Nutritional Quality of Eggs of Amberlink and Hyline Layers Fed on Different Levels of Provitamin A-Biofortified Maize

Abstract

Egg productivity; eggshell quality; vitamin A; yolk colour.Submitted: September/2016 Approved: February/2017 ABStRACtThe study was conducted to determine the interaction of types of maize (Provitamin A-biofortified maize (PABM) versus white maize) and strain of laying birds (Amberlink and Hyline) on nutritional quality of eggs. Twenty-one of each of Amberlink and Hyline laying hens were fed on three diets for 30 days. Birds were distributed in a 3 × 2 factorial arrangement constituting three diets (0, 50 or 100 % of PABM) and two strains (Amberlink & Hyline). There was a diet × strain interaction on egg shell weight, average daily feed intake, egg production, egg weight and egg shell thickness. Eggs produced by layers under 100 % PABM had lighter eggshell weight and lower eggshell percentage. In contrast, eggs produced by layers under 50 % PABM diet had significantly higher eggshell percentage, heavier egg shell weight and thicker eggshell. As the level of PABM increased, the yellow and red hue (Hunter a* and b* values) significantly increased while the lightness values (Hunter L* values) decreased. As the level of PABM in the ration increased, the vitamin A content of the egg yolk also significantly increased. Assimilation of vitamin A from feed to egg yolk in Amberlink and Hyline hens was similar. Hence, egg enrichment with vitamin A can be achieved by using PABM in layers ration. The use of high level of PABM had a negative effect on the eggshell quality traits.

Evaluation of egg-laying performance, egg quality traits, and nutritional values of eggs of Leizhou Black Duck

“…hens at different ages in weeks(ZEINA et al, 2017; BANASZEWSKA et al, 2019). The significant positive correlation between egg weight and other egg morphological traits including shape index, albumen height, yolk weight, and haugh unit in this study indicate that these traits are key factors that may influence egg quality, embryoEurop.Poult.Sci., 84.…”