Effect of advanced chelate compounds-based mineral supplement in laying hen diet on the performance, egg quality, yolk mineral content, fatty acid composition, and oxidative status. (1st January 2022)
- Record Type:
- Journal Article
- Title:
- Effect of advanced chelate compounds-based mineral supplement in laying hen diet on the performance, egg quality, yolk mineral content, fatty acid composition, and oxidative status. (1st January 2022)
- Main Title:
- Effect of advanced chelate compounds-based mineral supplement in laying hen diet on the performance, egg quality, yolk mineral content, fatty acid composition, and oxidative status
- Authors:
- Ghasemi, Hossein Ali
Hajkhodadadi, Iman
Hafizi, Maryam
Fakharzadeh, Saideh
Abbasi, Meysam
Kalanaky, Somayeh
Nazaran, Mohammad Hassan - Abstract:
- Highlights: Advanced chelate compound-based trace minerals (OTM) were evaluated in laying hens. Replacement of inorganic minerals with 33% OTM supported laying performance. 66% and 100% OTM supplementation increased Se and Zn concentrations in yolk. 66% and 100% OTM supplementation improved lipid profiles and oxidative status. Abstract: The study aimed to determine the efficiency of advanced chelate compounds-based trace minerals (OTM) in laying hens. Laying hens (240, 32 weeks old) were assigned to one of the following five groups: NOTM (no added trace minerals), CONTM (standard mineral salts), and three experimental groups in which chelates were used to replace 33, 66, and 100% of mineral salts (OTM33, OTM66, and OTM100, respectively). Each treatment had six replicates with eight hens per replicate. After 18 weeks, performance and physicochemical properties of eggs in all experimental groups was better than those in the NOTM group. Among the treatments, OTM66 and OTM100 produced the best results in terms of laying performance, yolk PUFA/SFA ratio, Zn and Se contents, and malondialdehyde concentration in both serum and yolk. In conclusion, up to 66% OTM supplementation was beneficial for performance, lipid and mineral composition of yolk, and oxidative status.
- Is Part Of:
- Food chemistry. Volume 366(2022)
- Journal:
- Food chemistry
- Issue:
- Volume 366(2022)
- Issue Display:
- Volume 366, Issue 2022 (2022)
- Year:
- 2022
- Volume:
- 366
- Issue:
- 2022
- Issue Sort Value:
- 2022-0366-2022-0000
- Page Start:
- Page End:
- Publication Date:
- 2022-01-01
- Subjects:
- Trace minerals -- Chelate technology -- Egg-laying performance -- Yolk lipid composition -- Mineral deposition -- Antioxidant indicators
Food -- Analysis -- Periodicals
Food -- Composition -- Periodicals
664 - Journal URLs:
- http://www.sciencedirect.com/science/journal/03088146 ↗
http://www.elsevier.com/journals ↗ - DOI:
- 10.1016/j.foodchem.2021.130636 ↗
- Languages:
- English
- ISSNs:
- 0308-8146
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 3977.284000
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store - Ingest File:
- 18649.xml