The Effects of Combination of Citric Acid and Microbial Phytase on the Egg Quality Characteristics in Laying Hens

Nezhad, Y Ebrahim; Maheri-Sis, Naser; Shahryar, Habib Aghdam; Dastouri, Mohammadreza; Golshani, A. Aghajanzadeh; Tahvildarzadeh, A; Najafyan, K.A

doi:10.3923/ajava.2008.293.297

Cited by 9 publications

(7 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, Mohebbifar et al (2011), Zangeneh and Torki (2011) and Zarei et al (2011) reported that inclusion of 9% olive pulp did not significantly affected yolk colour, but significantly lowered the Haugh unit more than other diets. Nezhad et al (2008) found that citric acid at 2% did not significantly affect the Haugh unit, which is similar to the present findings, but increasing citric acid to 4% significantly decreased the Haugh unit. Citric acid at 0.2% citric acid significantly increased egg yolk colour compared to the 0% and 0.1% concentrations.…”

Section: Interior Egg Qualitysupporting

confidence: 91%

“…In the literature, citric acid supplementation at 0.15-0.2% improved eggshell quality. This is probably due to the positive impact of citric acid on phytate phosphorus utilization and thus on the release of minerals bound to the phytate molecule (Nezhad et al, 2008;Islam, 2012;Kaya et al, 2014). In this context, Youssef-Amani et al (2013) found that sodium formate additions of 0, 0.1, 0.2 and 0.3% significantly increased eggshell quality, probably due to the greater stability of organic acids salts under the gastrointestinal tract rather than to the organic acids themselves.…”

Section: Egg Shape Index and Quality Of Eggshellmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Citric Acid on the Utilization of Olive Cake Diets for Laying Hens

Al‐Harthi

Attia²

2015

Italian Journal of Animal Science

View full text Add to dashboard Cite

The study aims at improving the utilization of olive cake (OC) containing-diets for laying hens by citric acid supplementation at 0.1 and 0.2%. Olive cake was collected and dried by sunny warm air at an average temperature of 45°C with continuous stirring until completely dried. Then, the OC was included in isonutritive diets at 0, 10 and 20%. Additionally, citric acid was added at 0, 0.1 and 0.2%. This resulted in 3(OC levels)×3(citric acid concentrations), producing 9 different treatments. Each treatment was represented by eight replicates of three laying hens each. The diets were fed to laying hens from 40 to 56 weeks of age. Olive cake inclusion up to 20% without citric acid supplementation in the diets of laying hens did not affect laying performance, egg quality or liver function indices, but 10% and 20% OC diets increased feed intake and impaired the feed conversion ratio (FCR) compared with the control group. Citric acid added at 0.1% to the diets of laying hens containing 20% OC yielded similar FCR to the unsupplemented control. In addition, citric acid supplementation at 0.1% significantly decreased relative weight of liver compared with the other levels of citric acid, which is obvious in OC-free diet, and it significantly increased relative weight of ovary compared with the control diet, which is obvious in different diets. In conclusion, OC could be used in the laying hens' diets at 20% when supplemented with 0.1% citric acid without negative effects on laying performance, egg quality and blood metabolites.

show abstract

Section: Interior Egg Qualitysupporting

confidence: 91%

Section: Egg Shape Index and Quality Of Eggshellmentioning

confidence: 99%

Effect of Citric Acid on the Utilization of Olive Cake Diets for Laying Hens

Al‐Harthi

Attia²

2015

Italian Journal of Animal Science

View full text Add to dashboard Cite

show abstract

“…However, several previous reports demonstrated that supplementation ofphytase generally enhanced egg production of chicken coupled with increased egg weight (Um andPaik, 1999 andSilversides et al, 2006).In this study, egg shell per cent and egg shell thickness increased with the increasing level phytase, althrough no significant differences were found (Table 2). These results are in agreement with those of Nezhad and Kandi (2008), Panda et al, (2005), Lim et al, (2003) and Roland et al, (2003). Nezhad and…”

Section: Increased Feed Conversion Of Hens Atsupporting

confidence: 93%

Effect of exogenous Phytase on Egg Production and Egg Quality of Spent Hen

Bashar

Howlider

Bulbul

2020

Bangladesh J. of Livestock Res.

View full text Add to dashboard Cite

The present study determined, assessed and quantified the exogenous phytase on egg production and egg quality of spent hens. Ninety laying hens (ISA- Brown) received iso-energetic and iso-nitrogenous diet supplemented with 0, 0.05, 0.1, 0.15 and 0.2 % phytase and reared in cages. Each layer was fed 120g feed/day from 90 to 100 weeks of age. At the inception of the study the spent hen at the age of 90 weeks had an average egg production 65.21 %. Phytase addition in diet increased (p<0.05) egg production (7.67, 12.17, 12.04 and 15.87 % higher than control group), egg mass output (5.5, 9.34, 7.65 and 12.72 % higher than that of control) and feed conversion, but it did not alter shell weight, shell thickness, shape index, albumen index, Haugh unit, per cent yolk and yolk color. It was concluded that reduced egg production of spent hen at older ages to some extent might have a relationship to decreased availability of phosphorus. The decreased egg production in hens at older ages could be corrected by adding appropriate phytase level in the diet. Thus, it may be possible to extend and prolonged productive life of spent hens by supplying exogenous phytase in diet. However, the effect of availability of phosphorus on egg production using larger population for a longer period may be performed to confirm the findings of the current study. Bangladesh J. of Livestock Res. 20(1-2): 68-76, Jan-Dec 2013

show abstract

“…Previous research found that different OAs, such as lactic acid, butyric acid, formic acid, fumaric acid, and citric acid, and different levels of these acids have different effects on laying performance parameters in poultry (Martinez et al, 2004;Nezhad et al, 2008). To evaluate the efficacy of organic acids as a growth promoter for broiler chickens relative to antibiotic growth promoters, Samanta et al, (2010), supplemented broiler diets with graded doses of an organic acid mixture (1 g and 2 g/kg diet) contained orthophosphoric acid (400 g/kg), formic acid (150 g/kg), propionic acid and calcium propionate (30 g/kg resp.).…”

Section: Resultsmentioning

confidence: 99%

“…The results related to egg quality parameters in the current study are in agreement with findings obtained earlier (Yesilbag and Çolpan 2006;Gama et al, 2000). Nezhad et al (2008) found that the addition of citric acid and phytase to laying hen rations had positive effects on the eggshell strength and on eggshell thickness. Yalcin et al (2000) reported that supplementing the diets of laying hens with 1.0% lactic acid produced significant differences in the albumen index, yolk index, and Haugh unit.…”

Section: Egg Qualitymentioning

confidence: 99%

Effect of different levels of organic acids in the diets of hens on laying performance, egg quality criteria, blood parameters, and intestinal histomorphology

Kaya¹,

Kaya²,

Gül³

et al. 2015

IJAR

View full text Add to dashboard Cite

The objective of the current study was to evaluate the effects of different levels (1.5, 3.0, 4.5 g/kg) of organic acid mixture (OAM) (60% formic acid, 20% propionic acid, and 20% soft acid) supplementation in the diets of laying hens on egg production, egg quality parameters, and intestinal histomorphology. Seventy-two Lohman strains of layers (26-week-old) were divided into four treatment groups. The hens were fed either a control diet or the control diet supplemented with 0, 1.5, 3 or 4.5 kg/t level of OAM from 26 to 38 weeks of age. The OAM supplementation did not affect feed consumption, egg production, egg weight, feed conversion ratio and body weight. Except for yolk index none of egg quality parameters and metabolic profile were affected by the dietary treatments. Inclusion of OAM into the basal diet increased villus height (quadraticaly), villus weight (quadraticaly), and tunica mucosal width (linearly) eexcept for crypt depth. Based on the results, dietary supplementation with OAM containing 60% formic acid, 20% propionic acid, and 20% soft acid appears to exert neither positive nor negative effects on laying performance, egg quality parameters, or serum blood parameters. But the OAM supplementation into basal diet had a positive effect on the intestinal histomorphology except for crypt depth.

show abstract

The Effects of Combination of Citric Acid and Microbial Phytase on the Egg Quality Characteristics in Laying Hens

Cited by 9 publications

References 13 publications

Effect of Citric Acid on the Utilization of Olive Cake Diets for Laying Hens

Effect of Citric Acid on the Utilization of Olive Cake Diets for Laying Hens

Effect of exogenous Phytase on Egg Production and Egg Quality of Spent Hen

Effect of different levels of organic acids in the diets of hens on laying performance, egg quality criteria, blood parameters, and intestinal histomorphology

Contact Info

Product

Resources

About