<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>In the current study the hypothesis that 1.0% dietary inclusion of glutamine (Gln), a conditionally essential amino acid that influences protein synthesis and shows anti-osteoporotic effect, can influence eggshell quality was tested on laying hens in the post-peak laying period. Thirty-week-old Bovans Brown hens were randomly assigned to control group or group supplemented with Gln in the form of alphaketoglutarate (10 g/kg) with 12 replicate cages (2 hens/cage) in each group. The experimental period lasted for 30 weeks, from the 31st to the 60th week of age of hens, when eggs were collected and selected eggshell quality indices were determined. While Gln supplementation had no effect on egg geometry and eggshell cracking force, the analysis of eggshell quality showed an increase of the eggshell thickness (P&lt;0.01), porosity (P&lt;0.01), eggshell specific surface (P&lt;0.001) and positive changes in other mechanical parameters (decrease of eggshell stiffness and Young’s modulus, P&lt;0.05 and P&lt;0.01, respectively; increase of work needed to crack the eggshell, P&lt;0.05). Changes in eggshell mineral composition, including an increase of Ca content (P&lt;0.001), were also observed. In conclusion, the current study showed a beneficial effect of Gln on the eggshell thickness, calcification, and some mechanical parameters.</p>
</abstract>

In the current study the hypothesis that 1.0% dietary inclusion of glutamine (Gln), a conditionally essential amino acid that influences protein synthesis and shows anti-osteoporotic effect, can influence eggshell quality was tested on laying hens in the post-peak laying period. Thirty-week-old Bovans Brown hens were randomly assigned to control group or group supplemented with Gln in the form of alphaketoglutarate (10 g/kg) with 12 replicate cages (2 hens/cage) in each group. The experimental period lasted for 30 weeks, from the 31st to the 60th week of age of hens, when eggs were collected and selected eggshell quality indices were determined. While Gln supplementation had no effect on egg geometry and eggshell cracking force, the analysis of eggshell quality showed an increase of the eggshell thickness (P<0.01), porosity (P<0.01), eggshell specific surface (P<0.001) and positive changes in other mechanical parameters (decrease of eggshell stiffness and Young’s modulus, P<0.05 and P<0.01, respectively; increase of work needed to crack the eggshell, P<0.05). Changes in eggshell mineral composition, including an increase of Ca content (P<0.001), were also observed. In conclusion, the current study showed a beneficial effect of Gln on the eggshell thickness, calcification, and some mechanical parameters.

Dietary L-Glutamine affects Eggshell Quality in the Post-Peak Laying Period

Department of Biophysics, Faculty of Environmental Biology

Department of Animal Physiology, Faculty of Veterinary Medicine

Department of Animal Nutrition and Feed Science

Annals of Animal Science

This work is licensed under the Creative Commons Attribution 4.0 International License.

{"article-title":"Dietary L-Glutamine affects Eggshell Quality in the Post-Peak Laying Period"}

In the current study the hypothesis that 1.0% dietary inclusion of glutamine (Gln), a conditionally essential amino acid that influences protein synthesis and...

Dietary L-Glutamine affects Eggshell Quality in the Post-Peak Laying Period

Pubblicato online: 27 gen 2023

Pagine: 121 - 128

Ricevuto: 21 dic 2021

Accettato: 15 feb 2022

DOI: https://doi.org/10.2478/aoas-2022-0022

Parole chiave
glutamine, amino acid, laying hen, eggshell quality, eggshell cracking strength, eggshell mineralization

© 2022 Siemowit Muszyński et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Dietary L-Glutamine affects Eggshell Quality in the Post-Peak Laying Period

Pubblicato online: 27 gen 2023

Pagine: 121 - 128

Ricevuto: 21 dic 2021

Accettato: 15 feb 2022

DOI: https://doi.org/10.2478/aoas-2022-0022

Parole chiaveglutamine, amino acid, laying hen, eggshell quality, eggshell cracking strength, eggshell mineralization

© 2022 Siemowit Muszyński et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Parole chiave
glutamine, amino acid, laying hen, eggshell quality, eggshell cracking strength, eggshell mineralization