Feeding Laying Hens a Diet Containing High-Oleic Peanuts or Oleic Acid Enriches Yolk Color and Beta-Carotene While Reducing the Saturated Fatty Acid Content in Eggs

Ondulla T. Toomer, Thien Chuong Vu, Elliot Sanders, Adam Karl Redhead, Ramon Malheiros and Kenneth E. Anderson
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Ondulla T. Toomer: Food Science & Market Quality & Handling Research Unit, Agricultural Research Service, U.S. Department of Agriculture, Raleigh, NC 27695, USA
Thien Chuong Vu: Food Science & Market Quality & Handling Research Unit, Agricultural Research Service, U.S. Department of Agriculture, Raleigh, NC 27695, USA
Elliot Sanders: Prestage Department of Poultry Science, North Carolina State University, Raleigh, NC 27695, USA
Adam Karl Redhead: Food Science & Market Quality & Handling Research Unit, Agricultural Research Service, U.S. Department of Agriculture, Raleigh, NC 27695, USA
Ramon Malheiros: Prestage Department of Poultry Science, North Carolina State University, Raleigh, NC 27695, USA
Kenneth E. Anderson: Prestage Department of Poultry Science, North Carolina State University, Raleigh, NC 27695, USA

Agriculture, 2021, vol. 11, issue 8, 1-15

Abstract: We investigated the dietary effects of high-oleic peanuts (HOPN) or oleic fatty acids (OA) on older production hen performance, egg mass and quality, and lipid composition. A total of 99 laying hens were divided between three treatments and fed ad libitum for 8 weeks: (1) Conventional diet; (2) HOPN diet; (3) OA diet. Body weight (BW) was measured at weeks 1 and 8, and feed, egg weights (EW), and egg quality parameters were collected. Data was analyzed by analysis of variance at p < 0.05 significance level. There were no treatment differences in 8 week BW, feed conversion ratio, or average weekly egg quality parameters. The 8 week average EW of eggs from the HOPN group had reduced EW relative to the other treatment groups ( p = 0.0004). The 8-week average yolk color score ( p < 0.0001) was greater in eggs from the HOPN group relative to the other treatments. Overall, the β-carotene ( p < 0.006) and OA content ( p < 0.0001) was greater in eggs from the HOPN group, with reduced saturated fats in eggs from the HOPN group relative to the other treatments. These results suggest that HOPN and/or OA may be a useful layer feed ingredient to enrich eggs, while significantly reducing egg size in older production hens.

Keywords: alternative feed ingredients; high-oleic peanuts; laying hens; shell eggs (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2021
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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