The effect of different levels of canola oil on performance, egg shell quality and fatty acid composition of laying hens

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dc.authorscopusid57190938116
dc.authorscopusid55595659100
dc.authorscopusid56251079400
dc.authorscopusid55595353400
dc.authorscopusid16425824400
dc.contributor.authorGül, Mehmet
dc.contributor.authorAkif Yörük, M.
dc.contributor.authorAksu, Taylan
dc.contributor.authorKaya, Adem
dc.contributor.authorKaynar, Özgür
dc.date.accessioned2024-09-19T15:45:24Z
dc.date.available2024-09-19T15:45:24Z
dc.date.issued2012
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe effects of different levels of canola oil (0.0, 2.0, 4.0 and 6.0%) on the performance, egg shell quality and fatty acid composition of laying hens were investigated in the present study. A total of 96 chickens consisting of 24 chickens in each group were used in the four groups. Feed and water were offered as ad libitum. Egg production was recorded daily, while feed intake was recorded weekly. Egg quality criteria were determined in 12 eggs from each group. The egg yolk fatty acid profile was determined with gas chromatography. The use of increasing levels of canola oil decreased egg production, egg weight and daily feed intake (in group including 6.0% canola oil, 70.98%, 61.68g, 109.52g respectively), although these mentioned parameters increased in the control group according to the other canola oil groups and conversely did not affect the feed conversion. In addition, supplementation of canola oil increased the yellow colour of the eggs and the egg-yellow index. On days 21 TBARS (Thiobarbituric Acid Reactive Substance) value significantly increased depending on increasing levels of canola oil (13.60, 14.78, 16.68, respectively), while on days 42 TBARS value did not change. The egg yolk lipid profile was not significantly difference in the canola oil groups, conversely decreased a very small amount of in the control group. The blood serum lipid profile decreased in the canola oil groups according to the control group. In the same time, monoaçildigliserol also decreased in the canola additive groups. In parallel with increasing levels of canola oil (42.94, 42.14 and 43.51%, respectively), monounsaturated fatty acid (oleic acid) in the egg yolks significantly increased compared to the control group (36.05%). On the basis of the results, we concluded that canola oil supplementation into the diet of laying hens is important in producing monounsaturated fatty acid (MUFA)-rich functional eggs. © Asian Network for Scientific Information, 2012.en_US
dc.identifier.doi10.3923/ijps.2012.769.776
dc.identifier.endpage776en_US
dc.identifier.issn1682-8356
dc.identifier.issue12en_US
dc.identifier.scopus2-s2.0-84873806847en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage769en_US
dc.identifier.urihttps://doi.org/10.3923/ijps.2012.769.776
dc.identifier.urihttps://hdl.handle.net/20.500.12483/14656
dc.identifier.volume11en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAsian Network for Scientific Informationen_US
dc.relation.ispartofInternational Journal of Poultry Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCanola oilen_US
dc.subjectEgg yolk fatty acidsen_US
dc.subjectLaying hensen_US
dc.subjectPerformanceen_US
dc.titleThe effect of different levels of canola oil on performance, egg shell quality and fatty acid composition of laying hensen_US
dc.typeArticleen_US

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