Improving the fatty acid profile in egg yolk through the use of hempseed (<i>Cannabis sativa</i>), ginger (<i>Zingiber officinale</i>), and turmeric (<i>Curcuma longa</i>) in the diet of Hy-Line White Leghorns
A study was performed to examine the outcome of utilizing hempseed, ginger, and turmeric in the diet of Hy-Line White Leghorn on the fatty acid profile of egg yolk. Four experimental rations were offered to 60 laying hens: control (standard diet); 25 % hempseed (T1); 25 % hempseed and 2 % turmeric (...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Copernicus Publications
2016-04-01
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| Series: | Archives Animal Breeding |
| Online Access: | http://www.arch-anim-breed.net/59/183/2016/aab-59-183-2016.pdf |
| _version_ | 1819160099538599936 |
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| author | T. Raza N. Chand R. U. Khan M. S. Shahid A. M. Abudabos |
| author_facet | T. Raza N. Chand R. U. Khan M. S. Shahid A. M. Abudabos |
| author_sort | T. Raza |
| collection | DOAJ |
| description | A study was performed to examine the outcome of utilizing hempseed, ginger,
and turmeric in the diet of Hy-Line White Leghorn on the fatty acid profile
of egg yolk. Four experimental rations were offered to 60 laying hens:
control (standard diet); 25 % hempseed (T1); 25 % hempseed and
2 % turmeric (T2); 25 % hempseed and 2 % ginger (T3). Thirty eggs
per group were analysed on day 0, 15, and 30 after storage at room
temperature. Individual and total fatty acids decreased significantly
(<i>P</i> < 0.05) in the experimental groups by day 0, 15, and 30
compared to the control. By day 0, 15, and 30, total monounsaturated fatty
acids, palmitoleic acid, and oleic acid decreased significantly
(<i>P</i> < 0.05) in T3. In fresh eggs, polyunsaturated fatty acids
(PUFAs) increased significantly in T2 and T3 and were lower in the control
and T1 by day 15 and 30. The same trend was also found in linoleic,
eicosadienoic, and arachidonic acid. Linolenic acid increased significantly
(<i>P</i> < 0.05) in T2 and T3 by day 15 and 30. However, eicosatrienoic
acid, eicosapentaenoic acid, and docosahexaenoic acid increased significantly
(<i>P</i> < 0.05) in all treated groups compared to the control by day
15 and 30. By day 15 and 30, total <i>ω</i>-3 increased significantly in
treated groups. In contrast to <i>ω</i>-3, <i>ω</i>-6 increased significantly
in T2 and T3 by day 15 and 30, while their ratio decreased significantly in
treated groups. From the results of the present study, it was concluded that
the addition of hempseed at the level of 25 % combined with 2 %
turmeric and ginger in the diet of Hy-Line White Leghorn layers improved the
fatty acid profile of <i>n</i>-3 PUFA, <i>ω</i>-3, and <i>ω</i>-6 in egg yolk. |
| first_indexed | 2024-12-22T16:51:04Z |
| format | Article |
| id | doaj.art-7ffa03086a164d1baf4114ee3ddee8a4 |
| institution | Directory Open Access Journal |
| issn | 0003-9438 2363-9822 |
| language | English |
| last_indexed | 2024-12-22T16:51:04Z |
| publishDate | 2016-04-01 |
| publisher | Copernicus Publications |
| record_format | Article |
| series | Archives Animal Breeding |
| spelling | doaj.art-7ffa03086a164d1baf4114ee3ddee8a42022-12-21T18:19:36ZengCopernicus PublicationsArchives Animal Breeding0003-94382363-98222016-04-0159218319010.5194/aab-59-183-2016Improving the fatty acid profile in egg yolk through the use of hempseed (<i>Cannabis sativa</i>), ginger (<i>Zingiber officinale</i>), and turmeric (<i>Curcuma longa</i>) in the diet of Hy-Line White LeghornsT. Raza0N. Chand1R. U. Khan2M. S. Shahid3A. M. Abudabos4Faculty of Animal Husbandry and Veterinary Sciences, The University of Agriculture, Peshawar, PakistanFaculty of Animal Husbandry and Veterinary Sciences, The University of Agriculture, Peshawar, PakistanDepartment of Animal Production, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi ArabiaFaculty of Animal Husbandry and Veterinary Sciences, The University of Agriculture, Peshawar, PakistanDepartment of Animal Production, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi ArabiaA study was performed to examine the outcome of utilizing hempseed, ginger, and turmeric in the diet of Hy-Line White Leghorn on the fatty acid profile of egg yolk. Four experimental rations were offered to 60 laying hens: control (standard diet); 25 % hempseed (T1); 25 % hempseed and 2 % turmeric (T2); 25 % hempseed and 2 % ginger (T3). Thirty eggs per group were analysed on day 0, 15, and 30 after storage at room temperature. Individual and total fatty acids decreased significantly (<i>P</i> < 0.05) in the experimental groups by day 0, 15, and 30 compared to the control. By day 0, 15, and 30, total monounsaturated fatty acids, palmitoleic acid, and oleic acid decreased significantly (<i>P</i> < 0.05) in T3. In fresh eggs, polyunsaturated fatty acids (PUFAs) increased significantly in T2 and T3 and were lower in the control and T1 by day 15 and 30. The same trend was also found in linoleic, eicosadienoic, and arachidonic acid. Linolenic acid increased significantly (<i>P</i> < 0.05) in T2 and T3 by day 15 and 30. However, eicosatrienoic acid, eicosapentaenoic acid, and docosahexaenoic acid increased significantly (<i>P</i> < 0.05) in all treated groups compared to the control by day 15 and 30. By day 15 and 30, total <i>ω</i>-3 increased significantly in treated groups. In contrast to <i>ω</i>-3, <i>ω</i>-6 increased significantly in T2 and T3 by day 15 and 30, while their ratio decreased significantly in treated groups. From the results of the present study, it was concluded that the addition of hempseed at the level of 25 % combined with 2 % turmeric and ginger in the diet of Hy-Line White Leghorn layers improved the fatty acid profile of <i>n</i>-3 PUFA, <i>ω</i>-3, and <i>ω</i>-6 in egg yolk.http://www.arch-anim-breed.net/59/183/2016/aab-59-183-2016.pdf |
| spellingShingle | T. Raza N. Chand R. U. Khan M. S. Shahid A. M. Abudabos Improving the fatty acid profile in egg yolk through the use of hempseed (<i>Cannabis sativa</i>), ginger (<i>Zingiber officinale</i>), and turmeric (<i>Curcuma longa</i>) in the diet of Hy-Line White Leghorns Archives Animal Breeding |
| title | Improving the fatty acid profile in egg yolk through the use of hempseed (<i>Cannabis sativa</i>), ginger (<i>Zingiber officinale</i>), and turmeric (<i>Curcuma longa</i>) in the diet of Hy-Line White Leghorns |
| title_full | Improving the fatty acid profile in egg yolk through the use of hempseed (<i>Cannabis sativa</i>), ginger (<i>Zingiber officinale</i>), and turmeric (<i>Curcuma longa</i>) in the diet of Hy-Line White Leghorns |
| title_fullStr | Improving the fatty acid profile in egg yolk through the use of hempseed (<i>Cannabis sativa</i>), ginger (<i>Zingiber officinale</i>), and turmeric (<i>Curcuma longa</i>) in the diet of Hy-Line White Leghorns |
| title_full_unstemmed | Improving the fatty acid profile in egg yolk through the use of hempseed (<i>Cannabis sativa</i>), ginger (<i>Zingiber officinale</i>), and turmeric (<i>Curcuma longa</i>) in the diet of Hy-Line White Leghorns |
| title_short | Improving the fatty acid profile in egg yolk through the use of hempseed (<i>Cannabis sativa</i>), ginger (<i>Zingiber officinale</i>), and turmeric (<i>Curcuma longa</i>) in the diet of Hy-Line White Leghorns |
| title_sort | improving the fatty acid profile in egg yolk through the use of hempseed i cannabis sativa i ginger i zingiber officinale i and turmeric i curcuma longa i in the diet of hy line white leghorns |
| url | http://www.arch-anim-breed.net/59/183/2016/aab-59-183-2016.pdf |
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