Alternations in Cholesterol and Fatty Acids Composition in Egg Yolk of Rhode Island Red x Fyoumi Hens Fed with Hemp Seeds Cannabis sativa L.Reportar como inadecuado




Alternations in Cholesterol and Fatty Acids Composition in Egg Yolk of Rhode Island Red x Fyoumi Hens Fed with Hemp Seeds Cannabis sativa L. - Descarga este documento en PDF. Documentación en PDF para descargar gratis. Disponible también para leer online.

Journal of Chemistry - Volume 2015 2015, Article ID 362936, 6 pages -

Research ArticleFaculty of Animal Husbandry and Veterinary Sciences, The University of Agriculture, Peshawar 25000, Pakistan

Received 4 February 2015; Revised 3 May 2015; Accepted 3 August 2015

Academic Editor: Maria B. P. P. Oliveira

Copyright © 2015 Suhaib Shahid et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The present study was designed to evaluate the influence of hemp seed HS supplementation on egg yolk cholesterol and fatty acid composition in laying hens. Sixty hens Rhode Island Red x Fyoumi were evenly distributed into four groups three replicates per group at the peak production 34 weeks. HS was included into the ration at the level of 0.0 HS-0, 15 HS-15, 20 HS-20, and 25% HS-25 and continued the supplementation for consecutively three weeks. At the end of the experiment, three eggs per replicate were randomly collected and analyzed for egg yolk fatty acids and cholesterol profile. The statistical analysis of the result revealed that supplementation of HS-25 significantly decreased egg yolk total cholesterol, myristic C14:0, palmitic C16:0, and stearic C18:0. Similarly, total as well as individual monounsaturated fatty acids decreased significantly while total and individual polyunsaturated fatty acids increased significantly in the HS-25. In addition, total omega-3 and omega-6 increased significantly in the HS-25 group. From the present result, we concluded that addition of HS at the rate of 25% to the diet of laying hens augmented the cholesterol and fatty acids profile in egg yolk.





Autor: Suhaib Shahid, Naila Chand, Rifat Ullah Khan, Syed Muhammad Suhail, and Nazir Ahmad Khan

Fuente: https://www.hindawi.com/



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