Comparison of the Effects of Soybean, Sunflower, and Fatty Acid Omega-3 Oils on the Performance and Quality level of Eggs Produced by Turkey Hens in the Al-Shatra District
Keywords:
Soybean Oil, Omega-3, Sunflower Oil, Egg Production, Egg Quality, Laying TurkeysAbstract
The aim of this research, which was carried out in the Al-Shatra District of the Thi Qar Governorate in southern Iraq, was to assess the effects of various nutrient oil sources on the production efficiency and quality characteristics of eggs produced by laying turkeys. One hundred and twenty 32-week-old turkey hens were divided into three diets: a control diet with 1.5% oil from soybeans, a second with 1.5% sunflower oil, and a third diet with the same inclusion level of omega-3 oil. The results indicated significant improvements in both the mass and rate of egg production for turkeys fed the omega-3-enriched diet compared to those on the control or sunflower oil diets. In addition, the omega-3 group had a higher ratio of feed conversion. Egg yolks from the omega-3 and sunflower oil treatments were significantly lighter in color than those from the control group in terms of egg quality. The yolk both Haugh and index units were also positively impacted by omega-3 additions. There were no discernible variations in the egg weight or thickness of the shell Within these groupings. According to these findings, sunflower oil primarily affects yolk color, whereas omega-3 fatty acids may increase productivity and alter certain characteristics of egg quality in laying turkeys.
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