Improving the fatty acid profile in egg yolk through the use of hempseed  (&amp;lt;i&amp;gt;Cannabis sativa&amp;lt;/i&amp;gt;), ginger (&amp;lt;i&amp;gt;Zingiber officinale&amp;lt;/i&amp;gt;), and turmeric (&amp;lt;i&amp;gt;Curcuma longa&amp;lt;/i&amp;gt;) in the diet of Hy-Line White Leghorns

Raza, Tausif; Chand, Naila; Khan, Rifat Ullah; Shahid, Muhammad; Abudabos, Alaeldein M.

doi:10.5194/aab-59-183-2016

Cited by 46 publications

(29 citation statements)

References 34 publications

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“…The inclusion of hemp seed or hempseed cake dramatically reduced the LA : ALA ratio in egg yolks from 27.8 : 1 in the control diet to 4.6 -6.4 : 1 in the HS and HC diets (see Table 4). This is due to the high amount of ALA in hemp seed and hempseed cake, consistent with the findings of previous studies which showed a reduced LA : ALA ratio in eggs from hens consuming diets containing hemp seed (Gakhar et al, 2012;Raza et al, 2016) or hempseed oil (Neijat et al, 2016).…”

Section: Resultssupporting

confidence: 92%

Fatty acids profile and oxidative stability of eggs from laying hens fed diets containing hemp seed or hempseed cake

Mierliţă¹

2019

SA J. An. Sci.

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High levels of polyunsaturated fatty acids (PUFAs) are desirable in eggs for its nutritional quality, but render them vulnerable to oxidation. The aim of this trial was to assess the effects of dietary intake of hemp (seeds or cake) on the fatty acid (FA) profile and oxidative stability of eggs. The control diet (C), which was composed of corn, soybean meal and sunflower oil (2.5%), was compared with two experimental diets that were designed to replace sunflower oil with fat from hemp seed (HS diet) or hempseed cake (HC diet). One hundred and twenty Tetra-SL LL laying hens (24-week old) were used in a 10-week trial. Each treatment was replicated five times with eight birds each. Average hen-day egg production was not affected by feeding either the HS or the HC diet. The α-linolenic acid (ALA) concentration in eggs was increased by substituting the HS-or HC-based diets fed to the hens with dietary ALA. Similar deposition profiles were exhibited by eicosapentaenoic acid (EPA) and docosahexaenoic acids (DHA) in yolks in response to increasing the dietary ALA supply. The HS group showed a greater concentration of egg yolk ALA and EPA than the HC group, which had a higher concentration of linoleic acid (LA). These alterations in yolk composition resulted in n−6 : n−3 FA ratio values as low as 2.98 and 4.15 for HS and HC, respectively, compared to 11.07 for the control diet. The atherogenicity index and cholesterol level were not affected by hemp (seed or cake) inclusion, while the thrombogenicity index decreased when compared to the control diet. On days 0, 15 and 30 of storage (4 °C), two eggs were selected randomly from each replicate (totalling 10 eggs per treatment) and analyzed. The PUFAs were not affected by storage. An exception occurred in the HC group, in which eggs had lower n-6 FA content. Egg storage for 30 d led to a reduction in egg α-tocopherol and an increase of malondialdehyde (MDA) concentration, an indicator of lipid peroxidation. The HS treatment resulted in the lowest MDA (0.22 mg MDA/kg yolk for fresh eggs and 0.35 mg for eggs in 30-day storage). The study demonstrates that the level and type of PUFAs, level of α-tocopherol and duration of egg storage significantly affected the oxidative stability of eggs. The results obtained suggest that the inclusion of hemp seed appears to be more effective in maintaining the oxidative stability of egg lipids than hempseed cake.

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Section: Resultssupporting

confidence: 92%

Fatty acids profile and oxidative stability of eggs from laying hens fed diets containing hemp seed or hempseed cake

Mierliţă¹

2019

SA J. An. Sci.

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“…The higher feed intake was also recorded in ginger and garlic supplemented groups, while the lowest feed intake was recorded in the positive control. Ginger contains several important pharmacological compounds such as gingerdione, gingerdiol, shogaols and gingerol (Raza et al 2016). The improved performance in broiler fed with ginger has been linked with the enhanced palatability and improved digestive process which increase the feed intake and hence weight gain (Khan et al 2012a).…”

Section: Discussionmentioning

confidence: 99%

“…Garlic (Allium sativum) contains important alkaloids such as allin, ajoene, allicin and diallyl sulphide Sallylcysteine exhibiting antibacterial, anti-inflammatory, antiseptic, antiparasitic and immunomodulatory properties (Adibmoradi et al 2006;Khan et al 2012a). Ginger (Zingiber officinale) contains active ingredients such are gingerdoine, gengerdiol and gingerol (Khan et al 2012b; Raza et al 2016;Zia ur Rehman et al 2018). Ginger has been reported to enhance the growth performance and digestibility in broilers and effective in treating and controlling coccidial infection (Zhang et al 2009).…”

Section: Introductionmentioning

confidence: 99%

Anticoccidial effect of garlic (Allium sativum) and ginger (Zingiber officinale) against experimentally induced coccidiosis in broiler chickens

Ali

Chand

Khan

et al. 2019

Journal of Applied Animal Research

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The present study was designed to find the effect of ginger and garlic on the performance and integrity of gut in experimentally induced coccidiosis in broiler chickens. A total of two hundred and forty day-old Hubbard broiler chicks were divided into six equal groups as following: T1, Control (basal diet only); T2, Infected-untreated (positive control); T3, Infected and supplemented with garlic at 15 g/kg feed; T4, Infected and supplemented with gingers at 5 g/kg feed; T5, Infected and treated with amprolium hydrochloride at 1.25 g/liter drinking water; T6, Infected and supplemented with mixture of garlic and ginger at the rate of 2.5 and 7.5 g/kg feed. The results showed that feed intake, body weight and feed conversion ratio (FCR) was significantly (P < .05) high in ginger and garlic supplemented birds compared to the positive control. Similarly, oocysts shedding, lesion score and histopathology of the small intestines improved in ginger and garlic supplemented birds after induced-infection in broiler.The findings of the present study showed that ginger and garlic produced encouraging results in comparison to amprolium in broiler chickens infected with experimental coccidiosis. ARTICLE HISTORY

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“…Active constituents in the herbal plants are discovered as a source of antioxidants (Khan et al 2012b;Raza et al 2016). Ginger (Zingiber officinale) is best and commonly used spices.…”

Section: Introductionmentioning

confidence: 99%

Effect of ginger (Zingiber officinale Roscoe) and organic selenium on growth dynamics, blood melanodialdehyde and paraoxonase in broilers exposed to heat stress

Safiullah

Chand

Khan

et al. 2019

Journal of Applied Animal Research

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A total of 480 1-week-old chicks of about similar average weight, and size were divided into 6 groups. One group served as control, and was fed only basal diet, second group was fed ginger at the rate of 5 g/kg (T1), third group was given organic selenium (Se) at the rate of, 0.3 mg/kg diet (T2), fourth group was given organic Se at the rate of 0.4 mg/kg (T3), fifth group was fed with organic Se at the rate of 0.3 mg/kg + 5 g/ kg ginger (T4), sixth group was given organic Se at the rate of 0.4 mg/kg + 5 g/kg ginger (T5). Mean feed intake was significantly (P < 0.05) high in T3 and T5 while body weight was significantly (P < 0.05) high in T3 compared to the control. Mean feed conversion ratio (FCR) was significantly (P < 0.05) high in T2, T3 and T5 compared to the control. Dressing percentage was significantly (P < 0.05) high in T4 and T5 compared to the control. Serum Antibody titre against Newcastle disease and paraoxonase (PON1) were significantly (P < 0.05) high in the T4 and T5 groups compared to the control while melanodialdehyde (MDA) concentration was significantly (P < 0.05) low in the same groups. Results of this study showed that ginger at the rate of 5 g/kg and Se at the rate of 0.4 mg/kg were more effective in improving the growth performance, immune response and antioxidant status in broiler chickens exposed to high ambient temperature.

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Improving the fatty acid profile in egg yolk through the use of hempseed (<i>Cannabis sativa</i>), ginger (<i>Zingiber officinale</i>), and turmeric (<i>Curcuma longa</i>) in the diet of Hy-Line White Leghorns

Cited by 46 publications

References 34 publications

Fatty acids profile and oxidative stability of eggs from laying hens fed diets containing hemp seed or hempseed cake

Fatty acids profile and oxidative stability of eggs from laying hens fed diets containing hemp seed or hempseed cake

Anticoccidial effect of garlic (Allium sativum) and ginger (Zingiber officinale) against experimentally induced coccidiosis in broiler chickens

Effect of ginger (Zingiber officinale Roscoe) and organic selenium on growth dynamics, blood melanodialdehyde and paraoxonase in broilers exposed to heat stress

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