Comparison of the effects of dietary supplementation of flavonoids on laying hen performance, egg quality and egg nutrient profile

Basit Öğe Kaydı
dc.authorid0000-0002-2223-1331en_US
dc.contributor.authorYenice, Güler
dc.contributor.authorKaynar, Özgür
dc.contributor.authorHayırlı, Armağan
dc.contributor.authorKaya, Adem
dc.date.accessioned2020-11-10T07:49:22Z
dc.date.available2020-11-10T07:49:22Z
dc.date.issued2017
dc.departmentAÇÜ, Sağlık Bilimleri Fakültesien_US
dc.description.abstract1. The aim of this experiment was to compare the effects of dietary supplementation of hesperidin, naringin and quercetin on laying hen performance, egg quality and egg yolk lipid and protein profiles.2. A total of 96 Lohmann White laying hens weighing an average of 1500g at 28weeks of age were randomly assigned to a basal diet and the basal diet supplemented (0.5g/kg) with either hesperidin, naringin or quercetin. Each treatment was replicated in 6 cages in an 8-week experimental period. Data were analysed using one-way analysis of variance.3. None of the dietary flavonoids affected laying performance and eggshell quality. Hesperidin and quercetin supplementations decreased albumen and yolk indexes.4. As compared to the control group, egg yolk cholesterol content decreased and egg yolk protein content increased in response to dietary hesperidin and quercetin supplementation. The mean egg yolk cholesterol (mg/g) and protein (g/100g) contents were 10.08/14.28, 16.12/14.08, 14.75/15.04 and 15.15/14.85 for the control group and groups supplemented with naringin, hesperidin and quercetin, respectively.5. Egg yolk lipid and protein profiles were variable.6. In conclusion, dietary supplementation of hesperidin or quercetin could be used in the diets during the early laying period to reduce egg yolk cholesterol and increase egg yolk protein, which may be attractive to consumers.
dc.identifier.citationİskender, H., Yenice, G., Dokumacıoğlu, E., Kaynar, O., Hayırlı, A., & Kaya, A. (2017). Comparison of the effects of dietary supplementation of flavonoids on laying hen performance, egg quality and egg nutrient profile. British Poultry Science, 58(5), 550-556.en_US
dc.identifier.doi10.1080/00071668.2017.1349297
dc.identifier.endpage556en_US
dc.identifier.issue5en_US
dc.identifier.scopusqualityQ1
dc.identifier.startpage550en_US
dc.identifier.urihttps://hdl.handle.net/11494/2436
dc.identifier.volume58en_US
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorDokumacıoğlu, Eda
dc.institutionauthorİskender, Hatice
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofBritish Poultry Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEgg yolk nutrienten_US
dc.subjectFlavonoiden_US
dc.subjectHesperidinen_US
dc.subjectLaying henen_US
dc.subjectNaringinen_US
dc.subjectQuercetinen_US
dc.titleComparison of the effects of dietary supplementation of flavonoids on laying hen performance, egg quality and egg nutrient profileen_US
dc.typeArticle

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