Cholesterol levels and nutritional composition of commercial layers eggs fed diets with different vegetable oils
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1590/S1516-635X2013000100006 http://hdl.handle.net/11449/14237 |
Resumo: | This experiment aimed at evaluating the effects of the supplementation of different vegetable oils at different levels to the diet of commercial layers on egg cholesterol levels and nutritional composition (proteins, total solids, lipids, and ashes) for 112 days. Birds were distributed according to a completely randomized experimental design with 10 treatments (T1 - control; T2 - inclusion of 2.5% rapeseed oil; T3 - inclusion of 2.5% canola oil; T4 - inclusion of 2.5% soybean oil; T5 - inclusion of 5% rapeseed oil; T6 - inclusion of 5% canola oil; T7 - inclusion of 5% soybean oil; T8 - inclusion of 2.5% rapeseed oil + 2.5% soybean oil; T9 - inclusion 2.5% canola oil + 2.5% soybean oil; T10 - inclusion of 2.5% rapeseed oil + 2.5% canola oil) of six replicates of eight birds each, totaling 480 birds. Yolk cholesterol levels and nutritional composition were determined on days 20, 60 and 112 days of the experimental period. Data obtained during the experimental period were submitted to analysis of variance. Egg yolks produced by layer fed oils presented lower cholesterol levels after 20 days of inclusion in the experimental diets. on days 60 and 112, cholesterol levels were higher. It was concluded that supplementing layer diets with vegetable oils rich in polyunsaturated fatty acids does not change the nutritional composition of egg yolks. The supply of diets containing oils rich in polyunsaturated fatty acids does not reduce yolk cholesterol content. |
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Repositório Institucional da UNESP |
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Cholesterol levels and nutritional composition of commercial layers eggs fed diets with different vegetable oilsFatty acidscholesterolnutritional compositionvegetable oilscommercial eggsThis experiment aimed at evaluating the effects of the supplementation of different vegetable oils at different levels to the diet of commercial layers on egg cholesterol levels and nutritional composition (proteins, total solids, lipids, and ashes) for 112 days. Birds were distributed according to a completely randomized experimental design with 10 treatments (T1 - control; T2 - inclusion of 2.5% rapeseed oil; T3 - inclusion of 2.5% canola oil; T4 - inclusion of 2.5% soybean oil; T5 - inclusion of 5% rapeseed oil; T6 - inclusion of 5% canola oil; T7 - inclusion of 5% soybean oil; T8 - inclusion of 2.5% rapeseed oil + 2.5% soybean oil; T9 - inclusion 2.5% canola oil + 2.5% soybean oil; T10 - inclusion of 2.5% rapeseed oil + 2.5% canola oil) of six replicates of eight birds each, totaling 480 birds. Yolk cholesterol levels and nutritional composition were determined on days 20, 60 and 112 days of the experimental period. Data obtained during the experimental period were submitted to analysis of variance. Egg yolks produced by layer fed oils presented lower cholesterol levels after 20 days of inclusion in the experimental diets. on days 60 and 112, cholesterol levels were higher. It was concluded that supplementing layer diets with vegetable oils rich in polyunsaturated fatty acids does not change the nutritional composition of egg yolks. The supply of diets containing oils rich in polyunsaturated fatty acids does not reduce yolk cholesterol content.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)UNESP FMVZ Department of Animal ProductionUNESP FCA Department of Agro-industrial Management and TechnologyUNIFENAS Department of Animal ScienceUNESP FMVZ Department of Animal ProductionUNESP FCA Department of Agro-industrial Management and TechnologyFundação APINCO de Ciência e Tecnologia AvícolasUniversidade Estadual Paulista (Unesp)UNIFENAS Department of Animal ScienceFaitarone, ABGGarcia, Edivaldo Antonio [UNESP]Roça, Roberto de Oliveira [UNESP]Ricardo, H de AAndrade, E N de [UNESP]Pelícia, KVercese, F2013-09-30T19:25:47Z2014-05-20T13:41:04Z2013-09-30T19:25:47Z2014-05-20T13:41:04Z2013-03-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article31-37application/pdfhttp://dx.doi.org/10.1590/S1516-635X2013000100006Revista Brasileira de Ciência Avícola. Fundação APINCO de Ciência e Tecnologia Avícolas, v. 15, n. 1, p. 31-37, 2013.1516-635Xhttp://hdl.handle.net/11449/1423710.1590/S1516-635X2013000100006S1516-635X2013000100006WOS:000326809600006S1516-635X2013000100006.pdf6743591347106727SciELOreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengRevista Brasileira de Ciência Avícola0.463info:eu-repo/semantics/openAccess2023-12-20T06:19:01Zoai:repositorio.unesp.br:11449/14237Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462023-12-20T06:19:01Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Cholesterol levels and nutritional composition of commercial layers eggs fed diets with different vegetable oils |
title |
Cholesterol levels and nutritional composition of commercial layers eggs fed diets with different vegetable oils |
spellingShingle |
Cholesterol levels and nutritional composition of commercial layers eggs fed diets with different vegetable oils Faitarone, ABG Fatty acids cholesterol nutritional composition vegetable oils commercial eggs |
title_short |
Cholesterol levels and nutritional composition of commercial layers eggs fed diets with different vegetable oils |
title_full |
Cholesterol levels and nutritional composition of commercial layers eggs fed diets with different vegetable oils |
title_fullStr |
Cholesterol levels and nutritional composition of commercial layers eggs fed diets with different vegetable oils |
title_full_unstemmed |
Cholesterol levels and nutritional composition of commercial layers eggs fed diets with different vegetable oils |
title_sort |
Cholesterol levels and nutritional composition of commercial layers eggs fed diets with different vegetable oils |
author |
Faitarone, ABG |
author_facet |
Faitarone, ABG Garcia, Edivaldo Antonio [UNESP] Roça, Roberto de Oliveira [UNESP] Ricardo, H de A Andrade, E N de [UNESP] Pelícia, K Vercese, F |
author_role |
author |
author2 |
Garcia, Edivaldo Antonio [UNESP] Roça, Roberto de Oliveira [UNESP] Ricardo, H de A Andrade, E N de [UNESP] Pelícia, K Vercese, F |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) UNIFENAS Department of Animal Science |
dc.contributor.author.fl_str_mv |
Faitarone, ABG Garcia, Edivaldo Antonio [UNESP] Roça, Roberto de Oliveira [UNESP] Ricardo, H de A Andrade, E N de [UNESP] Pelícia, K Vercese, F |
dc.subject.por.fl_str_mv |
Fatty acids cholesterol nutritional composition vegetable oils commercial eggs |
topic |
Fatty acids cholesterol nutritional composition vegetable oils commercial eggs |
description |
This experiment aimed at evaluating the effects of the supplementation of different vegetable oils at different levels to the diet of commercial layers on egg cholesterol levels and nutritional composition (proteins, total solids, lipids, and ashes) for 112 days. Birds were distributed according to a completely randomized experimental design with 10 treatments (T1 - control; T2 - inclusion of 2.5% rapeseed oil; T3 - inclusion of 2.5% canola oil; T4 - inclusion of 2.5% soybean oil; T5 - inclusion of 5% rapeseed oil; T6 - inclusion of 5% canola oil; T7 - inclusion of 5% soybean oil; T8 - inclusion of 2.5% rapeseed oil + 2.5% soybean oil; T9 - inclusion 2.5% canola oil + 2.5% soybean oil; T10 - inclusion of 2.5% rapeseed oil + 2.5% canola oil) of six replicates of eight birds each, totaling 480 birds. Yolk cholesterol levels and nutritional composition were determined on days 20, 60 and 112 days of the experimental period. Data obtained during the experimental period were submitted to analysis of variance. Egg yolks produced by layer fed oils presented lower cholesterol levels after 20 days of inclusion in the experimental diets. on days 60 and 112, cholesterol levels were higher. It was concluded that supplementing layer diets with vegetable oils rich in polyunsaturated fatty acids does not change the nutritional composition of egg yolks. The supply of diets containing oils rich in polyunsaturated fatty acids does not reduce yolk cholesterol content. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-09-30T19:25:47Z 2013-09-30T19:25:47Z 2013-03-01 2014-05-20T13:41:04Z 2014-05-20T13:41:04Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1590/S1516-635X2013000100006 Revista Brasileira de Ciência Avícola. Fundação APINCO de Ciência e Tecnologia Avícolas, v. 15, n. 1, p. 31-37, 2013. 1516-635X http://hdl.handle.net/11449/14237 10.1590/S1516-635X2013000100006 S1516-635X2013000100006 WOS:000326809600006 S1516-635X2013000100006.pdf 6743591347106727 |
url |
http://dx.doi.org/10.1590/S1516-635X2013000100006 http://hdl.handle.net/11449/14237 |
identifier_str_mv |
Revista Brasileira de Ciência Avícola. Fundação APINCO de Ciência e Tecnologia Avícolas, v. 15, n. 1, p. 31-37, 2013. 1516-635X 10.1590/S1516-635X2013000100006 S1516-635X2013000100006 WOS:000326809600006 S1516-635X2013000100006.pdf 6743591347106727 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Revista Brasileira de Ciência Avícola 0.463 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
31-37 application/pdf |
dc.publisher.none.fl_str_mv |
Fundação APINCO de Ciência e Tecnologia Avícolas |
publisher.none.fl_str_mv |
Fundação APINCO de Ciência e Tecnologia Avícolas |
dc.source.none.fl_str_mv |
SciELO reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
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1797790055395229696 |