ArticleFrontiers in nutrition2026
Effects of dietary taurine supplementation on polyunsaturated fatty acids, cholesterol, and egg quality of egg of hens.
Article in Frontiers in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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7 authors.
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Abstract
Objective: This study aimed to assess the impact of dietary taurine supplementation on egg quality, polyunsaturated fatty acids, and cholesterol contents in egg during the late laying period in hens. Methods: A total of 102 44-week-old Roman pink laying hens were randomly divided into six groups, one control group and five treatment groups additionally supplied with 0.01, 0.02, 0.05, 0.1, and 0.2% Taurine (weight/weight). Feed intake and body weight were recorded to calculate production performance, and eggs were collected to analyze egg quality. At the end of the study, 10 laying hens were randomly selected from each group and slaughtered to collect blood, liver, and other samples. Results: The results revealed that 0.05% or 0.1% taurine significantly increased the contents of C18-3n and C18-2n polyunsaturated fatty acids in yolks ( Conclusion: Supplying 0.05 to 0.2% taurine improved specific aspects of egg quality, enhanced contents of polyunsaturated fatty acids, and reduced egg yolk cholesterol during the late laying period. This study provides scientific evidence for the further taurine use in egg production.
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