Effects of Dietary Supplementation of Glycerol on Performance, Egg Quality and Egg Yolk Fatty Acid Composition in Laying Hens

Gülşah KANBUR; Yusuf CUFADAR; Rabia GÖÇMEN; Ahmet ÜNVER

Makale detayları

Effects of Dietary Supplementation of Glycerol on Performance, Egg Quality and Egg Yolk Fatty Acid Composition in Laying Hens

Yazarlar:

Gülşah KANBUR | Yusuf CUFADAR | Rabia GÖÇMEN | Ahmet ÜNVER

Yayıncı:

İlknur BAĞDATLI

Dergi:

Eurasian Journal of Food Science and Technology 2017 Vol.1 Issue 2, pp.4-10

Belge Tipi:

Makale

Yayın Tarihi:

11/2017

Belge Dili:

İngilizce

Document ID (Org No.):

2000422369

eISSN:

2667-4890

Özet:

 


This
study evaluated the performance and the quality and fatty acid profile of eggs
from laying hens, fed with diets, containing different levels of glycerol
replaced by acidulated sunflower soap stock. A total of 60 44-week-old Hy-Line
W36 laying hens were distributed according to a completely randomized experimental
design into four treatments, consisting of glycerol substituted of acidulated
sunflower soap stock dietary inclusion levels (0, 25, 50, and 75 %), with five
replicates of three birds each. Dietary treatments had no significant effect on
egg production, feed intake, feed conversion ratio, egg weight and egg mass of
laying hens. The inclusion of glycerol in the diet of laying hens had no
significant effect on egg specific gravity, egg shell breaking strength, egg
shell weight and egg shell thickness, egg shape index, albumen index, haugh
unit, albumen pH, yolk pH and egg yolk color values L and b but to add glycerol
in diets decreased a values in egg yolk . The inclusion of glycerol in the diet
of laying hens had no significant effect on stearic, oleic, linoleic and
linolenic acid contents of egg yolk. Palmitic acid content of egg yolk was
significantly decreased and palmitoleic acid content of egg yolk significantly
increased with the higher levels of dietary glycerol supplementation.




 

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Makale detayları

Effects of Dietary Supplementation of Glycerol on Performance, Egg Quality and Egg Yolk Fatty Acid Composition in Laying Hens

Yazarlar: Gülşah KANBUR | Yusuf CUFADAR | Rabia GÖÇMEN | Ahmet ÜNVER

Yayıncı: İlknur BAĞDATLI

Dergi: Eurasian Journal of Food Science and Technology 2017 Vol.1 Issue 2, pp.4-10

Belge Tipi: Makale

Yayın Tarihi: 11/2017

Belge Dili: İngilizce

Document ID (Org No.): 2000422369

eISSN: 2667-4890

Sayı

Yazarlar:

Gülşah KANBUR | Yusuf CUFADAR | Rabia GÖÇMEN | Ahmet ÜNVER

Yayıncı:

İlknur BAĞDATLI

Dergi:

Eurasian Journal of Food Science and Technology 2017 Vol.1 Issue 2, pp.4-10

Belge Tipi:

Makale

Yayın Tarihi:

11/2017

Belge Dili:

İngilizce

Document ID (Org No.):

2000422369

eISSN:

2667-4890