed conversion ratio among the groups fed control diet compared to those groups fed FSO supplemented diet. Eggs contained higher (P less than 0.05) á-linolenic acid, eicosenoic acid, n3 fatty acids in groups fed FSO supplemented diets compared control diet. The stability parameters did not differ by supplementing FSO compared to groups fed control diet. Therefore, it is concluded that FSO can be supplemented up to 6% for feeding of laying hens for producing higher omega 3 fatty acids in eggs. Further, supplementation of 6% FSO did not affect the egg quality parameters upon storing for 21 days at 4°C. Background: The beneficial effects of omega-3 fatty acids on growth, health and immune function for human is well established. Supplementation of various n-3 fatty acids into the diet of laying hens is a nutritional attempt to increase the levels of n-3 PUFA in the eggs. Therefore, the present study was carried out to determine the effect of dietary supplementation of flaxseed oil (SFO) as a source of omega-3 polyunsaturated fatty acids, on the fatty acid composition of egg, laying performance and egg stability upon storage in laying hens.

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Section: Resultsmentioning

confidence: 73%

Flaxseed Oil for Omega 3 Fatty Acids Enrichment in Eggs and Performance in Laying Chickens

Prakash,

Rao,

Raju

et al. 2023

AJDFR

View full text Add to dashboard Cite

show abstract

“…Aguillón-Páez et al (2020) found out that adding the flaxseed (13.5%) instead of sunflower seeds into the laying hens' feed has increased the n-3 PUFA (0.99%: 6.92%) concentration and has decreased the n-6/n-3 PUFA ratio, without affecting the laying hens' (22.4 : 2.2) production performance. Promila et al (2017) supplemented the laying hens' diet with 1, 2, 2.5, 3, 3.5, and 4% of the flaxseed oil and found out an egg cost decrease, an egg production increase, and the n-3 PUFA concentration increase in egg lipids. Linolenic acid was increased from 0.52% to 9.79%, and the n-6/n-3 PUFA ratio was decreased from 8.46 to 1.79.…”

Section: Table 4 the Influence Of The Linseed And Fish Oil On The Famentioning

confidence: 99%

The Effect of Vegetable Oils and the Fish Oil on the Fatty Acid Profile in Egg Yolks

Kralik

Hanžek

2020

Poljoprivreda

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The paper presents the results of a research in the use of flaxseed (LO) and rapeseed oil (RO) in a combination with fish oil (FO) in the feeding of laying hens and the effect on the fatty acid profile of egg yolks (∑n-3 PUFA and ∑n-6/∑n-3 PUFA ratio). Nutritional treatments were as follows: C1, C2 = control (5% soybean oil SO), E1 = 1.5% LO+3.5% FO, E2 = 3.5% LO+1.5% FO, E3 = 1.5% RO+3.5% FO, E4 = 3.5% RO+1.5% FO. Feed mixtures for the laying hens were balanced on the basis of a 17% crude protein and 11.5 MJ/kg ME, and the n-6/n-3 PUFA ratio in the mixtures was as follows: C1 13.64, C2 13.10, E1 2.63, E2 1.53, E3 4.84 and E4 6.21. The combination of the flaxseed oil and fish oil in the feed affected the n-6/n-3 PUFA ratio, making it narrower when compared to the combination of rapeseed oil and the fish oil. The control feed C1 and C2 contained only ALA 3.12 and 4.08%, being without the EPA and DHA fatty acids. The analysis of the fatty acid profiles in egg yolks demonstrated that the eggs contained 1.16 and 1.26% of DHA in addition to ALA, which means that, although in the small amounts, the DHA was synthesized and deposited in the eggs by the laying hens. The following proportions of n-3 PUFAs were found in the eggs of the experimental groups: E1 6.51%, E2 8.30%, E3 5.17%, and E4 3.54%. The n-6/n-3 PUFA ratio in egg yolks decreased from 9.67 and 11.85 (control groups) to 3.08 and 2.57, respectively, for the flaxseed and fish oil treatments and 4.25 and 6.95 for the rapeseed and fish oil treatment. The studies have demonstrated a more efficient deposition of the n-3 PUFAs in the yolks of the E1 and E2 groups, although the ALA was most abundantly present in the total n-3 PUFAs.

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“…Previous studies utilizing oils and fats in hens' diets have indicated that the key factors influencing the metabolizable energy value are related to the concentration of triglycerides in the dietary composition, the length of their carbon chains, the number of double bonds, the presence or absence of ester bonds, and the composition of free fatty acids (Gjorgovska & Filev, 2011;Dalle Zotte, Andrighetto, Giaccone, Marchesini, 2015;Ravindran, Tancharoenrat, Zaefarian, & Ravindran, 2016;Promila, Sihag, Shunthwal, Verma, & Baloda, 2017;Kralik, Kralik, & Hanžek, 2020;Kralik et al, 2021;Kralik et al, 2023). These authors also noted that the age and health of the gastrointestinal tract are other crucial factors influencing the metabolizable energy value of oils and fats for hens.…”

Section: Introductionmentioning

confidence: 99%

Apparent digestibility of fish waste oil in diets for laying hens

Brelaz,

Cruz,

Rufino

et al. 2023

Acta Sci. Anim. Sci.

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This study aimed to assess the impact of incorporating fish waste oil into laying hens' diets on apparent nutrient digestibility and apparent metabolizable energy. A total of 72 Hisex White laying hens (25 weeks old) were employed in a completely randomized design, with treatments consisting of a control diet and an experimental diet (containing 3.5% fish oil), each with six replicates of six birds. The collected data underwent polynomial regression analysis at a 5% significance level. No significant differences (p > 0.05) were observed in the digestibility of dry matter, crude protein, mineral matter, crude fiber, and non-nitrogenous extract between the reference diet and the experimental diet containing fish waste oil. However, there were significant differences (p < 0.05) in the digestibility of ethereal extract (fat). Despite this, values for apparent metabolizable energy and apparent metabolizable energy corrected by nitrogen balance did not exhibit significant differences (p > 0.05) between the reference and experimental diets. In conclusion, the incorporation of 3.5% fish waste oil in laying hens' diets led to satisfactory nutrient digestibility and enhanced fat digestibility. Importantly, this inclusion did not adversely impact energy metabolism.

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Effect of Linseed Oil Supplementation on Hen Day Egg Production, Body Weight, Egg Shape Index, Economics and Egg Quality in Layers

Cited by 7 publications

References 11 publications

Flaxseed Oil for Omega 3 Fatty Acids Enrichment in Eggs and Performance in Laying Chickens

Flaxseed Oil for Omega 3 Fatty Acids Enrichment in Eggs and Performance in Laying Chickens

The Effect of Vegetable Oils and the Fish Oil on the Fatty Acid Profile in Egg Yolks

Apparent digestibility of fish waste oil in diets for laying hens

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