Effects of dietary alfalfa protein concentrate supplementation on performance, egg quality, and fatty acid composition of raw, freeze-dried, and hard-boiled eggs from Polbar laying hens
The aim of this study was to determine the effect of addition of alfalfa protein concentrate (APC) at the dose of 15 g or 30 g per 1 kg of complete feed ration for the native Polbar breed on selected production traits and the fatty acid profile in the yolk of raw, hard-boiled or freeze-dried eggs. L...
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| Format: | Article |
| Language: | English |
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Elsevier
2020-04-01
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| Series: | Poultry Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579119578270 |
| _version_ | 1818967156161773568 |
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| author | E.R. Grela S. Knaga A. Winiarska-Mieczan G. Zięba |
| author_facet | E.R. Grela S. Knaga A. Winiarska-Mieczan G. Zięba |
| author_sort | E.R. Grela |
| collection | DOAJ |
| description | The aim of this study was to determine the effect of addition of alfalfa protein concentrate (APC) at the dose of 15 g or 30 g per 1 kg of complete feed ration for the native Polbar breed on selected production traits and the fatty acid profile in the yolk of raw, hard-boiled or freeze-dried eggs. Laying hens were assigned randomly to 3 experimental groups, each comprising 30 birds. The control group received a standard diet without the APC addition and the experimental groups received APC, which partially replaced postextraction soybean meal. Egg laying performance, feed intake, and feed conversion ratio were controlled throughout the experiment. At 33 wk of age, 45 eggs were randomly selected for assessment of the quality of the egg content and eggshell, and 30 eggs were taken for each of the cooking and freeze-drying treatments. The fatty acid composition was determined in the yolks of hard-boiled, freeze-dried, and raw eggs. There was no effect of the APC addition on the laying performance, feed intake and feed conversion ratio, and a majority of egg quality traits. Hens fed with the APC laid eggs with a darker colored eggshell and yolk and a slightly lower breaking strength. The yolks in the eggs from hens receiving the APC addition were characterized by distinctly higher content of polyunsaturated fatty acids (PUFA). The group fed with a higher dose of APC produced eggs with a substantially lower level of saturated fatty acids (SFA). Boiling resulted in an increase in the SFA content and a decline in the level of PUFAs and carotenoids. Freeze-drying led to an increase in the total SFA content and a decrease in the level of n-3 PUFA. The APC addition to feed can replace the genetically modified soybean meal without reducing the values of production traits and egg quality and with a beneficial effect on the yolk color and fatty acid profile. |
| first_indexed | 2024-12-20T13:44:19Z |
| format | Article |
| id | doaj.art-4e23d78d13ee4a97904a662c9cc4b415 |
| institution | Directory Open Access Journal |
| issn | 0032-5791 |
| language | English |
| last_indexed | 2024-12-20T13:44:19Z |
| publishDate | 2020-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Poultry Science |
| spelling | doaj.art-4e23d78d13ee4a97904a662c9cc4b4152022-12-21T19:38:44ZengElsevierPoultry Science0032-57912020-04-0199422562265Effects of dietary alfalfa protein concentrate supplementation on performance, egg quality, and fatty acid composition of raw, freeze-dried, and hard-boiled eggs from Polbar laying hensE.R. Grela0S. Knaga1A. Winiarska-Mieczan2G. Zięba3Institute of Animal Nutrition and Bromatology, University of Life Sciences, Lublin 20-950, PolandInstitute of Biological Bases of Animal Production, University of Life Sciences, Lublin 20-950, Poland; Corresponding author:Institute of Animal Nutrition and Bromatology, University of Life Sciences, Lublin 20-950, PolandInstitute of Biological Bases of Animal Production, University of Life Sciences, Lublin 20-950, PolandThe aim of this study was to determine the effect of addition of alfalfa protein concentrate (APC) at the dose of 15 g or 30 g per 1 kg of complete feed ration for the native Polbar breed on selected production traits and the fatty acid profile in the yolk of raw, hard-boiled or freeze-dried eggs. Laying hens were assigned randomly to 3 experimental groups, each comprising 30 birds. The control group received a standard diet without the APC addition and the experimental groups received APC, which partially replaced postextraction soybean meal. Egg laying performance, feed intake, and feed conversion ratio were controlled throughout the experiment. At 33 wk of age, 45 eggs were randomly selected for assessment of the quality of the egg content and eggshell, and 30 eggs were taken for each of the cooking and freeze-drying treatments. The fatty acid composition was determined in the yolks of hard-boiled, freeze-dried, and raw eggs. There was no effect of the APC addition on the laying performance, feed intake and feed conversion ratio, and a majority of egg quality traits. Hens fed with the APC laid eggs with a darker colored eggshell and yolk and a slightly lower breaking strength. The yolks in the eggs from hens receiving the APC addition were characterized by distinctly higher content of polyunsaturated fatty acids (PUFA). The group fed with a higher dose of APC produced eggs with a substantially lower level of saturated fatty acids (SFA). Boiling resulted in an increase in the SFA content and a decline in the level of PUFAs and carotenoids. Freeze-drying led to an increase in the total SFA content and a decrease in the level of n-3 PUFA. The APC addition to feed can replace the genetically modified soybean meal without reducing the values of production traits and egg quality and with a beneficial effect on the yolk color and fatty acid profile.http://www.sciencedirect.com/science/article/pii/S0032579119578270alfalfalaying henhard-boiledfreeze-driedfatty acid |
| spellingShingle | E.R. Grela S. Knaga A. Winiarska-Mieczan G. Zięba Effects of dietary alfalfa protein concentrate supplementation on performance, egg quality, and fatty acid composition of raw, freeze-dried, and hard-boiled eggs from Polbar laying hens Poultry Science alfalfa laying hen hard-boiled freeze-dried fatty acid |
| title | Effects of dietary alfalfa protein concentrate supplementation on performance, egg quality, and fatty acid composition of raw, freeze-dried, and hard-boiled eggs from Polbar laying hens |
| title_full | Effects of dietary alfalfa protein concentrate supplementation on performance, egg quality, and fatty acid composition of raw, freeze-dried, and hard-boiled eggs from Polbar laying hens |
| title_fullStr | Effects of dietary alfalfa protein concentrate supplementation on performance, egg quality, and fatty acid composition of raw, freeze-dried, and hard-boiled eggs from Polbar laying hens |
| title_full_unstemmed | Effects of dietary alfalfa protein concentrate supplementation on performance, egg quality, and fatty acid composition of raw, freeze-dried, and hard-boiled eggs from Polbar laying hens |
| title_short | Effects of dietary alfalfa protein concentrate supplementation on performance, egg quality, and fatty acid composition of raw, freeze-dried, and hard-boiled eggs from Polbar laying hens |
| title_sort | effects of dietary alfalfa protein concentrate supplementation on performance egg quality and fatty acid composition of raw freeze dried and hard boiled eggs from polbar laying hens |
| topic | alfalfa laying hen hard-boiled freeze-dried fatty acid |
| url | http://www.sciencedirect.com/science/article/pii/S0032579119578270 |
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