Peptide supplementation to nutrient-adequate diets enhanced internal egg quality during storage in hens at peak production.

• Autores: Oluyinka A Olukosi, Weiwei Xiao, Jing Jia
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 98, Nº 5, 2018, págs. 1850-1855
• Idioma: inglés
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• Resumen

  • There is paucity of information on the use of dietary peptides in laying hens and its effects on egg production and quality. In the current study, peptide from enzymatic hydrolysis of soybean protein was incorporated into laying hens' diets to investigate its effect on egg production and internal egg quality.; Results: There were no treatment effects on egg production (average hen day production was 96%) during the experiment. Final body weight of the hens increased quadratically (P < 0.05) in response to peptide supplementation. There were no significant effects of peptide supplementation on internal egg quality of the fresh eggs. Peptide supplementation tended to increase yolk colour (P < 0.10) in eggs collected at 4 weeks of the study and stored at room temperature for 14 days. For the eggs collected at 8 weeks of the experiment and stored at room temperature for 14 days, peptide supplementation linearly increased (P < 0.05) albumen height, Haugh unit and yolk index but linearly decreased (P < 0.01) yolk width.; Conclusion: Peptide supplementation to laying hens at peak production, receiving diets meeting their nutrient requirement, did not improve hen production but positively helped to maintain hens' body weight and egg quality during storage. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.