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International Journal of Poultry Science

.: Home > International Journal of Poultry Science > 2012 > Volume 11 Number 12 > Mehmet GÜL, M. Akif YÖRÜK, Taylan AKSU, Adem KAYA and Özgür KAYNAR

The Effect of Different Levels of Canola Oil on Performance, Egg Shell Quality and Fatty Acid Composition of Laying Hens

Mehmet GÜL, M. Akif YÖRÜK, Taylan AKSU, Adem KAYA and Özgür KAYNAR
epartment of Animal Nutrition and Nutrition Disease, Faculty of Veterinary, 1 Atatürk University, Erzurum, Turkey Mustafa Kemal University, Department of Animal Nutrition and Nutrition Disease, 2 Faculty of Veterinary, Hatay, Turkey Department of Feeds and Animal Nutrition, Faculty of Agriculture, Atatürk University, Erzurum, Turkey 3 Department of Biochemistry, Faculty of Veterinary, Atatürk University, Erzurum, Turkey
Abstract :

The effects of different levels of canola oil (0.0, 2.0, 4.0 and 6.0%) on the performance, egg shell quality and fatty acid composition of laying hens were investigated in the present study. A total of 96 chickens consisting of 24 chickens in each group were used in the four groups. Feed and water were offered as ad libitum. Egg production was recorded daily, while feed intake was recorded weekly. Egg quality criteria were determined in 12 eggs from each group. The egg yolk fatty acid profile was determined with gas chromatography. The use of increasing levels of canola oil decreased egg production, egg weight and daily feed intake (in group including 6.0% canola oil, 70.98%, 61.68g, 109.52g respectively), although these mentioned parameters increased in the control group according to the other canola oil groups and conversely did not affect the feed conversion. In addition, supplementation of canola oil increased the yellow colour of the eggs and the egg-yellow index. On days 21 TBARS (Thiobarbituric Acid Reactive Substance) value significantly increased depending on increasing levels of canola oil (13.60, 14.78, 16.68, respectively), while on days 42 TBARS value did not change. The egg yolk lipid profile was not significantly difference in the canola oil groups, conversely decreased a very small amount of in the control group. The blood serum lipid profile decreased in the canola oil groups according to the control group. In the same time, monoaçildigliserol also decreased in the canola additive groups. In parallel with increasing levels of canola oil (42.94, 42.14 and 43.51%, respectively), monounsaturated fatty acid (oleic acid) in the egg yolks significantly increased compared to the control group (36.05%). On the basis of the results, we concluded that canola oil supplementation into the diet of laying hens is important in producing monounsaturated fatty acid (MUFA)-rich functional eggs.

Keywords :
Canola oil, egg yolk fatty acids, performance, laying hens

Date Deposited : 16 Mar 2015 10:09

Last Modified : 16 Mar 2015 10:09

Official URL: http://www.pjbs.org/ijps/back.htm

Volume 11, Number 12, - 2012 , ISSN 1682-8356

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