Rahim Aydin1, Israfil Dogan. 1. Department of Animal Science, Faculty of Agriculture, Kahramanmaras Sutcu Imam University, Kahramanmaras, Turkey. rahimaydin@yahoo.com
Abstract
BACKGROUND: The aim of the present study was to evaluate the effects of purslane on egg production, egg weight, feed efficiency, yolk fatty acid composition, and egg cholesterol content in laying hens. MATERIAL AND METHODS: Sixty 80-week-old layers were allocated randomly to receive diets supplemented with 0 (control), 10 g kg(-1) or 20 g kg(-1) dried purslane for 84 days. Egg weights and egg production in the groups were recorded daily, whereas feed intake was measured weekly. RESULTS: Diet supplemented with 20 g kg(-1) purslane significantly decreased body weight of the chickens compared to the control. Inclusion of purslane at the level of 10 g kg(-1) or 20 g kg(-1) into the diet significantly (P < 0.05) improved egg weight compared to the control. Chickens fed the diet including 20 g kg(-1) purslane had a significantly (P < 0.05) higher egg production and improved feed efficiency compared to the control. Cholesterol content of eggs from the hens fed 0, 10 or 20 g kg(-1) did not differ and was 10.45, 9.51 or 9.51 mg g(-1) dried egg yolk, respectively. Inclusion of purslane at the level of 20 g kg(-1) into the diet significantly (P < 0.05) increased omega-3 fatty acids such as C18:3(omega-3) and C22:6(omega-3). The ratio of omega-6 to omega-3 also was significantly (P < 0.05) lower in the eggs from chickens fed 10 g kg(-1) or 20 g kg(-1) purslane supplemented diets compared to the control. CONCLUSION: This study showed that adding dried purslane to the diet of laying hens significantly increased egg production and egg weights although there was no reduction in the egg cholesterol concentration. This study also showed that inclusion of purslane into diet enriched eggs with omega-3 fatty acids and decreased the ratio of omega-6/omega-3 in the yolk. Copyright (c) 2010 Society of Chemical Industry.
BACKGROUND: The aim of the present study was to evaluate the effects of purslane on egg production, egg weight, feed efficiency, yolk fatty acid composition, and egg cholesterol content in laying hens. MATERIAL AND METHODS: Sixty 80-week-old layers were allocated randomly to receive diets supplemented with 0 (control), 10 g kg(-1) or 20 g kg(-1) dried purslane for 84 days. Egg weights and egg production in the groups were recorded daily, whereas feed intake was measured weekly. RESULTS: Diet supplemented with 20 g kg(-1) purslane significantly decreased body weight of the chickens compared to the control. Inclusion of purslane at the level of 10 g kg(-1) or 20 g kg(-1) into the diet significantly (P < 0.05) improved egg weight compared to the control. Chickens fed the diet including 20 g kg(-1) purslane had a significantly (P < 0.05) higher egg production and improved feed efficiency compared to the control. Cholesterol content of eggs from the hens fed 0, 10 or 20 g kg(-1) did not differ and was 10.45, 9.51 or 9.51 mg g(-1) dried egg yolk, respectively. Inclusion of purslane at the level of 20 g kg(-1) into the diet significantly (P < 0.05) increased omega-3 fatty acids such as C18:3(omega-3) and C22:6(omega-3). The ratio of omega-6 to omega-3 also was significantly (P < 0.05) lower in the eggs from chickens fed 10 g kg(-1) or 20 g kg(-1) purslane supplemented diets compared to the control. CONCLUSION: This study showed that adding dried purslane to the diet of laying hens significantly increased egg production and egg weights although there was no reduction in the egg cholesterol concentration. This study also showed that inclusion of purslane into diet enriched eggs with omega-3 fatty acids and decreased the ratio of omega-6/omega-3 in the yolk. Copyright (c) 2010 Society of Chemical Industry.
Authors: Muhammad Imran; Faqir Muhammad Anjum; Muhammad Nadeem; Nazir Ahmad; Muhammad Kamran Khan; Zarina Mushtaq; Shahzad Hussain Journal: Lipids Health Dis Date: 2015-10-09 Impact factor: 3.876