The Effect of Nutrition on the Composition of Eggs ,

Naber, Edward C.

doi:10.3382/ps.0580518

Cited by 124 publications

(56 citation statements)

References 24 publications

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“…This is in agreement with Hargis and Elswyk (1993) who reported that even a high level of SFA in the diet has little influence on the level of these fatty acids in yolk. The present experiment also confirmed the observation of Naber (1979) that changes in the content of linoleic and linolenic acids are accomplished by substitution for oleic acid (CI8:1).…”

Section: Discussionsupporting

confidence: 78%

Modification of polyunsaturated fatty acid contents in yolk lipids using various cereals and blended animal fat in hens' diets

Kaminska¹,

Gąsior²,

Skraba³

2001

J. Anim. Feed Sci.

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Ten groups of 36 Tetra SL hens were caged individually. They were fed 10 diets containing 17% crude protein and 11.6 MJ ME/kg, in which the cereals were: wheat or maize only, or the following cereal mixes (1:1): wheat and maize; barley and naked oats, or barley; regular or naked oats in combination with wheat or maize. The chemical composition of cereals, the fatty acid profiles in grain cereals, blended fat, and of the yolks of 12 eggs from each group were determined. The content of n-6 and n-3 fatty acids and their ratio in egg-yolk lipids varied widely according to the type of cereal and level of animal fat in the diet. Diets containing barley with naked oats or wheat, and maize with regular oats, supplemented with adequate amounts of blended animal fat are considered favourable in terms of increasing the level of n-3 fatty acids and decreasing the PUFA n-6/n-3 ratio in egg yolks.

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Section: Discussionsupporting

confidence: 78%

Modification of polyunsaturated fatty acid contents in yolk lipids using various cereals and blended animal fat in hens' diets

Kaminska¹,

Gąsior²,

Skraba³

2001

J. Anim. Feed Sci.

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“…The highest moisture and ether extract levels were recorded in the control group, and were lowest in MPM 1.5% group D. Maximum values of crude protein and ash were recorded in Group D whereas minimum values were reported in the control group (Table 5). The nutrient profiles of egg yolk and albumen may be altered with manipulation of the feed (Naber, 1979;Nimalarante & Wu, 2015). Antioxidants, flavonoids, carotenoids, amino acids, additional protein and energy levels that result in lowered moisture may be the reason for the improved nutrient density of egg yolk (Nkukwana et al, 2014a;Nimalarante & Wu, 2015).…”

Section: Tablementioning

confidence: 99%

Effect of <i>Moringa oleifera</i> (Lam.) pods as feed additive on egg antioxidants, chemical composition and performance of commercial layers

et al. 2017

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The present study was designed to investigate the influence of Moringa oleifera (Lam.) pod meal (MPM) on production, immunity, and functional food index of chicken eggs. Two hundred HyLine W36 layer birds aged 50 weeks, 1469 ± 46.63 g, were assigned to four treatments in a completely randomized design, with five replicates and ten birds each. Diets A, B, C, and D were formulated with the same caloric and protein levels, but with differing MPM dose levels of 0, 5, 10, and 15g MPM/kg finisher diet, respectively. Data for production performance, quality, and chemical composition of eggs were analysed by one-way ANOVA, and means were compared with Duncan's multiple range test. As a result of this study, feed conversion ratio (FCR) and egg mass (EM) were significantly decreased and recorded lowest in Group B, which was offered 5 g/kg above the basal diet. Bioactives such as β-carotene, quercetin, and selenium levels were increased (540, 121, & 72.21µg/100g of yolk, respectively), whereas cholesterol levels in egg yolk and serum were decreased significantly, that is, 201.87 mg/100g and 8.47 mg/dl, respectively. Serum biochemical indicators, including serum glutamic-pyruvic transaminase (SGPT), glucose, creatinine and cholesterol levels, were lowered significantly. Proximate analysis of egg yolk showed that moisture and ether extract were decreased, whereas crude protein (CP), ash and minerals, sodium (Na), potassium (K), calcium (Ca), magnesium (Mg), and phosphorus (P) contents were increased. The outcomes of this study showed that MPM supplementation affects EM, serum biochemistry and bioactive compounds of the egg yolk positively. ______________________________________________________________________________________

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“…The results of this experiment was the same with the report of Butts and Cunningham (1979), who reported that a reduction in albumen weight and height is observed when birds receive low-protein diets (TAAF), suggesting that these diets are lower in essential amino acids (EAA). This diet leads to insufficient protein synthesis to meet the needs for egg formation (Ingram et al, 1951;Naber, 1979). Chemical composition of eggs can be influenced by dietary protein level (Butts and Cunningham, 1979;Fisher, 1969).…”

Section: Resultsmentioning

confidence: 99%

Effects of amino acids and metabolizable energy on egg characteristics and broiler breeder performance

Nasr¹,

Yaghobfar²,

Ebrahimnezhad³

et al. 2011

Afr. J. Biotechnol.

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A study was conducted to determine the effects of diet formulation type on egg characteristics and reproductive performance of broiler breeder (50 to 64 weeks of age). 140 female and 20 male breeders in four treatments with five replicates (7 females : 1 male) were used in the randomized 2 × 2 factorial design. Four experimental diets were formulated based on two factors: two levels of apparent and true metabolizable energy corrected for nitrogen of feedstuffs (AMEn and TMEn) and two levels of total amino acids (TAAF) and digestible (DAAF) feedstuffs. The results show that egg weight, egg production, fertility and hatchability were significantly different and affected by diet formulation based on energy (P<0.05). Diet formulation based on digestible amino acids of feedstuffs significantly increased albumen height and Haugh unit (HU). Hens on treatment 2 (AMEn + DAAF) were significantly different in egg weight (69.17 g), egg production (62.45%) and chicks/hen (40.23) (P<0.05). This study shows that the diets formulations for AMEn, TMEn, TAAF and DAAF have significant effects on egg characteristics and broiler breeders reproductive performance.

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The Effect of Nutrition on the Composition of Eggs ,

Cited by 124 publications

References 24 publications

Modification of polyunsaturated fatty acid contents in yolk lipids using various cereals and blended animal fat in hens' diets

Modification of polyunsaturated fatty acid contents in yolk lipids using various cereals and blended animal fat in hens' diets

Effect of <i>Moringa oleifera</i> (Lam.) pods as feed additive on egg antioxidants, chemical composition and performance of commercial layers

Effects of amino acids and metabolizable energy on egg characteristics and broiler breeder performance

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