Effect of Dietary Fat Type and Different Levels of Vitamin E on Broiler Breeder Performance and Vitamin E Levels of Egg

Shahriar, H Aghdam; Adl, K Nazer; Nezhad, Y Ebrahim; Nobar, Ramin Salamatdoust; Ahmadzadeh, Arman

doi:10.3923/ajava.2008.147.154

Cited by 13 publications

(2 citation statements)

References 23 publications

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“…In terms of egg production, our results agreed with those observed by Mobaraki and Shahryar [11] who noticed that similar levels of VE and Se sources did not significantly affect laying rate during a period of 25 weeks. Other studies also noted that the increasing dietary vitamin E levels also have no significant effect on laying percentage [25,26]. By contrast, a significant increase in feed intake and percentage of egg production was found in hens raised at both natural (21 • C) and higher (34 • C) ambient temperatures [15].…”

Section: Discussionmentioning

confidence: 94%

Assessment of Dietary Selenium and Vitamin E on Laying Performance and Quality Parameters of Fresh and Stored Eggs in Japanese Quails

Nemati

Ahmadian

Besharati

et al. 2020

Foods

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The effect of dietary supplementation with VE and Se on the laying productive performance, immunity, and the quality parameters of fresh and stored eggs was assessed. For this study, five treatments, namely control (basal diet), control plus 30 mg of VE and 0.4 mg kg−1 sodium selenite (VE30SS), control plus 30 mg of VE and 0.4 mg kg−1 of Sel-Plex® (VE30SP), control plus 120 mg VE and 0.4 mg kg−1 Sodium selenite (VE120SS), and control plus 120 mg VE and 0.4 mg kg−1 Sel-Plex (VE120SP), were examined. There was no huge impact of VE and Se on feed consumption, FCR and egg yield rate. Quality parameters of fresh egg including egg surface area, eggshell thickness, yolk selenium concentration, albumen height, and Haugh unit were significantly increased following VE and Se supplementation (p < 0.05). For stored eggs, VE and Se significantly increased egg yolk color intensity (p < 0.05). Regardless of storage temperature, eggs from birds fed with VE and Se had less weight loss during 30 days of storage. Albumen height was significantly higher in VE and Se fed birds in eggs stored at 5 °C for 15 and 30 days. The combination of Sel-Plex with either levels of VE had significantly higher blood total antioxidant capacity. Dietary VE and Selenium, notably Sel-Plex, improved the antioxidant potential of blood and egg quality of laying quails.

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Section: Discussionmentioning

confidence: 94%

Assessment of Dietary Selenium and Vitamin E on Laying Performance and Quality Parameters of Fresh and Stored Eggs in Japanese Quails

Nemati

Ahmadian

Besharati

et al. 2020

Foods

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show abstract

“…Supplementing the hen's diet with vitamins A, D, and E can increase yolk contents up to 10 fold. High concentrations of polyunsaturated fatty acids in the yolk enhance the antioxidant effect of vitamin E [74] [75]. Dietary sources can increase the egg content of the water soluble vitamins B2, B12, B1, biotin, folic acid, and pantothenic acid.…”

Section: Manipulation Of Egg Nutrients-"designer Egg"mentioning

confidence: 99%

An Updated Review on Chicken Eggs: Production, Consumption, Management Aspects and Nutritional Benefits to Human Health

Zaheer¹

2015

FNS

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Ancestors of the modern chicken were domesticated from members of the Gallus genus probably 7 to 8 thousand years ago in southeastern Asia. Subsequently, they spread globally for meat and egg production. In the chicken egg, there is a balance of numerous, high-quality nutrients, many of which are highly bioavailable. The egg confers a multitude of health benefits to consumers emphasizing its classification as a functional food. Current global per capita egg consumption estimates approach 9 kg annually but vary greatly on a regional basis. This review deals with global production, consumption, and management aspects such as hygiene, feeding, and housing. Management aspects play key roles in the composition, quality, food safety, and visual (consumer) appeal of the egg. Also the manipulation of egg nutrients and value for human health is discussed.

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Vitamin E-Induced Changes in Glutamate and GABA Metabolizing Enzymes of Chick Embryo Cerebrum

2013

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Vitamin E exists in eight different forms, four tocopherols and four tocotrienols. It forms an important component of our antioxidant system. The structure of Vitamin E makes it unique and indispensable in protecting cell membranes. α-tocopherol, one of the forms of Vitamin E, is also known to regulate signal transduction pathways by mechanisms that are independent of its antioxidant properties. Vitamin E compounds reduce the production of inflammatory compounds such as prostaglandins. Swollen, dystrophic axons are considered as the hallmark of Vitamin E deficiency in the brains of rats, monkeys, and humans. The present work aimed to study the Vitamin E- (α-tochopherol acetate-) induced alterations of enzymes involved in metabolism of Glutamate and GABA during developmental neurogenesis of cerebrum. Therefore, cytosolic and crude mitochondrial enzyme activities of glutamine synthetase, aspartate transaminase, alanine transaminase, GABA transaminase, succinic Semialdehyde dehydrogenase, glutamic dehydrogenase, and α-Ketoglutarate dehydrogenase were analysed. Vitamin E induced significant changes in these enzymes thus altering the normal levels of glutamate and GABA during developmental neurogenesis. Such changes are surely to disturb the expression and/or intensity of neurotransmitter signaling during critical periods of brain development.

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Effect of Dietary Fat Type and Different Levels of Vitamin E on Broiler Breeder Performance and Vitamin E Levels of Egg

Cited by 13 publications

References 23 publications

Assessment of Dietary Selenium and Vitamin E on Laying Performance and Quality Parameters of Fresh and Stored Eggs in Japanese Quails

Assessment of Dietary Selenium and Vitamin E on Laying Performance and Quality Parameters of Fresh and Stored Eggs in Japanese Quails

An Updated Review on Chicken Eggs: Production, Consumption, Management Aspects and Nutritional Benefits to Human Health

Vitamin E-Induced Changes in Glutamate and GABA Metabolizing Enzymes of Chick Embryo Cerebrum

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