EFFECT OF DIETARY INCLUSION OF MARGARINE ON LAYING PERFORMANCE, EGG QUALITY, EGG YOLK FATTY ACIDS, AND SERUM LIPID METABOLITES IN LAYING HENS - Derya Merve Karagöz; Mustafa Numan Oguz; Fatma Karakas Oguz; Kadir Emre Bugdayci; Bilgehan Asena Baydur; Umair Ahsan (Journal of Animal and Plant Sciences, 2024)
In this study, feed consumption, feed conversion ratio, egg production, egg quality, and some serum lipid metabolites were evaluated in laying hens fed diets containing different doses and types of margarine. A total of sixty 18-wk-old ATAK-S laying hens were distributed to 5 experimental groups, each consisting of 6 replicates with 2 laying hens in each replicate. In the experiment, two doses (5 and 10%) of margarine with two different percentages of saturation (17 and 35%) containing 60% fat were used. Control group was fed diet without the inclusion of margarine. Other groups were fed diets with 5 or 10% of 17% (M17-5 and M17-10) or 35% (M35-5 and M35-10) saturated margarines. All the groups were fed isocaloric and isonitrogenous diets. The experiment lasted for eight weeks. Inclusion of different doses and types of margarine had no effect on daily feed consumption, egg yields, feed conversion rates (dozen eggs/kg feed and kg eggs/kg feed), and serum triglyceride and cholesterol levels of laying hens. In addition, yolk color, albumen index, shape index, egg weight, Haugh unit, and yolk index were not affected across the groups. However, the inclusion of margarine significantly changes the egg yolk fatty acids composition of laying hens. In conclusion, egg yolk fatty acids can be manipulated by using different dietary doses and types of margarine. Although, there is no harm in using dietary margarine in laying hen diets, consumer and hen health should be considered.
Keywords: journal article; egg; laying hen; lipid; vegetable oil