The Effect of Different Levels of Sesame Oil on Productive Performance, Egg Yolk and Blood Serum Lipid Profile in Laying Hens
ABSTRACT
Addition (การเพิ่มเติม) of sesame oil into layer diets has been proved to enrich the proportion (สัดส่วน) of polyunsatu-rated fatty acids in animal’s products.
In this study, the effects (ผลกระทบ) of different levels of sesame oil (น้ำมันงา) in the diets (อาหาร) on the performance, egg yolk and blood serum lipid profile of Isa Brown laying hens were investigated.
A total of 96 layers were assigned into 4 groups to receive either 1 of 4 different diets contained 0.0%, 1.5%, 3.0% and 4.5% sesame oil, respectively.
Sample of 12 eggs obtained from each groups were assessed for egg quality. The egg yolk fatty acid profile was determined with gas chromatography.
Results revealed that the higher levels (ระดับ) of sesame oil (น้ำมันงา) in the diet decreased egg production, egg weight, and egg yolk color except feed conversion ratio.
In addition, supplementation (การเสริม) of sesame oil increased the flow index of the eggs and the Haugh unite.
The egg yolk lipid profile was not significantly different in the sesame oil fed groups, whereas, compare to control, it decreased the level (ระดับ) of cholesterol.
The blood serum lipid profile decreased (การลดลง) in the sesame oil groups compare to control group. Meanwhile, monoacildigliserol also decreased (การลดลง) in the sesame addition groups.
In parallel with increasing levels of sesame oil, monounsaturated fatty acid (oleic acid) in the egg yolks significantly increased compared to the control (37.00%, 42.89%, 42.20% and 43.48%, respectively). It can be implied that sesame oil supplementation into the laying hens diet is necessary to produce monounsaturated fatty acid (MUFA) enriched eggs.
The Effect of Different Levels of Sesame Oil on Productive Performance, Egg Yolk and Blood Serum Lipid Profile in Laying HensABSTRACTAddition (การเพิ่มเติม) of sesame oil into layer diets has been proved to enrich the proportion (สัดส่วน) of polyunsatu-rated fatty acids in animal’s products. In this study, the effects (ผลกระทบ) of different levels of sesame oil (น้ำมันงา) in the diets (อาหาร) on the performance, egg yolk and blood serum lipid profile of Isa Brown laying hens were investigated. A total of 96 layers were assigned into 4 groups to receive either 1 of 4 different diets contained 0.0%, 1.5%, 3.0% and 4.5% sesame oil, respectively. Sample of 12 eggs obtained from each groups were assessed for egg quality. The egg yolk fatty acid profile was determined with gas chromatography. Results revealed that the higher levels (ระดับ) of sesame oil (น้ำมันงา) in the diet decreased egg production, egg weight, and egg yolk color except feed conversion ratio. In addition, supplementation (การเสริม) of sesame oil increased the flow index of the eggs and the Haugh unite. The egg yolk lipid profile was not significantly different in the sesame oil fed groups, whereas, compare to control, it decreased the level (ระดับ) of cholesterol. The blood serum lipid profile decreased (การลดลง) in the sesame oil groups compare to control group. Meanwhile, monoacildigliserol also decreased (การลดลง) in the sesame addition groups. In parallel with increasing levels of sesame oil, monounsaturated fatty acid (oleic acid) in the egg yolks significantly increased compared to the control (37.00%, 42.89%, 42.20% and 43.48%, respectively). It can be implied that sesame oil supplementation into the laying hens diet is necessary to produce monounsaturated fatty acid (MUFA) enriched eggs.
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