Egg Yolk Cholesterol of Hens Fed Barley Malt Rootlets
الموضوعات :
S.M. Hashish
1
(Department of Animal Production, National Research Centre, Dokki, 12622, Cairo, Egypt)
L.D. Abd El-Samee
2
(Department of Animal Production, National Research Centre, Dokki, 12622, Cairo, Egypt)
الکلمات المفتاحية: laying hen, Cholesterol, lipids, Plasma, barley malt rootlets, Egg yolk,
ملخص المقالة :
This study aimed to decrease the cholesterol content of egg yolk of laying hens through inclusion of barley malt rootlets in the diets. Forty-two, 54-week-old, Lohman laying hens were fed for a 12 weeks laying period on 3 iso-caloric and iso-nitrogenous diets contained 0 (control), 25.5 or 51.1g barley malt rootlets/kg. Inclusion of barley malt rootlets at 25.5 or 51.1g/kg diet significantly decreased (P<0.001) concentrations of plasma cholesterol (by 54.9 and 33.3%, respectively) and triglycerides (by 26.4% and 27.3, respectively) compared with the control. Feeding barley malt rootlets at 25.5 g/kg diet tended to decrease (P>0.05) concentrations of total lipids, triglycerides, cholesterol, low-density lipoproteins and phospholipids in egg yolk by 4.7, 5.7, 5.2, 3.9 and 5.3% respectively, while its inclusion at 51.1 g/kg diet significantly (P<0.05) decreased the same respective parameters by 10.4, 10.4, 10.4, 10.6 and 11.22% respectively, compared with the control. It could be concluded that inclusion of barley malt rootlets in laying hen diets at 25.5 g/kg diet tended to decrease cholesterol and low-density lipoproteins in egg yolk (by 5.2 and 3.9%, respectively, while its inclusion at 51.1 g/kg diet decreased cholesterol and triglycerides concentrations in blood plasma and also decreased cholesterol and low-density lipoproteins in egg yolk (by 10.6 and 10.4%, respectively).
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