Influence of Lysolecithin on the Performance of Laying Hens, Interior and Exterior Egg Quality as well as Fat Soluble Vitamin and Cholesterol Content in the Yolk

Han, Y. K.; Jin, Yan Hua; Lee, W. I.; Lee, K. T.; Thacke, P. A.

doi:10.3923/javaa.2010.2583.2588

Cited by 14 publications

(11 citation statements)

References 7 publications

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“…In the present study, 250 mg/kg of dietary lysolecithin supplementation significantly decreased the FR of channel catfish. In laying hens, it was also found that the feed intake significantly decreased as the levels of dietary lysolecithin increasing for the improved in feed efficiency (Han, Jin, Lee, Lee, & Thacker, ). One of the reasons for the improvement of feed utilization by dietary lysolecithin supplementation could be the enhanced activities of lipase enzymes, Na + , K + ‐ATPase and AKP (Table ), which could promote the utilization of dietary lipid.…”

Section: Discussionmentioning

confidence: 99%

Effects of dietary lysolecithin on growth performance, feed utilization, intestinal morphology and metabolic responses of channel catfish (Ictalurus punctatus)

Liu

Chen

et al. 2019

Aquacult Nutr

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This study investigated the effects of dietary lysolecithin on growth performance, feed utilization and metabolic responses of channel catfish (Ictalurus punctatus). Fish (initial weight: 14.77 ± 0.45 g) were randomly fed one of five practical diets supplemented with graded levels of lysolecithin (0, 125, 250, 375 and 500 mg/kg) in quadruplicate groups for 10 weeks. Results showed that no significant differences in weight gain, condition factor and viscerosomatic index among all the treatments. Fish fed diet supplemented with 250 mg/kg lysolecithin had significantly decreased feed conversion ratio and significantly increased protein efficiency ratio compared to that fed the control diet. The group with 250 mg/kg of dietary lysolecithin had higher protein and lower lipid contents in the whole body, and lower lipid content in the liver than those in the control group. Groups supplemented with 250–500 mg/kg of dietary lysolecithin had significantly higher gastric and intestinal lipase activities than the control group. Dietary lysolecithin at the level of 250 mg/kg significantly increased the activities of Na+, K+‐ATPase, alkaline phosphatase, total antioxidative capacity, total superoxide dismutase, glutathione peroxidase and catalase and significantly decreased the content of malondialdehyde compared to the control diet. In conclusion, dietary supplementation of lysolecithin could confer benefits of feed utilization, body composition and antioxidative capacity of channel catfish.

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Section: Discussionmentioning

confidence: 99%

Effects of dietary lysolecithin on growth performance, feed utilization, intestinal morphology and metabolic responses of channel catfish (Ictalurus punctatus)

Liu

Chen

et al. 2019

Aquacult Nutr

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“…The information available on the effects of lecithin on egg quality traits, other than yolk colour, is scarce. Han et al (2010) reported that the inclusion of 1.5 g lysolecithin, a metabolite that results from the hydrolysation of the lecithin per kg of diet, did not affect Haugh units, egg shell proportion in the egg or egg cleanness. In the current research, however, the inclusion of 40 g lecithin/kg tended to reduce the proportion of shell in the eggs that affected only eggs produced during the second part of the egg cycle.…”

Section: Tablementioning

confidence: 98%

Glycerin and lecithin inclusion in diets for brown egg-laying hens: Effects on egg production and nutrient digestibility

Mandalawi

Lázaro

Redón³

et al. 2015

Animal Feed Science and Technology

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a b s t r a c tThe effects of the inclusion of raw glycerin (GLYC) and lecithin in the diet on egg production, egg quality and total tract apparent retention (TTAR) of dietary components was studied in brown egg-laying hens from 23 to 51 wk of age. The experimental design was completely randomized with six diets combined as a 2 × 3 factorial with two levels of GLYC (0 vs. 70 g/kg) and three animal fat to lecithin ratios (40:0, 20:20 and 0:40 g/kg). Each treatment was replicated eight times and the experimental unit was a cage with ten hens. Production was recorded by replicate every 28-d period and cumulatively. For the entire experiment, the inclusion of GLYC in the diet hindered feed conversion ratio per kilogram of eggs (2.071 vs. 2.039; P < 0.05) but did not affect any of the other production or egg quality traits studied. The replacement of animal fat by lecithin (40:0, 20:20 and 0:40 g/kg) increased egg weight (60.1, 60.7 and 61.8 g, respectively; P < 0.001) and egg mass production (56.8, 57.5 and 58.8 g/d, respectively; P < 0.01) and improved yolk color as measured by the DSM color fan (9.2, 9.2 and 9.5, respectively; P < 0.001) and feed conversion ratio per kilogram of eggs (2.072, 2.068 and 2.027, respectively; P < 0.05). Feed intake, egg production and body weight gain, however, were not affected. The inclusion of GLYC in the diet did not affect nutrient retention but lecithin inclusion improved TTAR of dry matter (P < 0.05), organic matter (P < 0.05), ether extract (P < 0.001) and gross energy (P < 0.001). In summary, the inclusion of 70 g glycerol/kg diet hindered feed conversion ratio per kilogram of eggs but did not affect any other production or digestibility trait. The replacement of animal fat by lecithin improved egg weight, egg yolk color and nutrient digestibility. Consequently, lecithin can be used as a lipid source in laying hen diets with beneficial effects on egg production.

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“…No effects on the total cholesterol content of eggs occurred when layer diets were supplemented with aromatic herb oils (thyme, sage or rosemary) (Bolukbasi et al, 2008), dried purslane (Aydin & Dogan, 2010), garlic juice (Mahmoud et al, 2010) and plant sterols (Liu et al, 2010). Other reports showed that certain feed ingredients, such as lysolecithin could increase the cholesterol content of yolk (Han et al, 2010). Alternative ways of obtaining low cholesterol eggs could be avian genomics and transgenesis through the manipulation of key genes that control the production of those peptides that influence sterol absorption in the intestine, lipoprotein and cholesterol synthesis in liver and their transfer to the growing follicles containing future yolks.…”

Section: Introductionmentioning

confidence: 99%

Chemical features, cholesterol and energy content of table hen eggs from conventional and alternative farming systems

Radu-Rusu¹,

Usturoi²,

Leahu³

et al. 2014

SA J. An. Sci.

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This study was carried out to investigate the effect of conventional farming systems for laying hens (standard cage batteries) and new alternative systems (improved cages and free range), approved by European Union (EU) poultry welfare legislation, on the chemical and nutritional quality of table eggs. The biological material consisted of eggs laid by 1200 Lohmann Brown hens, aged 27 weeks, fed similarly (a corn-wheat-soymeal diet). Conventional AOAC methods were used to analyse the eggs, and gross energy was calculated based on organic matter energy. All data were subjected to ANOVA statistical computation. The eggs produced in conventional cages compared with those laid in free-range farming conditions, presented significantly higher concentrations of total lipids (11.40 ± 0.65 g/100 g vs. 10.78 ± 0.87 g/100 g), cholesterol (211 ± 6.31 µg/egg vs. 202 ± 7.79 µg/60 g egg) and gross energy (0.36 ± 0.007 MJ/egg vs. 0.35 ± 0.012 MJ/egg). Consequently, it could be stated that under similar dietary conditions, the cage-free system influenced hens to produce eggs with a higher nutritive value than in the other systems.

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Influence of Lysolecithin on the Performance of Laying Hens, Interior and Exterior Egg Quality as well as Fat Soluble Vitamin and Cholesterol Content in the Yolk

Cited by 14 publications

References 7 publications

Effects of dietary lysolecithin on growth performance, feed utilization, intestinal morphology and metabolic responses of channel catfish (Ictalurus punctatus)

Effects of dietary lysolecithin on growth performance, feed utilization, intestinal morphology and metabolic responses of channel catfish (Ictalurus punctatus)

Glycerin and lecithin inclusion in diets for brown egg-laying hens: Effects on egg production and nutrient digestibility

Chemical features, cholesterol and energy content of table hen eggs from conventional and alternative farming systems

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