Effect of dietary inclusion of purslane (Portulaca oleracea L.) on yolk omega-3 fatty acids content, egg quality and productive performance of rhode island red hens
2015
CONCEPCION MANUELA CAPETILLO LEAL | LUIS ARMANDO SARMIENTO FRANCO | JOSE CANDELARIO SEGURA CORREA | ESTHER EVARIS
This study aimed to determine the effects of dietary inclusion of 100 g/kg and 200 g/kg purslane meal on yolk ω-3 fatty acids content, egg quality and productive performance in Rhode Island Red laying hens. Sixty-four hens of 30 weeks of age, with an average body weight of 2100 g, were randomly allocated into four treatments: 0 g/kg (negative control), 100 g/kg and 200 g/kg purslane meal, and 14.7 g/kg flaxseed oil (positive control) in the diet. Hens were individually housed in cages equipped with feeders and drinking troughs. They received food and water ad libitum and 18 h of light during 56 days. The inclusion of 200 g/kg purslane and 14.7 g/kg flaxseed oil in laying hens diet showed higher (P < 0.05) content of ω-3 fatty acids (α-linolenic acid and docosahexaenoic acid) in egg-yolks compared with those of the groups that received 0 and 100 g/kg purslane. Treatments did not influence (P>0.05) parameters of egg quality such as egg longitudinal and transverse diameter, albumin and yolk diameter, yolk height, and yolk weight. Hens that received 200 g/kg purslane in their diet increased (P < 0.05) feed intake, egg production, egg mass, and feed conversion compared with those fed with the negative control. It was concluded that the dietary inclusion of both 100 g/kg and 200 g/kg purslane increases yolk ω-3 fatty acids content without any adverse effect on egg quality traits and productive performance of Rhode Island Red hens.
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