Veterinary Research Forum

Abstract Nutritional interventions play a pivotal role in sustaining egg production performance and improving egg quality parameters in aged laying hens. The present study was conducted to investigate the effect of L-carnitine (LC) supplementation in diets containing different levels of fish oil (FO) on performance, egg quality parameters and egg yolk fatty acids (FAs) profile in aged laying hens. In this study, 432 laying hens (Hy-line-W36, 65 weeks of age) were used and allocated in a 3 × 3 factorial design with six replications and eight birds per replication. The experimental treatments included diets containing three levels of FO (0.00, 1.50 and 3.00% of the diet) and three levels of LC (0.00, 300, and 600 mg kg^-1 of the diet). The results showed that hens treated with 3.00% FO and 300 and 600 mg LC had the highest egg production rate, egg weight and egg mass which was significantly higher than the treatments without FO and LC. With increasing usage level of FO to 3.00% of diet, egg yolk pH was significantly decreased, however, yolk pH was increased when diet was supplemented with 600 mg LC. The percentage of polyunsaturated FAs, the ratio of polyunsaturated FA/saturated FAs and the percentage of omega-3 FAs were increased significantly with increasing FO usage level in the diet. Overall, these findings suggested that dietary supplementation with FO and LC could synergistically improve productive performance and enhance the nutritional value of eggs in aged laying hens.

Abstract High oxidative capacity of polyunsaturated fatty acid rich oils is the main problem with their dietary application. The main objectives of this study were to determine the effects of different encapsulants and oil loading levels on nutritive value, fatty acid profile, and oxidative stability of microencapsulated fish oil powders. Four types of wall materials [glucose syrup and maltodextrin based Maillard reaction products (MRP) or equivalent non-reacted physical blends (Non-MRP)] were used along with the three levels of oil loadings (oil to wall ratio of 1:2; 1:1; 2:1 as low, medium and high oil loadings). Emulsions and resulting microencapsules were tested for fatty acid content and stability if fatty acids over time. Additionally, different oxidative parameters were used to assess the oxidative stability of the microencapsules. Results showed that high oil loading significantly increased the mean particle size of emulsions and resultant powders and concomitantly reduced microencapsulation efficiency (ME) and yield of capsules in all of the tested wall materials. However, MRP exhibited better performance. Maillard reaction products showed better protection efficiency against oil oxidation relative to non-MRP. Nevertheless, two types of MRP encapsulants showed different proficiency and glucose syrup-MRP, provided more protection than Maltodextrin-MRP. Maillard reaction had a positive correlation with the stability properties of emulsions and resulting microcapsules. Our results showed that microencapsulation with Maillard reaction products could be used as an efficient way to protect fish oil from oxidation.