Sel’skokhozyaistvennaya Biologiya [Agricultural Biology], 2018, Vol. 53, ¹ 4, p. 787-798.
(how to cite this article)

doi: 10.15389/agrobiology.2018.4.787eng

UDC 636.5:636.084.524

Acknowledgements:
Supported financially by Russian Science Foundation, grant No 16-16-04047

 

THE RATION RECIPES DEVELOPED TO IMPROVE EFFECTIVE
AND SAFE BIOFORTIFICATION OF HEN (Gallus gallus L.) EGGS

A.Sh. Kavtarashvili, I.L. Stefanova, V.S. Svitkin, E.N. Novotorov

Federal Scientific Center All-Russian Research and Technological Poultry Institute RAS, Federal Agency of Scientific Organizations, 10, ul. Ptitsegradskaya, Sergiev Posad, Moscow Province, 141311 Russia, e-mail alexk@vnitip.ru (✉ corresponding author), dp.vniipp@mail.ru, 89267796966@yandex.ru, en-5506040@mail.ru

ORCID:
Kavtarashvili A.Sh. orcid.org/0000-0001-9108-1632
Stefanova I.L. orcid.org/0000-0002-4394-5149
Svitkin V.S. orcid.org/0000-0002-4161-0986
Novotorov E.N. orcid.org/0000-0003-4478-3206
The authors declare no conflict of interests

Received March 1, 2018

 

Enrichment of chicken eggs with ω-3 polyunsaturated fatty acids (PUFAs) is relevant worldwide, but scientists and practitioners face certain challenges. Effective biofortification requires dietary source of ω-3 PUFAs bioavailable for laying hens that will not compromise livability, health, and productivity of layers. Since any increase in ω-3 PUFA level in dietary lipids can deteriorate the oxidative stability of egg lipids causing faster quality loss and emergence of fish odor and taste in stored and/or cooked eggs, dietary antioxidants should be used of which vitamin E and selenium (Se) are the most effective. High costs of the ω-3 PUFA-enriched diets for layers should also be diminished. The most popular source of dietary ω-3 PUFAs for layers is flax (seed, oil, cake); however, its dietary level should not exceed 15 % even when used with the appropriate multi-enzyme preparations. This paper is the first to report on comparative study of low-cost feed recipes that we suggest for effective concurrent enrichment of eggs with ω-3 PUFAs, vitamin E, and Se with no negative impacts on layers’ livability and productivity. The trials were performed in 2016-2017 at the Zagorskoye Center for Genetics & Selection (Moscow Province) on SP 789 cross layers from 140 to 200 days of age. In the Trial 1 the diets for layers were supplemented with flaxseed oil (3 %) and cake (5 or 10 %), synthetic vitamin E (DL-a-tocopherol, 100 or 150 ppm), and Se preparations Sel-Plex® (Alltech, USA), DAFS-25 (Russia), and sodium selenite (0.5 ppm of Se). These doses of the additives led to a 4.5-4.7-fold increase in ω-3 PUFA level, a 1.9-3.6-fold increase in vitamin E and a 1.5-2.2-fold increase in Se content in the edible parts of eggs. Additionally, egg production was 0.6-4.0 % higher, total egg weight was 0.3-8.4 % higher, and feed conversion ratio was improved by 4.1-9.4 %. In Trial 2 layers were fed with optimized doses of the additives determined in the previous trial (flaxseed oil 3 %, flaxseed cake 5 %, vitamin E 150 ppm, Se 0.5 ppm); the comparative efficiency of different Se sources (Sel-Plex®, Sel-Plex® + DAFS-25 at 1:1, Sel-Plex® + sodium selenite at 1:1) and organic vitamin E vs. synthetic vitamin E preparation was studied. The combinations of Sel-Plex® with other Se sources and the substitution of organic vitamin E for the synthetic source improved egg production, egg weight, feed conversion ratio, and decreased diet cost. The best results were found for the mixture of Sel-Plex® and selenite and an organic source of vitamin E. In this, the content of total ω-3 PUFAs in eggs was 4.9 times higher compared to control (with ω-6/ω-3 PUFAs ratio 2.3:1 vs. 14.2:1 in control), the contents of individual ω-3 PUFAs were also significantly higher, i.e. 7.1-fold for a-linolenic acid, 1.8-fold for eicosapentaenoic acid, 3.2-fold for docosapentaenoic acid, and 3.8-fold for docosahexaenoic acid. The content of vitamin E in the eggs was 2.8 times higher, Se level was 2.2 times higher. In this trial, the egg production improved by 10.1 % compared to control, egg weigh output per layer was 13.2 % higher. Feed expenses per 10 eggs lowered by 7.6 %, and per 1 kg of egg weight by 9.9 %. Total diet costs were 1.2 % lower.

Keywords: chicken, functional eggs, ω-3 polyunsaturated fatty acids, selenium, vitamin E, diet cost.

 

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