The influence of the lupin based diet on the fatty acid content in egg yolk

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F19%3A43877619" target="_blank" >RIV/62157124:16270/19:43877619 - isvavai.cz</a>

Výsledek na webu

<a href="http://kzv.zf.jcu.cz/media-library/animal-physiology-and-welfare_2019.pdf" target="_blank" >http://kzv.zf.jcu.cz/media-library/animal-physiology-and-welfare_2019.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The influence of the lupin based diet on the fatty acid content in egg yolk

Popis výsledku v původním jazyce

The aim of the experiment was to determine how the content of lupin meal in the diet for commercial laying hens would affect the quality of fat in the egg yolk. The results of experiment, using lupin seeds (unpeeled and peeled) in the feed mixture as a 50% and 100% replacement of extracted soybean meal, confirmed the positive effect of lupin based diets on egg yolk fat composition. Although the diets did not affect the fat content of the egg yolk, some other changes in the quality of the egg yolk were demonstrated during laying. These changes in egg yolk fat were characterized by decrease of saturated fatty acids (SFA), in some groups also by a slight decrease in monounsaturated fatty acids (MUFA) and, what is important, by a marked increase in polyunsaturated fatty acids (PUFA) from the omega 6 and omega 3 groups. From these results, it is evident that using lupin meal in the feed mixtures for commercial laying hens increases the quality of the produced eggs.

Název v anglickém jazyce

The influence of the lupin based diet on the fatty acid content in egg yolk

Popis výsledku anglicky

The aim of the experiment was to determine how the content of lupin meal in the diet for commercial laying hens would affect the quality of fat in the egg yolk. The results of experiment, using lupin seeds (unpeeled and peeled) in the feed mixture as a 50% and 100% replacement of extracted soybean meal, confirmed the positive effect of lupin based diets on egg yolk fat composition. Although the diets did not affect the fat content of the egg yolk, some other changes in the quality of the egg yolk were demonstrated during laying. These changes in egg yolk fat were characterized by decrease of saturated fatty acids (SFA), in some groups also by a slight decrease in monounsaturated fatty acids (MUFA) and, what is important, by a marked increase in polyunsaturated fatty acids (PUFA) from the omega 6 and omega 3 groups. From these results, it is evident that using lupin meal in the feed mixtures for commercial laying hens increases the quality of the produced eggs.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

40301 - Veterinary science

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2019

Kód důvěrnosti údajů

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

Název statě ve sborníku

Proceedings of Animal Physiology, Nutrition and Welfare 2019

ISBN

978-80-7394-771-2

ISSN

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e-ISSN

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Počet stran výsledku

8

Strana od-do

28-35

Název nakladatele

Jihočeská univerzita v Českých Budějovicích

Místo vydání

České Budějovice

Místo konání akce

České Budějovice

Datum konání akce

7. 11. 2019

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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