Egg components, lipid fraction and fatty acid composition of Creole and Plymouth Rock x Rhode Island Red cross hens fed with three diets

27 Creole and 27 Plymouth Rock x Rhode Island Red hens (cross) 47 months old were used to estimate the effect of three diets; commercial diet, corn + alfalfa and homemade diet on egg weight, white, yolk, egg shell, dry matter, protein, fat and ash content of the yolk; lipid fraction and fatty acid p...

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Bibliographic Details
Published in:World's poultry science journal 2007-09, Vol.63 (3), p.473-479
Main Authors: Garcia-Lopez, J.C, Suarez-Oporta, M.E, Pinos-Rodriguez, J.M, Alvarez-Fuentes, G
Format: Article
Language:English
Subjects:
Creole hens
diet
egg yolk composition
fatty acids
hens
lipids
Plymouth Rock
Rhode Island Red
white
yolk
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Summary:27 Creole and 27 Plymouth Rock x Rhode Island Red hens (cross) 47 months old were used to estimate the effect of three diets; commercial diet, corn + alfalfa and homemade diet on egg weight, white, yolk, egg shell, dry matter, protein, fat and ash content of the yolk; lipid fraction and fatty acid profile of the yolk was estimated too. Eggs were collected at 53 weeks of age, 30 eggs per treatment were randomly selected for laboratory analysis. No differences (P>0.05) were found on egg, white, yolk and egg shell weight between genetic groups; inside groups there was a significant effect of diet on yolk weight in both groups. There was no effect of diet and genetic group on yolk composition (P>0.05); however there was a trend of less content of dry matter and more ash with the homemade diet in both groups. There was a group effect (P
ISSN:0043-9339
1743-4777
DOI:10.1017/S0043933907001584