Abstract:The incorporation of polyunsaturated fatty acids in chicken eggs by adding oils to the diets has been extensively studied. This experiment aimed at evaluating possible changes in the fatty acid profile of the eggs of layers fed diets supplemented with linseed and soybean oils. The experiment was performed using 192 29 week-old laying hens, distributed in a completely randomized design, into six treatments with four replicates of eight birds each. Treatments consisted of a control diet (no vegetable oil) and di… Show more
“…The decreased OA contents in egg yolks might also be due to the inhibitory effects of PUFA against Δ9-desaturase enzyme activity, preventing the formation of OA from its precursors (Garg et al, 1988). The present trial confirmed the results of previous studies in which supplementation of n-3 PUFA in the hens' diet caused a reduction in OA content of yolks (Jiang et al, 1991;Bou et al, 2004;Souza et al, 2008;Ahmad et al, 2010).…”
In the present study, the effect of various dietary ratios of linoleic acid (LNA) to α-linolenic acid (ALA), and vitamin A (Retinyl Acetate) on egg quality and some blood metabolites was examined in laying hens kept at high ambient environmental temperature. Three hundred and sixty laying hens were fed rations supplemented with different combinations of canola oil and linseed oil to have LNA to ALA dietary ratios of 20:1, 10:1, 4:1, 2:1, 1:1 and 1:2, each with 3000 IU or 10000 IU vitamin A/kg of diet (6×2 factorial; under Completely Randomized Design). Various blood metabolites, egg cholesterol, egg triglycerides and egg-yolk fatty acids were determined during the last week of the study. The results showed that serum triglycerides, serum total-and low density lipoprotein-cholesterol, and blood glucose were similar (P>0.05) in laying hens; fed on various dietary LNA/ALA ratios and vitamin A levels. Consequently, egg cholesterol and egg triglycerides were also similar (P>0.05) for the all dietary treatments. However, Serum high density lipoprotein-cholesterol increased (P=0.045) with the decrease in dietary LNA/ALA ratio. The n-3 polyunsaturated fatty acids (PUFA) in egg yolks from laying hens were increased (P<0.001) while, the n-6 PUFA and the ratio of n-6 to n-3 fatty acids were decreased (P<0.001) with the decrease in dietary LNA/ALA ratio. It was recommended that a dietary ratio of 4:1 or less between LNA and ALA was quite beneficial for the production of eggs by the hens with desirable quantities of n-6 and n-3 PUFA that are suitable for human consumption.
“…The decreased OA contents in egg yolks might also be due to the inhibitory effects of PUFA against Δ9-desaturase enzyme activity, preventing the formation of OA from its precursors (Garg et al, 1988). The present trial confirmed the results of previous studies in which supplementation of n-3 PUFA in the hens' diet caused a reduction in OA content of yolks (Jiang et al, 1991;Bou et al, 2004;Souza et al, 2008;Ahmad et al, 2010).…”
In the present study, the effect of various dietary ratios of linoleic acid (LNA) to α-linolenic acid (ALA), and vitamin A (Retinyl Acetate) on egg quality and some blood metabolites was examined in laying hens kept at high ambient environmental temperature. Three hundred and sixty laying hens were fed rations supplemented with different combinations of canola oil and linseed oil to have LNA to ALA dietary ratios of 20:1, 10:1, 4:1, 2:1, 1:1 and 1:2, each with 3000 IU or 10000 IU vitamin A/kg of diet (6×2 factorial; under Completely Randomized Design). Various blood metabolites, egg cholesterol, egg triglycerides and egg-yolk fatty acids were determined during the last week of the study. The results showed that serum triglycerides, serum total-and low density lipoprotein-cholesterol, and blood glucose were similar (P>0.05) in laying hens; fed on various dietary LNA/ALA ratios and vitamin A levels. Consequently, egg cholesterol and egg triglycerides were also similar (P>0.05) for the all dietary treatments. However, Serum high density lipoprotein-cholesterol increased (P=0.045) with the decrease in dietary LNA/ALA ratio. The n-3 polyunsaturated fatty acids (PUFA) in egg yolks from laying hens were increased (P<0.001) while, the n-6 PUFA and the ratio of n-6 to n-3 fatty acids were decreased (P<0.001) with the decrease in dietary LNA/ALA ratio. It was recommended that a dietary ratio of 4:1 or less between LNA and ALA was quite beneficial for the production of eggs by the hens with desirable quantities of n-6 and n-3 PUFA that are suitable for human consumption.
“…In the current study SO effected in the highest n-6/n-3 ratio in comparison with the other oil sources. Souza et al (2008) reported that the supplementation of diets with LO increased (P<0.05) the unsaturated to saturated FA ratio in the egg yolk and they showed a linear effect of dietary linseed oil inclusion level on LNA:LA and n-6/n3 ratios (P<0.01). LNA can be desaturated and elongated in poultry liver to form DHA.…”
Section: Discussionmentioning
confidence: 96%
“…However, eggs are also very valuable source of proteins and contains many substances with biological function beyond basic nutrition (Mazalli et al, 2004;Laca et al, 2010;Liu et al, 2010). The eggs from hens provided standard feed are poor in linolenic acid (LNA; 18:3n-3), and does not contain eicosapentaenoic (EPA; 20:5n-3) and docosahexaenoic (DHA; 22:6n-3) fatty acids (Souza et al, 2008).…”
Laying hens were fed diets containing sunflower, fish, linseed and rapeseed oil with 2 levels of inclusion (1.5 and 3.0%) for 12 weeks. Egg production, egg weight, feed intake, feed conversion and liveweight were not significantly affected by the treatments. Hens receiving sunflower oil produced less intensively coloured egg yolks than those received other oils in their diet (P<0.01). The fatty acid composition of the egg yolk was significantly (P<0.01) affected by the treatment, while cholesterol content was not influenced. There was a significant (P<0.05) interaction between fat source and the level of inclusion in the diet, linolenic acid content increased when hens were fed diet with 3% of linseed and rapeseed oil. Dietary fish oil significantly (P<0.01) increased the deposition of docosohexaenoic acid in the egg yolk. Sensory panelists scored as unacceptable those eggs from hens provided feed with 3% fish oil.
“…See: http://creativecommons.org/licenses/by/2.5/za/Condition of use: The user may copy, distribute, transmit and adapt the work, but must recognise the authors and the South African Journal of Animal Science 6 to omega-3 (n-6 : n-3) fatty acids, as well as the presence of sufficient essential fatty acids (EFAs), could reduce the risk of CVD in humans (Surai et al, 2000;McNamara, 2000;Simopoulos, 2000). It is known that eggs are naturally low in α-linolenic acid and do not contain eicosapentoenoic (EPA) and docosahexaenoic (DHA) fatty acids (Souza et al, 2008). Fortunately, it is possible to overcome these deficiencies by means of dietary enrichment with essential fatty acids.…”
Section: Introductionmentioning
confidence: 99%
“…In addition to their recognised value as a dense energy source, supplemental fats are excellent sources of essential fatty acids (EFAs), enhance the absorption of fat-soluble vitamins, increase the palatability of the diet and reduce dustiness of the feed (Celebi & Macit, 2008). Many studies (Scheideler & Froning, 1996;Cachaldora et al, 2006;Cachaldora et al, 2008;Souza et al, 2008) investigated dietary fatty acid saturation in the production of UFA enriched eggs, but few have focused on the long term effects that enriched diets might have on production performances of commercial layer hens over prolonged periods of time.…”
________________________________________________________________________________ AbstractThis study was conducted to investigate the effects of dietary fatty acid saturation on production performances of laying hens at end-of-lay. Five isoenergetic (12.6 MJ AME/kg DM) and isonitrogenous (170 g CP/kg DM) diets were formulated using different lipid sources at a constant 30 g/kg inclusion level. The control diet was formulated using a blend (50 : 50) of linseed-and fish oil, while the other treatments consist of pure fish oil (polyunsaturated n-3), sunflower oil (polyunsaturated n-6), high oleic acid (HO) sunflower oil (monounsaturated n-9) and tallow (SFA). Two hundred, individually caged Hy-Line SilverBrown laying hens (20 weeks of age) were randomly allocated to the five dietary treatments (n = 40 replicates/treatment) and received the experimental diets for 54 weeks from 20 to 74 weeks of age. During weeks 58, 62, 66, 70 and 74 of age (end-of-lay period), all eggs produced were recorded and individually weighed while feed intake, as well as body weights of birds, were determined. Data for the respective collection weeks were pooled to calculate and statistical analyse production parameter means for the end-oflay period. Average daily feed intake of birds in the polyunsaturated n-3 treatment (97.5 g/b/d) were the lowest while that of the polyunsaturated n-6 treatment (102.4 g/b/d) the highest. Furthermore, despite the significant effect of fatty acid saturation on feed intake, it had no effect on hen-day egg production, egg weight, egg output, feed efficiency or body weight of hens during end-of-lay. Since results of the current study fail to indicate a clear trend regarding dietary fatty acid saturation on feed intake of birds, it could be concluded that the long term exposure to a range of fatty acid saturation levels, has no negative effect on hen performance.
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