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Chapter 25,791

The fatty acids of tall oil and their ethyl and glyceryl esters as fodder ingredients. III. The ethyl esters in the feeding of hens

Antila, Veijo; Oittila, Raija; Ring, Orvo; Uotila, Mauri; Antila, M.

Acta Agr Scand 15(1): 16-24

1965


Accession: 025790332

The suitability of ethyl esters of the fatty acids of tall oil for use in the feeding of hens was clarified with the aid of three long-term feeding tests. When such ethyl ester was added to the basic feed which was administered to the control group, the egg production of the hens decreased but fertilization of the eggs and hatching results were entirely normal. The baking characteristics of the eggs were distinctly impaired, however. The fat content of the yolk and the iodine number of the fat were not significantly changed. Considerable changes took place in the fatty acid composition of the yolk fat. The quantity of oleic acid increased strongly, with simultaneous decrease of the palmitic, stearic and linolic acid quantity. Ethyl ester feeding caused a reduction of the egg weight, which was due to reduction of the egg-white constituent in the first place, Ethyl ester feeding was not observed to have exerted any influence on the fatty acid composition of the carcass fat.

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