Imran Muhammad, Anjum Faqir Muhammad, Nadeem Muhammad, Ahmad Nazir, Khan Muhammad Kamran, Mushtaq Zarina, Hussain Shahzad
Institute of Home and Food Sciences, Faculty of Science and Technology, Government College University, Faisalabad, Pakistan.
Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan.
Lipids Health Dis. 2015 Oct 9;14:126. doi: 10.1186/s12944-015-0127-x.
The full-fat flaxseed meal has obtained relatively new flourished concept as staple chicken feedstuff for the production of designer eggs. However, unprocessed flaxseed also encloses well documented anti-nutritional factors which are associated with growth depression of laying hens. The present research work was carried out to evaluate the impact of full-fat extruded flaxseed meal supplemented diets on productivity performance of hens and production of modified ω-3 fatty acids-enriched eggs.
The full-fat flaxseed meal was extruded at barrel exit temperature (140 °C), screw speed (160 rpm) and feed rate (25 kg/h) for reduction of anti-nutritional compounds. One hundred and sixty, Babcock hens (age 24 weeks old) were selected at random from a large flock and ten hens were placed in each of 16 wire-mesh pens. The experimental diets prepared by supplementation of extruded flaxseed at 10%, 20% and 30% level were fed to hens along with control.
The extruded flaxseed contained 86% and 76% less hydrocyanic compounds and tannin, respectively than the initial material. The hens fed with control diet consumed more feed, possessed heavy body weight and showed higher egg production as compared to hens fed on extruded flaxseed supplemented diets. The loss in body weight and egg production was recorded less for hens fed on 10% extruded flaxseed supplemented diets as compared to those fed on 30% extruded flaxseed supplemented diets. None of the experimental diets resulted in significant increase or decrease the total lipids and cholesterol content in egg yolk of hens. The extruded flaxseed supplemented diets resulted in a significant improvement of α-linolenic and docosahexaenoic acid in egg yolk with a concomitant reduction in arachidonic acid. The sensory scores were assigned higher to control eggs. Increasing level of extruded flaxseed in experimental diets decreased the scores for all sensory attributes of eggs.
The present study suggested that extruded flaxseed meal up to 20% can be supplemented in the diets of hens for maximum deposition of α-linolenic acid and docosahexaenoic acid in egg yolk with acceptable detrimental effects on egg traits.
全脂亚麻籽粕作为生产特色鸡蛋的主要鸡饲料，已获得相对较新的蓬勃发展概念。然而，未加工的亚麻籽也含有大量已被充分记录的抗营养因子，这些因子与蛋鸡生长抑制有关。本研究旨在评估添加全脂挤压亚麻籽粕的日粮对母鸡生产性能和富含ω-3脂肪酸鸡蛋生产的影响。
将全脂亚麻籽粕在机筒出口温度（140℃）、螺杆转速（160转/分钟）和进料速度（25千克/小时）下进行挤压，以减少抗营养化合物。从一大群鸡中随机挑选160只巴布考克母鸡（24周龄），将10只母鸡放入16个金属丝网围栏中的每一个。将添加10%、20%和30%挤压亚麻籽的实验日粮与对照日粮一起喂给母鸡。
挤压后的亚麻籽中氢氰化合物和单宁含量分别比初始原料少86%和76%。与喂食添加挤压亚麻籽日粮的母鸡相比，喂食对照日粮的母鸡消耗更多饲料，体重更重，产蛋量更高。与喂食30%挤压亚麻籽日粮的母鸡相比，喂食10%挤压亚麻籽日粮的母鸡体重和产蛋量的损失记录较少。没有一种实验日粮导致母鸡蛋黄中总脂质和胆固醇含量显著增加或减少。添加挤压亚麻籽的日粮导致蛋黄中α-亚麻酸和二十二碳六烯酸显著改善，同时花生四烯酸减少。对照鸡蛋的感官评分更高。实验日粮中挤压亚麻籽水平的增加降低了鸡蛋所有感官属性的评分。
本研究表明，在母鸡日粮中添加高达20%的挤压亚麻籽粕，可使蛋黄中α-亚麻酸和二十二碳六烯酸最大程度沉积，同时对蛋品质产生可接受的不利影响。
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