In order to understand the effects of different oils on the production performances and polyunsaturated fatty acids and cholesterol level in the yolk. 160 Hexices hens at 42 wks were divided into four groups randomly. Each group fed with control diet (CG), control diet+5% fish oil (FG), control diet+5% palm oil (PG) and control diet+5% soybean oil (SG), respectively. After three weeks' experiment, the results showed that: different oils showed no significant effect on feed/egg weight, egg white weight, body weight, C16, C18:3 n-6 and C20:4 n-6 contents in the yolk (p>0.05). But the egg mass of PG was higher than SG (p<0.05), the average egg weight of CG was lower than FG (p<0.05), and the of PG was lower than FG (p<0.05), during the experiment, FG gained more than SG (p<0.05), the cholesterol level in yolk of FG was lower than PG and CG (p<0.01), meanwhile the C20:5 n-3 content of FG was higher than CG and SG (p<0.01), and no C20:5 n-3 was detected in PF, as far as C22:6 n-3 in the yolk was concerned, FG was higher than PG (p<0.01), the C18:1 n-9 content of SG was lower than PG (p<0.05), the C18:2 n-6 content of SG was the highest than other three groups (p<0.01), and CG was the lowest, showed significant to FG (p<0.05), the C18:3 n-3 content of FG was higher than SG and PG (p<0.05), and the C20:1 n-9 content of FG was higher than other groups (p<0.01). The results demonstrated that fish oil could decrease the cholesterol and increase the n-3 fatty acids content in the yolk, and increase the n-3/n-6 level.

Aloe flavonoids exhibit various biological activities. The aim of this study was conducted to evaluate antioxidant activity and the hypolipemic mechanism of aloe flavonoids in mice. 80 hyperlipidemic mice were divided into 5 groups, each group was oral administrated with water, 4 mg/kg·BW simvastatin, 100, 200, 300 mg/kg·BW aloe flavonoids per day, respectively. Meanwhile, 16 normal mice were used as blank control, and oral administrated with water per day. After 8 weeks intervention, the concentrations of total cholesterol (TC), triglyceride (TG), high-density lipoprotein cholesterol (HDL), total antioxidant capacity (T-AOC) and glutathione peroxidase (GSH-Px) in the adipose and liver tissues were evaluated. Also, hormone-sensitive lipase (HSL), peroxisome proliferator-actived receptor gamma (PPAR-γ), adipose triacylglyceride lipase (ATGL), and fatty acid synthase (FAS) genes expressions in the two tissues were detected by Q-PCR. The results showed that aloe flavonoids could decrease the TC, TG levels in the adipose and liver, while the levels of T-AOC, CAT, GSH-Px were significanly increased when compared to the control group. After treating with aloe flavonoids, the gene expressions of HSL, PPARγ and ATGL expression enhanced, but the gene expression of FAS decreased when compared to the control group. In conclusion, our data showed that aloe flavonoids have potent hypolipemic and antioxidant activities.

Focus on the enrichment of eggs and poultry meat with polyunsaturated fatty acids has increased given their important roles in the human health. The inclusion of polyunsaturated fatty acids (especially n-3 fatty acids, n-3 FA) is achieved by different biological methods. The objective of this study was to investigate the effects of inclusion of different oils into the feed on the production performances and fatty acids composition of the meat in Taihe Silky Fowl. A total of 80 fowls were selected at 8 weeks and randomly divided into four groups and fed with basal diet, basal diet + 4% fish oil, basal diet + 4% soybean oil and basal diet + 4% palm oil within 3 weeks respectively. The results showed that: the fowls fed with the diet inclusion of 4% fish oil had higher total gain, average daily gain, the second and the third week average daily gain than those in control group (p< 0.05). Also, inclusion of fish oil could improve the content of C22:5 n-3 and C22:6 n-3 polyunsaturated fatty acids in the meat significantly compared with the other three groups (p < 0.01). Meanwhile, C18:3 n-3 and C18:4 n-3 polyunsaturated fatty acids were also higher than in the other three groups (p< 0.05 and 0.01). Oils Supplementation could enhance C14:0 and C16:0 (p< 0.05) level, but they did not affect the total saturated fatty acids in the meat. Compared with the control group, fish oil inclusion could lower the C18:2 n-6 level, higher the C18:3 n-6, C22:4 n-6 and C22:5 n-6 polyunsaturated fatty acids in the meat (p < 0.05). Moreover, diets supplied with 4% fish oil reduced the total n-6 polyunsaturated fatty acids level and enhanced the total n-3 polyunsaturated fatty acids level in the meat, which resulted in that the ratio of n-3/n-6 was improved, and could meet the need of human body.