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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

—

OECD FORD obor

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

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2024

Kód důvěrnosti údajů

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

Název statě ve sborníku

NutriNet 2024

ISBN

978-80-7509-994-5

ISSN

—

e-ISSN

—

Počet stran výsledku

16

Strana od-do

204-220

Název nakladatele

Mendel University

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

4. 9. 2024

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

—