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.: Home > Animal Science Papers and Reports > 2015 > Volume 33 Number 3 > Antonella Dalle Zotte, Igino Andrighetto, Valerio Giaccone, Giorgio Marchesini

Dietary enrichment of n -3 PUFA for laying hens: effect of different sources on production, composition and quality of eggs

Antonella Dalle Zotte, Igino Andrighetto, Valerio Giaccone, Giorgio Marchesini
Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell’Universita, 16, 35020 Legnaro (PD), Italy
Abstract :
Seventy-two Warren strain laying hens were fed 4 isonitrogenous diets ad libitum for 61 days in order to investigate the effects of different sources of n -3 polyunsaturated fatty acids (PUFA) on hen performance, egg production, fatty acid (FA) composition and egg quality. Extruded linseed (EL), ground linseed (GL) and a commercial fish oil source (NF) were added to the control diet (C) at 10.0, 10.0, and 3.4%, respectively. The eggs were collected daily and subjected to measurement and analysis ten times throughout the experimental period. Compared to the C diet, the NF diet significantly improved egg production efficiency (P<0.01) and overall egg weight/hen ratio (P<0.05), whereas the GL and NF diets led to a reduction in hen weight gain (P<0.01). Equilibrium in the yolk FA profile was reached after 14 days of dietary n-3 PUFA source inclusion. All experimental diets significantly affected yolk FA composition and reduced the n -6/ n -3 ratio (11.4, 2.0, 2.3, and 2.0 at equilibrium for C, EL, GL, and NF, respectively; P<0.05).  Yolk redness (a* values: -1.13 vs -2.25 and -2.96) and yellowness (b* values: 50.7 vs 48.5 and 48.2) were significantly reduced by both linseed- supplemented diets (C vs EL and GL, respectively; P<0.05). Moreover, the form of linseed in the diet (extruded vs ground) significantly affected yolk n-3 PUFA content (7.1 vs 6.4 % total FAME for EL and GL, respectively; P<0.05), and the extruded form significantly enhanced the rate of inclusion, thereby illustrating the importance of feed source processing in egg quality traits.
Keywords :
laying hen, dietary n -3 PUFA, egg production, egg composition, egg colour

Date Deposited : 24 Mar 2016 11:54

Last Modified : 24 Mar 2016 11:54

Official URL: http://www.ighz.edu.pl/files/objects/7575/66/411-424.pdf

Volume 33, Number 3, October 2015

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