Utility of nettle (Urtica dioica) in layer diets as a natural yellow colorant for egg yolk

Loetscher, Y.; Kreuzer, Michael; Messikommer, Ruth E.

doi:10.1016/j.anifeedsci.2013.10.006

Cited by 38 publications

(26 citation statements)

References 30 publications

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“…This suggests that the antioxidant effect of this herb is mainly transmitted by phenols and not by the vitamin E present in sage. It was also shown that it is not possible to generally claim antioxidant transfer to meat or egg from herbs based on their in vitro antioxidant properties (Loetscher et al, 2013a(Loetscher et al, , 2013b. Together with the present results, it therefore seems that in adult animals, antioxidant effects, including those of α-tocopherol and phenols, are not as readily transmitted to the already existing body muscle tissue than in growing animals.…”

Section: Effect Of Dietary Sage and Seasoning On The Oxidative Stabilsupporting

confidence: 39%

Effect of replacing dietary vitamin E by sage on performance and meatiness of spent hens, and the oxidative stability of sausages produced from their meat

Loetscher

Kreuzer

Albiker³

et al. 2014

British Poultry Science

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A total of 3960 hens (half ISA Warren and half Dekalb White) were housed in 18 compartments with 220 hens each. The effect of replacing dietary vitamin E by sage on productivity, meat yield and oxidative stability of sausages was studied. One third of all animals received either a vitamin E deficient diet (negative control) or diets supplemented with 30 mg/kg α-tocopherylacetate (positive control) or 25 g sage leaves/kg. At slaughter, meat yield was assessed and sausages were produced (n = 12 per treatment). The omission of vitamin E did not impair the oxidative stability of the raw sausage material or the spiced sausages in comparison to the positive control. Sage supplementation improved oxidative stability after 7 m of frozen storage, but not after 1, 4 and 10 m. Spice addition during meat processing had an antioxidant effect regardless of dietary treatment. Diet supplementation of any type did not affect laying performance and sausage meat yield. Feeding antioxidants to spent hens seemed to be not as efficient as in growing chickens, while seasoning with spices during sausage production proved to be a feasible way to delay lipid oxidation.

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Section: Effect Of Dietary Sage and Seasoning On The Oxidative Stabilsupporting

confidence: 39%

Effect of replacing dietary vitamin E by sage on performance and meatiness of spent hens, and the oxidative stability of sausages produced from their meat

Loetscher

Kreuzer

Albiker³

et al. 2014

British Poultry Science

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“…According to Loetscher et al (2013) , color is an important quality trait of foods since it affects the consumers’ perception of quality and intensity of aroma and flavor and their decision on purchase. Most consumers associate yolk color to age and health status of the animal and to the quality of eggs and egg products, but objectively this is not the case.…”

Section: Discussionmentioning

confidence: 99%

Effect of Olive Leaf (<i>Olea europaea</i>) Powder on Laying Hens Performance, Egg Quality and Egg Yolk Cholesterol Levels

Cayan¹,

Erener²

2015

Asian Australas. J. Anim. Sci

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This experiment was conducted to measure the effects of olive leaf powder on performance, egg yield, egg quality and yolk cholesterol level of laying hens. A total of 120 Lohmann Brown laying hens of 22 weeks old were used in this experiment. The birds were fed on standard layer diets containing 0, 1%, 2%, or 3% olive leaf powder for 8 weeks. Egg weight and yield were recorded daily; feed intake weekly; egg quality and cholesterol content at the end of the trial. Olive leaf powder had no effect on feed intake, egg weight, egg yield and feed conversion ratio (p>0.05) while olive leaf powder increased final body weight of hens (p<0.05). Dietary olive leaf powder increased yellowness in yolk color (p<0.01) without affecting other quality parameters. Yolk cholesterol content was tended to decrease about 10% (p>0.05). To conclude, olive leaf powder can be used for reducing egg yolk cholesterol content and egg yolk coloring agent in layer diets.

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“…Yolk color score in this research was not different from that reported by Cayan & Erener (2015); Christaki et al (2011);and Zangeneh & Torki (2011) who said that the supplementation of olive leaf powder at 2%-3% in diet increased yolk color score. According to Loetscher et al (2013), color is an important quality trait of foods since it affects the consumers' perception of quality and intensity of aroma and flavor. Supplementation of coriander seeds into the feed was able to increase the absorption of beta-carotene contained in the feed.…”

Section: Physical Quality Of Eggmentioning

confidence: 99%

Performance and Egg Quality of Laying Hens Fed Ration Containing Coriander Seeds (Coriandrum sativum Linn)

Habiyah

Mutia

Suharti

2015

Med Pet

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The aims of this study were to determine the effect of diets containing different levels of coriander seeds on performance and egg quality of Lohmann Brown laying hens. A total of 96 Lohmann Brown laying hens of 43 weeks of age were randomly allocated into 16 experimental units by assigning a completely randomized design with 4 treatments and 4 replications that kept for 6 weeks. The treatment diets were R0: diet with 0% supplementation of coriander seeds powder (control), R1: diet with supplementation of 1% coriander seeds powder, R2: diet with supplementation of 2% coriander seeds powder, and R3: diet with supplementation of 3% coriander seeds powder. The results showed that supplementation of coriander seeds in diets did not affect egg weight, egg production, and egg mass. Supplementation of coriander seeds 2%-3% significantly (P<0.05) decreased feed consumption and feed conversion ratio. Supplementation of coriander seeds 1%-3% significantly (P<0.05) increased yellowness in yolk color without affecting other quality parameters. It can be concluded that supplementation of coriander seeds at the levels of 2%-3% decreased feed intake, feed conversion ratio, and increased yolk color, however, the supplementation at all levels in diets did not affect egg weight, egg production, and egg mass. Key words: coriander seeds, egg quality, laying hens, performance ABSTRAK Penelitian ini bertujuan untuk mengkaji penampilan produksi dan kualitas telur ayam petelurLohmann Brown yang disuplementasi biji ketumbar yang mengandung minyak atsiri dengan level berbeda dalam ransum. Sebanyak 96 ekor ayam petelur Lohmann Brown berumur 43 minggu digunakan dalam penelitian ini. Penelitian ini menggunakan rancangan acak lengkap dengan empat perlakuan dan empat ulangan. Pakan percobaan ditambahkan tepung ketumbar 0% (kontrol), 1%, 2%, dan 3% selama 6 minggu. Hasil penelitian menunjukkan bahwa suplementasi biji ketumbar dalam ransum tidak berpengaruh pada bobot telur, produksi telur, dan massa telur. Sementara suplementasi biji ketumbar 2%-3% nyata (P<0,05) menurunkan konsumsi pakan dan rasio konversi pakan. Suplementasi biji ketumbar 1%-3% nyata (P<0,05) meningkatkan warna kuning telur tanpa mempengaruhi parameter kualitas lainnya. Dapat disimpulkan bahwa suplementasi biji ketumbar 2%-3% dalam pakan dapat menurunkan konsumsi pakan, rasio konversi pakan dan meningkatkan warna kuning telur, namun demikian suplementasi tidak berpengaruh pada bobot, produksi, dan massa telur.

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Utility of nettle (Urtica dioica) in layer diets as a natural yellow colorant for egg yolk

Cited by 38 publications

References 30 publications

Effect of replacing dietary vitamin E by sage on performance and meatiness of spent hens, and the oxidative stability of sausages produced from their meat

Effect of replacing dietary vitamin E by sage on performance and meatiness of spent hens, and the oxidative stability of sausages produced from their meat

Effect of Olive Leaf (<i>Olea europaea</i>) Powder on Laying Hens Performance, Egg Quality and Egg Yolk Cholesterol Levels

Performance and Egg Quality of Laying Hens Fed Ration Containing Coriander Seeds (Coriandrum sativum Linn)

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