The Use of Different Fat Sources on Performance, Egg Quality and Egg Yolk Fatty Acids Content in Laying Quails

Abstract

In this study, the performance, egg quality, egg yolk colour and fatty acids profile of quails fed on diets containing different fat sources were determined. During 8 weeks trial, a total of 75, 10-weeks-old laying quails were used. Three diets were formulated to contain soybean oil (SBO), sunflower oil (SFO) and hempseed oil (HSO), respectively. The performance parameters were not significantly influenced by the dietary different oil sources. Eggshell ratio, eggshell thickness, eggshell breaking strength, egg shape index, egg yolk index, albumen index and egg yolk colour values (except a*) were not influenced by the different dietary oil sources. The a* value was significantly affected and the highest a* value was the HSO of group. The different oil sources supplementation to the diets was effective on fatty acid composition of the egg yolk. The highest value in terms of α-linolenic acid, total polyunsaturated fatty acids and total n-3 fatty acids were found in the diet fed group with HSO added. As a result; supplementation of different sources of oil to quail diets without negatively affecting performance and egg quality can be used to change the egg yolk fatty acid composition. Hempseed oil may increase the amount of total polyunsaturated fatty acids and total n-3 fatty acid content of egg yolk.

Effects of Dietary Rapeseed (Brassica napus), Hemp (Cannabis sativa) and Camelina (Camelina sativa) Seed Cakes Supplementation on Yolk and Albumen Colour and Nutritional Value of Yolk Lipids in Estonian Quail Eggs

“…The lipids in the feed mixtures containing hemp and camelina cakes had 24.9% and 3.5 times, respectively, more ALA than in the feed mixture with rapeseed cake supplementation. The obtained results are consistent with the findings of other authors who enriched quail diets with n-3 PUFAs using flaxseed addition [ 11 , 51 , 52 ], hempseed meal and oil [ 7 , 20 , 22 ].…”

“…Due to their nutrient profile, variety and low cost as food, eggs remain a food product of high nutritional quality for people of different age groups and are one of the most popular foods extensively consumed worldwide [ 4 , 5 , 6 ]. Moreover, there are no cultural restrictions for egg usage [ 7 ]. The nutritional value of quail eggs is much higher than that of other eggs and provide significantly more nutritional value than do other foods [ 6 , 8 ].…”

“…Results have been published considering the effects of quail feeding using hempseed [ 20 ], hempseed oil [ 7 , 21 ] and meal [ 22 ], canola meal and seeds [ 23 , 24 ], rapeseed meal [ 25 , 26 ] and camelina meal [ 27 ]; however, the results on the use of these oilseed cakes for quail feeding are scarce. Moreover, the egg’s weight and quality characteristics are affected by different factors, including the genotype of avian species.…”

A comparative study on the effects of hemp seed oil versus four different UFA-rich seed oils in the diets of laying hens on egg production, egg quality and yolk fatty acids

“…In humans, linolenic acid can be converted to a limited extent to EPA and DHA (Fraeye et al 2012) and many studies have shown that higher intakes of omega-3 PUFAs, especially EPA and DHA, are linked to lower chronic diseases incidence (Djuricic and Calder 2021). Our previous study also con rmed that HSO in the diet signi cantly increases PUFA and n-3 content in quail egg yolk compared to SBO and SFO (Göçmen et al 2021). In another study, HSO in the diet was reported to signi cantly increase n-3 PUFA content in egg yolk (Goldberg et al 2012).…”