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Effect of dietary soy lecithin on laying performance, egg quality and meat texture of aged layer hen


Citation

Akit, Henny and Sazili, Awis Qurni and Ismail, N. A. and Atan, Nur Atiqah and Shazali, Nurhazirah and Loh, Teck Chwen (2016) Effect of dietary soy lecithin on laying performance, egg quality and meat texture of aged layer hen. Pertanika Journal of Tropical Agricultural Science, 39 (3). pp. 365-372. ISSN 1511-3701; ESSN: 2231-8542

Abstract / Synopsis

This study was conducted to determine the laying performance, egg quality and meat texture of aged layer hens fed with soy lecithin. A total of 100 layer hens (Novogen Brown), aged 76-weeks old, were randomly assigned to five treatment groups and treated as follows: basal diet with 0% (control), 2%, 4%, 6% and 8% soy lecithin, respectively. After four weeks of treatment, lecithin showed no improvement in body weight gain, egg mass, egg production, feed intake, feed conversion efficiency, egg quality and meat texture. Meanwhile, egg weight increased in birds fed with 2% lecithin (P=0.02) and this might be attributed to the high linoleic acid content in soy lecithin. The results implied that feeding hens with 2% lecithin increased egg weight but it had no beneficial effects on other laying performance parameters. Thus, it is of interest to investigate potential benefits of lecithin on different dietary fat sources.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Agriculture
Halal Products Research Institute
Institute of Tropical Agriculture
Publisher: Universiti Putra Malaysia Press
Keywords: Egg quality; Layer hen; Laying performance; Lecithin; Meat texture
Depositing User: Nabilah Mustapa
Date Deposited: 30 Dec 2016 03:54
Last Modified: 30 Dec 2016 03:54
URI: http://psasir.upm.edu.my/id/eprint/49689
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