Fatty acid profile of eggs produced by laying hens fed diets containing different shares of fish oil

Abstract

This paper presents the results of the research on the use of fish oil ( FO ) in combination with soybean oil ( SO ) in laying hens diet on physical and chemical properties of fresh eggs and those stored in a refrigerator for 28 d at + 4°C. Fatty acids ( FA ) profile, as well as thiobarbituric acid reactive substances ( TBARS ) values in yolks are also presented. The following feeding treatments have been used: C (control, without FO), E1 (0.3% FO + 4.7% SO), E2 (0.6% FO + 4.4% SO), E3 (0.9% FO + 4.1% SO), E4 (1.2% FO + 3.8% SO) and E5 (1.5% FO + 3.5% SO). Laying hens diets were balanced at the level of 176.10 g/kg crude protein and 11.50 MJ/kg ME. The results of the study showed that feeding treatments affected the relative shares of the eggs basic parts ( P < 0.05). The egg storage duration significantly reduced Haugh units (HU), egg and albumen egg weight, and increased the yolk color intensity ( P < 0.001). Fish oil share increment in the diets resulted in the EPA (eicosapentaenoic FA) content increase from 10.27 to 20.10 mg/100 g egg; DHA (docosahexaenoic FA) from 105.44 to 236.87 mg/100 g egg and ∑ n-3 PUFA (polyunsatureated FA) from 204.59 to 327.35 mg/100 g egg. The ∑ n-6 PUFA/∑ n-3 PUFA ratio decreased from 8.69 (C group) to 4.54 (E5 group). TBARS values were affected by feeding treatments as well as treatment-storage interactions ( P < 0.01).

Effect of Oils in Feed on the Production Performance and Egg Quality of Laying Hens

“…Linolenic acid deficiency hinders the development of hens and reduces production performance, whereas linoleic acid is deposited directly into the egg yolk and thereby increases the weight of the egg by increasing the weight of the yolk [ 7 ]. Animal oils (mainly triglycerides (TGs)) are extracted from animal fat tissue and, when added to the diet, these fats increase the UFA contents of eggs [ 8 , 9 ]. The addition of oils to the diets of laying hens has become an effective method to promote animal growth, increase the FCR, and improve poultry health.…”

Nutrición animal: Texto de formación universitaria

“…Las aves y los cerdos, incorporan ácidos grasos de origen dietario en la grasa corporal sin causarles modificaciones significativas. Por ejemplo, si una gallina consume aceite de pescado en su alimento, está consumiendo ácidos grasos poliinsaturados (PUFA), por tanto, incorpora ácidos grasos de la serie -3 en la grasa corporal y en la grasa de la yema de huevo (Kralik et al, 2021). En forma similar si una marrana consume ácidos grasos insaturados en la dieta, va a producir leche con estos ácidos grasos, por consiguiente, la composición de ácidos grasos de la leche de marrana se puede manipular a través de la nutrición, con la inclusión de grasas o aceites en la dieta, a fin de que los lechones puedan consumir una leche con esos ácidos grasos para mejorar la salud intestinal antes y después del destete (Lauridsen, 2020).…”