The influence of different oils and antioxidants on laying hens eggs and broilers chicken meat quality

The aim of the study - To investigate the impact of different oils and antioxidants on producti-vity of broilers chicken and laying hens, physiological status and quality of production. Objectives of the study: 1. To investigate the impact of different oils, natural and synthetics antioxidants on chicken broiler and laying hens productivity and livability; 2. To ivestigate the impact of different oils, natural and synthetics antioxidants on broiler chicken and laying hens physiological status; 3. To investigate the impact of different oils, natural and synthetics antioxidants on broiler chicken and laying hens quality of production; 4. To investigate the impact of of different oils, natural and synthetics antioxidants on broiler chicken and laying hens production of textural and sensory characteristics. Functional foods are those that provide a specific health benefit to the consumer over and above their nutritional value. Functional foods are relatively recent developments that meet a strengthening consumer demand for foods that enhance health and wellbeing. Eggs are of particular interest from a functionality point of view, because they are relatively rich in fatty acids and the associated fat-soluble compounds. The type and ratio of fatty acids are important determinants of human health. The idea of egg enrichment with n-3 fatty acids simultaneously with antioxidants and other vitamins. The impact of compound feed supplement with the different oils (sunflower, rapeseed and flaxseed) and antioxidants (selenium, vitamin E, lycopene and santoquin) on laying hens and broiler chickens’ productivity, quality of production, PUFA, MUFA, n-6, n-3 concentration and their ratio, atherogenic, thrombogenicity, peroxidation, hipocholesteremic/hypercho-lesteremic indices, MDA concentrations, selenium, iron, vitamin E and pigment accumulation in eggs and broiler meat was analysed. Practical value of the dissertation is characterized by the created com-pound feed formulations and prepared specific recommendations for increa-sed quality of broiler chickens’ meat and eggs. Optimal insertion of feed additives into compound feed creating the optimal n-6 and n-3 ratio and maximum Se and vitamin E accumulation in eggs and broiler chickens’ meat to ensure optimal lipid oxidation processes was analysed. The novelty of the research is characterized by the fact that using com-pound feed enriched with different oils and antioxidants, fatty acid profile, atherogenic, thrombogenicity, peroxidation, hipocholesteremic/hypercholes-teremic indices, content of pigment substances, tocopherols, selenium and iron concentration, malondialdehyde content of sensory and textual proper-ties of eggs and poultry meat (fresh and stored for a longer period of time) have been extensively analysed. Effects of compound feed additives on broiler chickens and laying hens’ physiological status – as short-chain fatty acids and ammonia nitrogen concentration in the caecum, blood parameters – as alkaline phosphatase, bilirubin (total and direct), gamaglutamin-transferase, alanine aminotransferase were also studied

Influence of organic and inorganic iron on laying hens productivity and bloods morphological composition and parameters in blood

In the past, poultry nutritionists were interested in establishing nutrient requirements of poultry to support maximum performance of laying hens. The aim of this study was to investigate the effects of diets supplemented with organic and inorganic iron in different amounts on the productivity and blood parameters of laying hens at 28-36 weeks of age. A total of 36 Lohmann Brown laying hens at 28 weeks of age were assigned to three treatment groups (12 hens per each treatment group) and fed experimental diets for 8 weeks. The diets comprised 70 mg FeSO4 (Control group I), 150 mg iron sulphate (Group II), 70 mg FeSO4+72 mg of iron glycinate (Group III) and birds were keeping in the same conditions. Organic and inorganic iron in different amounts did not have statistically significant effect on the productivity of the laying hens. When analyzed the data on laying hens’ blood parameters, the results were statistically significant when it comes to the concentration of iron (in Group II it increased 29%, P<0.05) and concentration of ALAT (in Group III –it increased 36% P<0.05). Alkaline phosphatase, however, had a tendency to decrease in all experimental groups, from 1.45 to 6.71 times (P<0.05) compared to the control group. When analyzed the morphological composition of blood, statistically significant results were obtained in Group III on platelets; it decreased 25 % compared to the control group. To conclude, it could be said that different origin and amount of iron did not have any effect on laying hens’ productivity, but had a positive effect on some blood parameters. Introduction Poultry nutrition is focused on the major dietary components (protein and energy) and vitamin and mineral supplements, from both organic and inorganic sources, that are normally incorporated into the diets to meet the bird’s requirements (Zhao et al., 2010, Yuan et al., 2011). Trace minerals (TM) are essential in the diets of poult

Influence of linseed oil, natural and synthetic antioxidants on laying hens productivity, short chain fatty acid (SCFA) and ammonia nitrogen

Poultry and eggs are nutritious and healthy foods that contain high-quality proteins and low levels of fat compared with other meats. Recent studies have shown that poultry performance is closely associated with colonic health. The aim of this study was to investigate the effects of dietary supplemented linseed oil, lycopene and santoqun on laying hens produc tivity, short chain fatty acid and ammonia nitrogen concentration in caecum. A total of 40 Lohman Brown laying hens which were 30 weeks old were assigned to three treatment groups (10 hens per each treatment group) and fed with the experimental diets for 8 weeks. The I (control) group compound feed was supplemented with linseed oil (4.5%), the II (experimental) group – was supplemented with linseed oil (4.5%) + lycopene (25g/kg) and III (experimental) group – linseed oil (4.5%) = santoqun (0.15g/kg) and keeping in the same conditions. The results shown that on laying hens productivity parameter antioxidants did not had any statistical significant effect. Statistical significant results were get just in butyric acid content in laying hens caecum, it decreased from 22 to 35% (P>0.05). The results of this study clearly demonstrate that natural and synthetic antioxidants used in laying hens nutrition decreased SCFA and ammonia nitrogen content in caecum

Jerusalem artichoke tuber’s powder influence on lambs weight, meat chemical composition and technological indexes

In this research, effects of using Jerusalem artichoke tuber's flour in extruded compound feed on lamb's produktivity and lamb's meat chemical composition were analysed. A total number of 24 Lithuanian blackhead breed sheep were divided into 2 groups (12 lambs in each group). I was control group, II experimental, where farm ratio was supplemented with 200 g/day of Jerusalem artichoke tuber's flour. Lambs were weighed after being born, 21st day of age, 2 months age, 3 months age, 4 months age and 6 months age, i.e. before slaughter. Weighings were pweformed before morning feeding. Lambs were slaughtered at 6 months of age. In the end; of the trial, lamb's from experimental group had 5 percent bigger weight, comparing to control group. Jerusalem artichoke influenced meat's chemical composition, concentration of fat in experimental group's meat increased by 1.83% (P<0.05) comparing to control group. Besides that, jerusalem artichoke tuber's powder affected meat color, experimental group's lambs meat distinguished for being darker. The difference between groups was 3.4%, (p<0.05). Though experimental group's meat was more red by 2.62% comparing to control group's meat

Evaluation of the use of lactic acid bacteria and Thymus vulgaris essential oil on Suffolk and Ile de France lamb breed (MuscuIus gluteus) quality parameters

In the present study, Lactobacillus plantarum (LUHS135), Thymus vulgaris essential oil (0.1% v/v) and their combination were used to treat Suffolk and Ile de France lamb meat. Changes in the microbiological profile and physicochemical parameters of meat were evaluated after 24 h of treatment at 4 °C. Treatments resulted in significantly lower mould/yeast, total enterobacteria (by up to 45%) counts, water holding capacity (by 21-63%) and cooking loss (by 17-35%) in all samples. Moisture content increased, on average, by 14.5% in the Suffolk meat. Polyunsaturated fatty acids content increased after all treatments. Treatments and breed significantly affected the content of malondialdehide and some biogenic amines. Sensory analysis showed that raw lamb meat colour was more acceptable after all treatments, while the odour acceptability was ranked highest after combined treatment. These findings suggest that the applied treatments could be used to improve microbiological safety and some quality characteristics and to increase the PUFA content of lamb meatAgronomijos fakultetasLietuvos sveikatos mokslų universitetasVytauto Didžiojo universiteta