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International Journal of Poultry Science

.: Home > International Journal of Poultry Science > 2013 > Volume 12 Number 6 > K.M.O. Boso, A.E. Murakami, C.R.A. Duarte, G.R. Nascimento, P.T. Matumoto-Pintro and I.C. Ospina-Rojas

Fatty Acid Profile, Performance and Quality of Eggs from Laying Hens Fed with Crude Vegetable Glycerine

K.M.O. Boso, A.E. Murakami, C.R.A. Duarte, G.R. Nascimento, P.T. Matumoto-Pintro and I.C. Ospina-Rojas
P.T. Matumoto-Pintro and I.C. Ospina-Rojas 2 1 Departamento de Zootecnia, Universidade Estadual de Maringá, Av. Colombo, 1 5790 Bloco j45, Maringá, Paraná, 87020-900, Brazil Departamento de Agronomia, Universidade Estadual de Maringá, Av. Colombo, 2 5790 Bloco j45, Maringá, Paraná, 87020-900, Brazil
Abstract :

The goal of this experiment was to evaluate the performance, quality and fatty acid profile of eggs from laying hens fed with diets containing Crude Vegetable Glycerine (CVG) originating from biodiesel production. Two hundred and forty 35-week-old Hy-Line W36 laying hens were used. The experiment lasted 112 days, split into 4 28-day cycles. The birds were distributed in a completely randomized experimental design to six treatments with CVG inclusion of 0, 1.5, 3.0, 4.5, 6.0 and 7.5%, with 5 replicates and 8 birds per experimental unit. With increased CVG inclusion, the egg-laying percentage linearly increased (P<0.05). The percentage of linoleic and behenic acid, Polyunsaturated Fatty Acids (PUFAs) and omega-6 fatty acids in eggs from laying hens fed with CVG increased as the levels of inclusion (P<0.05). According to the results of the present study, CVG can be included in the diet of laying hens up to the level of 7.5% of inclusion, considering the improvement in performance and lipid profile of the eggs.

Keywords :
Egg quality, fatty acids, glycerine, glycerol, lipid profile

Date Deposited : 18 Mar 2015 10:44

Last Modified : 18 Mar 2015 11:00

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

Volume 12, Number 6, - 2013 , ISSN 1682-8356

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