Strain and age effects on egg composition from hens fed diets rich in n-3 fatty acids

Abstract

A trial was conducted to study the effects of strain, age, and diet on egg production, egg composition, and yolk fatty acid incorporation. Three strains (six pens of eight hens per strain), [DeKalb Delta (D); Babcock B 300 (B); and Hy-Line W-36 (H)], were subjected to a 10% flax diet + oats from 30 to 50 wk of age. At 50 wk, hens were divided into two groups and one half were kept on flax + oats diets (three pens) or assigned to a second diet of flax - oats (three pens) to 60 wk of age. Eggs were collected at 36 and 58 wk of age for fatty acid and lipid analysis. Strain had an early effect (30 to 50 wk) on egg production with B (85.3) exceeding the other two strains D (81.0) and H (79.1). Strain D had greater feed consumption and egg weight than either B or H. Flax - oats increased percentage shell compared to flax + oats. Strain effect was significant for percentage albumin, which was greatest for D (61.2%) vs H (59.5%) and B (59.4%). Strain D had significantly lower total and percentage yolk lipids than the other two strains. Strain B eggs had more C16:0, but less C18:0 and C18:1 than D and H. No significant effect of strain on C18:2, C18:3, and C22:6 deposition was observed. Percentage C18:0 and C18:1 in the yolk was significantly affected by strain, diet, and strain x diet interaction. Dietary flax + oats increased C18:0 and C18:1 in all strains except H. A significant diet by strain interaction effect occurred such that C18:3 increased in D yolk but decreased in B yolk when flax + oats were fed. Deposition of C18:3 was greater at 58 wk (5.61%) than at 36 wk (2.52%) of age across all strains. Results from these trials indicate that strain, diet, and age can affect yolk lipids and composition.

Comparison of Production Performance and Egg Quality Characteristics of Five Strains of Korean Native Chickens

“…Moreover, effect of the KNC strain on egg weight was significant (P<0.05) at all ages. These findings are in agreement with the outcomes of several previous experiments (Scheideler et al, 1998;Scott and Silversides, 2000;Anderson et al, 2004;Singh et al, 2009) which observed significant effect of strain on egg weight.…”

Effects of age and time of day of sampling on proximate and fatty acid composition of whole eggs from two strains of laying hens

“…Similarly, in the present trial, there was a significant difference in the total n-3 fatty acid content between the hens of different ages (P = 0.007). Regarding this, Scheideler et al (1998) found that the deposition of α-linolenic acid was greater at 58 weeks than at 36 weeks of age across all strains. A similar conclusion is drawn by Cherian (2008), who also found a very high positive correlation (0.91) between hen age and egg yolk α-linolenic acid content.…”

“…Lin and Lee (1996) found that, in egg yolks of hens aged 39, 62 and 93 weeks, the long-chain PUFA content was higher in eggs laid by the younger hens, which contrasts with the results obtained in the present study (Table 4). Scheideler et al (1998) reported that hens younger than 35 weeks deposited 25 to 50 % less n-3 fatty acids in their eggs than did older birds. Similarly, in the present trial, there was a significant difference in the total n-3 fatty acid content between the hens of different ages (P = 0.007).…”

“…Several factors affect the egg composition and lipid profile, but the most important one is a hen's diet (Milinsk et al, 2003). Nonetheless, the fatty acid profile of eggs is also dependent on the hen's age, strain and breed (Edwards, 1964;Nielsen, 1998;Scheideler et al, 1998).…”

Quality of Eggs From Organically Reared Laying Hens During Their First and Second Year of Production

“…Natomiast w przeprowadzonych badaniach własnych nie wykazano różnic w profilu kwasów tłuszczowych między jajami od kur młodych i starych, co potwierdzają także Scheideler i wsp. [23]. Stwierdzono natomiast, że niezależnie od wieku niosek w chowie ekologicznym, przy dostępie kur do zielonych wybiegów utrzymuje się korzystny, niski stosunek kwasów n-6 : n-3, a wynik ten jest zbliżony do uzyskanego w badaniach Krawczyk i wsp.…”