Lipid metabolism and body composition in long-term producing hens

IF 3.9 3区农林科学 Q1 AGRICULTURE, DAIRY & ANIMAL SCIENCE

World's Poultry Science Journal Pub Date : 2023-03-20 DOI:10.1080/00439339.2023.2189206

L. van Eck, H. Enting, I. J. Carvalhido, H. Chen, R. Kwakkel

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引用次数: 3

Abstract

SUMMARY The lifetime egg production capacity of laying hens (i.e. laying persistency) has increased tremendously in the last 50 years from 220 eggs in 1960 to 500 eggs in 2019. To improve and support laying persistency, nutrition is crucial to support the hen and provide the correct nutrients for egg formation. Several organs are involved in this long-term egg formation process. The follicles produced in the ovary need to grow and ovulate to initiate egg production. The liver needs to supply the nutrients, mainly lipids, for proper follicle growth and liver fattening must be prevented to maintain liver health and function. Adipose tissue has an important role in maintaining the body energy balance, functioning as a reservoir for fatty acids provided by the diet or produced by the liver. Additionally, adipose tissue might mediate in ovulation through adipokine (hormone) production. As such, body composition of laying hens might have an important role on laying persistency. This literature review discusses the interaction between these metabolic processes, the influence of diet and hormones and the effect on laying persistency.

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长期产蛋鸡脂质代谢与体成分

在过去的50年里，蛋鸡的终身产蛋能力(即产蛋持久性)从1960年的220个蛋大幅增加到2019年的500个蛋。为了提高和支持产蛋的持续性，营养是至关重要的，可以支持母鸡并为蛋的形成提供正确的营养。几个器官参与了这个长期的卵子形成过程。卵巢中产生的卵泡需要生长和排卵才能开始产蛋。肝脏需要提供营养物质，主要是脂质，以促进卵泡的正常生长，必须防止肝脏增肥，以维持肝脏的健康和功能。脂肪组织在维持身体能量平衡方面起着重要的作用，它是由饮食提供或由肝脏产生的脂肪酸的储存库。此外，脂肪组织可能通过脂肪因子(激素)的产生介导排卵。由此可见，蛋鸡体成分可能对产蛋持续性有重要影响。本文综述了这些代谢过程之间的相互作用、饮食和激素的影响以及对产蛋持续性的影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

World's Poultry Science Journal 农林科学-奶制品与动物科学

CiteScore

6.10

自引率

7.40%

发文量

审稿时长

12-24 weeks

期刊介绍： World''s Poultry Science Journal is the official publication of the World’s Poultry Science Association. The journal provides authoritative reviews in poultry science and an international forum for the exchange and dissemination of information including research, education and industry organisation. Each issue includes poultry industry-related news, regional reports on global developments in poultry, reports from specialist scientific working groups, book reviews, association news and a calendar of forthcoming events. Coverage includes breeding, nutrition, welfare, husbandry, production systems, processing, product development, physiology, egg and meat quality, industry structure, economics and education. The journal is of interest to academics, researchers, students, extension workers and commercial poultry producers.