The effect of dietary Jerusalem artichoke (Helianthus tuberosus L.) on performance, egg quality characteristics and egg cholesterol content in laying hens
G. Yildiz1, P. Sacakli1, T. Gungor2
Department of Animal Nutrition, Ankara University, Veterinary Medicine, Diskapi, Ankara, Turkey 2 Department of Animal Nutrition,Kirikkale University, Veterinary Medicine, Kirikkale, Turkey
ABSTRACT: This research was carried out to determine the effect of Jerusalem artichoke (JA) with or without 5, 10% vetch (V) supplementation on performance, egg quality characteristics and egg cholesterol content. In the study, seventy-five 25 weeks-old commercial white laying hens were randomly divided into one control and 4 treatment groupseach containing 15 hens. Control group was fed basal diet without JA or V. Treatment group 1, 2, 3 and 4 were fed diets containing 5% V, 5% JA, 5% JA + 5% V and 10% JA + 10% V, respectively. The feeding period lasted 16 weeks. In the study, it was determined that dried-ground JA contained dry matter, crude protein, ether extract, crude fibre, crude ash, inulin and metabolizable energy (ME) at thelevel of 93.30, 10.02, 0.36, 5.64, 9.05, 15.80% and 3 060 kcal/kg, respectively. At the end of the study, live weight was lower by 4.36–10.09% in the treatment group 10% JA + 10% V compared with the other groups, but feed efficiency was improved in this group. There were statistically significant differences between the groups in egg quality characteristics (P < 0.05, P < 0.001). Egg productionwas not affected by supplementation of 5, 10% JA with or without 5, 10% V supplementation. Egg yolk cholesterol and total cholesterol content were not different in the groups (P > 0.05). As a result, the addition of JA with or without V has no adverse effect on performance and egg quality in hens. Keywords: Jerusalem artichoke; laying hen; egg production; egg quality characteristics
Risingopposition to the prophylactic use of antibiotics as livestock feed additives has prompted the search for effective alternatives (Cromwell, 2000). Currently low concentrations of antibiotics are included in diets to enhance animal health and improve performance. Certain dietary oligosaccharides, such as inulin and oligofructose, are considered as prebiotics and they are possible substitutes forantibiotics (Best, 2000). Inulin and oligofructose are present naturally in several fruits and vegetables like Jerusalem artichoke, chicory, onion, garlic, banana and others. Jerusalem artichoke is a plant that can serve as an alternative source of carbohydrates. The tubers contain 14–15% inulin (Patkai and Barta, 2002).
Fructooligosaccharides (FOS) and inulin are composed of short chains of fructosemolecules (Roberfroid, 1993). Administration of FOS or inulin can serve as food (Cieoelik et al., 2002) for and increase the number of bifidobacteria, lactobacilli and certain butyrate-producing bacteria (Hold et al., 2003) in the colon while simultaneously reducing the population of harmful bacteria such as the Clostridium perfringens group (Gibson et al., 1995). Other benefits noted with FOS orinulin supplementation include increased production of beneficial short-chain fatty acids such as butyrate, increased absorption of calcium and magnesium, and improved elimination of toxic compounds (Tomomatsu, 1994; van den Heuvel et al., 1999).
Supported by the Ankara University Research Fund (Project No. 97 10 00 02).
Table 1. The ingredients of experimental rations(%)
Ingredient Barley Maize Soybean meal Poultry meal Vetch Jerusalem artichoke (dried) Dicalcium phosphate Limestone Salt Methionine Vitamin-mineral premix* Control group 36.50 30.00 19.00 3.20 – – 1.60 9.00 0.25 0.10 0.35
Czech J. Anim. Sci., 51, 2006 (8): 349–354
Treatment groups 5% V 36.00 28.80 16.00 3.00 5.00 – 1.50 9.00 0.25 0.10 0.35 5% JA 34.00 28.00 18.80 3.00 – 5.00 1.50 9.00...