The Relationship Between Age and Egg Production, Egg Components and Lipoprotein, Lipids and Fatty Acids of the Plasma and Eggs of Laying Hens

Shafey, T. M.

doi:10.1080/09712119.1996.9706143

Cited by 4 publications

(5 citation statements)

References 9 publications

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“…Additionally, hatchability traits were not influenced by age of the hen. These observations were in agreement with Shafey (1996), Peebles et al (2000), Silversides & Scott (2001), Oloyo (2003), Van den Brand et al (2004), Rizzi & Chiericato (2005), Johnston & Gous (2007) who showed that the egg weight increased with the hens' age. Abiola (1999) observed a positive correlation between egg size and chick hatching weight.…”

Section: Discussionsupporting

confidence: 81%

In ovo feeding of carbohydrates and incubated at a high incubation temperature on hatchability and glycogen status of chicks

Shafey¹,

Alodan²,

Al-Ruqaie³

et al. 2012

SA J. An. Sci.

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________________________________________________________________________________ AbstractEggs from a meat-type breeder flock at 29 and 35 weeks of age were used in two trials to investigate the effects of in ovo feeding of carbohydrates (CHO) and high incubation temperature (37.5 vs. 38.5 °C (HIT)) during days 16 to 21 of incubation on hatchability traits, chick weight at hatch as an absolute value or as a percentage of egg weight (CWTP), hatching time, glycogen concentration in the liver and pectoral muscle, and glycogen index of hatched chicks. The treatments were a non-injected control, a positive control where saline was injected, or saline with a CHO mixture at 50, 100, 150, 200 and 250 mg/egg. The CHO mixture was maltose, sucrose and dextrin in a proportion of 1 : 1 : 8 by weight. As a result of this study, in ovo feeding of CHO increased CWTP without altering hatchability traits. Hatched chicks from eggs injected with 250 mg CHO/egg had a higher liver glycogen content and glycogen index than those of the control treatments. The high incubation temperature reduced chick weight, hatching time, liver glycogen and glycogen index of the hatched chicks. In ovo feeding of 100 and above mg CHO/egg overcame the negative effects of HIT. Hatched chicks from older hens had a lower concentration of liver glycogen and glycogen index than those of younger hens. It was concluded that in ovo feeding of CHO improved the weight and glycogen index of hatched chicks and those of the HIT treatment, and older hens negatively affected the glycogen index of hatched chicks. ________________________________________________________________________________

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Section: Discussionsupporting

confidence: 81%

In ovo feeding of carbohydrates and incubated at a high incubation temperature on hatchability and glycogen status of chicks

Shafey¹,

Alodan²,

Al-Ruqaie³

et al. 2012

SA J. An. Sci.

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“…Genetic differences in egg yolk cholesterol content between S1 and S2 birds were related to differences in egg yolk weight and rate of lay rather than to egg yolk cholesterol concentration or daily egg yolk cholesterol output. A positive relationship between yolk weight and yolk cholesterol content has been reported by Shafey (1996). However, these results were not in agreement with Nichols et al (1963), who reported an inverse relationship between yolk weight and yolk cholesterol content.…”

Section: Resultscontrasting

confidence: 57%

Effects of Dietary Level of Protein, Lysine and Methionine and Strain of Bird on Production and Egg Yolk Cholesterol

Shafey

Dingle

McDonald

2002

Journal of Applied Animal Research

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“…Omega-3 fatty acids have many beneficial effects on human health; e.g., they reduce the concentration of triacylglycerols in blood plasma, normalise blood pressure and have anticoagulant, antiatherosclerotic and anti-inflammatory and anticancer activity [55]. Shafey [56] reported that the age of laying hens had no effect on the concentration of palmitic (C16:0) or oleic (C18:1n9) acids. However, the content of stearic acid (C18:0) changed over the egg production period and was highest (P ≤ 0.05) in eggs from 31-week-old hens, and linoleic acid (C18:2n6) was highest in eggs from 51-week-old hens.…”

Section: Discussionmentioning

confidence: 99%

Quality of Eggs, Concentration of Lysozyme in Albumen, and Fatty Acids in Yolk in Relation to Blue Lupin-Rich Diet and Production Cycle

Kowalska

Kucharska-Gaca

Kuźniacka

et al. 2020

Animals

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In recent years, the interest in lupin seeds as a source of protein in poultry nutrition has increased. The aim of this study was to assess the quality of table eggs produced by hens that were fed diets containing pea seeds and various levels of narrow-leafed lupin as a substitute for soybean meal. The share of lupin seeds in the treatment groups was 10%, 15%, 20% and 25%. Egg morphology, the fatty acid profile in egg yolk and the amount and activity of lysozyme in egg white were analysed. Results show that using 10–20% lupin seeds in feed in the diet of laying hens in intensive farming does not result in a change in weight or egg structure, their physical properties or their morphological composition. Increasing the share of lupin seeds in feed for laying hens increases the saturation of the colour of egg yolks, which is a desirable feature among consumers. The use of lupin seeds in feed for laying hens does not adversely affect the chemical properties of egg proteins, as expressed by the amount and activity of lysozyme. In feed for laying hens, replacing soybean meal with lupin seeds has a positive effect on the fatty acid profile in egg yolk (omega-3 and -6 polyunsaturated acids and hypocholesterolemic acids).

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The Relationship Between Age and Egg Production, Egg Components and Lipoprotein, Lipids and Fatty Acids of the Plasma and Eggs of Laying Hens

Cited by 4 publications

References 9 publications

In ovo feeding of carbohydrates and incubated at a high incubation temperature on hatchability and glycogen status of chicks

In ovo feeding of carbohydrates and incubated at a high incubation temperature on hatchability and glycogen status of chicks

Effects of Dietary Level of Protein, Lysine and Methionine and Strain of Bird on Production and Egg Yolk Cholesterol

Quality of Eggs, Concentration of Lysozyme in Albumen, and Fatty Acids in Yolk in Relation to Blue Lupin-Rich Diet and Production Cycle

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