Influence of Probucol ((4,4′-Isopropylidine dithio)-bis(2,6-di-t-butyl-phenol)) on Egg Yolk Cholesterol Content and Performance of Laying Hens

Waldroup, P. W.; Ndife, Louis I.; Hellwig, H.; Hebert, J. A.; Berrio, Lincoln F.

doi:10.3382/ps.0651949

Cited by 21 publications

(17 citation statements)

References 25 publications

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“…The shells were weighed after being air-dried for 24 h. The percentage values of shell weight, yolk weight and albumen weight were calculated. Egg yolk was blended with isopropyl alcohol with a volume of 10 ml per g of yolk (Waldroup et al, 1986). Cholesterol content of this extract was determined according to the enzymatic method of TECO (2001).…”

Section: Animals and Dietsmentioning

confidence: 99%

Effects of the usage of dried brewing yeast in the diets on the performance, egg traits and blood parameters in quails

Yalçın

Erol

Özsoy

et al. 2008

Animal

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This experiment was carried out to determine the effects of the usage of dried brewing yeast in quail diets on laying performance, egg traits and blood parameters. A total of 240 Japanese quails (Coturnix coturnix japonica) aged 10 weeks were randomly allocated into one control group and three treatment groups. Each group was divided into five replicates as subgroups, comprising 12 quails each. Dried brewing yeast (Saccharomyces cerevisiae) was used at the levels of 1.5%, 3.0% and 4.5% in the diets of the first, second and third treatment groups, respectively. Soyabean meal was replaced with dried brewing yeast. The diets were formulated to be isocaloric and isonitrogenous. The experimental period lasted 18 weeks. Dietary treatments did not significantly affect body weight, daily feed intake, daily protein intake, egg production, egg weight, feed efficiency, mortality, egg shell thickness, egg albumen index, egg yolk index, egg Haugh unit, the percentages of egg shell, albumen and yolk, excreta moisture and small intestinal pH. Inclusion of 3% and 4.5% dried brewing yeast in diets reduced egg yolk cholesterol concentration as mg per yolk and mg per g yolk ( P , 0.01). Blood serum cholesterol of groups fed diets with dried brewing yeast was significantly lower ( P , 0.01) than that of the control group. Feeding diets containing 3.0% and 4.5% dried brewing yeast resulted in significant increases ( P , 0.01) in blood serum levels of total protein, alanine aminotransferase at the end of the experiment. Blood serum levels of uric acid, triglyceride, aspartate aminotransferase and alkaline phosphatase were not affected by dietary dried brewing yeast. It is concluded that dried brewing yeast can be used up to 4.5% in the diets of laying quails without adverse effects on the measured parameters.

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Section: Animals and Dietsmentioning

confidence: 99%

Effects of the usage of dried brewing yeast in the diets on the performance, egg traits and blood parameters in quails

Yalçın

Erol

Özsoy

et al. 2008

Animal

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“…Eggs were boiled for 5 min. Egg yolk was separated and blended with isopropyl alcohol with a volume of 10 ml per g of yolk (27). Cholesterol content of this extract was determined according to the enzymatic method of TECO (23).…”

Section: Methodsmentioning

confidence: 99%

Effects of dietary sepiolite on performance, egg quality and some blood parameters in laying hens

ESER¹

2016

Ankara Üniversitesi Veteriner Fakültesi Dergisi

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Summary:The aim of this study was to determine the effects of dietary sepiolite on performance, egg quality, egg yolk cholesterol content and some blood parameters of laying hens during 22 weeks period. For this purpose a total of 135 Lohmann Brown laying hens, 38 weeks of age, were allocated to one control group and two treatment groups. Sepiolite was used at the level of 0, 0.5 and 1% for the diets of control group and the first and second treatment groups, respectively. Dietary sepiolite supplementation did not significantly affect feed intake, egg production, egg weight and feed conversion ratio. The values of egg breaking strength (p<0.01) and egg shell thickness (p<0.05) were increased, egg yolk cholesterol was decreased (p<0.05) by the usage of 1% sepiolite in the diet. Dietary treatments did not significantly affect egg shape index, egg albumen height, egg albumen index, egg yolk index and egg Haugh unit. Dietary sepiolite at 1% reduced cholesterol and triglyceride in serum (p<0.05) and increased total protein in serum (p<0.01). It was concluded that dietary supplementation of 1% sepiolite was effective feed additive in layer feeding due to the reduction in egg yolk cholesterol and improvement in egg shell quality.Key words: Blood parameters, egg quality, laying hen, performance, sepiolite. Yumurta tavuğu rasyonlarına sepiyolit ilavesinin performans, yumurta kalitesi ve bazı kan parametreleri üzerine etkisiÖzet: Bu araştırma, yumurta tavuğu rasyonlarına sepiyolit ilavesinin 22 hafta süreyle performans, yumurta kalitesi ve bazı kan parametreleri üzerine etkilerini belirlemek amacıyla yapılmıştır. Bu amaçla 38 haftalık yaşta 135 adet Lohmann Brown yumurta tavuğu 1 kontrol ve 2 deneme grubuna ayrılmıştır. Sepiyolit kontrol, birinci ve ikinci deneme gruplarının rasyonlarında sırasıyla % 0, 0.5 ve 1 olacak şekilde ilave edilmiştir. Sepiyolit ilavesi yem tüketimi, yumurta verimi, yumurta ağırlığı ve yemden yararlanmayı etkilememiştir. Rasyonlarda %1 düzeyinde sepiyolit kullanılmasıyla yumurta kırılma mukavemeti (p<0.01) ve yumurta kabuk kalınlığı (p<0.05) artmış, yumurta kolesterol düzeyi (p<0.05) azalmıştır. Rasyonda sepiyolit bulunması yumurta şekil indeksi, ak yüksekliği, ak indeksi, sarı indeksi ve Haugh birimini önemli derecede etkilememiştir. Sepiyolitin %1 düzeyinde bulunması serum kolesterol ve trigliserit düzeylerini azaltmış (p<0.05), toplam protein düzeyini (p<0.01) artırmıştır. Sonuç olarak rasyona %1 düzeyinde sepiyolit ilavesi yumurta kolesterol düzeyini azaltması ve yumurta kabuk kalitesini iyileştirmesi bakımından yumurta tavuğu beslemede etkili bir yem katkı maddesi olacağı kanısına varılmıştır.

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“…The shells were weighed after being air-dried for 24 h. The percentage values of shell weight, yolk weight and albumen weight were calculated. Egg yolk was blended with isopropyl alcohol with a volume of 10 ml per g of yolk (30). Cholesterol content of this extract was determined according to the enzymatic method of TECO (29).…”

Section: Methodsmentioning

confidence: 99%

Effects of dietary yeast cell wall on performance, egg quality and humoral immune response in laying hens

YALÇIN

2014

Ankara Üniversitesi Veteriner Fakültesi Dergisi

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Summary:The objective of this study was to determine the effects of dietary yeast cell wall (YCW) on performance, egg quality, some blood parameters and humoral immune response of laying hens during 26 wks period. For this purpose a total of 225 Hyline Brown laying hens, 39 wks of age, were allocated to one control group and four treatment groups. Basal diet was supplemented with YCW derived from bakers yeast Saccharomyces cerevisiae (InteMOS) at the level of 1, 2, 3 and 4 g/kg in the diets of the first, second, third and fourth treatment groups, respectively. Dietary treatments did not significantly affect body weight, feed intake, egg production, egg weight, feed conversion, and egg internal and external quality characteristics. YCW supplementation at the level of 1 and 2 g/kg decreased egg yolk cholesterol level as mg per g yolk (P < 0.05). Blood serum levels of cholesterol and triglyceride were decreased with the dietary inclusion of YCW at the level of 2, 3 and 4 g/kg (P < 0.01). Dietary YCW supplementation increased antibody titres to SRBC (P < 0.01). As a result dietary YCW at the level of 1 and 2 g/kg had beneficial effects in the production of low cholesterol eggs and improvement in humoral immunity response.Key words: Egg quality, immune response, laying hen, performance, yeast cell wall.Yumurta tavuğu rasyonlarına maya hücre duvarı ilavesinin performans, yumurta kalitesi ve humoral immun yanıt üzerine etkileri Özet: Bu araştırma, yumurta tavuğu rasyonlarına maya hücre duvarı ilavesinin 26 hafta süreyle performans, yumurta kalitesi, bazı kan parametreleri ve humoral immun yanıt üzerine etkilerini belirlemek amacıyla yapılmıştır. Bu amaçla 39 haftalık 225 adet Hyline kahverengi yumurta tavuğu 1 kontrol ve 4 deneme grubuna ayrılmıştır. Kontrol grubu rasyonuna ekmek mayası Saccharomyces cerevisiae (InteMOS)'den elde edilen maya hücre duvarı 1, 2, 3 ve 4 g/kg düzeylerinde ilave edilerek sırasıyla birinci, ikinci, üçüncü ve dördüncü deneme grupları rasyonları oluşturulmuştur. Rasyonlara maya hücre duvarı ilavesi canlı ağırlığı, yem tüketimini, yumurta verimini, yumurta ağırlığını, yemden yararlanmayı ve yumurta iç kalite ile dış kalite özelliklerini etkilememiştir. Maya hücre duvarının 1 ve 2 g/kg düzeylerinde ilavesi ile yumurta kolesterol düzeyi (mg/g yumurta sarısı) azalmıştır (P<0.05). Kan serumu kolesterol ve trigliserit düzeyleri rasyona 2, 3 ve 4 g/kg maya hücre duvarı ilavesi ile azalmıştır (P<0.01). Rasyona maya hücre duvarı ilavesi SRBC'ye karşı antikor titresini artırmıştır (P<0.01). Sonuç olarak rasyona 1 ve 2 g/kg düzeyinde maya hücre duvarı ilavesi düşük kolesterollü yumurta üretiminde ve humoral immun yanıtın gelişmesinde yararlı olacağı kanısına varılmıştır. Anahtar sözcükler: İmmun yanıt, maya hücre duvarı, performans, yumurta kalitesi, yumurta tavuğu.

show abstract

Influence of Probucol ((4,4′-Isopropylidine dithio)-bis(2,6-di-t-butyl-phenol)) on Egg Yolk Cholesterol Content and Performance of Laying Hens

Cited by 21 publications

References 25 publications

Effects of the usage of dried brewing yeast in the diets on the performance, egg traits and blood parameters in quails

Effects of the usage of dried brewing yeast in the diets on the performance, egg traits and blood parameters in quails

Effects of dietary sepiolite on performance, egg quality and some blood parameters in laying hens

Effects of dietary yeast cell wall on performance, egg quality and humoral immune response in laying hens

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