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Egg quality, fatty acid composition and immunoglobulin Y content in eggs from laying hens fed full fat camelina or flax seed Public Deposited

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https://ir.library.oregonstate.edu/concern/articles/cz30pv627

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  • Background: The current study was conducted to evaluate egg quality and egg yolk fatty acids and immunoglobulin (IgY) content from laying hens fed full fat camelina or flax seed. Methods: A total of 75, 48-week-old Lohman brown hens were randomly allocated to 3 treatments, with 5 replicates containing 5 laying hens each replicate. The hens were fed corn-soybean basal diet (Control), or Control diet with 10 % of full fat camelina (Camelina) or flax seed (Flax) for a period of 16 wk. Hen production performance egg quality, egg yolk lipids, fatty acids and IgY were determined every 28 d during the experimental period. Results: Egg production was higher in hens fed Camelina and Flax than in Control hens (P < 0.05). Egg weight and albumen weight was lowest in eggs from hens fed Camelina (P < 0.05). Shell weight relative to egg weight (shell weight %), and shell thickness was lowest in eggs from hens fed Flax (P < 0.05). No difference was noted in Haugh unit, yolk: albumen ratio, and yolk weight. Significant increase in a-linolenic (18:3 n-3), docosapentaenoic (22:5 n-3) and docoshexaenoic (22:6 n-3) acids were observed in egg yolk from hens fed Camelina and Flax. Total n-3 fatty acids constituted 1.19 % in Control eggs compared to 3.12 and 3.09 % in Camelina and Flax eggs, respectively (P < 0.05). Eggs from hens fed Camelina and Flax had the higher IgY concentration than those hens fed Control diet when expressed on a mg/g of yolk basis (P < 0.05). Although the egg weight was significantly lower in Camelina-fed hens, the total egg content of IgY was highest in eggs from hens fed Camelina (P < 0.05). Conclusions: The egg n-3 fatty acid and IgY enhancing effect of dietary camelina seed warrants further attention into the potential of using camelina as a functional feed ingredient in poultry feeding.
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  • Cherian, G., & Quezada, N. (2016). Egg quality, fatty acid composition and immunoglobulin Y content in eggs from laying hens fed full fat camelina or flax seed. Journal of Animal Science and Biotechnology, 7, 15. doi:10.1186/s40104-016-0075-y
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  • 7
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  • The authors wish to acknowledge support from the Oregon State University Agriculture Research Foundation award to G. Cherian.
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  • description.provenance : Submitted by Patricia Black (patricia.black@oregonstate.edu) on 2016-04-05T14:44:22Z No. of bitstreams: 2 license_rdf: 1370 bytes, checksum: cd1af5ab51bcc7a5280cf305303530e9 (MD5) CherianEggQualityFattyAcid.pdf: 578774 bytes, checksum: 5162a5b7f5360808bd8bc171f8cee42b (MD5)
  • description.provenance : Made available in DSpace on 2016-04-05T14:44:47Z (GMT). No. of bitstreams: 2 license_rdf: 1370 bytes, checksum: cd1af5ab51bcc7a5280cf305303530e9 (MD5) CherianEggQualityFattyAcid.pdf: 578774 bytes, checksum: 5162a5b7f5360808bd8bc171f8cee42b (MD5) Previous issue date: 2016-03-03
  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2016-04-05T14:44:47Z (GMT) No. of bitstreams: 2 license_rdf: 1370 bytes, checksum: cd1af5ab51bcc7a5280cf305303530e9 (MD5) CherianEggQualityFattyAcid.pdf: 578774 bytes, checksum: 5162a5b7f5360808bd8bc171f8cee42b (MD5)

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