Abdulah Gagić

Yolk lip1d modifications by fat supplemented diets of laying hens

The aim of this study was to investigate the possibility to modification the total lipid and cholesterol level, as well as fatty acid composition of egg yolks, by supplementing diets of laying hens with different fats. The trial was conducted in two six week experiments. Experiment I was conducted on 180 Isa Brown hens assigned to two age categories: 36 months - old (O), and 27 weeks of age - young (Y) hens. Both ago categories were divided into three groups: control groups fed a diet I with no supplemented fat (OC and YC) experimental groups fed a diet II supplemented with 3.2% of palm oil (OP and YP) and experimental groups fed a diet III supplemented with 2.5% of lard (OL and YL). In Experiment II 45 Lohman Brown hens of 56 weeks of age were randomly assigned into three groups of 15 birds each and were fed with three experimental diets supplemented with either 3% fish oil (group FO), 3% palm olein (group PO) or with 3% lard (group L). The results of our trial support the thesis of constant cholesterol content in egg yolk, that was accepted by the majority of researchers, although it was possible to affect the levels only in some conditions, as for example by the age of hens in Experiment I or by feeding Lohman Brown hens with 3% of supplemented lard in Experiment II. However, the experiment proved the possibility of altering egg yolk fatty acid composition, this being a trend in actual investigations of egg yolk cholesterogenic modification.

Highly Pathogenic Avian Influenza Virus Subtype H5N1 in Mute Swans (Cygnus olor) in Central Bosnia

Abstract In order to determine the actual prevalence of avian influenza viruses (AIVs) in wild birds in Bosnia and Herzegovina, extensive surveillance was carried out between October 2005 and April 2006. A total of 394 samples representing 41 bird species were examined for the presence of influenza A virus using virus isolation in embryonated chicken eggs, PCR, and nucleotide sequencing. AIV subtype H5N1 was detected in two mute swans (Cygnus olor). The isolates were determined to be highly pathogenic avian influenza (HPAI) virus and the hemagglutinin sequence was closely similar to A/Cygnus olor/Astrakhan/Ast05-2-10/2005 (H5N1). This is the first report of HPAI subtype H5N1 in Bosnia and Herzegovina.

Lipid composition of liver in rats fed diets supplemented with egg yolks of modified composition

The aim of this study was to examine the effects of diets supplemented with egg yolks of modified composition on the fatty-acid composition and lipid content in rat’s liver. During four weeks of the experiment 64 Wistar rats were divided into four groups of 16 individuals each (eight individuals of both sexes) and fed a commercial feed mixture for rats (group C) or diet containing 70% commercial mixture for rats and 30% freshly cooked egg yolks from laying hens fed diets with 3% fish oil (group F), 3% palm olein (group P) or 3% lard (group L). Dietary supplementation with egg yolks significantly increased the hepatic cholesterol pool in rats, regardless of the type of fat in the diet of laying hens from which the eggs originated. The content of α-linolenic acid in the liver of male rats in group P was 4-6 times higher compared to males in the other groups. Liver lipids and their fatty-acid composition differ by both, sex and dietary modified egg yolk composition in rats.