Improving productive and reproductive performance of dual-purpose crossbred hens in the tropics by lecithin supplementation

Abstract

In order to study the influence of lecithin and vegetable oils on improving productive and reproductive performance, egg quality, and metabolic profile of dual-purpose crossbred hens in the tropics, a total of 224 hens, 47-wk old, 112 each of Gimmizah and Silver Montazah strains were fed seven isonitrogenous diets. Experimental treatments consisted of feeding seven different diets to layers; four isocaloric diets containing either no added lipid (control), 3% vegetable oil mixture, 3% soy lecithin or 6% soy lecithin; and three high-energy level diets, containing an extra 3% vegetable oil mixture, 3% or 6% soy lecithin added to the control diet. Thus, the experimental design was factorial, consisting of seven lipid treatments by two strains of hens. Results indicate that 3% lecithin as an extra ME source, or feeding 11.72 MJ ME/kg diet containing the same level of lecithin, improved productive and reproductive performance of crossbred hens. Moreover, lecithin at 6% as an extra ME supplement significantly increased yolk percentage and improved Haugh unit score and yolk color, while increasing EE digestibility and plasma total lipids. Hen strain had a significant effect only on digestibility of OM, percentage liver and Haugh unit score, with the Gimmizah strain having higher values.

Evaluation of Quality and Nutrient Contents of Table Eggs from Different Sources in the Retail Market

“…On the other hand, the values of eggshell quality criteria found herein are within the range of those retrieved by several authors (Kiiskinen and Helander, 1998;UDSA, 2000;Ahmadi and Rahimi, 2011;Al-Harthi and El-Deek, 2011;Alsaffar et al, 2013). Differences in eggshell quality of laying hens could be expected due to concentrations of dietary calcium, phosphorus and vitamin D3, Mn, strain, age, husbandry and management of hens (Attia et al, 1994;Zita et al, 2009), water quality, dietary protein levels, Egg quality in the retail market fat/fatty acid contents, health status and environmental stress of layers (Attia et al, 2009;Ahmadi and Rahimi, 2011;Alsaffar et al, 2013). Minerals such as Ca, P and vitamin D are the primary factors affecting eggshell quality of layers (Attia et al, 1994(Attia et al, , 2009.…”

“…Difference in TAC values (1.30%) and lipid peroxidation biomarker MA (48.2%) was observed among different sources of eggs and low triglycerides and cholesterols of eggs from source D concurred with high TAC, polyunsaturated fatty acids (data not presented), but low MA particularly of source D, showing beneficial health effects for human (Attia et al, 2009;. The cholesterol of 100 g eggs (two edible eggs) can fulfill 100% of the RDA.…”

“…Differences in eggshell quality of laying hens could be expected due to concentrations of dietary calcium, phosphorus and vitamin D3, Mn, strain, age, husbandry and management of hens (Attia et al, 1994;Zita et al, 2009), water quality, dietary protein levels, Egg quality in the retail market fat/fatty acid contents, health status and environmental stress of layers (Attia et al, 2009;Ahmadi and Rahimi, 2011;Alsaffar et al, 2013). Minerals such as Ca, P and vitamin D are the primary factors affecting eggshell quality of layers (Attia et al, 1994(Attia et al, , 2009. Even hens were fed commercial layer diets which expected to meet dietary nutrient requirements of laying hens according to guide of each strain and layers had similar genetic makeup (white eggshell layers which had White leghorn blood), variability in eggshell quality e.g.…”

“…The cholesterol of 100 g eggs (two edible eggs) can fulfill 100% of the RDA. However, differences found between sources was high (33.8), showing the potential of manipulating egg cholesterol by different ways such as dietary composition practically dietary fats/ fatty acids and feed additives for production of designed eggs (Vila, 1999;Elkin, 2004;Attia et al, 2009Attia et al, , 2010. Lipid metabolism and consequently lipid profiles of eggs of different sources could be attributed to dietary composition of diets practically level and type to fats and dietary lipid profile (Belitz et al, 2009;Ahmadi and Rahimi, 2011;King et al, 2012), rearing system, age and strain of laying hens (Kucukyilmaz et al, 2012).…”

“…Lipids of eggs are influenced by genotype (Kucukyilmaz et al, 2012), the level and type of dietary fats (Rezaei et al, 2008;Attia et al, 2009;Belitz et al, 2009;Ahmadi and Rahimi, 2011;King et al, 2012), and husbandry practice (Kucukyilmaz et al, 2012). Mineral contents of eggs such as Ca, P, Cu, Fe, Mn and Zn, belong to the most influential and basic microelements that are essential for human and chickens nutrition.…”