The effect of deshelled and shell-reduced mussel meal on egg quality parameters of organic laying hens under commercial conditions
Type de document
journalArticle
Langue source
Anglais
Titre français
Titre anglais
The effect of deshelled and shell-reduced mussel meal on egg quality parameters of organic laying hens under commercial conditions
Auteur(s)
- VAN DER HEIDE M. E.
- JOHANSEN N. F.
- KIDMOSE U.
- NØRGAARD J. V.
- HAMMERSHØJ M.
Editeur(s)
Autre(s)
Id
CC2LNSRE
Version
2679
Date ajout
23 décembre 2020 11:47
Date modification
23 décembre 2020 11:47
Résumé anglais
Mussel meal is an alternative feed ingredient that can reduce the gap in available protein rich feedstuff for organic layer hen diets. Mussel meal production requires high input of energy because of mussel deshelling. The production of mussel meal through filtration could create a more cost-efficient product. A field study was conducted on a commercial farm to compare feeding laying hens with fishmeal (control), deshelled mussel meal or shell-reduced mussel meal. Eggs (N=25) were collected at hen ages 22 (standard diet), 28, 35 and 42 weeks. The egg weight was depressed with ca. 2 g overall when feeding shell reduced mussel meal compared to fishmeal or deshelled mussel meal, however this diet also had the lowest CP level. Moreover, feeding shell reduced mussel meal gave more red and yellow yolks, whereas deshelled mussel meal only gave more yellow yolks compared to the control. Fatty acids in egg yolks from hens fed deshelled mussel meal had the lowest omega 6 to omega 3 ratios due to higher levels of eicosapentanoic and docosahexaenoic acid compared to the control or shell reduced mussel meal treatments. No major differences in the tested sensory properties of the eggs in terms of aroma, flavor and texture were found among the treatments. These results suggest that deshelled mussel meal can effectively replace fishmeal in organic laying hen diets. The production of shell-reduced mussel meal should be optimized to limit sodium chloride levels if not then the inclusion level is limited. Egg yolk color may, however, be positively affected resulting in a more red and yellow color.
Note
None
CRAW tags
- AB - Spécifique
- FREDO alimentation animale
- FREDO qualité des produits
- GEO Danemark
- autonomie alimentaire
- composition nutritionnelle
- oeufs
- poule pondeuse
- volaille
WEB tags
- fatty acids
- novel protein
- omega 3
- yolk color
Titre de la publication
Journal of Applied Poultry Research
Pages
100119
Date caractères
November 23, 2020
Date publication
23 novembre 2020
Doi
10.1016/j.japr.2020.100119
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Il est donc plus fiable et permanent qu'une URL classique
Issn
1056-6171
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