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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Effect of β-Cyclodextrin on Cholesterol Reduction in Egg and Duck Liver Pâté | Chapter 11 | Current Research in Agricultural and Food Science Vol. 5

 Because of its affinity for non-polar molecules like cholesterol, the use of -cyclodextrin (-CD) to lower cholesterol is becoming more common in food research. The goal of this study was to see if -CD could remove cholesterol from natural egg, powdered egg, and duck liver pâté, as well as what effect it had on particular fatty acids. A concentration of 5% -CD was shown to be enough for removing 80.04 4.96–82.12 5.36 percent cholesterol from yolks and powdered eggs, as well as 80.21 5.28 percent cholesterol from duck liver pâté. Centrifugation was used to separate the -CD complexed to cholesterol. Individual fatty acid compositions did not differ significantly (p 0.05) between controls and products treated with 5%-CD. This research can be used to design low-cholesterol functional diets for hypercholesterolemia patients.

Author(s) Details

Leocadio Alonso
Instituto de Productos Lácteos de Asturias (CSIC), 33300 Asturias, Spain.

María V. Calvo
Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), 28049 Madrid, Spain.

Javier Fontecha
Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), 28049 Madrid, Spain.

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