The Use of Different Fat Sources on Performance, Egg Quality and Egg Yolk Fatty Acids Content in Laying Quails
In this study, the performance, egg quality, egg yolk colour and fatty acids profile of quails fed on diets containing different fat sources were determined. During 8 weeks trial, a total of 75, 10-weeks-old laying quails were used. Three diets were formulated to contain soybean oil (SBO), sunflower...
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2021-09-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4243 |
| _version_ | 1828030601311027200 |
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| author | Rabia Göçmen Gülşah Kanbur Yusuf Cufadar |
| author_facet | Rabia Göçmen Gülşah Kanbur Yusuf Cufadar |
| author_sort | Rabia Göçmen |
| collection | DOAJ |
| description | In this study, the performance, egg quality, egg yolk colour and fatty acids profile of quails fed on diets containing different fat sources were determined. During 8 weeks trial, a total of 75, 10-weeks-old laying quails were used. Three diets were formulated to contain soybean oil (SBO), sunflower oil (SFO) and hempseed oil (HSO), respectively. The performance parameters were not significantly influenced by the dietary different oil sources. Eggshell ratio, eggshell thickness, eggshell breaking strength, egg shape index, egg yolk index, albumen index and egg yolk colour values (except a*) were not influenced by the different dietary oil sources. The a* value was significantly affected and the highest a* value was the HSO of group. The different oil sources supplementation to the diets was effective on fatty acid composition of the egg yolk. The highest value in terms of α-linolenic acid, total polyunsaturated fatty acids and total n-3 fatty acids were found in the diet fed group with HSO added. As a result; supplementation of different sources of oil to quail diets without negatively affecting performance and egg quality can be used to change the egg yolk fatty acid composition. Hempseed oil may increase the amount of total polyunsaturated fatty acids and total n-3 fatty acid content of egg yolk. |
| first_indexed | 2024-04-10T14:30:59Z |
| format | Article |
| id | doaj.art-c9284960a1684caab3774c2c665b9515 |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-10T14:30:59Z |
| publishDate | 2021-09-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-c9284960a1684caab3774c2c665b95152023-02-15T16:08:50ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2021-09-01981413141810.24925/turjaf.v9i8.1413-1418.42432159The Use of Different Fat Sources on Performance, Egg Quality and Egg Yolk Fatty Acids Content in Laying QuailsRabia Göçmen0Gülşah Kanbur1Yusuf Cufadar2Department of Animal Science, Agriculture Faculty, Selçuk University, Selçuklu, 42130 KonyaDepartment of Animal Science, Agriculture Faculty, Selçuk University, Selçuklu, 42130 KonyaDepartment of Animal Science, Agriculture Faculty, Selçuk University, Selçuklu, 42130 KonyaIn this study, the performance, egg quality, egg yolk colour and fatty acids profile of quails fed on diets containing different fat sources were determined. During 8 weeks trial, a total of 75, 10-weeks-old laying quails were used. Three diets were formulated to contain soybean oil (SBO), sunflower oil (SFO) and hempseed oil (HSO), respectively. The performance parameters were not significantly influenced by the dietary different oil sources. Eggshell ratio, eggshell thickness, eggshell breaking strength, egg shape index, egg yolk index, albumen index and egg yolk colour values (except a*) were not influenced by the different dietary oil sources. The a* value was significantly affected and the highest a* value was the HSO of group. The different oil sources supplementation to the diets was effective on fatty acid composition of the egg yolk. The highest value in terms of α-linolenic acid, total polyunsaturated fatty acids and total n-3 fatty acids were found in the diet fed group with HSO added. As a result; supplementation of different sources of oil to quail diets without negatively affecting performance and egg quality can be used to change the egg yolk fatty acid composition. Hempseed oil may increase the amount of total polyunsaturated fatty acids and total n-3 fatty acid content of egg yolk.http://www.agrifoodscience.com/index.php/TURJAF/article/view/4243quailperformanceegg qualityfatty acidhempseed oil |
| spellingShingle | Rabia Göçmen Gülşah Kanbur Yusuf Cufadar The Use of Different Fat Sources on Performance, Egg Quality and Egg Yolk Fatty Acids Content in Laying Quails Turkish Journal of Agriculture: Food Science and Technology quail performance egg quality fatty acid hempseed oil |
| title | The Use of Different Fat Sources on Performance, Egg Quality and Egg Yolk Fatty Acids Content in Laying Quails |
| title_full | The Use of Different Fat Sources on Performance, Egg Quality and Egg Yolk Fatty Acids Content in Laying Quails |
| title_fullStr | The Use of Different Fat Sources on Performance, Egg Quality and Egg Yolk Fatty Acids Content in Laying Quails |
| title_full_unstemmed | The Use of Different Fat Sources on Performance, Egg Quality and Egg Yolk Fatty Acids Content in Laying Quails |
| title_short | The Use of Different Fat Sources on Performance, Egg Quality and Egg Yolk Fatty Acids Content in Laying Quails |
| title_sort | use of different fat sources on performance egg quality and egg yolk fatty acids content in laying quails |
| topic | quail performance egg quality fatty acid hempseed oil |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4243 |
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