Effects of different levels of clove bud (Syzygium aromaticum) on yolk biochemical parameters and fatty acids profile, yolk oxidative stability, and ovarian follicle numbers of laying hens receiving different n-6 to n-3 ratios

Alizadeh, M. Rahman; Mahdavi, Amir Hossein; Rahmani, Hamid Reza; Jahanian, E.

doi:10.1016/j.anifeedsci.2015.05.007

Cited by 13 publications

(8 citation statements)

References 51 publications

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“…Among the different feeding regimes, no differences were evident regarding the cholesterol levels. Although earlier findings [21] indicated decreased cholesterol levels in egg yolk content resulting from a diet with a low ∑n−6 PUFA/∑n−3 PUFA ratio, results elaborated in our study did not indicate such an effect on egg yolk cholesterol concentration. Considering other studies hitherto undertaken, contradictory findings become evident: Dalle Zotte et al [20] observed increased yolk cholesterol contents as a result of a diet supplemented with linseed (low ∑n−6 PUFA/∑n−3 PUFA ratio).…”

Section: Cholesterolcontrasting

confidence: 99%

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A Combination of Wheat Bran and Vegetable Oils as Feedstuff in Laying Hens’ Diet: Impact on Egg Quality Parameters

Wanzenböck¹,

Schreiner²,

Zitz³

et al. 2018

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Wheat bran (WB) is an important side product of the milling industry and plays an increasing role in animal feeding. Despite its nutritional value, its application is limited as a result of its pronounced fiber content. Taking into account the potential use of WB supplementation in feed for laying hens thereby replacing human edible foodstuffs, the influence of different WB levels (0 g•kg −1 , 75 g•kg −1 , and 150 g•kg −1 ) combined with sunflower or rapeseed oil on egg quality was studied. Among the egg-related quality parameters investigated, eggshell cleanliness, shell rigidity, egg weight, haugh units, yolk and albumen mass, color, pH value, dry matter, crude protein, crude ash, fatty acid spectrum, cholesterol and α-tocopherol of the yolk were monitored. No negative effect of WB supplementation was observed in terms of egg weight, shell weight, albumen weight, yolk weight, haugh unit, shell thickness and eggshell breaking strength. However, certain parameters (i.e. α-tocopherol content, Σn−3 PUFA) were enhanced by feeding 75 g•kg −1 and 150 g•kg −1 WB. The use of WB (75 g•kg −1 and 150 g•kg −1 ) had no negative effect on egg quality and can, therefore, be recommended for laying hen diets up to 150 g•kg −1 . Additionally, the application of rapeseed oil high in Σn−3 PUFA resulted in yolks exhibiting a low Σn−6 PUFA/Σn−3 PUFA ratio.

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Section: Cholesterolcontrasting

confidence: 99%

“…The major proportion is accumulated in the fatty tissue of the hens, in the liver including gallbladder, kidney, brain, thigh, and breast, but remarkable concentrations are further embedded in the yolk [27]. Accordingly, Alizadeh et al [21] recommended hen feeding with diets high in tocopherol in order to obtain yolks rich in tocopherol.…”

Section: Tocopherolmentioning

confidence: 99%

A Combination of Wheat Bran and Vegetable Oils as Feedstuff in Laying Hens’ Diet: Impact on Egg Quality Parameters

Wanzenböck¹,

Schreiner²,

Zitz³

et al. 2018

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“…Based on this principle, dietary antioxidants are preferentially deposited in the eggs and not in the meat (Loetscher, Kreuzer, & Messikommer, ). In this context, it has been emphasized that ingredients containing phenolic compounds, when used in animal feeds, may increase the shelf life of products by reducing lipid oxidation (Alizadeh, Mahdavi, Rahmani, & Jahanian, ; Kara et al, ). The mechanisms of action of phenolic substances include scavenging of chemical compounds resulting from the reduction in molecular oxygen, activation of antioxidant enzymes, metal chelation, inhibition of oxidases and attenuation of damage caused by nitric oxide, among others (Surai, ).…”

Section: Discussionmentioning

confidence: 99%

Dietary inclusion of dehydrated bocaiuva pulp increases the antioxidant potential of quail eggs

Nunes

Eyng

Matumoto‐Pintro

et al. 2018

Animal Physiology Nutrition

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The aim of this study was to evaluate dietary supplementation of different levels of dehydrated bocaiuva pulp (DBP) on the productive performance of laying quails, and on lipid oxidation, and quality in their eggs. A total of 120 quails were distributed in a completely randomized design with six treatments (0%, 0.1%, 0.2%, 0.3%, 0.4% and 0.5% of DBP), five replicates and four birds per experimental unit. To evaluate lipid oxidation, the eggs were collected on five consecutive days at the end of the trial and distributed in a completely randomized experimental design in a 6 × 5 factorial scheme (eggs from quails fed different levels of DBP × evaluated fresh and after 7, 14, 21 and 28 days). The antioxidant potential of diets was improved (p < 0.05) when the DBP was added estimated as 2,2'‐azinobis‐3‐ethylbenzothiazolin‐6‐sulfonic acid (ABTS) free radical scavenging capacity. No effect (p > 0.05) was observed on feed intake, hen‐day egg production and feed conversion (kg/kg and kg/dz). There were no changes (p > 0.05) in the egg weight, Haugh unit, yolk index or eggshell percentage. Although no difference was observed (p > 0.05), when comparing each level with the control, a negative linear effect (p < 0.05) on specific gravity was observed. In addition, only the treatment with 0.5% pulp exhibited lower (p < 0.05) eggshell thickness compared with the control (0%). Thiobarbituric acid reactive substances (TBARS) analysis showed that as the dietary pulp level was increased, malondialdehyde content decreased linearly (p < 0.05) in the egg yolks, regardless of the storage period. Inclusion of DBP in the diets had no effect (p > 0.05) on the concentration of conjugated dienes in the eggs. The diets containing DBP showed a potential antioxidant effect, reducing the degree of lipid oxidation in egg yolk. However, no beneficial effects were observed on performance and egg quality.

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“…Also it reported that using the highest level of clove bud (levels of clove bud 0.0, 2.0, and 4.0 g/kg) led to decline the MDA content of egg yolk in eggs kept for 30 d in the refrigerator and for 15 d in storage conditions (Alizadeh et al, 2015). In another study, ıt stated that oxidative stability of hen liver was enhanced by essential oil mixture, thereby increasing hepatic antioxidant enzymes (i.e., superoxide dismutase and glutathione peroxidase) compared to those of the control group (Bozkurt et al, 2012).…”

Section: Some Serum Parametersmentioning

confidence: 99%

The Effect of Clove Oil Supplementation in Laying Hen Diets on Performance, Egg Quality, Some Blood Parameters, and Yolk TBARS

Şehitoğlu

Kaya

2021

Turkish JAF Sci.Tech.

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In this study, it was investigated the effect of clove oil supplementation at increasing levels into laying hens’ diets on performance, egg quality traits, some blood parameters and yolk TBARS (Thiobarbituric Acid Reagent) values. For this purpose 96 Lohman white laying hens, 28 weeks of age, were divided into four treatment groups. Control group was fed with basal diet (C) and treatment groups were fed with diets formed by addition of clove oil at 50 ppm (CO1), 100 ppm (CO2) and 150 ppm (CO3), respectively. During the trial, feed and water were given as ad-libitum, and poultry house was illuminated for 17 hours. Experiment lasted for 13 weeks. Addition clove oil at increasing rates into diet did not affect the live weight. The data analysed as polynomial showed that supplementation of clove oil into layer diet linearly improved feed conversion ratio and increased the egg production. But, daily feed consumption, egg weight, damaged egg ratio and egg quality parameters were not affected by treatments. Serum parameters such as triglyceride, glucose, aspartate aminotransferase, alanine aminotransferase and calcium were not affected by the clove oil supplementation. TBARS values in C, CO1, and CO2 were found higher than the CO3 group fed with diet including 150 ppm clove oil. In conclusion, clove oil at 150 ppm level in diets of laying hens could be used due to extend the egg shelf life and to decline serum cholesterol content.

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Effects of different levels of clove bud (Syzygium aromaticum) on yolk biochemical parameters and fatty acids profile, yolk oxidative stability, and ovarian follicle numbers of laying hens receiving different n-6 to n-3 ratios

Cited by 13 publications

References 51 publications

A Combination of Wheat Bran and Vegetable Oils as Feedstuff in Laying Hens’ Diet: Impact on Egg Quality Parameters

A Combination of Wheat Bran and Vegetable Oils as Feedstuff in Laying Hens’ Diet: Impact on Egg Quality Parameters

Dietary inclusion of dehydrated bocaiuva pulp increases the antioxidant potential of quail eggs

The Effect of Clove Oil Supplementation in Laying Hen Diets on Performance, Egg Quality, Some Blood Parameters, and Yolk TBARS

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