Effect of locally produced tomato meal on the performance and the egg quality of laying hens

Yannakopoulos, A. L.; Tserveni-Gousi, A. S.; Christaki, E.

doi:10.1016/0377-8401(92)90085-k

Cited by 29 publications

(18 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In the current experiment, all hens provided with one of the single dietary sources showed ovary weight regression similar to that of hens subjected to complete feed withdrawal. This is consistent with the observations reported by other workers that complete cessation of egg production and ovary regression occurred within 7–10 days for birds moulted with an alfalfa or a wheat middling diet or after undergoing feed withdrawal 7, 11, 14, 39, 40. Feed‐deprived birds (FW) lost 31.8% of their initial body weight during the 11 day experiment.…”

Section: Discussionsupporting

confidence: 91%

The influence of different single dietary sources on moult induction in laying hens

et al. 2007

View full text Add to dashboard Cite

An investigation was carried out to assess the possibility of using single dietary sources as alternatives to feed deprivation for the induction of moult in commercial laying hens. The study involved six dietary groups of 29 laying hens: unmoulted, dried tomato pomace, alfalfa meal, rice bran, cumin seed meal and feed withdrawal. The birds received the above diets during the moulting period (11 days), and body weight loss and ovary weight regression were measured. Post-moult production parameters (number of eggs produced per hen per day, egg weight, shell weight, yolk colour and Haugh unit) were measured for 12 weeks. Results showed that all dietary sources were as effective as feed withdrawal in causing ovary weight regression in birds. Birds provided with tomato pomace or alfalfa showed lower weight losses than feed-deprived birds at the end of the moulting period. Hens moulted by tomato pomace or alfalfa exhibited post-moult levels of egg production over a 12 week period that were superior to those of hens moulted by feed withdrawal. Post-moult eggs laid by hens moulted by all dietary sources were of comparable quality to eggs from feed-deprived hens and superior to those from unmoulted hens. As fibrous feeds with low metabolisable energy and an appreciable amount of protein, dried tomato pomace and alfalfa meal may be fed to hens on an ad libitum basis for effective moult induction while reducing the stress of severe starvation and retaining comparable egg quality and production. Copyright © 2007 Society of Chemical Industry.

show abstract

Section: Discussionsupporting

confidence: 91%

The influence of different single dietary sources on moult induction in laying hens

et al. 2007

View full text Add to dashboard Cite

show abstract

“…Barbut (1997) concluded that the value of breast meat colour L* > 49 may indicate PSE meat in poultry. Yannakopoulos et al (1992) and Dotas et al (1999) reported that dried tomato pulp in the diet of laying hens up to the levels of 12 and 15% did not affect laying performance but significantly improved yolk colour.…”

Section: Discussionmentioning

confidence: 99%

“…There exist few papers dealing with the effect of lycopene in poultry diet. The effect of lycopene on performance and quality of meat and eggs in Japanese quail was studied by Botsoglou et al (2004) and Sahin et al (2006a,b), in laying hens by Yannakopoulos et al (1992) and Dotas et al (1999), in broiler chicks by Leal et al (1999). Lycopene is a potent antioxidant that provides protection against cellular damage caused by reactive oxygen species.…”

mentioning

confidence: 99%

The effect of lycopene supplementation on lipid profile and meat quality of broiler chickens

Sevcikova¹,

Skřivan²,

Dlouhá³

2008

Czech J. Anim. Sci.

View full text Add to dashboard Cite

Lycopene is a carotenoid that is mostly present in vegetables and in some fruit species as a red pigment (pineapple, orange, grapefruit, tomato, sweet pepper, strawberry). Tomatoes and products from tomatoes are the main source of lycopene while the tomato skin is a rich source of lycopene. Lycopene is extraordinarily efficient in the control of degenerative diseases, it is a preventive against cardiovascular diseases and cancer of prostate gland, digestive tract, skin, it decreases a risk of the cancer of pancreas, uterine uvula, and it blocks the formation of noxious cholesterol. Many studies dealing with the importance of lycopene for human health and disease have been published. Blum et al. (2006) found that tomato-rich diet increased the HDL-cholesterol level. Napolitano et al. (2007) investigated the effects of lycopene on the induction of foam cell formation by modified LDL. Their findings suggest that lycopene may reduce the macrophage foam cell formation induced by modified LDL by decreasing lipid synthesis and downregulating the activity and expression of scavenger receptor activity. There exist few papers dealing with the effect of lycopene in poultry diet. The effect of lycopene on performance and quality of meat and eggs in Japanese quail was studied by AbstrAct: An experiment was conducted to determine the effect of lycopene on lipid profile and quality of meat of broiler chickens Ross 308 at a different form of selenium. 540 broiler cockerels were randomly divided into 6 groups: without lycopene supplement (groups C and E3), supplemented with 50 mg/kg lycopene (groups E1 and E4), supplemented with 100 mg/kg lycopene (groups E2 and E5) while the source of selenium was sodium selenite (groups C, E1, E2) and Se-enriched yeast (groups E3, E4, E5). The experimental period was from 14 to 35 days of broiler age and was terminated by slaughter. The organic form of dietary selenium increased (P ≤ 0.05) its content in breast meat (E3 -174.2 μg/kg, E4 -186.4 μg/kg, E5 -191.9 μg/kg) compared to selenite (C -125.4 μg/kg, E1 -123.3 μg/kg, E2 -128.5 μg/kg). The shear force of meat was higher (P ≤ 0.05) in groups receiving the organic form of Se (E3 -0.026 kN, E4 -0.025 kN, E5 -0.024 kN) in comparison with group C (0.017 kN), E1 (0.016 kN) and E2 (0.014 kN). Se in Se-enriched yeast reduced (P ≤ 0.05) the concentration of malondialdehyde in breast meat after 5 days of storage. There were no significant differences in concentrations of cholesterol, LDL cholesterol and lipase in plasma. The higher content of HDL cholesterol in plasma was recorded in groups supplemented with 50 mg of lycopene, followed by groups with 100 mg of lycopene and the lowest values were measured in groups without lycopene supplementation when the difference between group E1 (1.64 mmol/l) and E3 (1.51 mmol/l) was significant (P ≤ 0.05). Concentrations of LDL cholesterol showed an opposite trend. The lycopene supplement had a positive effect on the lipid profile of blood plasma of broiler chickens.

show abstract

“…Few papers have reported the effects of lycopene in poultry diets. The effects of lycopene on the performance and quality of the meat and eggs of Japanese quail were studied by Botsoglou et al (2004) and Sahin et al (2006a,b), of laying hens by Yannakopoulos et al (1992) and Dotas et al (1999), and of broiler chicks by Leal et al (1999). Lycopene is a potent antioxidant that provides protection against cellular damage caused by reactive oxygen species.…”

mentioning

confidence: 99%

The effect of lycopene and vitamin E on the growth performance, quality and oxidative stability of chicken leg meat

Englmaierová¹,

Bubancová²,

Vít³

et al. 2011

Czech J. Anim. Sci.

View full text Add to dashboard Cite

 A 2 × 3 factorial design experiment was conducted to evaluate the effect of adding lycopene <br />(0 and 75 mg/kg) and vitamin E (0.50 and 100 mg/kg) to the diet of chickens. Moreover, the study investigated growth traits, oxidative stability and chemical composition of leg meat and the vitamin content of meat and liver. The study was conducted using five hundred and forty Ross 308 male broilers that were assigned to one of the six dietary treatments. Significant interactions between lycopene and vitamin E additions affected the body weight of 21-days-old chickens (P = 0.005), the malondialdehyde content in fresh leg meat (P < 0.001) and leg meat stored for 3 days at temperatures of 2.5 to 4°C (P = 0.032), the cholesterol content in leg meat (P < 0.001) and the lycopene content in liver (P = 0.006). The chickens with the highest body weight were fed 75 mg/kg of lycopene and 50 mg/kg of vitamin E. The vitamin E supplement increased the oxidative stability of fresh and stored leg muscle (P < 0.001). The lowest mean cholesterol value (3.49 g/kg of dry matter) was found out in the meat from broilers that were fed 75 mg/kg of lycopene in contrast to broilers fed the control treatment without lycopene (3.93 g/kg of dry matter). Dietary vitamin E significantly reduced the fat content (P = 0.033) and increased the ash content of leg meat. The highest lycopene concentration in liver (2.82 mg/kg of dry matter) was in chickens that were fed the highest levels of vitamin E and lycopene in contrast with the control group (0.28 mg/kg of dry matter).  

show abstract

Effect of locally produced tomato meal on the performance and the egg quality of laying hens

Cited by 29 publications

References 0 publications

The influence of different single dietary sources on moult induction in laying hens

The influence of different single dietary sources on moult induction in laying hens

The effect of lycopene supplementation on lipid profile and meat quality of broiler chickens

The effect of lycopene and vitamin E on the growth performance, quality and oxidative stability of chicken leg meat

Contact Info

Product

Resources

About