Improving the fatty acid profile in egg yolk through the use of hempseed (Cannabis sativa), ginger (Zingiber officinale), and turmeric (Curcuma longa) in the diet of Hy-Line White Leghorns

摘要

A study was performed to examine the outcome of utilizing hempseed, ginger,and turmeric in the diet of Hy-Line White Leghorn on the fatty acid profileof egg yolk. Four experimental rations were offered to 60 laying hens:control (standard diet); 25 % hempseed (T1); 25 % hempseed and2 % turmeric (T2); 25 % hempseed and 2 % ginger (T3). Thirty eggsper group were analysed on day 0, 15, and 30 after storage at roomtemperature. Individual and total fatty acids decreased significantly(  0.05) in the experimental groups by day 0, 15, and 30compared to the control. By day 0, 15, and 30, total monounsaturated fattyacids, palmitoleic acid, and oleic acid decreased significantly(  0.05) in T3. In fresh eggs, polyunsaturated fatty acids(PUFAs) increased significantly in T2 and T3 and were lower in the controland T1 by day 15 and 30. The same trend was also found in linoleic,eicosadienoic, and arachidonic acid. Linolenic acid increased significantly(  0.05) in T2 and T3 by day 15 and 30. However, eicosatrienoicacid, eicosapentaenoic acid, and docosahexaenoic acid increased significantly(  0.05) in all treated groups compared to the control by day15 and 30. By day 15 and 30, total -3 increased significantly intreated groups. In contrast to -3, -6 increased significantlyin T2 and T3 by day 15 and 30, while their ratio decreased significantly intreated groups. From the results of the present study, it was concluded thatthe addition of hempseed at the level of 25 % combined with 2 %turmeric and ginger in the diet of Hy-Line White Leghorn layers improved thefatty acid profile of -3 PUFA, -3, and -6 in egg yolk.