DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7509-994-5-0204

DIETARY EFFECT OF WHEAT VARIETY AND FAT SOURCE ON PERFORMANCE AND EGG QUALITY CHARACTERISTICS OF LAYING HENS

JAN SZMEK1,2, EVA PĚCHOUČKOVÁ1,2, MICHAELA ENGLMAIEROVÁ2, MILO© SKŘIVAN2, VĚRA SKŘIVANOVÁ2
1 Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Praha – Suchdol, Czech Republic
2 Department of Nutrition Physiology and Animal Product Quality, Institute of Animal Science, Přátelství 815, 104 00 Praha – Uhříněves, Czech Republic

The importance of keeping laying hens lies in egg production. In terms of quality, the most important feature for the simplistic consumer is the colour of the egg yolk. For this reason, either natural or synthetic carotenoids are often added to mixed feed for laying hens. The aim of this experiment was to evaluate the dietary effect of PEXESO wheat with increased carotenoid concentrations in hen diets on performance and egg quality characteristics. Two hundred forty 42-week-old Lohmann Brown hens were divided into 4 treatment groups according to the wheat variety (TERCIE × PEXESO) and fat source (rapeseed oil × pork lard) in the diet. PEXESO wheat in the diet decreased daily feed intake (P < 0.001). Higher values of the egg yolk colour (P < 0.001) and strength of the eggshell (P < 0.001) were found in hens that were fed PEXESO wheat diets. The lutein (P < 0.001 and P = 0.001) and zeaxanthin (P < 0.001 and P = 0.001) contents in the egg yolks and the oxidative stability of fresh (P < 0.001 and P = 0.008) and stored (P = 0.050 and P = 0.021) eggs were positively influenced by PEXESO wheat and pork lard. The diet with PEXESO wheat and rapeseed oil increased the concentration of α-tocopherol (P = 0.008) and γ-tocopherol (P = 0.012) in the egg yolk. In conclusion, PEXESO wheat increased the retention of biologically active substances, which was subsequently reflected in the performance and quality of the products, i.e. eggs.

Keywords: poultry nutrition; carotenoids; tocopherols; egg quality; yolk colour

pages: 204-220, online: 2024



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