Effect of Using Different Levels of Fish Oil, Linseed Oil and Their Combination in Layer Diets on Egg Omega 3 Enrichment

Abstract

One hundred and five Mandara laying hens, 24 wks of age, were divided into seven experimental treatments to study the effect of dietary levels of fish oil (FO), linseed oil (LO) and their combination as a source of omega 3 on egg yolk omega three polyunsaturated fatty acids concentration on cholesterol and total lipids, and the productive performance and egg quality of laying hens. The experimental treatments were divided into seven treatments with three replicates each. The first treatment group was the control group, the second treatment was given 1% FO, the third treatment was given 2% FO, the fourth treatment was given2% LO, the fifth treatment was given 3% LO, the sixth treatment was given 1% FO + 1% LO and the seventh treatment was given1.5% FO + 1.5% LO. The obtained data revealed the following results: Addition of FO, LO, and LO + FO to the diets did not cause significant effects (P > 0.05) on feed intake, feed conversion and egg production traits (egg number, egg weight and egg mass). Adding FO, LO, and their combination insignificantly increased yolk percentage. Saturated fatty acids significantly decreased FO and LO increased compared to the control. Diets containing FO, LO, and their combinations resulted in a significant increase of n-3 polyunsaturated fatty acids and polyunsaturated fatty acid concentrations in eggs compared to the control group. Adding 2% FO, 1% FO + 1% LO and 1.5% FO + 1.5% LO to laying diets decreased (P<0.05) egg yolk total cholesterol and egg yolk total lipids comparing to control group. The lowest values of egg yolk total cholesterol and egg yolk total lipids were recorded by 1.5% FO + 1.5% LO compared to other treatments. Using 1% FO only or 1% FO + 1% LO in laying hen diets improved the economical efficiency comparable to the control group. The best feed cost/kg egg was recorded by the group fed diet 1% FO + 1% LO.

The Effect of Vegetable Oils and the Fish Oil on the Fatty Acid Profile in Egg Yolks

“…Linolenic acid was increased from 0.52% to 9.79%, and the n-6/n-3 PUFA ratio was decreased from 8.46 to 1.79. These results are in consent with those by Oliveira et al (2010) and Omar et al (2014). Brown et al (2018) found out that the laying hens' diet supplemented with the flaxseed oil did not affect either the external or the internal egg quality, except the yolk color.…”

“…A consumer interest has increased not only due to a nutritional and dietary value but also due to a biofunctional value of eggs (Bubel et al, 2011). A composition modification of diets for the laying hens using the vegetable and animal oils can manipulate the lipid content in egg yolks (Kralik et al, 2005(Kralik et al, , 2008a(Kralik et al, , 2008b(Kralik et al, , 2018Yalçın et al, 2010;Petrović et al, 2012;Ehr et al, 2017). The n-3 polyunsaturated fatty acids (n-3 PUFAs), such as α-linolenic (ALA), eicosapentaenoic (EPA), and docosahexaenoic (DHA) acids, have a significant biologi-cal effect on health.…”