Effect of extruded full-fat rapeseed on egg quality in laying hens

Šašytė, Vilma; Grashorn, M. A.; Klementavičiūtė, Jolita; Vilienė, Vilma; Stupelienė, Asta Racevičiūtė; Gružauskas, Romas; Daukšienė, Agila; Alijošius, Saulius

doi:10.1399/eps.2017.201

Cited by 3 publications

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“…In the present study, layer diets containing 20% of raw or processed RC had a negative influence on eggshell thickness and strength. In the experiments conducted by Riyazi et al [ 64 ], Świątkiewicz et al [ 65 ] and Zhu et al [ 66 ], the incorporation of rapeseed products into layer diets did not affect eggshell quality, whereas Sasyte et al [ 26 ] reported that even small amounts of extruded rapeseed decreased eggshell thickness. Interestingly, in the present study, RRC produced more desirable effects than HRC or FRC, since despite lower numerical values of the analyzed parameters, the results noted in group RRC were statistically comparable to those noted in group C. This was an unexpected outcome because the application of FRC, which was far less abundant in PP than other experimental feed components, should have improved eggshell quality.…”

Section: Discussionmentioning

confidence: 99%

“…According to Zentek and Goodarzii-Boorojeni [ 24 ], hydrothermal processes can reduce the content of many ANFs in poultry feed components, but their effectiveness is determined by the type and intensity of the applied treatment. Lichovníková et al [ 25 ] and Sasyte et al [ 26 ] observed that extruded rapeseed can be incorporated into layer diets without compromising egg production or egg quality, but little is known about other thermal processing methods for improving the nutritional value of layer diets.…”

Section: Introductionmentioning

confidence: 99%

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Performance and Egg Quality of Laying Hens Fed Diets Containing Raw, Hydrobarothermally-Treated and Fermented Rapeseed Cake

Kopacz

Drażbo

Śmiecińska

et al. 2021

Animals

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The present study was conducted to investigate how raw rapeseed cake (RRC), hydrobarothermally-treated rapeseed cake (HRC) and fermented rapeseed cake (FRC) fed to laying hens over a period of 12 weeks affected their performance, and the quality, fatty acid (FA) profile and oxidative stability of eggs. A total of 304 Hy-Line Brown laying hens at 36 weeks of age were distributed in a completely randomized design to four treatment groups with 38 replicates per treatment and two hens per replicate. The birds had ad libitum access to feed and water throughout the study. During the experiment, the birds were fed isonitrogenous and isocaloric diets in mash form, with various protein sources. In the control group (C), soybean meal (SBM) was the main source of dietary protein, whereas the experimental groups were fed diets containing 20% of RRC, HRC or FRC. Hydrobarothermal treatment and fermentation decreased the glucosinolate (GLS) content of RC, and fermentation reduced the concentration of phytate phosphorus (PP). In comparison with the RRC group, layers from the HRC and FRC groups were characterized by higher laying performance, comparable with that in group C. Irrespective of its physical form, RC added to layer diets adversely affected eggshell quality in all experimental groups, whereas albumen quality was highest in the FRC group. In comparison with group C, diets containing RRC, HRC and HRC led to a significant decrease in the content of saturated fatty acids (SFAs), an increase in the proportion of n-3 and n-6 polyunsaturated fatty acids (PUFAs) in the total FA pool in egg yolks, and a decrease in the n-6/n-3 PUFA ratio. The inclusion of RRC, HRC and FRC in layer diets decreased the activity of superoxide dismutase (SOD) in egg yolks, relative to group C. Group FCR eggs were characterized by the highest activity of catalase (CAT) and the lowest lipid peroxides LOOH concentration, compared with the remaining groups. The addition of RC to layer diets did not compromise the sensory quality of eggs, and eggs produced in group FRC received the highest overall score. It can be concluded that the inclusion of 20% RRC, HRC and FRC in layer diets does not compromise the sensory quality of eggs and has a beneficial influence on the FA profile and antioxidant potential of egg yolks. The use of FRC is recommended because it contributes to the highest laying performance, superior albumen quality and the highest sensory quality of eggs, relative to RRC and HRC.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Performance and Egg Quality of Laying Hens Fed Diets Containing Raw, Hydrobarothermally-Treated and Fermented Rapeseed Cake

Kopacz

Drażbo

Śmiecińska

et al. 2021

Animals

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“…However, very few studies have investigated the use of hydrobarothermally treated components in layer diets, particularly in view of their impact on gastrointestinal function. Sasyte et al (2017) demonstrated that rapeseed feeds subjected to high pressure and high temperature can be incorporated into layer diets while maintaining high laying performance. According to Lichovníková et al (2004), the extrusion of feed containing rapeseed has a positive effect on fat digestibility and nitrogen retention in laying hens.…”

mentioning

confidence: 99%

The effect of raw, hydrobarothermally treated and fermented rapeseed cake on plasma biochemical parameters, total tract digestibility and gut function in laying hens

Orlich

Drażbo

Ognik

et al. 2023

Annals of Animal Science

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This study evaluated the effects of inclusion of raw, hydrobarothermally treated and fermented rapeseed cake (RRC, HRC and FRC, respectively) in diets fed to laying hens. Hydrobarothermal treatment decreased the hydroxyglucobrassicin and neoglucobrassicin content of rapeseed cake (RC), whereas fermentation significantly reduced the content of all glucosinolates (GLS) and phytate phosphorus (PP) concentration. Both HRC and FRC increased the serum concentrations of total protein (TP) and globulin (GLB), compared with group C. Group HRC hens had desirably lowest blood triacylglycerol (TAG) levels and aspartate aminotransferase (AST) activity. Group FRC hens were characterized by the lowest alkaline phosphatase (ALP) activity, and the highest concentrations of phosphorus (P) and triiodothyronine (T3). Regardless of its form, RC improved ether extract (EE) digestibility, and decreased dry matter (DM) digestibility and calcium (Ca) retention. In comparison with group C, RRC, HRC and FRC decreased cecal digesta weight and enhanced the activity of bacterial α-galactosidase and ß-galactosidase; HRC also increased ammonia concentration in the ceca and reduced β-xylosidase activity. The activity of α-glucosidase and α-arabinopiranosidase was highest, and the activity of bacterial β-glucuronidase was lowest in the ceca of group FRC hens. The cecal concentrations of acetic acid, propionic acid, and total short-chain fatty acids (SCFAs) were highest in birds fed a diet containing RRC and lowest in group HRC. In conclusion, RC fermentation considerably reduces the concentrations of GLS and PP. A diet containing 20% FRC is more recommended than diets containing RRC and HRC because it exerted a beneficial effect on metabolic parameters and intestinal function in laying hens.

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Egg quality depending on the diet with different sources of protein and age of the hens

Kowalska

Kucharska-Gaca

Kuźniacka

et al. 2021

Sci Rep

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Due to the planned limitations in the use of genetically modified soybean meal, the search for alternative sources of protein in animal nutrition is ongoing, which also supports the consumers’ expectations of good quality products, such as eggs. The aim of the study was to assess and compare morphological traits of eggs, fatty acid composition in yolk lipids, and the content and activity of lysozyme in thick and thin albumen in eggs from hens fed a diet based on legume seeds as a substitute for soybean meal depending on the hens age. Analyses were carried out for 300 eggs on dates I–V (19–39 weeks age of hens), obtained from Rosa 1 hens managed in the semi-intensive system. Quality analysis was performed for 30 eggs from each group at a time. The control group of hens (A) was fed a diet based on soybean meal (SBM) and the treatment group (B) was fed a diet based on seeds from narrow-leaved lupin (Boruta), yellow lupin (Mister), and pea (Muza). Eggs were analysed for morphological traits (egg weight, the weight and density of egg components, egg shape index and egg surface area), parameters of albumen (height, Haugh units), yolk colour (La Roche, colorimetry in the CIE Lab system), lysozyme content and activity in albumen, and fatty acids composition in yolk lipids. In group B the egg shape index was higher (p = 0.002), and the eggshell colour index was lower (p = 0.007), as well as the height of thick albumen, Haugh score, and yolk colour (La Roche) were higher in group B (p < 0.05), while redness of yolk was significantly lower (p < 0.001) than in group A. Lower content of C15:0 and C18:1n9 and higher content of C18:2n6 and C18:3n3, (p < 0.05), as well as lower content of MUFA and OMEGA 9, but higher content of PUFA, OMEGA 3, OMEGA 6, PUFA/SFA, OMEGA 9/6 and OMEGA 9/3 were found in group B compared to group A (p < 0.05). There were significant differences in traits between age of hens (p < 0.05). Egg weight, yolk weight and its proportion in egg, as well as shell weight, its strength and thickness increased with the age of hens (p < 0.05). The content of lysozyme and its activity were also higher in eggs from older hens (p < 0.05). Fatty acids composition was beneficial at the beginning and end of the analysed egg production period. The proposed feed mixture based on legume seeds had no negative effect on the quality of eggs, and had a positive effect on yolk colour, the quality of albumen. There was no detrimental effect of diet and age of hens on fatty acid composition of eggs from both groups throughout the study period. To sum up, diet with legume seeds could be accepted as a substitute for soybean meal, due to the beneficial effects for some mentioned traits of eggs. Use of legumes could give a partial self-sufficient for producers from small farms, where is not possible to produce soybean meal. At the same time, the level of anti-nutrients in legumes should be considered.

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Effect of extruded full-fat rapeseed on egg quality in laying hens

Cited by 3 publications

References 0 publications

Performance and Egg Quality of Laying Hens Fed Diets Containing Raw, Hydrobarothermally-Treated and Fermented Rapeseed Cake

Performance and Egg Quality of Laying Hens Fed Diets Containing Raw, Hydrobarothermally-Treated and Fermented Rapeseed Cake

The effect of raw, hydrobarothermally treated and fermented rapeseed cake on plasma biochemical parameters, total tract digestibility and gut function in laying hens

Egg quality depending on the diet with different sources of protein and age of the hens

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