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Effects of Feeding Fermented Fish on Egg Cholesterol Content in Hens

This study was conducted to investigate the effects of feeding fermented fish (FF) to layers on laying performance, and polyunsaturated fatty acid and cholesterol levels in eggs and plasma. A total of 96, 13-week-old Babcock B380 pullets were used in this study. They were randomly assigned to four n...

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Main Authors: Loh, Teck Chwen, Law, Fang Ling, Goh, Yong Meng, Foo, Hooi Ling, Idrus, Zulkifli
Format: Article
Language:English
English
Published: Wiley 2009
Online Access:http://psasir.upm.edu.my/id/eprint/5190/1/Effects%20of%20Feeding%20Fermented%20Fish%20on%20Egg%20Cholesterol%20Content%20in%20Hens.pdf
http://psasir.upm.edu.my/id/eprint/5190/
http://dx.doi.org/10.1111/j.1740-0929.2008.00591.x
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spelling my.upm.eprints.51902015-10-05T06:14:52Z http://psasir.upm.edu.my/id/eprint/5190/ Effects of Feeding Fermented Fish on Egg Cholesterol Content in Hens Loh, Teck Chwen Law, Fang Ling Goh, Yong Meng Foo, Hooi Ling Idrus, Zulkifli This study was conducted to investigate the effects of feeding fermented fish (FF) to layers on laying performance, and polyunsaturated fatty acid and cholesterol levels in eggs and plasma. A total of 96, 13-week-old Babcock B380 pullets were used in this study. They were randomly assigned to four numerically equal groups with eight replicates per treatment, three birds per replicate. All the birds were housed in individual cages. The dietary treatments were: Control diet, without FF; FF3 diet containing 3% (w/w) FF, FF6 diet containing 6% (w/w) FF and FF9 diet containing 9% (w/w) FF. The study was carried out for 16 weeks inclusive of two weeks of adjustment. Weekly feed intake and egg production were recorded. Blood plasma cholesterol and fatty acid profiles were assayed at the end of the experiment. FF did not enhance (P > 0.05) egg mass but (P < 0.05) decreased egg weight slightly. However, egg yolk cholesterol and plasma cholesterol concentrations were reduced (P < 0.05) by FF. The n-6:n-3 fatty acids ratio in the egg yolk (Control = 7.9, FF9 = 6.2) and plasma (Control = 10.6, FF9 = 6.2) were decreased by feeding FF. Moreover, FF was able to increase (P < 0.05) the docosahexaenoic acid (DHA) concentrations in egg yolk and plasma. In conclusion, this study demonstrated that FF increased DHA and reduced egg yolk cholesterol in poultry eggs. Wiley 2009 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/5190/1/Effects%20of%20Feeding%20Fermented%20Fish%20on%20Egg%20Cholesterol%20Content%20in%20Hens.pdf Loh, Teck Chwen and Law, Fang Ling and Goh, Yong Meng and Foo, Hooi Ling and Idrus, Zulkifli (2009) Effects of Feeding Fermented Fish on Egg Cholesterol Content in Hens. Animal Science Journal, 80 (1). pp. 27-33. ISSN 1344-3941 http://dx.doi.org/10.1111/j.1740-0929.2008.00591.x 10.1111/j.1740-0929.2008.00591.x English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
description This study was conducted to investigate the effects of feeding fermented fish (FF) to layers on laying performance, and polyunsaturated fatty acid and cholesterol levels in eggs and plasma. A total of 96, 13-week-old Babcock B380 pullets were used in this study. They were randomly assigned to four numerically equal groups with eight replicates per treatment, three birds per replicate. All the birds were housed in individual cages. The dietary treatments were: Control diet, without FF; FF3 diet containing 3% (w/w) FF, FF6 diet containing 6% (w/w) FF and FF9 diet containing 9% (w/w) FF. The study was carried out for 16 weeks inclusive of two weeks of adjustment. Weekly feed intake and egg production were recorded. Blood plasma cholesterol and fatty acid profiles were assayed at the end of the experiment. FF did not enhance (P > 0.05) egg mass but (P < 0.05) decreased egg weight slightly. However, egg yolk cholesterol and plasma cholesterol concentrations were reduced (P < 0.05) by FF. The n-6:n-3 fatty acids ratio in the egg yolk (Control = 7.9, FF9 = 6.2) and plasma (Control = 10.6, FF9 = 6.2) were decreased by feeding FF. Moreover, FF was able to increase (P < 0.05) the docosahexaenoic acid (DHA) concentrations in egg yolk and plasma. In conclusion, this study demonstrated that FF increased DHA and reduced egg yolk cholesterol in poultry eggs.
format Article
author Loh, Teck Chwen
Law, Fang Ling
Goh, Yong Meng
Foo, Hooi Ling
Idrus, Zulkifli
spellingShingle Loh, Teck Chwen
Law, Fang Ling
Goh, Yong Meng
Foo, Hooi Ling
Idrus, Zulkifli
Effects of Feeding Fermented Fish on Egg Cholesterol Content in Hens
author_facet Loh, Teck Chwen
Law, Fang Ling
Goh, Yong Meng
Foo, Hooi Ling
Idrus, Zulkifli
author_sort Loh, Teck Chwen
title Effects of Feeding Fermented Fish on Egg Cholesterol Content in Hens
title_short Effects of Feeding Fermented Fish on Egg Cholesterol Content in Hens
title_full Effects of Feeding Fermented Fish on Egg Cholesterol Content in Hens
title_fullStr Effects of Feeding Fermented Fish on Egg Cholesterol Content in Hens
title_full_unstemmed Effects of Feeding Fermented Fish on Egg Cholesterol Content in Hens
title_sort effects of feeding fermented fish on egg cholesterol content in hens
publisher Wiley
publishDate 2009
url http://psasir.upm.edu.my/id/eprint/5190/1/Effects%20of%20Feeding%20Fermented%20Fish%20on%20Egg%20Cholesterol%20Content%20in%20Hens.pdf
http://psasir.upm.edu.my/id/eprint/5190/
http://dx.doi.org/10.1111/j.1740-0929.2008.00591.x
_version_ 1643823116018778112
score 13.211869

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