Fatty acid compositions and quality of egg and performance in laying quails fed diet with hesperidin

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dc.authoridTEKCE, EMRE/0000-0002-6690-725X
dc.authoridKara, Kanber/0000-0001-9867-1344
dc.authoridozbilgin, abdullah/0000-0002-1675-3176
dc.contributor.authorOzbilgin, Abdullah
dc.contributor.authorKara, Kanber
dc.contributor.authorGumus, Recep
dc.contributor.authorTekce, Emre
dc.date.accessioned2024-10-04T18:51:00Z
dc.date.available2024-10-04T18:51:00Z
dc.date.issued2021
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThis 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 x 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.en_US
dc.description.sponsorshipScientific Research Project Fund of Sivas Cumhuriyet University, Sivas Province, Turkey [V-094]en_US
dc.description.sponsorshipThe 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.en_US
dc.identifier.doi10.1007/s11250-021-02938-2
dc.identifier.issn0049-4747
dc.identifier.issn1573-7438
dc.identifier.issue6en_US
dc.identifier.pmid34665349en_US
dc.identifier.scopus2-s2.0-85117560692en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1007/s11250-021-02938-2
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3327
dc.identifier.volume53en_US
dc.identifier.wosWOS:000708905500001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofTropical Animal Health and Productionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEggen_US
dc.subjectFatty aciden_US
dc.subjectHesperidinen_US
dc.subjectQuailen_US
dc.titleFatty acid compositions and quality of egg and performance in laying quails fed diet with hesperidinen_US
dc.typeArticleen_US

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