Chemical Composition Of Eggs Research Articles

The Effect Different Levels of Protein, with Two Sources of the Synthetic and Herbal for Methionine and Lysine and Synethetic Threonine on Serum Biochemical Parameters Egg Quality Traits and Chemical Composition of the Eggs

This study aimed to determine effect of various levels of protein, with two formulations and herbal sources of methionine and lysine. and synthetic threonine on serum biochemical properties, egg quality traits and egg chemical composition of 160 45-week-old Lyman Brown hens. It was randomly distributed to 8 treatments with five replications in (cages in the battery system), each repetition containing four birds, and the food treatments were, T1: basal diet (control) that contained 16.32% Cruz Protein (CP) with Synthetic 0.41% Methionine (S. T3: Basic Diet (16.18% CP) with (0.42% S.Mthionine), (0.05% Herbal Lysine: HL) and (0.106% S.Therionine) T4: Basic diet (16.18% CP) with (0.42% H.methionine), (0.05% lysine) and (0.106% threonine), T5: Basic diet (15.45% CP) with (o.42% S.methionine), 0.12% S.Lysine) and (0.116% S. threonine) T6: basic diet (15.46% CP) with (0.42% H.methionine), (0.045% H.Lysine and S. threonine), T7: diet Basal Diet (15.12% C.P) with (0.148% S.methionine, (0.150% S.lysine) and (0.130% S.thrionine), T8: Basal Diet (15.12% CP) with (0.148% H.methionine), (0.150% H.lysine) and (0.130% S.thrionine). The results of the statistical analysis in this experiment showed that there were no significant differences in the rate of egg production, the rate of egg mass, and the feed conversion coefficient, while significant differences were found in the rate of egg weight, the rate of feed consumption, and the rate of conversion of each of Protein, methionine, lysine and threonine.

Evaluation of Ruta graveolen, coriander and basil seed extracts as natural additives on productive performance, blood profiles and egg quality of White Leghorn layers

The study was conducted to investigate the effect of mixtures of Ruta graveolen (Rg), coriander (C), and basil (B) seed extracts on productive performance, blood profiles, egg quality and egg chemi-cal composition of White Leghorn (WL) layers. One hundred eighty WL layers at twenty- six weeks of age were randomly distributed to four treatments, each replicated three times with fifteen layers per replications in a completely randomized design and kept on a deep litter system for eight weeks. The treatments (T) were water containing mixtures of Ruta graveolen, coriander, and basil seed extract with the proportion of 0 ml (T1), 2 ml (T2), 4ml (T3), and 6 ml (T4) per liter of water. The hen day egg pro-duction (HDEP) was significantly (P<0.05) higher for layers in T3 (50.75%). Serum cholesterol and LDL (low-density lipoprotein) cholesterol levels decreased significantly while, HDL (high-density lipoprotein) cholesterol and globulin increased significantly (P<0.01) when compared with the control. There were no significant differences (P>0.05) among treatments in egg weight, albumen weight, yolk weight, shell weight and thickness. Generally; the mixtures of Rg, C, and B seed extracts in 4ml/1lt in drinking water could increase HDEP and egg quality and reduce serum cholesterol.

Effects of Black pepper, Turmeric, and Fennel on Essential and Non-essential Chemical Contents of Egg

The use of essential oils (EOs) in animal feeding has gained attention as a potential antibiotic growth promoter replacement over the past two decades. The current study aimed to determine the impact of three feed additives, namely black pepper, turmeric, and fennel, on the productivity of laying hens, the chemical composition, and macro- and microelement content in layer eggs. A total of 280 chicks aged 75 days were randomly divided into 7 treatments (5 replicates of 8 chicks). One treatment group was provided as the unsupplemented control. The other six treatment groups, namely D0 (basal diet [BD] control), D1 (BD + 1% of black pepper), D2 (BD + 1% of turmeric), D3 (BD + 1% of fennel), D4 (BD + 0.5% of black pepper + 0.5% of turmeric), D5 (BD + 0.5% of black pepper + 0.5% of fennel), D6 (BD + 0.5% of turmeric + 0.5% of fennel) were supplemented with varying levels of phytobiotics. The result of the study indicated that the egg weight, Hen-day-production (HDP), egg quality, and haugh unit significantly improved with a combined supplementation of phytobiotics (D4, D5, and D6 diets) when compared with the control. However, there were no significant differences in the chemical composition of eggs. The X-ray fluorescence spectrometer analysis of eggs revealed the presence of 17 significant elements, including phosphorous, sulfur, chlorine, potassium, calcium, manganese, iron, copper, zinc, and bromine. The study findings showed that the combined supplementation of phytobiotics lowered K and Cl, whereas Zn, Ca, S, and Cu contents positively increased in hen eggs by including phytobiotic in the diet. In conclusion, the EOs of phytobiotics as dietary supplementation at 1% and 0.5% could improve the HDP, egg weight, and egg mass, including nutrient elements in the egg. Keywords: Egg, Essential oil, Hen, Mineral, Phytobiotic

Influence of free fatty acid content and degree of fat saturation in laying hen diets on egg quality, yolk fatty acid profile, and cholesterol content

The aim of the present study was to evaluate the effect of dietary free fatty acid (FFA) content and the degree of saturation on egg quality, yolk fatty acid (FA) profile, and yolk cholesterol content. For a 15-wk period, a total of 144 laying hens (19-wk-old) were randomly assigned to 8 treatments arranged in a 2×4 factorial design, with 2 sources of crude oil (soybean oil and palm oil) and 4 levels of FFA (10, 20, 30, and 45%). The dietary treatments were achieved by progressively substituting the original oils with equivalent amounts of their corresponding acid oils (soybean acid oil and palm fatty acid distillate, respectively). No differences in ADFI or egg mass were found. However, dietary FFA reduced egg production (linear, P < 0.05) and increased the feed conversion ratio (linear, P < 0.05). Higher levels of FFA in soybean diets resulted in higher egg weight with higher albumen and yolk weights (linear, P < 0.01). Palm diets presented higher yolk:albumen ratio than soybean diets (P < 0.001), but the effect of FFA did not follow a linear trend. Hens fed soybean diets laid eggs with higher Haugh units (HU) than palm diets (P < 0.001), although increasing the dietary FFA% reduced the HU values in both (linear, P < 0.001). Palm diets enhanced shell quality with greater resistance to breakage, and higher dry matter and ash content than soybean diets (P < 0.05). No differences in egg chemical composition and yolk cholesterol content were found (P > 0.05). The saturation degree had a significant effect on all the analyzed yolk FA (P < 0.001) except for arachidonic acid (C20:4 n-6), whereas increasing the FFA content did not affect to a great extent. These results show that varying dietary FFA level did not affect egg quality and yolk composition as much as the dietary fat source did, supporting the use of acid oils and fatty acid distillates as fat ingredients for feed.

Effects of Laying Cycle Periods on Egg Quality, Egg Chemical Composition, and Reproductive Performance of Japanese Quail Breeders Reared in Northern Algeria

Egg quality traits in quail breeders depend on various factors which may influence embryo survival during incubation, affecting the chicks' production and quality. The current study aimed to determine the effect of the laying period on the external and internal quality of the egg, the chemical composition of albumen, yolk, and eggshell as well as the reproductive parameters of quail breeders. A total of 450 quails (Coturnix japonica) obtained from the same hatchery, were reared in a battery cage with a sex ratio of 1 male to 3 females. All the quails were subjected to standard breeding conditions and fed a balanced laying diet. A total of 960 eggs were collected at two different periods of the laying cycle, the beginning period of the laying (BP indicating 10 weeks of quail age) and the peak period of laying (PP showing 20 weeks of quail age). At each laying period, 30 eggs were used to analyze the various parameters of egg quality, and 450 eggs were randomly selected to assess the reproductive performances. Overall, no differences in the external quality of eggs, such as egg length, egg width, and the egg shape index, were recorded between the two laying periods. Apart from albumen weight that tended to be higher at the peak laying period, the shell and the yolk weights were not affected by the period of laying. Additionally, Japanese quail tend to deposit similar proportions of shell, albumen, and yolk at the two periods of laying. Likewise, the rate of dry matter of the three egg components, shell mineral concentrations, and yolk fat concentrations did not show any noticeable variation with the laying period. The most significant effect of the laying period was related to the potential reduction in the total protein content of the albumen and the yolk of eggs laid at the peak period of laying. Finally, the laying period did not significantly affect the fertility and hatchability rate of the incubated quail eggs but slightly improved the embryonic mortality rate during the peak laying phase.

Production Performance and Egg Quality of Laying Hens as Influenced by Genotype and Rearing System

The aim of this study was to evaluate the effect of rearing systems and genotypes on production performance and egg quality. Isa Brown and New Hampshire genotypes were used in this study. These two genotypes were housed in floor and organic rearing systems. During the experimental period, which lasted one year (52 weeks), the following production performance parameters were recorded: egg production, daily egg mass, feed consumption, feed conversion efficiency, and mortality. Fifteen eggs per group were collected for analysis at 64 weeks of hen age. These samples were evaluated for external parameters (egg weight and egg shape index), internal parameters (albumen height, Haugh unit, and the proportions of albumen, yolk and shell), eggshell quality parameters (shell thickness, shell deformation and shell breaking strength), and eggs’ chemical composition (dry matter, minerals, protein and lipids). Generally, Isa Brown hens had better production performance than New Hampshire hens. At the same time, organic New Hampshire layers performed better than floor-reared ones. Genotype had a significant effect on all ten egg quality parameters (external, internal and eggshell quality), rearing system independently affected only egg weight, and the interaction of the observed factors significantly influenced seven parameters. Genotype had a significant effect on three of the four chemical composition parameters, while no significant effect of the rearing system was established on the chemical composition of eggs. The rearing system x genotype interaction significantly affected the eggs’ protein content.

QUALITY INDICATORS OF EGGS OF LOHMANN BROWN AND LOHMANN SANDY CROSSBREEDS

The paper presents the results of researches of the chemical and morphological composition of eggs of chicken crossbreeds Lohmann Brown and Lohmann Sandy. It was established that the chemical composition of egg yolks depended on the specific crossbreed and age of chickens. The chemical composition of the egg yolk of Lohmann Brown crossbreed mainly prevailed over the chemical composition of the egg yolk of Lohmann Sandy chickens of the same age, however this difference was mostly doubtful. The most relevant difference in the age of 21 weeks was in the content of the fat (0,16 % when Р&lt;0,005), in the age of 49 weeks – in the content of the dry matter and ash (0,69% and 0,06 % respectively when Р&lt;0,001 in both cases), in the age of 71 weeks – in the content of the protein and ach (0.18% (Р&lt;0,01) and 0,24 % (Р&lt;0,001) respectively).&#x0D; With aging of chickens, the most of the researched indicators of eggs of Lohmann Brown crossbreed underwent fluctuant changes, and only the content of the raw fat in the yolk decreased. At the same time, the eggs of Lohmann Sandy chickens of the same age demonstrated a lowering content of raw protein, raw fat and raw ash, while changes of the content of the dry matter had a fluctuant character. At the same time, with aging of both crossbreeds we observed the highly probable increase in the weight, length and width of eggs, the weight of the yolk, white and shell, while the thickness of the shell on the blunt end decreased with every next age period. The majority of morphological indicators of eggs of Lohmann Brown crossbreed exceeded the similar indicators of eggs of Lohmann Sandy chickens of the same age.&#x0D; This prevalence in the egg weight depending on the age period ranged from 6,81 to 7,95 grams, in the egg length – from 1,1 to 3,0 mm, in the egg width – from 1,6 to 1,8 mm, in the yolk weight – from 2,2 to 2,55 grams, in the egg white weight – from 3,83 to 4,44 grams. The concentration of hydrogen ions (pH) of the egg yolk and white depending on the age period and crossbreed of chicken ranged within 6,28-6,43 and 8,11-8,21 respectively, that corresponds to the permissible levels. The difference of the first indicator for birds of different crossbreeds was statistically reliable (P&lt;0,001) and constituted 0,02-0,05 depending on the age period, while the difference in indicators related to the egg white was doubtful and comprised 0,02-0,13. The energy value of eggs of both controllable crossbreeds was almost equal, with the highly probable difference in the age of 21 weeks and 77 weeks.

Comparison of Weight, Components and Chemical Composition of Eggs in Guinea Fowl, Turkey, and Domestic Chicken.

Comparison of Weight, Components and Chemical Composition of Eggs in Guinea Fowl, Turkey, and Domestic Chicken.

Effect of Breed and Diet Type on the Freshness and Quality of the Eggs: A Comparison between Mos (Indigenous Galician Breed) and Isa Brown Hens.

Eggs are a nutritious food, offering a balanced source of essential amino and fatty acids, minerals, and vitamins. Genetic and diet factors can modify hen egg traits. Thus, the effects of breed and feed on egg quality using two laying hens, Mos (autochthonous breed) and Isa Brown (commercial hybrid), and three feeds, commercial fodder (CF), corn/pea/triticale (CPT) and corn/wheat (CW), were investigated. Freshness parameters (egg weight, eggshell weight and thickness, albumen height, Haugh units and yolk color), chemical composition, color and textural parameters, as well as fatty acid profile, were assessed on a total of 288 eggs, from the two breeds. The samples were divided in 96 eggs, corresponding to each of the three dietary treatments. There were significant differences (p < 0.001) in albumen height and Haugh units, obtaining the highest values for Isa Brown genotype; meanwhile, laying hens fed with CF had the highest weight, as well as the greatest eggshell thickness. Cooked yolks of Isa Brown eggs presented the highest values of luminosity, while the yellowness was higher for Mos eggs. Regarding the texture of eggs, genotype was again the parameter having the greatest impact, obtaining higher values in hardness, gumminess and chewiness in those eggs from the Mos breed. Concerning egg chemical composition, it was affected by breed and diet type, but Mos eggs were characterized by a significantly (p < 0.001) higher contents of fat (9.53% vs. 7.58%), protein (12.31% vs. 11.66%) and ash (1.10% vs. 1.04%) than Isa Brown ones. Finally, diet type influenced the fatty acid profile, mainly affecting oleic and linoleic acids, which showed significantly (p < 0.05) highest values (42.90 and 14.66 g/100 g of total fatty acids) in CW and CF diets, respectively. Overall, breed and bird diet factors had a strong effect on egg quality and nutritional profile. Moreover, eggs from Mos hens had more attractive nutritional indices, and they could even be improved more by changing the diet.

Dietary levels of methionine plus cystine and chelated copper on the chemical composition of eggs and yolk cholesterol of 49-week-old brown laying hens

The present study aims to evaluate the possible interactions of dietary levels of methionine plus cystine (Met + Cys) and organic copper (Cu) on the chemical composition of eggs, using 320 Hy-Line Brown hens at 49 weeks of age. Composition and deposition variables were evaluated in a 4 × 5 factorial arrangement, with total analysed levels of 18, 44, 71, and 99 mg kg-1 of Cu and 0.613, 0.631, 0.816, 0.918, and 0.955% Met + Cys. We allocated four replicate cages (four hens/cage) to each treatment group. Two eggs per plot were sampled to determine the chemical composition of albumen and yolk, based on natural and dry matter and on daily rates of deposition. An interaction effect of Met + Cys and Cu levels was observed for deposition rates of ash and Cu in the yolk, and the chemical composition of Ethereal Extract (EE) and ash in eggs, EE in albumen and Nitrogen, EE, and ash in the yolk. An isolated effect was observed for Met + Cys on egg chemical composition and on shell and yolk fractions, as well as on deposition rates of albumen N, EE, and ash, and yolk EE. The yolk cholesterol content increased by 18.17% with increasing Met + Cys in diets. In conclusion, the chemical composition of eggs varied with dietary Met + Cys and organic Cu concentrations. Dietary levels of Met + Cys determined the yolk cholesterol concentration in laying hens.

Dietary levels of methionine plus cystine and chelated copper on the chemical composition of eggs and yolk cholesterol of 49-week-old brown laying hens

The present study aims to evaluate the possible interactions of dietary levels of methionine plus cystine (Met + Cys) and organic copper (Cu) on the chemical composition of eggs, using 320 Hy-Line Brown hens at 49 weeks of age. Composition and deposition variables were evaluated in a 4 × 5 factorial arrangement, with total analysed levels of 18, 44, 71, and 99 mg kg-1 of Cu and 0.613, 0.631, 0.816, 0.918, and 0.955% Met + Cys. We allocated four replicate cages (four hens/cage) to each treatment group. Two eggs per plot were sampled to determine the chemical composition of albumen and yolk, based on natural and dry matter and on daily rates of deposition. An interaction effect of Met + Cys and Cu levels was observed for deposition rates of ash and Cu in the yolk, and the chemical composition of Ethereal Extract (EE) and ash in eggs, EE in albumen and Nitrogen, EE, and ash in the yolk. An isolated effect was observed for Met + Cys on egg chemical composition and on shell and yolk fractions, as well as on deposition rates of albumen N, EE, and ash, and yolk EE. The yolk cholesterol content increased by 18.17% with increasing Met + Cys in diets. In conclusion, the chemical composition of eggs varied with dietary Met + Cys and organic Cu concentrations. Dietary levels of Met + Cys determined the yolk cholesterol concentration in laying hens.

Dietary levels of methionine plus cystine and chelated copper on the chemical composition of eggs and yolk cholesterol of 49-week-old brown laying hens

The present study aims to evaluate the possible interactions of dietary levels of methionine plus cystine (Met + Cys) and organic copper (Cu) on the chemical composition of eggs, using 320 Hy-Line Brown hens at 49 weeks of age. Composition and deposition variables were evaluated in a 4 × 5 factorial arrangement, with total analysed levels of 18, 44, 71, and 99 mg kg-1 of Cu and 0.613, 0.631, 0.816, 0.918, and 0.955% Met + Cys. We allocated four replicate cages (four hens/cage) to each treatment group. Two eggs per plot were sampled to determine the chemical composition of albumen and yolk, based on natural and dry matter and on daily rates of deposition. An interaction effect of Met + Cys and Cu levels was observed for deposition rates of ash and Cu in the yolk, and the chemical composition of Ethereal Extract (EE) and ash in eggs, EE in albumen and Nitrogen, EE, and ash in the yolk. An isolated effect was observed for Met + Cys on egg chemical composition and on shell and yolk fractions, as well as on deposition rates of albumen N, EE, and ash, and yolk EE. The yolk cholesterol content increased by 18.17% with increasing Met + Cys in diets. In conclusion, the chemical composition of eggs varied with dietary Met + Cys and organic Cu concentrations. Dietary levels of Met + Cys determined the yolk cholesterol concentration in laying hens.

ОПРЕДЕЛЕНИЕ ОПТИМАЛЬНОГО УРОВНЯ КЛЕТЧАТКИ В КОМБИКОРМАХ ДЛЯ НЕСУШЕК ЯПОНСКОЙ ПОРОДЫ ПЕРЕПЕЛОВ И ВЛИЯНИЕ ЕГО НА ЯЙЦЕНОСКОСТЬ И КАЧЕСТВЕННЫЕ ПОКАЗАТЕЛИ ЯЙЦА

ОПРЕДЕЛЕНИЕ ОПТИМАЛЬНОГО УРОВНЯ КЛЕТЧАТКИ В КОМБИКОРМАХ ДЛЯ НЕСУШЕК ЯПОНСКОЙ ПОРОДЫ ПЕРЕПЕЛОВ И ВЛИЯНИЕ ЕГО НА ЯЙЦЕНОСКОСТЬ И КАЧЕСТВЕННЫЕ ПОКАЗАТЕЛИ ЯЙЦА

ВЛИЯНИЕ РАЗЛИЧНОГО УРОВНЯ СЫРОЙ КЛЕТЧАТКИ В РАЦИОНАХ ПЕРЕПЕЛОВ ЯПОНСКОЙ ПОРОДЫ НА ХИМИЧЕСКИЙ СОСТАВ ЯИЦ И БИОХИМИЧЕСКИЕ ПОКАЗАТЕЛИ КРОВИ

ВЛИЯНИЕ РАЗЛИЧНОГО УРОВНЯ СЫРОЙ КЛЕТЧАТКИ В РАЦИОНАХ ПЕРЕПЕЛОВ ЯПОНСКОЙ ПОРОДЫ НА ХИМИЧЕСКИЙ СОСТАВ ЯИЦ И БИОХИМИЧЕСКИЕ ПОКАЗАТЕЛИ КРОВИ

The effect of BAV addition as feed additive in laying hen ration on quality and chemical composition of egg

This study aimed to investigate the effect of BAV (blend of 9-natural EO mixed with iodized salt) as feed additive in the ration of laying hens, on the quality and chemical compositions of egg. Thirty laying hens (Lohmann Brown, aged 50 weeks) were divided into two groups (control and 2 g/kg BAV) and given for 6 six weeks. Data on hen daily average (HDA), feed intake, feed conversion ratio (FCR), egg quality (weight, length, width, albumen high and width, yolk high and width, yolk colour, shell thickness, shell weight and Haugh unit) and egg’s chemical composition (yolk cholesterol, yolk protein, albumen protein, xanthophyll) were analyzed. The results showed that BAV significantly increased HDA (P<0.05), and had no effect on feed intake and FCR. The addition of BAV increased yolk wide (P<0.05) and tend to improved egg mass and albumen width, but no difference on egg quality observed. The BAV significantly (P<0.05) decrease cholesterol content of yolk, but no effect to xanthophyll level and both of protein content of yolk and albumen. It is concluded that the addition of BAV as feed additive in the ration of laying hens has potential to improve the quality and chemical compositions of egg.

Egg Productivity in the Quails Fed on the Extract of Calendula Officinalis

In the last decades, in the majority of the developed countries of the world, one of the trends in obtaining food products, including those of animal origin, has been obtaining organic products that do not contain artificial ingredients: antibiotics, growth promoters, GMOs, or any other biologically active substances of other than the natural origin. Currently, phytobiotics, i.e., active components of various plants are successfully used as their substitutes for preserving the health of animals and poultry, and for improving their productivity. The authors have studied the effect of the extract of Calendula Officinalis obtained at the Agroecology scientific laboratory of the Kemerovo SAI using the method of water-ethanol extraction followed by low temperature drying on the egg productivity of Manchurian quails. It has been found that out of the three dosages of the preparation used in the experiment (800 mg, 1,600 mg and 2,400 mg per 1 kg of feed) the maximum positive effect on the studied parameters (egg production, morphological and chemical composition of eggs, feed used for the production of 10 eggs, poultry preservation rate) was observed for the dosage of Calendula Officinalis being equal to 800 mg/kg of feed.

Comparison of chemical composition of eggs from laying hens housed in different production facilities: a market study

Eggs as a part of human diet dates to the prehistoric period. After the domestication of Gallus species, Gallus gallus domesticus and their eggs spread across the globe. Eggs proved to be one of the best and affordable sources of nutritionally important components in human diet, such as proteins, vitamins, lipids and some dietary significant elements. Progress in egg production methods, in European union, is recently mostly focused on the improvements in the field of welfare of laying hens, which is part of the plan set by European union council directive 1999/74/EC. Nowadays there are 4 main egg production systems divided by the way of keeping laying hens - Enriched cage, Free range, Barn and Organic. The aim of this study was to evaluate the impact of different hens housing systems on elemental (Ca, K, Mg, Na, P, Ca, K, Zn), total protein and lipid composition of whole eggs, yolk and albumen. Elemental analysis was performed by ICP-OES, total lipid content by Kjehldahl method and total lipids by Soxhlet extraction. Differences in whole egg were found in 8 from 9 tested parameters - K, Mg, Ba, Fe, P, Zn, total lipids and proteins. Assessment of the differences were done by ANOVA and Tukey`s test. Production systems were also successfully differentiated by principal component analysis. It was found that eggs from alternative production systems did not exhibit higher nutritional value than eggs from conventional cage facilities. In the case of total protein, conventional eggs contained highest average amount. It was also evident, that impact on chemical composition is difficult to assign to production system in general, which was confirmed by alternative studies from this field, which in many cases considerably differs.&#x0D;

Quality and chemical composition of eggs affected by rearing system and hen's age

The aim of this study was to evaluate the effect of rearing system and hen's age on quality and chemical composition of eggs. The tested rearing systems were: cage, floor and organic (30 birds Isa Brown hybrid per group). Fifteen eggs per group were collected for analyses in each of three phases of the productive cycle (32, 48 and 72 weeks hen's age). In these samples were investigated external (egg weight and egg shape index), internal (albumen height, Haugh unit and yolk colour) and chemical composition of eggs (dry matter, minerals, protein and lipids content). The general conclusion is that the egg weight and Roche values were increased, while egg shape index, albumen height and Haugh unit were decreased with hen's age. Organic eggs had higher albumen height and more Haugh units in the 48 and 64 weeks compared to the floor and cage eggs. Yolk colour of the floor and cage hens most dependent on the hen's age, on the other hand - yolk colour of organic hens most dependent on the grass availability at the outlet. Eggs from the organic rearing system had a lower dry matter, proteins and lipid content as compared to the cage system.

Effect of &lt;i&gt;Moringa oleifera&lt;/i&gt; (Lam.) pods as feed additive on egg antioxidants, chemical composition and performance of commercial layers

The present study was designed to investigate the influence of Moringa oleifera (Lam.) pod meal (MPM) on production, immunity, and functional food index of chicken eggs. Two hundred HyLine W36 layer birds aged 50 weeks, 1469 ± 46.63 g, were assigned to four treatments in a completely randomized design, with five replicates and ten birds each. Diets A, B, C, and D were formulated with the same caloric and protein levels, but with differing MPM dose levels of 0, 5, 10, and 15g MPM/kg finisher diet, respectively. Data for production performance, quality, and chemical composition of eggs were analysed by one-way ANOVA, and means were compared with Duncan’s multiple range test. As a result of this study, feed conversion ratio (FCR) and egg mass (EM) were significantly decreased and recorded lowest in Group B, which was offered 5 g/kg above the basal diet. Bioactives such as β-carotene, quercetin, and selenium levels were increased (540, 121, & 72.21μg/100g of yolk, respectively), whereas cholesterol levels in egg yolk and serum were decreased significantly, that is, 201.87 mg/100g and 8.47 mg/dl, respectively. Serum biochemical indicators, including serum glutamic-pyruvic transaminase (SGPT), glucose, creatinine and cholesterol levels, were lowered significantly. Proximate analysis of egg yolk showed that moisture and ether extract were decreased, whereas crude protein (CP), ash and minerals, sodium (Na), potassium (K), calcium (Ca), magnesium (Mg), and phosphorus (P) contents were increased. The outcomes of this study showed that MPM supplementation affects EM, serum biochemistry and bioactive compounds of the egg yolk positively. Keywords : Antibody titers, β-carotene, cholesterol, egg quality, quercetin, selenium

The effect of essential oils on quality and mineral composition of eggshell

The effect of essential oils on quality and mineral composition of eggshell