Fatty acid profile and cholesterol content of egg yolk from chickens fed diets supplemented with purslane (Portulaca oleracea L.)
✍ Scribed by Rahim Aydin; Israfil Dogan
- Publisher
- John Wiley and Sons
- Year
- 2010
- Tongue
- English
- Weight
- 94 KB
- Volume
- 90
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
✦ Synopsis
BACKGROUND:
The aim of the present study was to evaluate the effects of purslane on egg production, egg weight, feed efficiency, yolk fatty acid composition, and egg cholesterol content in laying hens.
MATERIAL AND METHODS: Sixty 80-week-old layers were allocated randomly to receive diets supplemented with 0 (control), 10 g kg -1 or 20 g kg -1 dried purslane for 84 days. Egg weights and egg production in the groups were recorded daily, whereas feed intake was measured weekly.
RESULTS: Diet supplemented with 20 g kg -1 purslane significantly decreased body weight of the chickens compared to the control. Inclusion of purslane at the level of 10 g kg -1 or 20 g kg -1 into the diet significantly (P < 0.05) improved egg weight compared to the control. Chickens fed the diet including 20 g kg -1 purslane had a significantly (P < 0.05) higher egg production and improved feed efficiency compared to the control. Cholesterol content of eggs from the hens fed 0, 10 or 20 g kg -1 did not differ and was 10.45, 9.51 or 9.51 mg g -1 dried egg yolk, respectively. Inclusion of purslane at the level of 20 g kg -1 into the diet significantly (P < 0.05) increased ω-3 fatty acids such as C18 : 3(ω-3) and C22 : 6(ω-3). The ratio of ω-6 to ω-3 also was significantly (P < 0.05) lower in the eggs from chickens fed 10 g kg -1 or 20 g kg -1 purslane supplemented diets compared to the control. CONCLUSION: This study showed that adding dried purslane to the diet of laying hens significantly increased egg production and egg weights although there was no reduction in the egg cholesterol concentration. This study also showed that inclusion of purslane into diet enriched eggs with ω-3 fatty acids and decreased the ratio of ω-6/ω-3 in the yolk.