The Combined Influence of Dietary Flaxseed Variety, Level, Form, and Storage Conditions on Egg Production and Composition Among Vitamin E-Supplemented Hens

Scheideler, S. E.; Froning, G. W.

doi:10.3382/ps.0751221

Cited by 187 publications

(157 citation statements)

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“…He also suggested that n-3 PUFA could affect circulating estradiol. Similarly, Scheideler and Froning (1996) observed that the decrease in egg size was accompanied by a decrease in plasma estradiol concentration and postulated a nutritional control of the dietary long-chain fatty acids on the hormonal metabolism of the birds. These effects could partially explain the lower egg weight found in birds fed 3.5% and 5.0% fish oil in the current experiment.…”

Section: --mentioning

confidence: 92%

Ovarian follicular development, lipid peroxidation, antioxidative status and immune response in laying hens fed fish oil-supplemented diets to produce n-3-enriched eggs

Ebeid

Eid

Saleh

et al. 2008

Animal

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The objective of the present study was to research the effect of feeding laying hens fish oil-supplemented diets to produce n-3-enriched eggs on their ovarian follicular development, serum lipid peroxidation, antioxidative status and immune response. A total of 105 white Bovens hens at 24 weeks of age were housed in cages in an open-sided building under a 16 h light : 8 h dark lighting schedule. Birds were randomly divided into five treatments and were fed, ad libitum, diets containing 0% (control), 1.25%, 2.5%, 3.5% or 5.0% fish oil from 24 to 36 weeks of age. Egg production and weight were recorded. By weeks 35 and 36 of age 15 eggs were taken at random from each treatment to determine the yolk lipid profile and cholesterol content. At the end of the experimental period, 10 females from each treatment were randomly chosen, anaesthetised and killed by decapitation. Ovary and oviduct samples were immediately weighted and ovarian follicles were classified. Serum thiobarbituric acid-reactive substance (TBARS), hepatic TBARS and hepatic glutathione peroxidase (GSH-Px) activity were measured. No clear trend was observed concerning egg production and egg yolk cholesterol. As dietary fish oil levels increased, n-3-polyunsaturated fatty acids (n-3 PUFA) increased, whereas n-6 PUFA tended to decrease in yolk lipids. No negative effects were detected in ovary and oviduct weights, expressed in both absolute terms and relative to body weight. The numbers and total weights of large yellow follicles (LYF) in the ovary were not significantly affected by fish oil supplementation. Low levels (1.25% to 2.5%) of fish oil reduced both plasma and hepatic TBARS and enhanced GSH-Px activity. It is also interesting to note that inclusion of 2.5% fish oil in laying hen diets enhanced the antibody titre in laying hens. Therefore, it could be concluded that inclusion of fish oil in laying hen diets at moderate levels increased the n-3 fatty acids content in eggs, improved antioxidative status, enhanced the antibody response and did not have a negative influence on the different reproductive morphology parameters in laying hens.

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Section: --mentioning

confidence: 92%

Ovarian follicular development, lipid peroxidation, antioxidative status and immune response in laying hens fed fish oil-supplemented diets to produce n-3-enriched eggs

Ebeid

Eid

Saleh

et al. 2008

Animal

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“…(1994) found significant differences in yolk and egg weight when feeding menhaden oil at 30 g kg -1 . Scheideler and Froning (1996) found increased henday egg production but a decrease in yolk size of eggs from hens fed 15 g kg -1 of fish oil. Both Whitehead et al (1993) and Scheideler and Froning (1996) described the decrease in yolk size as an effect of the long-chain fatty acids on the estrogen activity of the hen.…”

Section: Egg Productionmentioning

confidence: 99%

“…Scheideler and Froning (1996) found increased henday egg production but a decrease in yolk size of eggs from hens fed 15 g kg -1 of fish oil. Both Whitehead et al (1993) and Scheideler and Froning (1996) described the decrease in yolk size as an effect of the long-chain fatty acids on the estrogen activity of the hen. The depression in egg weight by feeding high levels of fish fat, shown in the present study, confirms the finding of Herstad et al (2000) that egg weight was significantly reduced on diets containing 30 g kg -1 of fish oil.…”

Section: Egg Productionmentioning

confidence: 99%

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Effects of dietary fish silage and fish fat on performance and egg quality of laying hens

Kjos¹,

Herstad²,

Skrede³

et al. 2001

Can. J. Anim. Sci.

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Kjos, N. P., Herstad, O., Skrede, A. and Øverland, M. 2001. Effects of dietary fish silage and fish fat on performance and egg quality of laying hens. Can. J. Anim. Sci. 81: 245-251. A total of 45 laying hens were fed a control diet, or one of four diets containing 50 g kg -1 fish silage and different levels of fish fat (1.8, 8.8, 16.8 or 24.8 g kg -1 ), to determine the effect of fish silage and fish fat in the diet on performance and egg quality. Fish silage did not affect feed intake, egg production, fatty acid composition of yolk, yolk color or sensory quality of eggs, compared with the control. The diets with 16.8 or 24.8 g kg -1 fish fat decreased feed intake (P < 0.001), egg production (P < 0.001), and hen-day egg production (P < 0.04), and increased yolk color index (P < 0.003). The proportions of the fatty acid C22:1 (P < 0.001), and PUFA as the sum of C18:2 n-6, C20:5 n-3, C22:5 n-3 and C22:6 n-3 (P < 0.02) in egg yolk were highest for the fish silage diets with 24.8, 16.8 or 8.8 g kg -1 fish fat, and lowest for the diet with 1.8 g kg -1 fish fat. Proportions of C18:1 (P < 0.001) and C20:1 (P < 0.001) were lowest for the diets with 16.8 or 24.8 g kg -1 fish fat. Egg yolk cholesterol did not differ among treatments. The diet with 16.8 g kg -1 fish fat resulted in a more intense egg albumen whiteness as measured by the sensory study, compared with the other diets (P < 0.05). There was a linear relationship between dietary fish fat level and increased off-taste intensity of egg yolk (P < 0.03). ). L'expérience devait préciser les effets de l'ensilage et de la graisse de poisson sur le rendement des pondeuses et sur la qualité des oeufs. L'ensilage de poisson ne réduit pas la consommation d'aliments, la production d'oeufs, la composition du jaune en acides gras, la couleur du jaune ni les propriétés organoleptiques des oeufs, comparativement aux oeufs du groupe témoin. La ration renfermant 16,8 ou 24,8 g de graisse de poisson par kg réduit la consommation d'aliments (P < 0,001), la production d'oeufs (P < 0,001) et la production d'oeufs par jour et par pondeuse (P < 0,04) tandis qu'elle relève l'indice colorimétrique du jaune (P < 0,003). La plus forte proportion d'acides gras C22:1 (P < 0,001) et d'acides gras polyinsaturés (somme des acides C18:2 n-6, C20:5 n-3, C22:5 n-3 et C22:6 n-3) (P < 0,02) dans le jaune a été enregistrée avec les rations contenant 24,8, 16,8 ou 8,8 g de graisse de poisson par kg. La plus faible proportion résultait de la ration contenant 1,8 g de graisse de poisson par kg. La plus faible proportion de C18:1 (P < 0,001) et de C20:1 (P < 0,001) a été relevée avec les rations contenant 16,8 ou 24,8 g de graisse de poisson par kg. La concentration de cholestérol dans le jaune est restée la même, peu importe la ration. La ration qui contenait 16,8 g de graisse de poisson par kg a donné un albumen plus blanc que les autres, selon l'examen organoleptique (P < 0,05). Il existe une relation linéaire entre la concentration de graisse de poisson dans les aliments et l'intensité de la saveur ...

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“…In contrast, it was noted that less food was consumed by hamsters fed fish oil-containing diets supplemented with vitamin E than unsupplemented diets, while BWG was not affected by vitamin E supplementation (Poirier et al, 2002). In a study conducted with layer hens, it was found that vitamin E supplementation at different levels to diets enriched with PUFAs did not affect performance (Meluzzi et al, 2000;Sijben et al, 2002) and in contrast to these studies, Scheideler & Froning (1996) noted that vitamin E supplementation (50 IU/kg) to a diet enriched with n-3 PUFAs significantly improved egg production in layer hens. While some reports (Coetzee Guo et al, 2001;Özkan et al, 2007) describe a lack of response in performance to supplementation with vitamin E under normal conditions, others have shown improvements in performance.…”

Section: Resultsmentioning

confidence: 64%

Dietary vitamin E (α-tocopheryl acetate) and organic selenium supplementation: performance and antioxidant status of broilers fed n-3 PUFA-enriched feeds

Malayoğlu¹,

Özkan²,

Koçtürk³

et al. 2010

SA J. An. Sci.

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________________________________________________________________________________ AbstractThe experiment was conducted to study the effects of organic selenium (Se-enriched yeast) and vitamin E (α-tocopheryl acetate) supplementation, alone or together, on the performance and antioxidant status of broilers fed diets enriched in n-3 PUFAs using fish oil. Day-old Hubbard-JV strain broiler chicks allocated to one of the following treatments: (1) a commercial basal diet containing 0.15 mg inorganic Se /kg as sodium selenite and 50 mg α-tocopheryl acetate (α-TA)/kg feed acted as the control; (2) VE200: Control diet supplemented with 200 mg α-TA/kg feed; (3) OrgSe0.15: Control with inorganic Se replaced with 0.15 mg organic Se/kg; (4) OrgSe0.30: Control with inorganic Se replaced with 0.30 mg organic Se/kg feed; (5) VE200+OrgSe0.15, (6) VE200+OrgSe0.30. Body weight (BW) and body weight gain (BWG) to 42 d were significantly improved with vitamin E or organic Se at 0.30 mg/kg (but not at 0.15 mg/kg) when supplemented individually, but not in combination, except that VE200+OrgSe0.15 improved 28 and 35-d body weights significantly compared with the control. Feed intake (FI), feed conversion ratio (FCR), mortality, carcass characteristics and relative organ weights, except for the spleen, were unaffected by any of the supplementation treatments. The significant positive effect of VE200 on BWG was observed after 21 d. Relative spleen weight was significantly higher in broilers fed VE200 compared to the other treatments. The antioxidative effects of organic Se and vitamin E, alone or together, were not evident in diets enriched in n-3 PUFAs using 1.5% fish oil. ________________________________________________________________________________

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The Combined Influence of Dietary Flaxseed Variety, Level, Form, and Storage Conditions on Egg Production and Composition Among Vitamin E-Supplemented Hens

Cited by 187 publications

References 10 publications

Ovarian follicular development, lipid peroxidation, antioxidative status and immune response in laying hens fed fish oil-supplemented diets to produce n-3-enriched eggs

Ovarian follicular development, lipid peroxidation, antioxidative status and immune response in laying hens fed fish oil-supplemented diets to produce n-3-enriched eggs

Effects of dietary fish silage and fish fat on performance and egg quality of laying hens

Dietary vitamin E (α-tocopheryl acetate) and organic selenium supplementation: performance and antioxidant status of broilers fed n-3 PUFA-enriched feeds

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