Addition of sesame oil into layer diets has been proved to enrich the proportion of polyunsatu-rated fatty acids in animal’s products. In this study, the effects of different levels of sesame oil in the diets on the ...Addition of sesame oil into layer diets has been proved to enrich the proportion of polyunsatu-rated fatty acids in animal’s products. In this study, the effects of different levels of sesame oil in the diets on the performance, egg yolk and blood serum lipid profile of Isa Brown laying hens were investigated. A total of 96 layers were assigned into 4 groups to receive either 1 of 4 different diets contained 0.0%, 1.5%, 3.0% and 4.5% sesame oil, respectively. Sample of 12 eggs obtained from each groups were assessed for egg quality. The egg yolk fatty acid profile was determined with gas chromatography. Results revealed that the higher levels of sesame oil in the diet decreased egg production, egg weight, and egg yolk color except feed conversion ratio. In addition, supplementation of sesame oil increased the flow index of the eggs and the Haugh unite. The egg yolk lipid profile was not significantly different in the sesame oil fed groups, whereas, compare to control, it decreased the level of cholesterol. The blood serum lipid profile decreased in the sesame oil groups compare to control group. Meanwhile, monoacildigliserol also decreased in the sesame addition groups. In parallel with increasing levels of sesame oil, monounsaturated fatty acid (oleic acid) in the egg yolks significantly increased compared to the control (37.00%, 42.89%, 42.20% and 43.48%, respectively). It can be implied that sesame oil supplementation into the laying hens diet is necessary to produce monounsaturated fatty acid (MUFA) enriched eggs.展开更多
The aims of this research are to study application of high power ultrasound in preparation of stable oil-in-water emulsion. The effect of pH, ionic strength, pectin, Guar gum, lecithin, egg yolk, and xanthan gum as we...The aims of this research are to study application of high power ultrasound in preparation of stable oil-in-water emulsion. The effect of pH, ionic strength, pectin, Guar gum, lecithin, egg yolk, and xanthan gum as well as the time of sonication, temperature and viscosity of oil-water mixture on the specific surface area and size of droplets, and creaming index of the emulsion samples was investigated. The experimental data were analyzed with Taguchi method and optimum conditions were determined. In addition, an adaptive neuro-fuzzy inference system (ANFIS) was employed to modeling and categorizes the properties of the resulted emulsion. The results showed that increasing sonication time narrowed the range of droplets size distribution. Pectin and xanthan enhanced the stability of emulsion, although they had different impacts on the emulsion stability when used individually or together. Guar gum improved the viscosity of the continuous phase. Emulsions stabilized by egg yolk were found to be stable to droplet flocculation at pH 3 and at relatively low salt concentrations.展开更多
The study was conducted to investigate the effect of essential oils on performance, egg quality, nutrient digestibility and yolk fatty acid profile in laying hens. A total of 960 Lohmann laying hens aged 53 weeks were...The study was conducted to investigate the effect of essential oils on performance, egg quality, nutrient digestibility and yolk fatty acid profile in laying hens. A total of 960 Lohmann laying hens aged 53 weeks were enrolled, under 4 different treatment diets supplemented with 0, 50.100 and 150 mg/kg essential oils(Enviva EO, Dupont Nutrition Biosciences ApS, Denmark), respectively. Each treatment was replicated8 times with 30 birds each. Birds were fed dietary treatment diets for 12 weeks(54 to 65 weeks). For data recording and analysis, a 12-week period was divided into 3 periods of 4 weeks' duration each: period 1(54 to 57 weeks), period 2(58 to 61 weeks), and period 3(62 to 65 weeks). For the diet supplemented with Enviva EO, hen-day egg production and the feed conversion ratio(FCR) were significantly improved(P < 0.05) at weeks 58 to 61, and the eggshell thickness was significantly increased(P < 0.05) at week 65.However, egg production, egg weight, feed intake, FCR and other egg quality parameters(albumen height, Haugh unit, egg yolk color and eggshell strength) were not affected by the dietary treatment. In addition, compared with the control diet, protein digestibility in the 100 mg/kg Enviva EO treatment group was significantly increased(P < 0.05), and fat digestibility in the 100 and 150 mg/kg Enviva EO treatment groups was significantly decreased(P < 0.05), but Enviva EO had no effect on energy apparent digestibility. Saturated fatty acid(SFA) and monounsaturated fatty acid(MUFA) gradually decreased and polyunsaturated fatty acid(PUFA) increased with Enviva EO supplementation, but the difference was not significant. The data suggested that the supplementation of essential oils(Enviva EO) in laying hen diet did not show a significant positive effect on performance and yolk fatty acid composition but it tended to increase eggshell thickness and protein digestibility, especially at the dose of 50 mg/kg.展开更多
文摘Addition of sesame oil into layer diets has been proved to enrich the proportion of polyunsatu-rated fatty acids in animal’s products. In this study, the effects of different levels of sesame oil in the diets on the performance, egg yolk and blood serum lipid profile of Isa Brown laying hens were investigated. A total of 96 layers were assigned into 4 groups to receive either 1 of 4 different diets contained 0.0%, 1.5%, 3.0% and 4.5% sesame oil, respectively. Sample of 12 eggs obtained from each groups were assessed for egg quality. The egg yolk fatty acid profile was determined with gas chromatography. Results revealed that the higher levels of sesame oil in the diet decreased egg production, egg weight, and egg yolk color except feed conversion ratio. In addition, supplementation of sesame oil increased the flow index of the eggs and the Haugh unite. The egg yolk lipid profile was not significantly different in the sesame oil fed groups, whereas, compare to control, it decreased the level of cholesterol. The blood serum lipid profile decreased in the sesame oil groups compare to control group. Meanwhile, monoacildigliserol also decreased in the sesame addition groups. In parallel with increasing levels of sesame oil, monounsaturated fatty acid (oleic acid) in the egg yolks significantly increased compared to the control (37.00%, 42.89%, 42.20% and 43.48%, respectively). It can be implied that sesame oil supplementation into the laying hens diet is necessary to produce monounsaturated fatty acid (MUFA) enriched eggs.
文摘The aims of this research are to study application of high power ultrasound in preparation of stable oil-in-water emulsion. The effect of pH, ionic strength, pectin, Guar gum, lecithin, egg yolk, and xanthan gum as well as the time of sonication, temperature and viscosity of oil-water mixture on the specific surface area and size of droplets, and creaming index of the emulsion samples was investigated. The experimental data were analyzed with Taguchi method and optimum conditions were determined. In addition, an adaptive neuro-fuzzy inference system (ANFIS) was employed to modeling and categorizes the properties of the resulted emulsion. The results showed that increasing sonication time narrowed the range of droplets size distribution. Pectin and xanthan enhanced the stability of emulsion, although they had different impacts on the emulsion stability when used individually or together. Guar gum improved the viscosity of the continuous phase. Emulsions stabilized by egg yolk were found to be stable to droplet flocculation at pH 3 and at relatively low salt concentrations.
基金supported by Dupont Nutrition Biosciences ApS and Specific Research Team Supporting program of Sichuan Agricultural University
文摘The study was conducted to investigate the effect of essential oils on performance, egg quality, nutrient digestibility and yolk fatty acid profile in laying hens. A total of 960 Lohmann laying hens aged 53 weeks were enrolled, under 4 different treatment diets supplemented with 0, 50.100 and 150 mg/kg essential oils(Enviva EO, Dupont Nutrition Biosciences ApS, Denmark), respectively. Each treatment was replicated8 times with 30 birds each. Birds were fed dietary treatment diets for 12 weeks(54 to 65 weeks). For data recording and analysis, a 12-week period was divided into 3 periods of 4 weeks' duration each: period 1(54 to 57 weeks), period 2(58 to 61 weeks), and period 3(62 to 65 weeks). For the diet supplemented with Enviva EO, hen-day egg production and the feed conversion ratio(FCR) were significantly improved(P < 0.05) at weeks 58 to 61, and the eggshell thickness was significantly increased(P < 0.05) at week 65.However, egg production, egg weight, feed intake, FCR and other egg quality parameters(albumen height, Haugh unit, egg yolk color and eggshell strength) were not affected by the dietary treatment. In addition, compared with the control diet, protein digestibility in the 100 mg/kg Enviva EO treatment group was significantly increased(P < 0.05), and fat digestibility in the 100 and 150 mg/kg Enviva EO treatment groups was significantly decreased(P < 0.05), but Enviva EO had no effect on energy apparent digestibility. Saturated fatty acid(SFA) and monounsaturated fatty acid(MUFA) gradually decreased and polyunsaturated fatty acid(PUFA) increased with Enviva EO supplementation, but the difference was not significant. The data suggested that the supplementation of essential oils(Enviva EO) in laying hen diet did not show a significant positive effect on performance and yolk fatty acid composition but it tended to increase eggshell thickness and protein digestibility, especially at the dose of 50 mg/kg.
