Effect of different metabolizable energy and soybean oil levels in the diet of laying hens on the egg chemical composition and lipid profile

Quirino, Bárbara Josefina de Sousa; Costa, Fernando Guilherme Perazzo; Queiroga, Rita de Cássia Ramos do Egypto; Pereira, Walter Esfrain; Neto, Raul da Cunha Lima; Souza, Janete Gouveia de

doi:10.1590/s1516-35982009000400014

Cited by 3 publications

(5 citation statements)

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“…In a study by Ansari et al (2006), flaxseed supplementation (0, 5, 10 and 15% of the diet) did not affect the total fat content of the yolks at any level. Contents of protein were found to be 15.74% in albumen and 10.20% in yolk in a group with soybean oil addition in diet (Quirino et al 2009). Quirino et al (2009) also found lower contents of ash (0.5% in yolk, 1.65% in albumen) after soybean oil supplementation compared to our results.…”

Section: Discussionmentioning

confidence: 91%

“…Contents of protein were found to be 15.74% in albumen and 10.20% in yolk in a group with soybean oil addition in diet (Quirino et al 2009). Quirino et al (2009) also found lower contents of ash (0.5% in yolk, 1.65% in albumen) after soybean oil supplementation compared to our results. After pumpkin and flaxseed oil supplementation, we found a lower content of myristic acid in eggs.…”

Section: Discussionmentioning

confidence: 91%

“…Antruejo et al (2011) detected 35.75% fat content in yolk (flaxseed), 36.71% in yolk (flax oil) and 37.15% in yolk (chia oil) of eggs after addition of different fat sources into the feed mixture. Quirino et al (2009) recorded 33.23% lipid content in yolk after the addition of soybean oil. Hayat et al (2009) found that the total lipid content was higher after flaxseed addition compared to the control group, as we did in our trial.…”

Section: Discussionmentioning

confidence: 98%

“…The effect of plant oils on nutrient composition of table eggs was studied by Ansari et al (2006), Quirino et al (2009), Martínez et al (2012 and other authors. Ruzsíková et al (2010) found results similar to ours for the contents of dry matter, crude protein, fat and ash in egg yolk.…”

Section: Discussionmentioning

confidence: 99%

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Fatty acid profile and nutritional composition of table eggs after supplementation by pumpkin and flaxseed oils

et al. 2016

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The aim of this study was to determine the effect of pumpkin and flaxseed oils on the fatty acid profile and nutrient changes in table eggs. At 38 weeks of age, Lohmann Brown Lite hens were divided into three groups depending up the diet. The birds were housed in individual cages (6 hens per cage) with a space allowance of 943.2 cm 2 per hen, and given diet standard complete feed mixture for laying hens. Hens from experimental groups were fed with complete feed mixtures supplemented by pumpkin (group E1) or flaxseed (group E2) oils at a dosage of 3%. The experiment lasted 52 days. In the last week of the trial, the eggs were collected for chemical analysis. Twelve eggs from each dietary treatment were randomly selected and analysed. Significant differences between control and group E1 in the content of crude protein (P ˂ 0.05), between both experimental groups (E1 and E2) in the content of ash (P ˂ 0.01) in yolk, and between control and the experimental groups in the content of dry matter (P ˂ 0.05) in albumen were detected. Significant (P ˂ 0.01) differences were found in contents of myristic, palmitic, heptadecanoic, oleic, linoleic, and cis-11,14-eicosadienoic acids between control and experimental groups E1 and E2. Compared to control, higher (P ˂ 0.01) concentrations of monounsaturated fatty acids, lower concentrations of saturated fatty acids and also lower contents of polyunsaturated fatty acids in the experimental groups were observed. The supplementation of flaxseed oil had a positive effect on the content of n-3 α-linolenic acid. Albumen, laying hens, nutrients, plant fats, yolk

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Section: Discussionmentioning

confidence: 91%

Section: Discussionmentioning

confidence: 91%

Section: Discussionmentioning

confidence: 98%

Section: Discussionmentioning

confidence: 99%

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Fatty acid profile and nutritional composition of table eggs after supplementation by pumpkin and flaxseed oils

et al. 2016

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“…Estudos mostram que a inclusão de óleo de peixe na ração de poedeiras eleva os níveis dos AGP -3: alfa-linolênico, eicosapentanoico (EPA) e docosahexanoico (DHA) na gema de ovos comerciais (Briz, 1997;Quirino et al, 2009). Outro ingrediente utilizado são algas marinhas, produtoras primárias de AGP -3.…”

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Teores de ácidos graxos em ovos comerciais convencionais e modificados com ômega-3

et al. 2010

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RESUMO -Objetivou-se comparar os teores de ácidos graxos em ovos comerciais convencionais e em ovos modificados com ômega-3. Foram utilizadas 864 poedeiras da linhagem Isa Brown aleatoriamente distribuídas em dois grupos, de modo que cada gaiola com quatro aves foi considerada uma repetição, totalizando 216 repetições. No grupo para produção de ovos convencionais, as aves foram alimentadas durante toda a vida produtiva com ração à base de milho e farelo de soja, enquanto, no grupo para produção de ovos modificados, foram alimentadas, a partir da 22 a semana de idade, com ração contendo 1,5%de substrato de algas marinhas e 1,8% de óleo de peixe. Foram coletados, aleatoriamente, 180 ovos de cada grupo de poedeira (totalizando 360 ovos), que foram distribuídos em delineamento de blocos ao acaso, considerando cada ovo uma repetição.Os ovos modificados com ômega-3 apresentaram menores de índice de gema, mas não diferiram dos ovos convencionais quanto aos demais parâmetros de qualidade. As médias de ácidos graxos poliinsaturados ômega-3 e de ácidos graxos monoinsaturados foram mais altas nos ovos modificados. As relações entre ácidos graxos poliinsaturados e saturados e entre ômega-6 e ômega-3 nos ovos modificados foram próximas ao ideal estimado para alimentação humana. As médias de ácidos graxos poliinsaturados da série ômega-6 e de ácidos graxos saturados nos ovos convencionais foram significativamente maiores que dos ovos modificados com ômega-3. Palavras-chave: lipídios na gema, ovos para consumo, qualidade dos ovos Fatty acids levels in conventional and designer omega-3 commercial eggsABSTRACT -The objective of this work was to compare the levels of fatty acids between conventional commercial eggs and designer omega-3 eggs. It was used 864 Isa Brown line laying hens randomly distributed in two groups, so each cage with four birds was considered a replicate, totalizing 216 repetitions. In the group for production of conventional eggs, birds were fed corn-and soybean-based rations during the entire productive life while in the group for production of designer eggs, they were fed, from the 22 nd week of age, rations with 1.5% of marine algae substrate and 1.8% fish oil. A total of 180 eggs was randomly collected from each group of the laying hens (totalizing 360 eggs), which were distributed in a randomized block design, considering each egg a replicate. Designer omega-3 eggs showed the lowest yolk index, but they did not differ from the conventional eggs regarded to the other parameters of quality. Means of omega-3 polyunsaturated fatty acids and monounsaturated fatty acids were higher for designer eggs. The relationships between polyunsaturated and saturated fatty acids and among omega-6 and omega-3 in designer eggs were close to the ideal estimated for human consumption. Means of the polyunsaturated fatty acids from the omega-6 series and of saturated fatty acids were significantly higher than omega-3 designer eggs.

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Curcumin in the diet of quail in cold stress improves performance and egg quality

Marchiori

Oliveira

Souza

et al. 2019

Animal Feed Science and Technology

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Effect of different metabolizable energy and soybean oil levels in the diet of laying hens on the egg chemical composition and lipid profile

Cited by 3 publications

References 10 publications

Fatty acid profile and nutritional composition of table eggs after supplementation by pumpkin and flaxseed oils

Fatty acid profile and nutritional composition of table eggs after supplementation by pumpkin and flaxseed oils

Teores de ácidos graxos em ovos comerciais convencionais e modificados com ômega-3

Curcumin in the diet of quail in cold stress improves performance and egg quality

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