Production of n-3PUFA Enriched Eggs By Feeding Various Dietary Ratios of n-6 to n-3 Fatty Acids and Vitamin A Levels to the Laying Hens in Hot Climate

Abstract

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.

Omega-3 and Omega-6 Fatty Acids in Poultry Nutrition: Effect on Production Performance and Health

“…There was a significant ( p < 0.05) interaction between fat source and the level of inclusion in the diet, and LNA content was increased when hens were fed diets with linseed and rapeseed oil (30 g/kg diet). In contrast, da Silva Filardi et al [90] studied the effects of the dietary inclusion (for 12 weeks) of different fat sources (cottonseed oil, soybean oil, lard, SO, or canola oil) on egg quality, and egg yolk lipid profiles. The different fat sources did not affect eggshell quality; however, the lipid profile of the egg yolk changed based on dietary fat sources.…”

Egg enrichment with n‐3 fatty acids in farmed hens in sub‐optimum temperature: A cold‐temperament additive mix alleviates adverse effects of stress on performance and health

“…There is no study investigating the effect of varying farming temperatures on the enrichment process with n‐3 FA. However, a study reported successful enriching eggs through flaxseed oil and canola oil in HT‐farmed hens (Ahmad et al, 2014). When we compare our data with treatments with the same range of linoleic acid: A‐linolenic acid ratio on their study, similarly, n‐3 FAs increased with the elevation of flaxseed oil (Ahmad et al, 2014).…”

“…However, a study reported successful enriching eggs through flaxseed oil and canola oil in HT‐farmed hens (Ahmad et al, 2014). When we compare our data with treatments with the same range of linoleic acid: A‐linolenic acid ratio on their study, similarly, n‐3 FAs increased with the elevation of flaxseed oil (Ahmad et al, 2014). Recently, the disrupting effect of HT on lipid metabolism in poultry was reviewed for temperatures higher than 30°C (Emami et al, 2021).…”

Effect of Supplementation ARA (Arachidonic acid) Oil on Production Performance, Egg quality and Fatty Acid Composition in Laying Hens

“…There was a significant (p < 0.05) interaction between fat source and the level of inclusion in the diet, and LNA content was increased when hens were fed diets with linseed and rapeseed oil (30 g/kg diet). In contrast, [14], studied the effects of the dietary inclusion (for 12 weeks) of different fat sources (cottonseed oil, soybean oil, lard, SO, or canola oil) on egg quality, and egg yolk lipid profiles.…”