| Summary: | 碩士 === 東海大學 === 畜產與生物科技學系 === 106 === Effect of dietary supplementation of lecithin and different levels of Emupack on laying performance, egg quality, and nutrient digestibility of laying hens
Yi-Tao Hsieh
Abstract
Two trials were conducted to investigate the effects of dietary supplementation of lecithin and different levels of Emupack on laying performance, egg quality, and nutrient digestibility of laying hens. In trial 1, sixty-four 24-week-old, Hy-line W36 laying hens were allotted to 2 treatments, 8 replicates each treatment, 4 hens per replicate. Hens were fed diets (1) without or (2) with supplementation of 2% soybean lecithin for 14 weeks. Results showed that supplementing lecithin did not affect feed intake and broken egg rate. The supplementation of lecithin numerically increased egg weight and egg production, and significantly increased egg mass, improved feed conversion ratio and decreased dirty egg rate (P=0.05). There were no differences in egg quality except that lecithin increased yolk color (P<0.01). The supplementation of lecithin did not affect protein retention and fatty acid digestibility. Supplementing lecithin decreased egg protein content (P<0.01) but did not affect yolk cholesterol content. Supplementing lecithin increased C18:2 and C18:3 (P<0.01) fatty acid content in yolk but decreased C16:1and C18:1 (P<0.05) fatty acid content in yolk. In trial 2, one hundred and twenty-eight 24-week-old, Hy-line W36 laying hens were allotted to 4 treatments, 8 replicates per treatment, 4 hens per replicate. Hens were fed diets (1) without or with supplementation of (2) 0.05%, (3) 0.1%, (4) 0.2% Emupack for 18 weeks. Results shows that supplementation of different levels of Emupack did not affect egg production, egg weight, egg mass, broken egg rate, feed conversion ratio and feed intake. Supplementation of 0.2% Emupack decreased dirty egg rate (P<0.05). Supplementation of different levels of Emupack did not affect egg quality, protein retention, egg protein, yolk cholesterol, yolk fatty acids contents, andC16:0, C18:0, C18:1, C18:2, unsaturated fatty acid and total fatty acid digestibility. Supplementation of 0.2% Emupack decreased C18:3 (P<0.01) and saturated fatty acid digestibility (P<0.05). In conclusion, dietary supplementation of lecithin improved feed conversion ratio, increased egg mass, yolk color and essential fatty acid contents in egg yolk. Dietary supplementation of different levels of Emupack did not affect laying performance and egg quality of laying hens.
Key words: Emulsifier, Laying performance, Egg quality, Digestibility, Hens
|
|---|
