Effects of Oil Types and Fat Concentrations on Production Performance, Egg Quality, and Antioxidant Capacity of Laying Hens

Gao, Zhouyang; Duan, Zhongyi; Zhang, Junnan; Zheng, Jiangxia; Li, Fuwei; Xu, Guiyun

doi:10.3390/ani12030315

Cited by 10 publications

(9 citation statements)

References 72 publications

(81 reference statements)

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“…In recent years, there have been reports of "rubber eggs" in the market [49]. These eggs exhibit yolk with retained toughness and elasticity even after being opened, and their egg yolk index remains significantly higher than that of normal eggs for a certain period.…”

Section: Discussionmentioning

confidence: 99%

Effects of the Oil and Fat Feeding Period on the Nutritional Composition and Functional Properties of Eggs

Gao,

Qin,

Zheng

et al. 2024

Agriculture

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Lipids are commonly incorporated into the diets of laying hens at a rate of 1% to 2% during production. However, the effects on egg quality can vary based on the source and timing of lipid addition. Hence, this experiment was conducted to investigate the impacts of adding the same concentration of soybean oil, lard, and mixed oils (1.5%) to the daily feed of layer during two feeding periods. This study aimed to assess the changes in nutritional composition and functional properties and offer valuable insights to determine suitable types of oils and fat. In this study, the experiment was conducted in two test periods, 7 days and 21 days after the addition of the lipids, to assess the effects on the nutritional composition and functional properties of eggs. The study revealed the following results: (1) Changes in the yolk’s nutritional composition. Compared to the 7-day addition period, the inclusion of lard significantly increased the unsaturated fatty acids after 21 days; (2) Changes in the albumen’s nutritional composition. Compared to the 7-day addition period, the inclusion of lard and mixed oils significantly reduced the essential and nonessential amino acids after 21 days; (3) Changes in the functional characteristics of the eggs. After 21 days of addition, the eggs from the soybean oil group exhibited significantly higher foaming and emulsifying properties compared to the groups supplemented with lard and mixed oils; (4) Changes in the antioxidant capacity of the eggs. Compared to the 7-day addition period, the inclusion of all oils and fat significantly increased the superoxide dismutase (SOD) content in egg yolk after 21 days. The aim of this experiment was to provide valuable scientific data to assist producers in making informed decisions regarding the utilization of feeding oils.

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Section: Discussionmentioning

confidence: 99%

Effects of the Oil and Fat Feeding Period on the Nutritional Composition and Functional Properties of Eggs

Gao,

Qin,

Zheng

et al. 2024

Agriculture

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“…The transfer of water causes the yolk to become diluted and relatively flat in shape, so that the value of the yolk index becomes low (Marzec et al, 2016;Purdiyanto and Riyadi. 2018;Gao et al, 2022).…”

Section: Figure 4 Egg Yolk Index Measurementmentioning

confidence: 99%

“…Proteins in the feed affect the formation of albumin which leads to an increase in egg weight. Egg weight gain can affect the value of Haugh Unit (Purdiyanto, and Riyadi, 2018;Gao et al, 2022).…”

Section: Haugh Unit Khaki Campbell Duck Eggsmentioning

confidence: 99%

“…Bile salts combine with fat to form complex micelles that dissolve in water so that fat is more easily absorbed (Ashok et al, 2004;Suharja, 2010). Fat accumulation in feed will affect the structure of the yolk, which has an impact on the increase in the yolk index (Purdiyanto and Riyadi, 2018;Gao et al, 2022). β-carotene will be more efficiently used by the body in small amounts of food, therefore the absorption of carotene varies (Sahara (2011;Grune et al, 2010).…”

Section: Haugh Unit Khaki Campbell Duck Eggsmentioning

confidence: 99%

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Effect of Processed Rumen Digesta with Probiotics on Eggs Quality Characteristics of Khaki Campbell Ducks (Anas Platyrhynchos Domesticus)

Restiadi

2023

Migrat. Lett.

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Khaki Campbell is a duck with a dual purpose, as a producer of meat and egg, although its role as laying is more prominent. The aim of the present study is to examine feed ingredients for ducks (poultry) originating from abattoir waste that does not compete with humans. Feed is the largest component that affects poultry production since feed expenses occupy at least 60 - 70% of the production cost. The examined feed ingredient was the rumen digesta of the cow that was collected from the slaughterhouse and it is recommended to participate at 10 - 15% in rations, so as not to cause adverse side effects. The method of addition of probiotics to the feed of processed cow rumen serves to improve the growth rate, feed conversion efficiency, egg production, and livestock health. Measurements in the form of the amount of raw feed balance with processed rumen digesta substitution feed on the productivity of duck eggs. The conclusion of this study that the partial replacement of processed rumen content feeds up to 15% in Khaki Campbell ducks, did not give a noticeable difference (p>0.05) on egg weight, egg shape index, egg white index, yolk index, Haugh Unit, and egg yolk color. The main finding is that processed beef rumen content at the level of 10-15% can be used as a diet ingredient for ducks without affecting egg quality characteristics.

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“…Additionally, diets with larger proportions of MUFAs(MUFAs) or poly unsaturated fatty acids (PUFAs) and lower proportions of saturated fatty acids were linked to improvements in body weight, FI, feed conversion ratio FCR (g feed/ g egg), egg production, egg quality, and mortality rate. The alteration of dietary fatty acids (FAs) has also been successful in inducing the accumulation of PUFAs in chicken meat and eggs (Küçükersan et al, 2010;Moura et al, 2019;and Gao et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Effect of Dietary Ω-3, Ω -6 and Ω -9 Fatty Acids on Productive and Physiological Traits of Laying Hens

El-Rayes

Abou-Zeid

El-Keredy

et al. 2023

Egyptian Journal of Nutrition and Feeds

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his study investigated the effect of various sources and levels of vegetable oil as a source of omega-3, omega-6 and omega-9 fatty acids on productive performance, egg quality, fatty acids profile and some physiological traits of laying hens. Two hundred and seventy Bovens laying hens at 45 weeks of age were randomly divided equally into nine treatments resulting from factorial design (3×3); three sources of vegetable oil (soybean, sunflower and linseed oil) with three levels (1, 1.5 and 2%). Obtained results showed that, final body weight, hen-day egg production percentage, feed consumption, egg quality characteristics, plasma total protein, globulin, aspartate transaminase, alanine aminotransferase, total lipids and very low density lipoprotein concentrations were not significantly affected (P>0.05) by various sources or levels of vegetable oils. The use of linseed oil in laying hens' diets led to a significant increase (p≤0.05) in the egg mass and weight of eggs produced from those hens. Feed conversion ratio of laying hens fed either linseed or sunflower oil diets were significantly (P≤0.05) improved compared to those received dietary soybean oil. There was a significant increase in the level of MUFAsin the egg yolk occurred as a result of using sunflower or linseed oil, compared to soybean oil. The inclusion of sunflower oil in the layer diets was able to improve significantly (P≤0.01) the concentration of γ-linolenic (C18:3n6) and arachidonic (C20:4n6) fatty acids in the egg yolk. The use of different levels of sunflower or linseed oil up to 2% led to a significant (P≤0.01) improvement in the level of high density lipoprotein. Moreover, layer fed diet with different levels of linseed oil significantly (P≤0.01) had the lowest concentration of low density lipoprotein. Significant (P≤0.01) improvement in the level of antioxidants was observed for the groups fed on diet containing linseed oil, followed by those fed dietary sunflower oil, compared to the control group that fed on soybean oil. In conclusion, the use of both sunflower oil or linseed oil up to 2% in the diet of laying hens are able to improve egg production, egg quality, the level of essential fatty acids in egg yolk, in addition improving the level of antioxidants and blood biochemical parameters.

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Effects of Oil Types and Fat Concentrations on Production Performance, Egg Quality, and Antioxidant Capacity of Laying Hens

Cited by 10 publications

References 72 publications

Effects of the Oil and Fat Feeding Period on the Nutritional Composition and Functional Properties of Eggs

Effects of the Oil and Fat Feeding Period on the Nutritional Composition and Functional Properties of Eggs

Effect of Processed Rumen Digesta with Probiotics on Eggs Quality Characteristics of Khaki Campbell Ducks (Anas Platyrhynchos Domesticus)

Effect of Dietary Ω-3, Ω -6 and Ω -9 Fatty Acids on Productive and Physiological Traits of Laying Hens

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