Research note: eggshell quality in Japanese quail fed different fatty acids

The purpose of the present study was to determine the effects of diets containing 3% palmitic acid (Diet PA), oleic acid (Diet OA), or linoleic acid (Diet LA) on the shell quality of eggs of Japanese quail. Each diet was fed to 10 hens maintained individually in wire quail laying cages. There was no...

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Bibliographic Details
Published in:Poultry science 1992-09, Vol.71 (9), p.1568-1571
Main Authors: Vilchez, C. (McGill University, Sainte Anne de Bellevue, Quebec, Canada), Touchburn, S.P, Chavez, E.R, Lague, P.C
Format: Article
Language:English
Subjects:
ACIDE LINOLEIQUE
ACIDE OLEIQUE
ACIDE PALMITIQUE
ACIDO LINOLEICO
ACIDO OLEICO
ACIDO PALMITICO
Animals
CAILLE
CASCARA DE HUEVO
CODORNIZ
COQUILLE D'OEUF
CORPS GRAS
Coturnix - embryology
Coturnix - physiology
DENSIDAD
DENSITE
DIETA
Dietary Fats - pharmacology
ECLOSABILIDAD DEL HUEVO
ECLOSABILITE
Egg Shell - physiology
EPAISSEUR
ESPESOR
Fatty Acids - pharmacology
Female
GRASAS
Linoleic Acid
Linoleic Acids - pharmacology
Oleic Acid
Oleic Acids - pharmacology
Palmitic Acid
Palmitic Acids - pharmacology
PESO
POIDS
REGIME ALIMENTAIRE
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Summary:The purpose of the present study was to determine the effects of diets containing 3% palmitic acid (Diet PA), oleic acid (Diet OA), or linoleic acid (Diet LA) on the shell quality of eggs of Japanese quail. Each diet was fed to 10 hens maintained individually in wire quail laying cages. There was no difference (P 0.05) in feed consumption between hens fed Diets OA and LA, but hens of both groups consumed less (P 0.05) feed than those fed Diet PA. Egg weight, shell weight, and thickness of shell plus membrane were not influenced by dietary treatment (P 0.05). However, specific gravity of eggs from hens fed Diet OA was significantly higher (P 0.05) than that of eggs from those fed either Diet PA or Diet LA. Comparison of these data with hatchability data obtained in a previous experiment conducted under similar conditions suggests that the differences in hatchability would not be explained by differences in eggshell quality
ISSN:0032-5791
1525-3171
DOI:10.3382/ps.0711568