Comparison of yolk fatty acid content, blood and egg cholesterol of hens fed diets containing palm olein oil and kilka fish oil (original) (raw)
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South African Journal of Animal Science, 2004
This study was conducted to determine the effects of the supplementation of different levels of fish oil (FO) and flax seed (FS) in the diets of layers on the content of egg yolk fatty acid, cholesterol, blood parameters, egg production and egg quality criteria. In the experiment, a total of 120 Isa-White laying hens of 34 weeks of age were used. Hens were divided randomly into five groups and fed different diets containing no FO and FS; 1.5% FO; 4.32% FS; 1.5% FO+4.32% FS and 8.64% FS for eight weeks. A significant decrease in yolk cholesterol content (mg/g yolk) was found in the eggs from hens fed the diets containing 1.5 % FO and 8.64% FS as compared with the control. Adding FO and FS to diets significantly increased the total omega-3 fatty acids in eggs at 28 (phase 1) and 56 (phase 2) days of the trial. By contrast, the addition of both FO and FS to diets had no effect on total omega-6 fatty acids in eggs in phase 1. But dietary 1.5% FO, 4.32% FS and 1.5% FO+4.32% FS supplementation decreased significantly the total omega-6 fatty acids compared to the controls in phase 2. The linolenic acid content of eggs was the highest in eggs from hens fed the diet with added FS, while docosahexaenoic acid content was the highest in eggs from hens fed diets with added FO. Dietary supplementation of FO and FS did not significantly affect the concentrations of serum trigliceride and high density lipoprotein. The serum cholesterol level of hens fed diets containing 1.5% FO+4.32% FS and 8.64% FS was lower than the control group. The addition of FO and FS to diets did not cause any negative effect on some egg quality criteria such as egg weight, yolk weight, yolk ratio, albumen weight, albumen ratio, shell weight, shell ratio, shell strength and shell thickness. The egg production of hens fed a diet containing 4.32% FS was significantly higher than the controls. Feed intake and feed conversion were not affected by all treatments. _______________________________________________________________________________________
Enrichment of n-3PUFA in eggs of laying hens is a successful strategy to ensure an adequate supply of n-3PUFA for the greater population. Production of such eggs is feasible and could be realized by adding common sources of n-3PUFA (i.e., FO, marine algae, or linseed, etc.) to the layers diet (Baucells et al., 2000). By supplementing hen diets with 3 to 7% FO, eggs containing more than 200 mg of n-3 were obtained in eggs. Furthermore, in many countries, the consumption of marine products is low; hence the bene! t that could be derived from a diet rich in n-3 PUFA does not reach the majority of the population. " erefore, ! sh oils are common feed ingredients used to increase egg-yolk n-3PUFA in layers diet (Shimizu et al., 2001). Several studies indicated that supplementing with FO had only minor e# ects on layer performance. Egg production did not a# ected by including FO in commercial layer diets (Gonzalez-Esquerra and Leeson, 2000, Schreiner et al., 2004). However, egg weight...
Emirates Journal of Food and Agriculture, 2013
This study was conducted to show that dietary supplementation of fish oil, effects growth performance, egg quality and decreases yolk cholesterol in laying hens. One hundred twenty Bovans white hens at their 23rd week of age were housed individually in cages in an open sided house. The birds were kept under a 16 hr light: 8 hr dark lighting schedule (lights on between 06:00 and 22:00 hr). Birds were randomly divided into five dietary treatments and 3 replicates in each (8 birds per replicate); the first treatment group was control and given 0% fish oil + 5% vegetable oil, the second treatment given 1.25% fish oil +3.75 % vegetable oil, the third treatment given 2.5% fish oil + 2.5% vegetable oil, the fourth treatment given 3.75% fish oil + 1.25% vegetable oil and the fifth treatment given 5% fish oil + 0% vegetable oil. The birds were raised for 12 weeks from 23 weeks of age to evaluate the effect on growth, egg quality, yolk cholesterol and linoleic and linolenic fatty acids content in yolk. Body weight gain was increased significantly (P ≤ 0.05) by 9.2% in birds fed diets content 3.5% fish oil, as compared with those fed on control diet and feed intake was decreased significantly (P ≤ 0.05) by 26.4% in birds fed diets content 5% fish oil, as compared with those fed on control diet. Also, egg weight was decreased significantly. Due to fish oil egg quality were improved. Interestingly, yolk cholesterol was decreased significantly (P ≤ 0.05) by 14.5% in birds fed diets content 3.5% fish oil, as compared with those fed on control diet. Furthermore, it was observed significantly increase (P ≤ 0.05) in linolenic fatty acid content in yolk by 30.5% in birds fed diets content 3.5% fish oil, as compared with those fed on control diet. In conclusion, feeding fish oil deceased feed intake, egg weight and egg production on the other hand, increased unsaturated fatty acids and cholesterol content in yolk in laying hens.
International Journal of Poultry Science, 2003
The effects of type of grain (wheat vs. sorghum) and oil supplement/kg diet [0, 20g olive oil (OL), 20g safflower oil (SO), 10 g OL plus 10 g SO (OLSO)], over a 12-week period on the performance, plasma and lipoproteins lipids [cholesterol (C), triglycerides (TG), phospholipid (P)], and yolk C and fatty acids concentrations of laying hens were studied. Hens fed on the sorghum diet had significantly (P<0.05) higher yolk oleic acid concentration and oleic:linoleic acid ratio and plasma TG concentration in the low density plus high density lipoproteins (LDL plus HDL) fraction when compared with hens fed on the wheat diet. Birds fed on the OL diet had significantly (P<0.05) higher yolk oleic acid concentration and oleic:linoleic acid ratio, and plasma TG concentration in the VLDL fraction and lower plasma TG concentration in the LDL plus HDL fraction (P<0.01) when compared with those fed on the control diet. Hens fed on the SO diet had significantly (P<0.05) higher concentration of yolk linoleic acid and plasma lipids in the very low density lipoproteins (VLDL) fraction and lower yolk oleic:linoleic acid ratio and plasma TG concentration in the LDL plus HDL fraction (P<0.01) than hens fed on the control diet. Whilst, birds fed on the OLSO diet produced significantly (P<0.05) higher yolk unsaturated:saturated fatty acids ratio and lower palmitic and stearic acids concentrations when compared with those fed on the control diet. Dietary treatments did not significantly affect the weight gain, feed intake, rate of lay, egg and yolk weights, yolk lipid and C concentrations, daily C output, plasma total lipid concentration, plasma C and P concentrations in the LDL plus HDL fraction of hens. It was concluded that hens fed a sorghum based diet or a diet supplemented with olive oil produced eggs with high concentration of oleic and oleic:linoleic acid ratio and that hens fed a diet supplemented with safflower oil produced eggs with high concentration of linoleic and lower oleic:linoleic acid ratio and that hens fed a diet supplemented with olive plus safflower oils produced eggs with high concentration of unsaturated:saturated fatty acid ratio and lower palmitic and stearic acids.
The Enrichment of Hen Eggs with ω-3 Fatty Acids
Journal of Medicinal Food, 2010
A study was conducted to determine the o-3 fatty acid compositions of enriched eggs obtained from hens by feeding flaxseed and fish oil. Laying hens were fed a diet containing fish oil (FOD) (1.5%) or a mixture of flaxseed (10%) and fish oil (FFOD) (1.5%) for 15 and 30 days. Another group was fed commercial diet as a control. Eicosapentaenoic acid (EPA) and docosapentaenoic acid (DPA) were not determined in the control group's eggs. However, the EPA level was 0.87% and 0.82% in the FOD group's eggs and 0.49% and 0.55% in the FFOD group's eggs, obtained after a 15-and 30-day feeding period, respectively. Corresponding values for DPA were 0.45% and 0.50% in the FOD group's eggs and 0.41% and 0.44% in the FFOD group's eggs. Docosahexaenoic acid contents of eggs obtained from the FOD group were 4.85% and 4.92% after a 15-and 30day feeding period, respectively, compared with 3.29% and 3.91% in the FFOD group's eggs and 1.03% in the control group's eggs. The a-linolenic acid content of eggs was 0.45% and 0.49% in the FOD group's eggs after a 15-and 30-day feeding period, respectively, and 0.43% in the control group's eggs, whereas it was 3.61% and 4.10%, respectively, in the FFOD group's eggs.
Fish oil (FO) has been reported to have a wide range of health-beneficial effects, including anti carcinogenic, anti atherogenic, anti-diabetic, and immune stimulatory effects. The aim of this study is undertaken to examine or to evaluate the effect of addition of FO on the performance parameters of laying hens and the fatty acid composition of their egg yolk. Ten months old single comb white leghorn (SCWL) layers were fed diets containing 3.0% FO or olein oil in a total of two experiments. Hen day egg production percentage, egg weight were determined daily for three weeks. The fatty acids composition was determined of the end of experiment (after three weeks of feeding the experiment feed) sixty hens was the total of the experiment birds (30 hens fed olein, 30 hens fed fish oil) were allocated to two dietary treatments ( 3% FO, 3% olein) with 3 replicates. The results of the study showed that hens fed 3% FO had increase egg, production, and egg weight (P < 0.05) than the hens fed 3% olein oil. Concentration of unsaturated fatty acids in egg yolk lipids of hen fed fish oil was increased significantly (P < 0.05), as a result of monounsaturated fatty acids and polyunsaturated fatty acids increased as FO added (P < 0.05). It can be concluded from the present experiments that addition of FO to hen’s diet increased the amount of oleic and linoleic acids throw weeks of the experiment and that this increase is accompanied by egg size, and egg production.
Effect of Substitution of Fish Oil on Fatty Acid Composition of Laying Hens Egg
Fish oil (FO) has been reported to have a wide range of health-beneficial effects, including anti carcinogenic, anti atherogenic, anti-diabetic, and immune stimulatory effects. The aim of this study is undertaken to examine or to evaluate the effect of addition of FO on the performance parameters of laying hens and the fatty acid composition of their egg yolk. Ten months old single comb white leghorn (SCWL) layers were fed diets containing 3.0% FO or olein oil in a total of two experiments. Hen day egg production percentage, egg weight were determined daily for three weeks. The fatty acids composition was determined of the end of experiment (after three weeks of feeding the experiment feed) sixty hens was the total of the experiment birds (30 hens fed olein, 30 hens fed fish oil) were allocated to two dietary treatments ( 3% FO, 3% olein) with 3 replicates. The results of the study showed that hens fed 3% FO had increase egg, production, and egg weight (P < 0.05) than the hens fed 3% olein oil. Concentration of unsaturated fatty acids in egg yolk lipids of hen fed fish oil was increased significantly (P < 0.05), as a result of monounsaturated fatty acids and polyunsaturated fatty acids increased as FO added (P < 0.05). It can be concluded from the present experiments that addition of FO to hen's diet increased the amount of oleic and linoleic acids throw weeks of the experiment and that this increase is accompanied by egg size, and egg production.
Yolk lip1d modifications by fat supplemented diets of laying hens
Acta Veterinaria-beograd, 2005
The aim of this study was to investigate the possibility to modificate the total lipid and cholesterol level, as well as fatty acid composition of egg yolks, by supplementing diets of laying hens with different fats. The trial was conducted in two six week experiments. Experiment I was conducted on 180 Isa Brown hens assigned to two age categories: 36 months -old (O), and 27 weeks of age -young (Y) hens. Both age categories were divided into three groups: control groups fed a diet I with no supplemented fat (OC and YC); experimental groups fed a diet II supplemented with 3.2% of palm oil (OP and YP) and experimental groups fed a diet III supplemented with 2.5% of lard (OL and YL). In Experiment II 45 Lohman Brown hens of 56 weeks of age were randomly assigned into three groups of 15 birds each and were fed with three experimental diets supplemented with either 3% fish oil (group FO), 3% palm olein (group PO) or with 3% lard (group L).
Effects of Four Dietary Oils on Cholesterol and Fatty Acid Composition of Egg Yolk in Layers
Dietary cholesterol has elicited the most public interest as it relates with coronary heart disease. Thus, humans have been paying more attention to health, thereby reducing consumption of cholesterol enriched food. Egg is considered as one of the major sources of human dietary cholesterol. However, an alternative way to reduce the potential cholesterolemic effect of eggs is to modify the fatty acid composition of the yolk. The effect of palm oil (PO), soyabean oil (SO), sesame seed oil (SSO) and fish oil (FO) supplementation in the diets of layers on egg yolk fatty acid, cholesterol, egg production and egg quality parameters was evaluated in a 42-day feeding trial. One hundred and five Isa Brown laying hens of 34 weeks of age were randomly distributed into seven groups of five replicates and three birds per replicate in a completely randomized design. Seven corn-soyabean basal diets (BD) were formulated: BD+No oil (T1), BD+1.5% PO (T2), BD+1.5% SO (T3), BD+1.5% SSO (T4), BD+1.5% FO (T5), BD+0.75% SO+0.75% FO (T6) and BD+0.75% SSO+0.75% FO (T7). Five eggs were randomly sampled at day 42 from each replicate to assay for the cholesterol, fatty acid profile of egg yolk and egg quality assessment. Results showed that there were no significant (P>0.05) differences observed in production performance, egg cholesterol and egg quality parameters except for yolk height, albumen height, yolk index, egg shape index, haugh unit, and yolk colour. There were no significant differences (P>0.05) observed in total cholesterol, high density lipoprotein and low density lipoprotein levels of egg yolk across the treatments. However, diets had effect (P<0.05) on TAG (triacylglycerol) and VLDL (very low density lipoprotein) of the egg yolk. The highest TAG (603.78 mg/dl) and VLDL values (120.76 mg/dl) were recorded in eggs of hens on T4 (1.5% sesame seed oil) and was similar to those on T3 (1.5% soyabean oil), T5 (1.5% fish oil) and T6 (0.75% soyabean oil + 0.75% fish oil). However, results revealed a significant (P<0.05) variations on eggs’ summation of polyunsaturated fatty acid (PUFA). In conclusion, it is suggested that dietary oils could be included in layers’ diets to produce designer eggs low in cholesterol and high in PUFA especially omega-3 fatty acids.
Agriculture
The supplementation of different ω-6/ω-3 ratio to the diets of the laying hens has been studied to evaluate the effects on performance, egg quality, egg health indices, egg fatty acid profiles, and immune response. One-hundred and twenty, 50-weeks-old hens were divided into three groups fed diets with different ω-6/ω-3 polyunsaturated fatty acids (PUFA) at ratio: 16.7:1, 9.3:1, and 5.5:1, respectively. Each group contained eight replicates of five hens. Hens fed the diet with the highest ω-6/ω-3 ratio had significantly increased weight gain compared to those fed the 5.5:1 and 9.3:1 ω-6/ω-3 ratios. In contrast, hens fed the 9.3:1 ω-6/ω-3 ratios laid significantly more eggs, had increased egg mass, greater livability, and a better FCR than the control group. However, hens fed a ratio of 5.5:1 ω-6/ω-3 PUFA showed improved thrombogenic, atherogenic, hypocholesteremia, and hypocholesteremia/hypercholesteremia indices. In conclusion, laying hens of the 9.3:1 ω-6/ω-3 PUFA group showed impr...