Abstract
Effect of naked oats and enzyme supplementation on egg yolk fatty acid composition and performance of hens
Highlights
The naked oat contains less fibrę and more energy than hulled oat
Replacement of naked oats for maize caused an increase in the sum of polyunsaturated fatty acids (PUFA), mainly from the n-6 family (P
The lack of a positive effect of the enzymatic preparation indicated that 6-month-old laying hens are not as sensitive to oat B-glucans as broiler chickens (Kosieradzka, 1999; Kosieradzka and Fabijańska, 2001)
Summary
The naked oat contains less fibrę and more energy than hulled oat. It is rich inB-glucans, which create a viscous solution in the gastrointestinal tract of poultry, interfering with nutrient digestion and absorption (Kosieradzka and Fabijańska, 2001). The naked oat contains less fibrę and more energy than hulled oat. The anti-nutritional effect of B-glucans may be diminished by the addition of enzyme preparations containing B-glucanase to the diet (Boros, 1997). The naked oat contains more fat, more saturated fatty acids and less linoleic acid than maize (Kamińska et al, 2001). The aim of the study was to evaluate the effect of complete replacement of naked oats for maize and supplementation of the naked oat diet with B-glucanase on the laying performance and fatty acid content in egg yolk. NAKED OATS - EGG YOLK FATTY ACID COMPOSITION
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