Abstract
This study investigates the effects of hesperidin on eggs’ internal and external quality parameters, the fatty acid in egg yolk, and the nutrient content adding different amounts of hesperidin to the quail diets. A total of 150 Japanese quails (Coturnix coturnix japonica) were divided into three groups (0% hesperidin group (n = 5 × 10) (control group; HES0), 0.1% hesperidin group (HES1), and 0.2% hesperidin group (HES2)) with five replicates. It has been found in the analysis that hesperidin did not affect the weight and thickness of the shell from the external quality parameters of the egg (P > 0.05), but in terms of the HES1 and HES2 groups, the weight of the egg increased compared to the HES0 group, while the fracture resistance of the shell decreased (P < 0.05). Eggs’ internal quality parameters have shown that the egg white width (P < 0.05) and the yolk diameter (P < 0.01) increased in the HES1 and HES2 groups, and the length of white decreased (P < 0.05). It has been found that n-6 (linoleic acid) and n-3 (docosahexaenoic acid) fatty acid values increased significantly according to hesperidin dosage (P < 0.05) from the parameters of the composition of fatty acids of the eggs. As a result, it is believed that hesperidin added to the diet has a generally positive effect on the fatty acid composition and internal and external quality parameters of the eggs and would be appropriate to use it as a feed additive.
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Data is produced from the aforementioned project.
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Acknowledgements
The authors thank the financial support of the Scientific Research Project Fund of Sivas Cumhuriyet University, Sivas Province, Turkey. The authors also thank the Editing Office of Erciyes University, Kayseri Province, Turkey.
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The study was supported with the grant project (the project number: V-094) by the Scientific Research Project Fund of Sivas Cumhuriyet University, Sivas Province, Turkey.
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All the authors worked in a coordinated way. The experiment was planned and conducted by A.Ö. and R.G. under the guidance of K.K., who conducted fatty acid analyses of egg yolk samples and preparation—writing of the manuscript, and E.T., who carried out egg quality analyses. All the authors read and approved the manuscript.
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This study has been carried out with approval from the Sivas Cumhuriyet University (39°42′34.8″N 37°01′13.0″E), Animal Experiments Local Ethics Board (approval number: 253/2019).
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Özbilgin, A., Kara, K., Gümüş, R. et al. Fatty acid compositions and quality of egg and performance in laying quails fed diet with hesperidin. Trop Anim Health Prod 53, 518 (2021). https://doi.org/10.1007/s11250-021-02938-2
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DOI: https://doi.org/10.1007/s11250-021-02938-2