Effects of feeding extruded flaxseed on layer performance, total tract nutrient digestibility, and fatty acid concentrations of egg yolk, plasma and liver.

A study was conducted to determine the effects of graded levels of extruded flaxseed (EF) on laying hen performance, apparent total tract nutrient retention (ATTNR) and fatty acid concentrations of egg yolk, blood plasma and liver. Seventy-two White Leghorn layers (58 weeks old; three per cage) were randomly assigned to one of four dietary treatments: 0 (control), 3, 6 and 9% of EF-supplemented diets for 8 weeks. Results showed that feed intake, egg production, feed conversion ratio and egg weight were not affected by treatments. The ATTNR of dry matter (p = .001) and gross energy (p = .014) was lower for layers fed 9% EF than those fed the control diet, while ATTNR of organic matter (p = .001) and nitrogen-corrected apparent metabolizable energy (p = .003) were lower for birds fed 6% and 9% EF compared with those fed the control diet. Relative to the control diet, feeding EF increased (p < .001) egg yolk, plasma and liver n-3 polyunsaturated fatty acid (PUFA) concentrations. Birds fed 6% EF produced eggs > 300 mg of n-3 PUFA after two weeks of feeding, while the highest of n-3 PUFA concentrations were achieved for birds fed 9% EF. It was concluded that feeding EF up to 9% of the diet had no adverse effects on layer performance and increased n-3 PUFA concentrations in blood plasma, liver and egg yolk. However, moderate to high levels of EF (i.e., 6% and 9% of the diet) reduced nutrient ATTNR and nitrogen-corrected apparent metabolizable energy. Omega-3-enriched eggs can be achieved by feeding layers EF at 6% of the diet.

Effects of extruded flaxseed on layer performance, nutrient retention and yolk fatty acid composition.

1. This study was conducted to determine the effects of feeding an extruded flaxseed (EF) on layer performance, apparent total tract nutrient retention (ATTR) and egg yolk fatty acid concentrations. 2. Seventy-two White Leghorn laying hens (58-week-old; three per cage) were randomly allotted to one of four dietary treatments: 0%, 7.5%, 15.0% and 22.5% of EF-supplemented diets for 8 weeks. 3. Supplementation with EF had no effect on feed intake, egg production, feed conversion ratio and egg weight. Egg components (yolk, albumen and shell percentages) were similar among treatments, except that shell percentage was greater for layers fed 22.5% EF than those fed 7.5% and 15% EF. The ATTR of dry matter and organic matter were highest for 0% and 7.5% EF, intermediate for 15% EF and lowest for 22.5% EF. Similar reductions on ATTR of crude protein and nitrogen-corrected apparent metabolisable energy were observed for layers fed 22.5% EF relative to those fed 0% or 7.5% EF. 4. Feeding EF at 7.5%, 15.0% and 22.5% of the diet markedly increased (by 92%, 198% and 271%, respectively) egg yolk concentrations of n-3 polyunsaturated fatty acid (PUFA) and reduced saturated fatty acid and n-6 PUFA concentrations. 5. It was concluded that omega-3 labelled eggs (300 mg/60 g of egg) may be produced with low (7.5% of diet) levels of dietary EF without compromising egg production parameters. However, feeding moderate to high levels of EF (i.e. 15% and 22.5% EF) may reduce total tract nutrient and energy utilisation.

Effect of feeding hens trout by-product meal or tuna fish oil on production parameters and yolk fatty acid profile / Efecto de la alimentación de gallinas con ensilaje de vísceras de trucha o aceite de atún en parámetros productivos y perfil de ácidos grasos en yema de huevo / Efeito da alimentação de galinhas com silagem de vísceras de truta ou óleo de atum nos parâmetros produtivos e o perfil de ácidos graxos na gema de ovo

Objective: a study was conducted to evaluate two sources of omega-3 (n-3) fatty acid enrichment, namely a trout by-product meal (TBPM) and tuna fish oil (TFO), as potential sources for egg yolk n-3 enrichment. Methods: Seventy-27 week old commercial layers were assigned to each of seven dietary treatments, as follows. Group 1: control; group 2: 5% TBPM; group 3: 10% TBPM; group 4: 15% TBPM; group 5: 20% TBPM; group 6: 2% TFO; and group 7: 3% TFO. The experimental diets were fed for 28 days. Results: no effect on production parameters was caused by the experimental diets. All diets containing TBPM or TFO significantly (p<0.05) increased n-3 egg yolk fatty acid content. Dietary levels of 5-20% TBPM increased egg yolk n-3 content between 1.97 and 3.54 times compared with control eggs. TFO levels of 2% and 3% increased the n-3 egg yolk content 3.37 and 4.13 times, respectively, compared with control eggs. The n-6/n-3 ratio in egg yolk lipids was significantly (p<0.05) decreased by the experimental diets. The n-6/n-3 ratio in control eggs was 16.79 compared with ratios ranging from 4.34 to 8.11 in enriched eggs. Conclusions: the results showed that both TBPM and TFO are good sources of n-3 fatty acid enrichment in eggs. Further studies are required in order to determine the effects of TBPM and TFO inclusion on the organoleptic quality of eggs.

Objetivo: se realizó un estudio para evaluar dos potenciales fuentes de enriquecimiento de ácidos grasos omega-3 (n-3) en yema de huevo: ensilaje de vísceras de trucha (TBPM) y aceite de atún (TFO). Métodos: un total de 70 gallinas de postura de 27 semanas se asignaron a siete tratamientos dietarios, así: grupo 1: control; grupo 2: 5% TBPM; grupo 3: 10% TBPM; grupo 4: 15% TBPM; grupo 5: 20% TBPM; grupo 6: 2% TFO y grupo 7: 3% TFO. Las dietas experimentales se suministraron durante 28 días. Resultados: no se encontraron efectos sobre los parámetros productivos a causa de las dietas experimentales, pero todas las dietas suplementadas con TBPM o TFO causaron un aumento significativo (p<0.05) en el contenido de n-3 de la yema. La suplementación de 5-20% de TBPM causó un incremento de n-3 de 1.97 a 3.54 veces, comparado con el contenido de n-3 de los huevos control. La suplementación de 2% y 3% de TFO incrementó en contenido de n-3 en 3.37 y 4.13 veces, respectivamente. La relación n-6/n-3 en los lípidos de la yema aumentó significativamente en las dietas experimentales siendo esta relación de 16.79 en los huevos control y de 4.34-8.11 en los huevos de gallinas suplementadas con las fuentes de n-3. Conclusiones: los resultados del presente estudio demuestran que tanto el TBPM como el TFO constituyen fuentes apropiadas de enriquecimiento de huevos con ácidos grasos n-3. Se requieren más estudios para determinar los efectos de estas materias primas en la calidad organoléptica del huevo.

Objetivo: Foi realizado um estudo para avaliar duas fontes potenciais de enriquecimento de ômega-3 (n-3) na gema de ovo: silagem de vísceras de truta (TBPM) e óleo de atum (TFO). Métodos: Um total de 70 galinhas poedeiras de 27 semanas, foram atribuídas a sete tratamentos dietéticos: grupo 1: controle, grupo 2: 5%TBPM, grupo 3: 10% TBPM, grupo 4: 15% TBPM, grupo 5: 20% TBPM, grupo 6: 2% TFO e grupo 7: TFO 3%. As dietas experimentais foram subministradas durante 28 dias. Resultados: Não foram encontradas diferencias nos parâmetros de produção por causa das dietas experimentais, mas todas as dietas suplementadas com TFO ou TBPM causaram um aumento significativo (p<0.05) no conteúdo de n-3 da gema. A suplementação de 5-20% de TBPM causou um aumento de n-3 de 1.97 a 3.54 vezes, em comparação com o conteúdo de n-3 do controle. A suplementação de 2% e 3% de TFO aumentou o conteúdo de n-3 em 3.37 e 4.13 vezes, respectivamente. A relação n-6/n-3 nos lipídios da gema aumentou significativamente nas dietas experimentais, sendo esta relação de 16.79 nos ovos do controle e de 4.43 a 8.11 em ovos de galinha suplementados com fontes de n-3. Conclusões: Os resultados deste estudo demonstram que o TFO e o TBPM são fontes apropriadas de enriquecimento de ovos com n-3 ácidos graxos. Mais estudos são necessários para determinar os efeitos dessas matérias primas na qualidade organoléptica do ovo.