The effect of sea buckthorn (Hippophae rhamnoides L.) fruit residues on performance and egg quality of laying hens

Abstract

The experiment was conducted on Isa Brown laying hens to study the effects of sea buckthorn fruit residues on hen performance and quality of eggs. The total number of 1440 eighteen-week-old pullets Isa Brown was divided into two groups (720 each) including 24 subgroups (30 hens). The experimental group was fed diets in which 5% of the wheat was replaced by sea buckthorn fruit residues. The control group was fed diets without any colour additives. Egg production and intensity of laying hens were evaluated in seven periods, from 127 to 322 days of age. In our study, a significant effect (P ≤ .05) of sea buckthorn fruit residues on total number of laid eggs and egg yolk colour was detected. However, a non-significant effect of sea buckthorn was found on hen performance or egg quality including egg weight, yolk weight, eggshell strength, shape index of egg, eggshell thickness, Haugh units, eggshell colour and blood spot, albumen weight, proportion and Haugh units. Results of our study showed the beneficial effect of feeding sea buckthorn fruit residues on total number of laid eggs and egg yolk colour which is a great concern for egg consumers.ARTICLE HISTORY

Effects of Linseed Meal and Carotenoids from Different Sources on Egg Characteristics, Yolk Fatty Acid and Carotenoid Profile and Lipid Peroxidation

“…Results of the CIELab analysis showed that feeding laying hens with a diet supplemented with 2% dried sea buckthorn pomace during 4 weeks determined a significant increase of yolk redness (a* values, from −1.32 to 4.41), yellowness (b* values, from 39.09 to 49.21) and Chroma (from 40.40 to 49.41) as compared with the control group, while L* values were not significantly affected. Similar trends have been reported by several previous studies [32,42]. After 3 weeks of feeding, yolks from the group supplemented with dried sea buckthorn pomace showed a significantly higher content of total carotenoids deposition (17.613 mg/kg) as compared with those from the control group (15.385 mg/kg).…”

“…Contrarily, Abou-Elkhair et al [52] showed that the dietary inclusion of 5 g/kg red pepper improved (p < 0.05) egg production, feed conversion ratio compared with control. By replacing 5% of the feed wheat with sea buckthorn fruit residues (berries resulting after extracting the juice and then dried), Shaker et al [32] did not record any difference in the hen's performance.…”

“…The authors reported no differences in egg weight, shell-breaking strength, shell thickness and Haugh units. Shaker et al [32] showed that replacement of 5% of the feed wheat with sea buckthorn fruit residues did not affect egg quality. On the contrary, during 32 to 40 weeks of age, dietary inclusion of 5 g/kg hot red pepper in the hen's diet increased the egg weight compared with control group [52].…”

“…Thus, the valuable composition and the lower price compared to the fruits makes it worth studying as an ingredient in the diet of laying hens. Many authors suggested that dietary sea buckthorn pomace increased the color of the egg yolk, and significantly affected the total number of laid eggs [31,32].…”

Dietary Sea Buckthorn Pomace Induces Beige Adipocyte Formation in Inguinal White Adipose Tissue in Lambs

“…In broiler chickens, dietary supplementation of sea buckthorn flavones has been demonstrated to affect growth performance and fat deposition by regulating lipid metabolism [6]. Interestingly, supplementation of SBP to laying hens showed beneficial effects on the total number of laid eggs and the egg yolk color [7].…”