Browsing by Subject "MENHADEN OIL"

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    Effect of Dietary Fat Type on Broiler Breeder Performance and Hatching Egg Characteristics
    (POULTRY SCIENCE ASSOC INC) Bozkurt, M; Çabuk, M; Alçiçek, A
    The effect of dietary fat type oil broiler breeder performance was evaluated in the experiment. Three different fat Sources (sunflower Oil, fish oil, tallow) were supplemented into a corn-soybean meal-based broiler breeder diet. The control diet included no supplemental fat. All diets were isocaloric and isonitrogenous. Feeding, of experimental diets was initiated when breeders (Ross 508) were 22 wk old. Body weights of hens and males were not affected by dietary treatments during the experimental period. Tallow Supplementation to breeder diet significantly decreased lien-day egg production and cumulative settable egg yield (P < 0.01) when compared with other treatments. Hens fed with tallow and sunflower oil-added diets produced significantly heavier settable eggs than control and fish oil treatments. However, settable egg weight of hens fed with fish oil was lower than other dietary treatments (P < 0.01). Egg yolk weight, albumen weight, and eggshell weight were not affected by dietary treatments. These data suggest that supplementation of different fat sources at a level of 1.5% to the corn-soybean meal diet may affect egg production performance, fertility, egg weight, chick weight, hatch of eggs set, and specific gravity Without any adverse effects oil body weight and settable egg characteristics.
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    The Long Term Effects of Fairly Low-level of Supplemental Fat on the Productive Performance of Commercial Layers
    (ASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOC) Bozkurt, M; Küçükyilmaz, K; Çabuk, M; Çath, AU
    Laying hens were fed commercial diets added with supplemented fat (SFAT) at 0.6, 1.2, and 1.8% in order to study the long term dietary effects - on - their productive performance from 22 to 75 wk of age. Five hundred and seventy six Single Comb White Leghorn hens were assigned to one of the four dietary treatments. The experimental phase consisted of three periods of 18 wk each. The final body weight and gain of hens fed on diets with SFAT at 1.2% and 1.8% were lower (p<0.05) than those hens given no SFAT. The SFAT at the 1.2% and 1.8% levels improved egg production rate, egg weight and mass, as well as FCR. Mortality and feed consumption were not affected by dietary SFAT. Administration of a diet with sFAT significantly decreased the cracked-broken egg ratio (p<0.01). The beneficial effects of SFAT on egg production performance were particularly more pronounced at intermediate and later ages. Hence, SFAT by period interactions were significant for all traits studied except feed intake. Hens fed SFAT deposited significantly higher abdominal fat than those on the no-SFAT diet. As a result, SFAT at 1.2% and 1.8% inclusion levels provided benefits in terms of efficient table egg production.
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    Effects of dietary fish oil and flax seed on cholesterol and fatty acid composition of egg yolk and blood parameters of laying hens
    (SOUTH AFRICAN JOURNAL OF ANIMAL SCIENCES) Basmacioglu, H; Çabuk, M; Ünal, K; Özkan, K; Akkan, S; Yalçin, H
    This study was conducted to determine the effects of the supplementation of different levels of fish oil (FO) and flax seed (FS) in the diets of layers on the content of egg yolk fatty acid, cholesterol, blood parameters, egg production and egg quality criteria. In the experiment, a total of 120 Isa-White laying hens of 34 weeks of age were used. Hens were divided randomly into five groups and fed different diets containing no FO and FS; 1.5% FO; 4.32% FS; 1.5% FO+4.32% FS and 8.64% FS for eight weeks. A significant decrease in yolk cholesterol content (mg/g yolk) was found in the eggs from hens fed the diets containing 1.5% FO and 8.64% FS as compared with the control. Adding FO and FS to diets significantly increased the total omega-3 fatty acids in eggs at 28 (phase 1) and 56 (phase 2) days of the trial. By contrast, the addition of both FO and FS to diets had no effect on total omega-6 fatty acids in eggs in phase 1. But dietary 1.5% FO, 4.32% FS and 1.5% FO+4.32% FS supplementation decreased significantly the total omega-6 fatty acids compared to the controls in phase 2. The linolenic acid content of eggs was the highest in eggs from hens fed the diet with added FS, while docosahexaenoic acid content was the highest in eggs from hens fed diets with added FO. Dietary supplementation of FO and FS did not significantly affect the concentrations of serum trigliceride and high density lipoprotein. The serum cholesterol level of hens fed diets containing 1.5% FO+4.32% FS and 8.64% FS was lower than the control group. The addition of FO and FS to diets did not cause any negative effect on some egg quality criteria such as egg weight, yolk weight, yolk ratio, albumen weight, albumen ratio, shell weight, shell ratio, shell strength and shell thickness. The egg production of hens fed a diet containing 4.32% FS was significantly higher than the controls. Feed intake and feed conversion were not affected by all treatments.