Dietary effect of wheat variety and fat source on performance and egg quality characteristics of laying hens

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F24%3A10006087" target="_blank" >RIV/00027014:_____/24:10006087 - isvavai.cz</a>

Result on the web

<a href="https://doi.mendelu.cz/artkey/doi-990006-2900_NutriNET-2024.php?back=/doilist.php" target="_blank" >https://doi.mendelu.cz/artkey/doi-990006-2900_NutriNET-2024.php?back=/doilist.php</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.11118/978-80-7509-994-5-0204" target="_blank" >10.11118/978-80-7509-994-5-0204</a>

Result language

angličtina

Original language name

Dietary effect of wheat variety and fat source on performance and egg quality characteristics of laying hens

Original language description

The importance of keeping laying hens lies in egg production. In terms of quality, the most important feature for the simplistic consumer is the colour of the egg yolk. For this reason, either natural or synthetic carotenoids are often added to mixed feed for laying hens. The aim of this experiment was to evaluate the dietary effect of PEXESO wheat with increased carotenoid concentrations in hen diets on performance and egg quality characteristics. Two hundred forty 42-week-old Lohmann Brown hens were divided into 4 treatment groups according to the wheat variety (TERCIE x PEXESO) and fat source (rapeseed oil x pork lard) in the diet. PEXESO wheat in the diet decreased daily feed intake (P &lt; 0.001). Higher values of the egg yolk colour (P &lt; 0.001) and strength of the eggshell (P &lt; 0.001) were found in hens that were fed PEXESO wheat diets. The lutein (P &lt; 0.001 and P = 0.001) and zeaxanthin (P &lt; 0.001 and P = 0.001) contents in the egg yolks and the oxidative stability of fresh (P &lt; 0.001 and P = 0.008) and stored (P = 0.050 and P = 0.021) eggs were positively influenced by PEXESO wheat and pork lard. The diet with PEXESO wheat and rapeseed oil increased the concentration of α-tocopherol (P = 0.008) and γ-tocopherol (P = 0.012) in the egg yolk. In conclusion, PEXESO wheat increased the retention of biologically active substances, which was subsequently reflected in the performance and quality of the products, i.e. eggs.

Czech name

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Czech description

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Type

D - Article in proceedings

CEP classification

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OECD FORD branch

40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

NutriNet 2024

ISBN

978-80-7509-994-5

ISSN

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e-ISSN

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Number of pages

16

Pages from-to

204-220

Publisher name

Mendel University

Place of publication

Brno

Event location

Brno

Event date

Sep 4, 2024

Type of event by nationality

EUR - Evropská akce

UT code for WoS article

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