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Red crab (Pleuroncodes planipes) meal in laying hen rations and their effect on lipid fraction and oxidation of egg stored at different times and temperatures.

Authors(5) :-Carranco-Jauregui M E,Calvo-Carrillo M C, Carrillo-Dominguez S, Fuente-Martinez B, Avila-Gonzalez E

The aim of this work was to evaluate the effect of including red crab meal (RCM) on laying hen performance, lipid fraction and oxidation of fresh and stored egg at different times and temperatures. 90 Isa-Brown hens, 32-week-old were randomly assigned to 2 treatments, with 5 replicates of 9 birds. The hens was fed sorghum-soybean basal diet (Control) or 4% red crab meal (RCM). Productive performance were evaluated daily. At the end 250 eggs were collected from each treatment group and stored as follows: fresh eggs, 15 and 30 days at 20°C and 4°C. Egg fatty acids, astaxanthin, peroxide index, TBAR’s and yolk color were determined. No significant difference in productive performance among treatments. Levels of α-linolenic acid, linoleic acid, and arachidonic acid were significantly different (P < 0.05) and were decreased at 30 days/20°C of storage. Significant differences (P < 0.05) were reported for total lipids showing a three way interaction, indicating that the differences were due to the influence of these three variables, with 30 days/20°C of storage having the lowest value of total lipids. Significant differences can be seen (P < 0.05) in eicosapentaenoic acid, docosahexaenoic acid, and total n-3 in the treatment variable, with the highest values observed in the diets enriched with 4% RCM, compared to the control. However, for total n-6, a significant difference (P < 0.05) was observed in the storage time variable, which was lowest at 30 days. Astaxanthin increased compared with the control, but the values for eggs stored 30 days/20°C were lower (P < 0.05). However, significant differences were observed (P < 0.05) as well as a two way interaction for times and temperatures, with a decrease in yolk color at 30 days/20°C. TBARS not detected. Including 4% RCM in the diets of egg laying hens as a partial substitute for soybean meal did not affect any productive parameters and made it possible to obtain eggs enriched with n3 fatty acids.
Carranco-Jauregui M E,Calvo-Carrillo M C, Carrillo-Dominguez S, Fuente-Martinez B, Avila-Gonzalez E
Red crab meal, Egg, Lipid fraction, Oxidation, Stored
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Publication Details
  Published in : Volume 2 | Issue 6 | November-December 2016
  Date of Publication : 2016-12-30
License:  This work is licensed under a Creative Commons Attribution 4.0 International License.
Page(s) : 296-304
Manuscript Number : IJSRST162647
Publisher : Technoscience Academy
PRINT ISSN : 2395-6011
ONLINE ISSN : 2395-602X
Cite This Article :
Carranco-Jauregui M E,Calvo-Carrillo M C, Carrillo-Dominguez S, Fuente-Martinez B, Avila-Gonzalez E, "Red crab (Pleuroncodes planipes) meal in laying hen rations and their effect on lipid fraction and oxidation of egg stored at different times and temperatures.", International Journal of Scientific Research in Science and Technology(IJSRST), Print ISSN : 2395-6011, Online ISSN : 2395-602X, Volume 2, Issue 6 , pp.296-304, November-December-2016
URL : http://ijsrst.com/IJSRST162647