SummaryLipids are an important nutritional component of the avian egg. A review of the literature was completed to determine the fatty acid compositions in egg yolk from some avian species.Additionally, the nutritional influence of lipid and lipoproteins content in the plasma of male participants during 30-d feeding was discussed. The ostrich eggs had the highest unsaturated fatty acid and the lowest cholesterol content vs. other avian species. Ostrich had a higher proportion of 18:3n-3 (p<0.01) vs. other species. Chicken yolk numerically contained much higher levels of 22:6n-3 than were found in turkeys, quails and geese but the amount of 22:6n-3 in ostrich egg was lower by comparison with species (p<0.01). After the storage of eggs at the room temperature, there was a notable loss of vitamin E (vitE) in the yolks of all species and this decrease was marginal (p<0.01) in ostrich compared with other species. There were significant (p<0.05) increases in plasma LDL of all male subjects. Plasma HDL decreased (p<0.05) only in men that were fed chicken or ostrich eggs daily. Consumption of different species' eggs had no influence on the total male plasma cholesterol and triglyceride. LDL-C : HDL-C increased (p<0.05) after goose and turkey egg consumption. Consumption of one egg/mth by healthy human subjects had no effect on serum total cholesterol and triglyceride. The LDL-C:HDL-C ratio (which is a strong predictor of coronary heart disease risk) increased, although nonsignificantly, by consuming chicken, quail and ostrich egg.
To test phytase efficiency, 4 dietary treatments including a positive control (T1), negative control (T2, containing 0.10% less total phosphorus than T1), negative control plus 500 FTU phytase (T3), and low-negative control plus 500 FTU phytase (T4, containing 0.13% less total phosphorus than T1) were used. Reducing the available phosphorus level of the broiler diet from 0.47% to 0.37% during the starter, and from 0.37% to 0.26% during the grower-finisher period significantly (P<0.01) depressed growth performance as compared with T1. Phytase supplementation significantly (P<0.01) improved the growth performance of the birds for both starter and grower periods. Tibia ash and phosphorus content in both the T3 and T4 groups were similar to T1 and higher (P<0.01) than in T2. Phytase supplementation of both negative control diets significantly (P<0.01) reduced the phosphorus level in excreta. It can be concluded that with phytase supplementation, the total phosphorus level in broiler diets can be decreased by 0.13%.
This experiment was conducted to determine the interaction effects that resulted from supplementation of low-protein diets with leucine (Leu), valine (Val), and glycine-glutamic acid (Gly-Glu) on growing broiler chicks from 11 to 24 days old. Two levels of digestible Leu (1.07 and 1.50%) and three levels of digestible Val (0.64, 0.74, and 0.84%) were investigated as a 2 × 3 factorial arrangement of treatments with 12 replicates. The diet with 1.07% digestible Leu and 0.84% digestible Val was supplemented with 0.34% Gly and 1.32% Glu as an additional treatment (T7). At 24 days old, 0.84% Val significantly improved feed conversion with 1.07% Leu, but 0.74% Val was sufficient with 1.50% Leu. The T7 diet further improved feed conversion. Increasing dietary Val from 0.64% to 0.74% significantly increased bone density and strength at the lower level of dietary Leu, while T7 significantly increased tibia breaking strength. There were significant Leu × Val interactions for villus height, crypt depth, and goblet cell numbers. Val at 0.84% maximized the development of the jejunum at the lower Leu level, while goblet cell number and crypt depth were impaired by increments of Val at the higher level of Leu. In conclusion, increasing the level of Val in low-protein grower diets significantly improved performance, bone and jejunum development of broilers, and its interaction with Leu was important. Therefore, these two amino acids (AAs) and the possibility of Gly-Glu fortification must be considered when formulating low-protein broiler diets. Keywords: bone traits, branched-chain amino acids, broilers, gut histology, performance
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