Assessment of Fatty Acids Profile and Oxidative Stability of Eggs from Laying Hens Fed Diets Containing Hemp Seed or Hempseed Cake

Authors

  • D. Mierlit\(\breve{a}\) Department of Animal Nutrition, University of Oradea, 1 University St., 410087 Oradea, Romania and Doctoral School of Agricultural Engineering Sciences, University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-Napoca, Romania.

DOI:

https://doi.org/10.9734/bpi/nuavs/v3/4163C

Keywords:

Egg enrichment, \(\alpha\)-tocopherol, malondialdehyde, omega-3, storage time

Abstract

This chapter aims to assess the effects of dietary intake of hemp (seeds or cake) on the fatty acid (FA) profile and oxidative stability of eggs. The increased production of hemp and the availability of hemp seed and hempseed products have created opportunities for use in livestock rations.  One hundred and twenty, 24-week-old Tetra-SL LL laying hens were assigned to three dietary treatments with five replicates of eight hens each (40 laying hens/treatment), in a completely randomized design. The study found that the amount and type of PUFAs, the amount of \(\alpha\)-tocopherol, and the duration of egg storage all had a significant impact on the oxidative stability of eggs. The results indicate that hemp seed appears to be more effective than hempseed cake in maintaining the oxidative stability of egg lipids.

Published

2023-02-20

How to Cite

D. Mierlit\(\breve{a}\). (2023). Assessment of Fatty Acids Profile and Oxidative Stability of Eggs from Laying Hens Fed Diets Containing Hemp Seed or Hempseed Cake. Newest Updates in Agriculture and Veterinary Science Vol. 3, 12–30. https://doi.org/10.9734/bpi/nuavs/v3/4163C

Issue

Newest Updates in Agriculture and Veterinary Science Vol. 3

Section

Chapters