Determining the Physiological and Reproductive Responses of Domyati Ducks to Different Dietary Levels of Coconut Oil as a Source of Medium-Chain Fatty Acids during Laying Period | Chapter 12 | Cutting-edge Research in Agricultural Sciences Vol. 11

 The goal of this study was to determine the optimal level of coconut oil (CO) supplementation in the diet to improve Domyati duck performance. A total of 300 Domyati ducks (240 females and 60 males) aged 25 weeks were randomly assigned to four experimental groups of three replicates, with each replicate containing 5 males and 20 females. During the experiment, the groups were given CO concentrations of 0 percent, 1.0 percent, 1.5 percent, and 2.0 percent. The results showed that egg weight, egg number, and egg mass increased significantly in the treated groups when compared to the control group. Furthermore, the fertility and hatchability percentages in the 1.0 and 1.5 percent CO groups were higher than in the other experimental groups. The level of low-density lipoprotein in ducks given CO was significantly lower than in the control group. It is concluded that including CO at a concentration of 1.5 percent could be sufficient and beneficial for improving the reproductive and physiological performance of Domyati ducks.

Author (s) Details

Prof. Dr. K. H. El-Kholy
Poultry Production Department, Fac. Agric., Damietta Univ., Damietta, 34518, Egypt.

Prof. Dr. A. I. A. Ghonim
Anim. Prod. Res. Inst., Agric. Res. Centre, Dokki, Giza, 12618, Egypt.

M. A. Ahmed
Anim. Prod. Res. Inst., Agric. Res. Centre, Dokki, Giza, 12618, Egypt.

Dr. Hoda A. Gad
Anim. Prod. Res. Inst., Agric. Res. Centre, Dokki, Giza, 12618, Egypt.

Assist. Prof. Mervat N. Ghazal
Anim. Prod. Res. Inst., Agric. Res. Centre, Dokki, Giza, 12618, Egypt.

Dr. M. A. A. El-Aik
Anim. Prod. Res. Inst., Agric. Res. Centre, Dokki, Giza, 12618, Egypt.

Reham A. M. Ali
Anim. Poult. Prod. Department, Fac. Agric. and Nat. Res., Aswan Univ., 81528, Egypt.

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Modification of Composition and Properties of Blend of Soyphospholipid and Coconut oil by Enzymatic Interesterification for Better Food Use | Chapter 2 | Current Perspectives on Chemical Sciences Vol. 8

 Enzymatic interesterification changed the fatty acid composition (FAC) of both soyphospholipid (SPL) and coconut oil (CO) at the same time. The extent of incorporation of caprylic, capric, and lauric acids in modified soyphospholipid (MSPL) was 5.735 0.31 percent, 14.39 0.15 percent, and 7.945 0.13 percent, respectively, and the extent of incorporation of linoleic and linolenic acids in modified coconut oil (MCO) was 6.625 0.3 percent and 1.58 0.35 percent, respectively. Other antioxidant properties of the modified products were determined, and major differences were found when compared to the initial SPL and CO. Surface tension was calculated in the case of modified soyphospholipid (MSPL) product, which was reduced by about 4 units. MSPL's ability to lower surface tension can make it useful as an emulsifier in the food industry.

Author (s) Details

Ms. G. Saha
School of Community Science and Technology, Indian Institute of Engineering Science and Technology, Shibpur, Howrah, West Bengal, 711 103, India.

Prof.  D. K. Bhattacharyya
School of Community Science and Technology, Indian Institute of Engineering Science and Technology, Shibpur, Howrah, West Bengal, 711 103, India.

Dr. M. Ghosh
School of Community Science and Technology, Indian Institute of Engineering Science and Technology, Shibpur, Howrah, West Bengal, 711 103, India.

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