Impact of feeding mixture containing lupin meal on improvement of polyunsaturated fatty acids in egg yolk

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F20%3A43878669" target="_blank" >RIV/62157124:16270/20:43878669 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.agriculturejournals.cz/web/cjas.htm?type=article&id=87_2020-CJAS" target="_blank" >https://www.agriculturejournals.cz/web/cjas.htm?type=article&id=87_2020-CJAS</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17221/87/2020-CJAS" target="_blank" >10.17221/87/2020-CJAS</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Impact of feeding mixture containing lupin meal on improvement of polyunsaturated fatty acids 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. A total of 210 Isa Brown laying hens was divided into three groups: the control group C (fed a mixture containing only soybean meal as a source of protein) and two experimental groups: EN 50% (fed a mixture containing 50% of soybean meal and 50% of white lupin seed meal, Zulika variety) and EN 100% (fed a mixture containing only white lupin seed meal as a source of protein). The results of the experiment using lupin seed meal 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 a decrease (P &lt;= 0.05) of saturated fatty acids (SFA), an increase (P &lt;= 0.05) of monounsaturated fatty acids (MUFA), but only in some of them (C17:1 heptadecenoic acid; C20:1n9 eicosenoic acid and C22:1n9 erucic acid) and, what is important, by a significant (P &lt;= 0.05) increase of polyunsaturated fatty acids (PUFA) from the n-6 group (C18:2n6 linoleic acid and C20:2n-6eicosadienoic acid) and n-3 group (C18:3n3 alpha-linolenic acid; C20:5n3 eicosapentaenoid acid and C22:5n3docosapentaenoic acid). From these results it is evident that using lupin meal in the feed mixtures for commercial laying hens increases the nutritional value and health benefit of the egg through the improvement of the levels of saturated and unsaturated fatty acids.

Název v anglickém jazyce

Impact of feeding mixture containing lupin meal on improvement of polyunsaturated fatty acids 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. A total of 210 Isa Brown laying hens was divided into three groups: the control group C (fed a mixture containing only soybean meal as a source of protein) and two experimental groups: EN 50% (fed a mixture containing 50% of soybean meal and 50% of white lupin seed meal, Zulika variety) and EN 100% (fed a mixture containing only white lupin seed meal as a source of protein). The results of the experiment using lupin seed meal 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 a decrease (P &lt;= 0.05) of saturated fatty acids (SFA), an increase (P &lt;= 0.05) of monounsaturated fatty acids (MUFA), but only in some of them (C17:1 heptadecenoic acid; C20:1n9 eicosenoic acid and C22:1n9 erucic acid) and, what is important, by a significant (P &lt;= 0.05) increase of polyunsaturated fatty acids (PUFA) from the n-6 group (C18:2n6 linoleic acid and C20:2n-6eicosadienoic acid) and n-3 group (C18:3n3 alpha-linolenic acid; C20:5n3 eicosapentaenoid acid and C22:5n3docosapentaenoic acid). From these results it is evident that using lupin meal in the feed mixtures for commercial laying hens increases the nutritional value and health benefit of the egg through the improvement of the levels of saturated and unsaturated fatty acids.

Druh

J_imp - Článek v periodiku v databázi Web of Science

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

2020

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Animal Science

ISSN

1212-1819

e-ISSN

—

Svazek periodika

65

Číslo periodika v rámci svazku

8

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

11

Strana od-do

311-321

Kód UT WoS článku

000567799400004

EID výsledku v databázi Scopus

2-s2.0-85093510337