Improving the Effectiveness of Laying Hens for Use in Value-Added Egg Production.

• Author / Creator

  Nain, Sandeep

• A series of experiments were conducted to explore factors affecting transfer of value-added ingredients from the diet to table eggs, with the goal of contributing to improvements in the enrichment process.
  Flaxseed-based ω-3 PUFA enrichment did not reduce lutein enrichment. The combine enrichment of lutein and ω-3 PUFA had decresed lipid oxidation potential. Also, when fed a ω-3 PUFA diet, birds scored as energetic Efficient had longer and wider villi, resulting in greater absorptive surface area/villi than Non-efficient hens. However, histomorphological differences did not affect transfer of ω-3 PUFA from diet to egg. Finally, birds fed graded levels of ω-3 PUFA to characterize change in lipid profile of egg and blood plasma in time reached a plateau in total ω-3 PUFA/egg in 5.9 to 6.6d, with High birds reaching the target of 300 mg/egg in 5d. Egg enrichment can be modulated by changes to the hen diet.

• Subjects / Keywords

  • Omega-3 PUFA
  • Lutein
  • Laying Hen
  • Gut morphology
  • Energetic Efficiency

• Graduation date

  Spring 2011

• Type of Item

  Thesis

• Degree

  Master of Science

• DOI

  https://doi.org/10.7939/R3G89C

• License

  This thesis is made available by the University of Alberta Libraries with permission of the copyright owner solely for non-commercial purposes. This thesis, or any portion thereof, may not otherwise be copied or reproduced without the written consent of the copyright owner, except to the extent permitted by Canadian copyright law.