Effect of a Combination of Fenugreek Seeds, Linseeds, Garlic and Copper Sulfate on Laying Hens Performances, Egg Physical and Chemical Qualities
| Autor: | Raffaele Romano, Besma Omri, Hédi Abdouli, Antonello Santini, Alessandra Durazzo, Massimo Lucarini, Ben Larbi Manel, Zemzmi Jihed |
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| Přispěvatelé: | Omri, Besma, Manel Ben, Larbi, Jihed, Zemzmi, Durazzo, Alessandra, Lucarini, Massimo, Romano, Raffaele, Santini, Antonello, Abdouli, Hédi |
| Rok vydání: | 2019 |
| Předmět: |
Health (social science)
food.ingredient copper sulfate Fenugreek seed Plant Science lcsh:Chemical technology Health Professions (miscellaneous) Microbiology Feed conversion ratio Article garlic chemistry.chemical_compound 0404 agricultural biotechnology Animal science food yolk Yolk lcsh:TP1-1185 fenugreek seed Cholesterol 0402 animal and dairy science cholesterol Copper sulfate 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science chemistry linseed Food Science |
| Zdroj: | Foods Foods, Vol 8, Iss 8, p 311 (2019) Volume 8 Issue 8 |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods8080311 |
| Popis: | Several investigations have suggested that fenugreek seeds may have a hypocholesterolemic activity, and thus be efficient in the treatment of egg yolk cholesterol. The objective of the current study was to evaluate the effect of dietary incorporation of 3% of fenugreek seed combined with 3% of linseed, 1% of garlic paste, and 0.078% of copper sulfate on laying performance, egg quality and lipids profile. Forty four, 41 weeks old, Novogen White laying hens received for 42 days 100 g/d of basal diet (control) or experimental diet (CFSGLSCS). With the exception of egg weight, which showed a significant increase for hens fed on CFSGLSCS with 57.99 g compared to 56.34 g for the control group, egg production (90.84% for control compared to 87.89% for experimental diet), egg mass (50.95 g/d for control compared to 50.87 g/d for CFSGLSCS), feed efficiency (1.94 for control compared to 1.98 for CFSGLSCS) were not affected by dietary treatments. The addition of CFSGLSCS reduced (p < 0.05) egg yolk cholesterol by 5.4% and blood cholesterol from 158.42 mg/dL to 122.82 mg/dL for control and CFSGLSCS, respectively. The dietary addition of CFSGLSCS increased (p < 0.05) total lipids from 4.5 g/egg to 5.23 g/egg and didn&rsquo t affect (p > 0.05) yolk triglycerides. |
| Databáze: | OpenAIRE |
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