Production Performance, Egg Quality Characteristics, Fatty Acid Profile and Health Lipid Indices of Produced Eggs, Blood Biochemical Parameters and Welfare Indicators of Laying Hens Fed Dried Olive Pulp

Abstract

This study aimed to evaluate the long-term dietary effects of dried olive pulp (OP) on production performance, fatty acid profile and health lipid indices and quality characteristics of produced eggs, health and welfare indicators of laying hens. It was carried out in a commercial poultry farm using 300 Isa Brown layers at 23 weeks of age. The hens were randomly and equally divided in six dietary groups CON, OP2, OP3, OP4, OP5 and OP6, according to the inclusion rate of OP in the ration (0%, 2%, 3%, 4%, 5% and 6%, respectively). OP feeding increased the percentage of polyunsaturated fatty acids (PUFA) in eggs, decreased that of saturated fatty acids (SFA) and improved the PUFA to SFA ratio and health lipid indices, as indicated by the decrease of AI and TI and the increase in the h/H ratio of produced eggs, in a dose-dependent way. OP-fed layers presented a lower percentage of broken eggshells compared to controls. No adverse effects on birds’ performance, egg quality traits, health and welfare parameters were observed but a positive impact on Keel Bone Damage (KBD) incidence and belly plumage damage was recorded. OP feeding at the rates of 5% and 6% seems to be beneficial in improving egg nutrition quality.

Effect of Different Levels of Olive Pomace on Some Productive Traits of ISA Brown Laying Hens

“…This study agrees with Taylor [13], which indicated that the use of olive pomace 6% showed a significant improvement in the rate of egg production. The study also agreed with the findings of Dedousi et al [14], and a positive effect was recorded in the rate of egg production, with the presence of other studies that found that there were no significant differences using bagasse in place of basic ration materials such as wheat, corn and barley as an addition or replacement of up to 10%, such as Zarei et al [15] as well as agree with the study of Zangenh and Tork [16] who They also used three levels of olive pomace in the feed for laying hens (0, 4.5 and 9%) and they did not find any harmful effect in terms of egg production and egg quality. The reason may be due to the fact that the proportion of adding bagasse to the diet achieved the required need for egg hens, as it worked to increase the rate of egg production at lower costs, without causing any negative impact on the health of birds through several mechanisms, including: Fatty acids, especially unsaturated ones, such as oleic, linoleic and linolenic fatty acids [17].…”

Comparative Analysis of Different Proteins and Metabolites in the Liver and Ovary of Local Breeds of Chicken and Commercial Chickens in the Later Laying Period

“…Eventually, the fat absorbed by the liver exceeds the transport capacity of the apolipoproteins, leading to fatty liver syndrome (FLS) [24]. The ovaries of Group G were basically atrophied, whereas grade follicles filled with yolk still existed in the ovaries of Group H. In addition, the serum levels of FSH and LH, which are related to follicular development [25]; the yolk precursors LEC, VTG, and VLDLy [26]; and TC and TG, which are related to steroid hormone synthesis and lipid deposition [27], were significantly higher in Group H. All the results indicated that the liver and ovarian functions of commercial laying hens are still active in the later laying period, which is the reason for their superior laying performance.…”

Xylanase Supplementation in Wheat-Based Diets of Laying Hens Affects the Egg Yolk Color, Carotenoid and Fatty Acid Profiles

“…Additionally, the Atherogenic (AI) and Thrombogenic (TI) indices and the ratio between hypocholesterolemic and hypercholesterolemic fatty acids (h/H) were calculated using the following formulas [ 36 , 37 ]: AI = (4 × C14:0 + C16:0 + C18:0)/(ΣMUFA + ΣPUFA-n-6 + ΣPUFA-n-3) TI = (C14:0 + C16:0 + C18:0)/(0.5 × ΣMUFA + 0.5 × ΣPUFA-n-6 + 3 × ΣPUFA-n-3 + ΣPUFA-n-3/ΣPUFA-n-6) h/H = C18:1n9c + C18:2n6c + C18:3n3c + C18:3n6c + C20:2n6 + C20:3n6 + C20:4n6 + C22:6n3/C14:0 + C16:0 …”