![McWilliams School of Biomedical Informatics](../../assets/md5images/f59dc081b7356339757ba9861fe6e1e1.jpg)
Journal Articles
Publication Date
3-29-2024
Journal
Foods
Abstract
AIMS: The study aimed to evaluate the effects of dietary folic acid (FA) on the production performance of laying hens, egg quality, and the nutritional differences between eggs fortified with FA and ordinary eggs.
METHODS: A total of 288 26-week-old Hy-Line Brown laying hens (initial body weights 1.65 ± 0.10 kg) with a similar weight and genetic background were used. A completely randomized design divided the birds into a control group and three treatment groups. Each group consisted of six replicates, with twelve chickens per replicate. Initially, all birds were fed a basal diet for 1 week. Subsequently, they were fed a basal diet supplemented with 0, 5, 10, or 15 mg/kg FA in a premix for a duration of 6 weeks.
RESULTS: Supplementation of FA could significantly (
CONCLUSION: The findings suggest that the appropriate addition of FA can enhance the levels of MUFA and vitamin D in egg yolks, thereby improving their nutritional value. Excessive intake of FA can decrease the effectiveness of enriching FA in egg yolk and impact the enrichment of certain amino acids. The yolk of eggs produced by adding 10 mg/kg of FA to the feed contains the optimal amount of nutrients. This study informs consumers purchasing FA-fortified eggs.
Keywords
FA, egg yolks, nutrient, nutrient-fortified
Included in
Biomedical Informatics Commons, Dietetics and Clinical Nutrition Commons, Medical Sciences Commons
Comments
PMID: 38611353