The effects of utilization of hazelnut oil, sunflower oil and their products on performance and fatty acid composition of yolk in layer hens

Basit Öğe Kaydı
dc.contributor.authorCetingul, I. S.
dc.contributor.authorInal, F.
dc.date.accessioned2020-03-26T17:40:40Z
dc.date.available2020-03-26T17:40:40Z
dc.date.issued2009
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThis research has been performed to determine the effects of hazelnut crude oil, sunflower crude oil and its refinery by-products over the laying hens performance and the fatty acid composition of the egg's yolk. Four hundreds 36-week-old Nick Brown layer hens were allocated into five groups. Treatment groups were supplemented with 1.5% of sunflower crude oil, hazelnut crude oil, acidulated sunflower soapstock, acidulated hazelnut soapstock and acidulated hazelnut crude oil. The daily feed consumption for groups that were fed with crude oils were numerically improved as compared for those nourished with acidulated soapstocks. Although the percentages of cracked and broken eggs in acidulated hazelnut soapstock group was significantly higher than the other groups, daily feed consumption and egg production values were not different. The usage of acidulated hazelnut soapstock reduced the percentage of intact egg ratio. Egg's specific gravity and yolk color index were the highest level throughout the experiment from start to end in hazelnut crude oil group (p < 0.05). In group that was nourished by hazelnut oil, Omega 3/Omega-6 fatty acid ratios in egg yolk were higher than the groups that were fed with sunflower oil. The oleic acid content of the egg yolk was increased in the groups which were supplemented with hazelnut crude oil and acidulated hazelnut crude oil. Consequently, hazelnut crude oil and acidulated hazelnut crude oil improved the egg shell quality, yolk color index and yolk oleic acid value which would increase egg's shelf life. On the other hand acidulated hazelnut soapstock supplementation adversely affects the quality of egg shell.en_US
dc.identifier.doi10.1007/s11259-008-9201-4en_US
dc.identifier.endpage543en_US
dc.identifier.issn0165-7380en_US
dc.identifier.issn1573-7446en_US
dc.identifier.issue6en_US
dc.identifier.pmid19142742en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage535en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s11259-008-9201-4
dc.identifier.urihttps://hdl.handle.net/20.500.12395/23940
dc.identifier.volume33en_US
dc.identifier.wosWOS:000267828200006en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSPRINGERen_US
dc.relation.ispartofVETERINARY RESEARCH COMMUNICATIONSen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectDifferent oilen_US
dc.subjectRefinery by-productsen_US
dc.subjectEggs qualityen_US
dc.subjectShelf life eggsen_US
dc.titleThe effects of utilization of hazelnut oil, sunflower oil and their products on performance and fatty acid composition of yolk in layer hensen_US
dc.typeArticleen_US

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