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Increasing eggshell strength and fat-soluble vitamins content in yolk by including chestnut wood tannin in polyunsaturated fatty acidenriched diet of young hens

Identifikátory výsledku

  • Kód výsledku v IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F22%3AN0000117" target="_blank" >RIV/00027014:_____/22:N0000117 - isvavai.cz</a>

  • Nalezeny alternativní kódy

    RIV/60460709:41210/22:91307

  • Výsledek na webu

    <a href="https://www.tandfonline.com/doi/full/10.1080/1828051X.2022.2109999" target="_blank" >https://www.tandfonline.com/doi/full/10.1080/1828051X.2022.2109999</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1080/1828051X.2022.2109999" target="_blank" >10.1080/1828051X.2022.2109999</a>

Alternativní jazyky

  • Jazyk výsledku

    angličtina

  • Název v původním jazyce

    Increasing eggshell strength and fat-soluble vitamins content in yolk by including chestnut wood tannin in polyunsaturated fatty acidenriched diet of young hens

  • Popis výsledku v původním jazyce

    The aim of the study was to evaluate the effect of tannins addition to hen diets on the performance and egg quality characterised by the physical characteristics, vitamin content and fatty acid composition of egg yolks. Two hundred and forty 18-week-old Lohmann Brown hens were assigned to three dietary treatments according to the supplementation of chestnut wood tannin (Castanea sativa Mill.; 0, 1 and 10 g/kg) to the diet. The fat source in the diets was rapeseed oil and extruded flaxseed that ensured higher polyunsaturated fatty acids (PUFAs) content in the feed. No effect of tannin addition on the performance characteristics of hens was observed. Both tannin addition treatments (1 and 10 g/kg) significantly increased the shell breaking strength (p = .050), shell thickness (p = .001), shell index (p = .006) and shell percentage (p = .002). The higher level of tannins (10 g/kg) in feed increased the deposition of a-tocopherol (p < .001), c-tocopherol (p = .005) and retinol (p < .001) in the yolk. The cholesterol content and n-6/n-3 ratio in the yolk were not influenced by the level of tannins in the diet. A negative effect of tannins was detected in the fatty acid indexes. In conclusion, the inclusion of chestnut wood tannins in the hen diet rich in PUFAs improved eggshell quality, and higher dose of tannin (10 g/kg) increased the deposition of fat-soluble vitamins in the yolk without negatively affecting young hen performance.

  • Název v anglickém jazyce

    Increasing eggshell strength and fat-soluble vitamins content in yolk by including chestnut wood tannin in polyunsaturated fatty acidenriched diet of young hens

  • Popis výsledku anglicky

    The aim of the study was to evaluate the effect of tannins addition to hen diets on the performance and egg quality characterised by the physical characteristics, vitamin content and fatty acid composition of egg yolks. Two hundred and forty 18-week-old Lohmann Brown hens were assigned to three dietary treatments according to the supplementation of chestnut wood tannin (Castanea sativa Mill.; 0, 1 and 10 g/kg) to the diet. The fat source in the diets was rapeseed oil and extruded flaxseed that ensured higher polyunsaturated fatty acids (PUFAs) content in the feed. No effect of tannin addition on the performance characteristics of hens was observed. Both tannin addition treatments (1 and 10 g/kg) significantly increased the shell breaking strength (p = .050), shell thickness (p = .001), shell index (p = .006) and shell percentage (p = .002). The higher level of tannins (10 g/kg) in feed increased the deposition of a-tocopherol (p < .001), c-tocopherol (p = .005) and retinol (p < .001) in the yolk. The cholesterol content and n-6/n-3 ratio in the yolk were not influenced by the level of tannins in the diet. A negative effect of tannins was detected in the fatty acid indexes. In conclusion, the inclusion of chestnut wood tannins in the hen diet rich in PUFAs improved eggshell quality, and higher dose of tannin (10 g/kg) increased the deposition of fat-soluble vitamins in the yolk without negatively affecting young hen performance.

Klasifikace

  • Druh

    J<sub>imp</sub> - Článek v periodiku v databázi Web of Science

  • CEP obor

  • OECD FORD obor

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

Návaznosti výsledku

  • Projekt

  • Návaznosti

    I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Ostatní

  • Rok uplatnění

    2022

  • Kód důvěrnosti údajů

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

Údaje specifické pro druh výsledku

  • Název periodika

    Italian Journal of Animal Science

  • ISSN

    1594-4077

  • e-ISSN

  • Svazek periodika

    21

  • Číslo periodika v rámci svazku

    1

  • Stát vydavatele periodika

    GB - Spojené království Velké Británie a Severního Irska

  • Počet stran výsledku

    9

  • Strana od-do

    1343-1351

  • Kód UT WoS článku

    000842833500001

  • EID výsledku v databázi Scopus

    2-s2.0-85136456929