RT Journal
T1 INFLUENCE OF EXTRUDED CAMELINA SEED AND NATURAL COLOURANTS ADDITION IN LAYING HENS DIET ON EGGS YOLK COLOUR AND FATTY ACID COMPOSITION
A1 N. Spasevski
A1 T. Peulić
A1 V. Banjac
A1 R. Čolović
A1 L. Pezo
A1 S. Rakita
A1 N. Puvača
A1 B. Kokić
A1 O. Đuragić
A1 Z. Basić
JF Journal of Animal and Plant Sciences
JO JAPS
SN 1018-7081
VO 30
IS 6
SP 1347
OP 1356
YR 2020
FD 2020/08/03
DO DOI https://doi.org/10.36899/JAPS.2020.6.00154
AB <p class="MsoNormal" style="text-align: justify; line-height: normal; margin: 12.0pt 0in .0001pt 0in;"><span style="font-size: 10.0pt; mso-bidi-font-size: 12.0pt; font-family: 'Times New Roman',serif;">The aim of this study was to investigate the effects of inclusion of camelina-corn meal co-extrudate (CCM) and natural pigments in hen&rsquo;s diet on colour, fatty acid composition and total tocopherols content of eggs. One hundred and twenty Lohmann Brown laying hens were fed with corn-soybean meal based diet with addition of CCM at different levels: 0% (control K1 and K2), 16.60% (C1) and 27.60% (C2).</span><span style="font-size: 10.0pt; mso-bidi-font-size: 11.0pt; font-family: 'Times New Roman',serif;"> </span><span style="font-size: 10.0pt; mso-bidi-font-size: 12.0pt; font-family: 'Times New Roman',serif;">Control treatments were different in the amount of fat and content of pigments. Control treatment K1 contains 3% fat with no pigments added, while control treatment K2 contains 5% fat with the addition of synthetic pigments. Treatments C1 and C2, which contained 1% carrots and 0.5% paprika, achieved desirable colour, demanded by consumers, 12.67 and 13.28</span><span style="font-size: 10.0pt; mso-bidi-font-size: 11.0pt; font-family: 'Times New Roman',serif;"> </span><span style="font-size: 10.0pt; mso-bidi-font-size: 12.0pt; font-family: 'Times New Roman',serif;">RYCF (</span><span style="font-size: 10.0pt; mso-bidi-font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: Calibri;">Roche Yolk Colour Fan)</span><span style="font-size: 10.0pt; mso-bidi-font-size: 12.0pt; font-family: 'Times New Roman',serif;">, respectively. </span><span style="font-size: 10.0pt; mso-bidi-font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: Calibri;">Eggs from hens fed with CCM had significantly higher level (p&le;0.001) of &alpha;-linolenic (3.89% for C1 and 4.29% for C2), docosahexaenoic (1.38% for C1 and 1.34% for C2) and </span><span style="font-size: 10.0pt; mso-bidi-font-size: 12.0pt; font-family: 'Times New Roman',serif;">eicosapentaenoic</span><span style="font-size: 10.0pt; mso-bidi-font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: Calibri;"> (0.17% for C1 and 0.18% for C2) acids than eggs originated from hens fed with the control diets. The &omega;-6/&omega;-3 ratios of 1.74 and 1.73 in treatments C1 and C2 respectively, were significantly lower (p&le;0.001) than &omega;-6/&omega;-3 ratios in the control treatments K1 and K2 (9.40 and 8.88, respectively). Hence, the obtained results showed the possibility of producing </span><span lang="EN-GB" style="font-size: 10.0pt; mso-bidi-font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-ansi-language: EN-GB; mso-bidi-font-weight: bold; mso-bidi-font-style: italic;">functional egg with desirable colour and fatty acid composition</span><span style="font-size: 10.0pt; mso-bidi-font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: Calibri;"> by adding </span><span lang="EN-GB" style="font-size: 10.0pt; mso-bidi-font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-ansi-language: EN-GB; mso-bidi-font-weight: bold; mso-bidi-font-style: italic;">CCM and natural pigments in hen&rsquo;s diet.</span></p>
K1 camelina-corn meal co-extrudate, paprika, carrot, functional egg, tocopherols.
PB Pakistan Agricultural Scientists Forum
LK https://thejaps.org.pk/AbstractView.aspx?mid=01-AS-0115