Effect of a Combination of Fenugreek Seeds, Linseeds, Garlic and Copper Sulfate on Laying Hens Performances, Egg Physical and Chemical Qualities

Foods

Massimo Lucarini¹  Alessandra Durazzo¹  Raffaele Romano²  Antonello Santini³  Hédi Abdouli⁴  Zemzmi Jihed⁴  Besma Omri⁴  Ben Larbi Manel⁵ 

[1] CREA—Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy;Department of Agriculture, University of Napoli Federico II, Via Università 100, 80055 Portici (NA), Italy;Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy;Laboratory of improvement and integrated development of animal productivity and food resources, Department of animal production, Higher School of Agriculture of Mateur, University of Carthage, 1054 Carthage, Tunisia;Research Unit of biodiversity and resource development in mountain areas of Tunisia (UR17AGR14), Higher School of Agriculture of Mateur, University of Carthage, 1054 Carthage, Tunisia;

关键词: fenugreek seed;    garlic;    linseed;    copper sulfate;    yolk;    cholesterol;   

DOI  :  10.3390/foods8080311

来源: DOAJ

【 摘 要 】

Several investigations have suggested that fenugreek seeds may have a hypocholesterolemic activity, and thus be efficient in the treatment of egg yolk cholesterol. The objective of the current study was to evaluate the effect of dietary incorporation of 3% of fenugreek seed combined with 3% of linseed, 1% of garlic paste, and 0.078% of copper sulfate on laying performance, egg quality and lipids profile. Forty four, 41 weeks old, Novogen White laying hens received for 42 days 100 g/d of basal diet (control) or experimental diet (CFSGLSCS). With the exception of egg weight, which showed a significant increase for hens fed on CFSGLSCS with 57.99 g compared to 56.34 g for the control group, egg production (90.84% for control compared to 87.89% for experimental diet), egg mass (50.95 g/d for control compared to 50.87 g/d for CFSGLSCS), feed efficiency (1.94 for control compared to 1.98 for CFSGLSCS) were not affected by dietary treatments. The addition of CFSGLSCS reduced (p < 0.05) egg yolk cholesterol by 5.4% and blood cholesterol from 158.42 mg/dL to 122.82 mg/dL for control and CFSGLSCS, respectively. The dietary addition of CFSGLSCS increased (p < 0.05) total lipids from 4.5 g/egg to 5.23 g/egg and didn’t affect (p > 0.05) yolk triglycerides.

【 授权许可】

Unknown