The effect of different vegetable oils on energy content of table eggs yolk

Michal Rolinec, Daniel Bíro, Branislav Gálik, Henrieta Arpášová, Milan Šimko, Miroslav Juráček, Ondrej Hanušovský


Article Details: Received: 2020-08-31 | Accepted: 2020-11-16 | Available online: 2021-06-30

The aim of this study was to analyse the gross energy (GE) value of egg yolk from hens feed with different vegetable oils addition and based on gained results calculate the linear regression between GE and dry matter % (DM) in yolk. Total 66 hens Lohmann brown lite were divided in to 11 groups according to concentration and type of used vegetable oil (pumpkin oil 3%, flax seed oil 3%, indian hemp seed oil 2.5% and 5%, grape seed oil 2.5% and 5%, olive oil 2.5 and 5%, apricot seed oil 2.5% and 5%). Hens were in 40th week of life and were housed per 6 in cage. From each group eight eggs were randomly selected. In total 88 egg yolks were separated and analysed for DM and GE content. The highest yolk GE was detected in group with 3% pumpkin oil addition (1639 kJ/100g) followed by groups with 2.5 and 5% indian hemp seed oil addition 1632 and 1632 kJ/100g, respectively. Difference between these three groups compared to yolk GE content (1584 kJ/100g) in control group was significant (P<0.05). All other added oils increased the yolk GE (P>0.05). GE concertation of yolk can be calculated as follows: GE = -17.34 + (32.73 * DM), R2 = 0.819.

Keywords: laying hens, egg yolk gross energy, regression


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