Efficiency of linseed oilcake use in layer feeding
2003
Vitina, I. (Latvia Univ. of Agriculture, Sigulda (Latvia). Research Centre Sigra) | Krastina, V. (Latvia Univ. of Agriculture, Sigulda (Latvia). Research Centre Sigra) | Nudiens, J. (Latvia Univ. of Agriculture, Sigulda (Latvia). Research Centre Sigra)
Feeding effect of locally produced linseed oilcake on productivity and egg quality of cross Lohmann Brown layers were evaluated under trial conditions. Linseed oilcake in the amount of 4% when included in layer feed mixture provided: content of polyansaturated fatty acids of 19.40-23.22%, ratio of polyunsaturated and saturated fatty acids 0.60-0.62:1 and ratio of the sum of n-fatty acids against the sum of n-3 fatty acids 4.1:1 in the egg yolk. Feeding of linseed oilcake to layers in comparison with the control group: did not influence layer productivity, but improved composition of egg yolk fatty acids, i.e. total sum of n-6 and n-3 fatty acids increased by 1.20-2.97%. Linseed oilcake included in layer feed mixture combined with vitamin E promoted the increase of the amount of n-3 and n-6 fatty acids in the egg yolk by 1.62 and 2.51%, respectively, and daily egg mass per hen by 68 mg and 97 mg, respectively, in comparison with the control group.
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