Effect of type and level of basal fat and level of fish oil supplementation on yolk fat composition and n-3 fatty acids deposition efficiency in laying hens

This study investigated the effects of supplementary dietary lipid sources on the fatty acid profile and lipid oxidation of eggs. Five isoenergetic (12.6 MJ AME/kg DM) and isonitrogenous (170 g CP/kg DM) diets were formulated, using a control diet (50 : 50 blend of fish-and linseed oil), fish oil, sunflower oil, high oleic acid (HO) sunflower oil and tallow at a 30 g/kg inclusion level. Two hundred individually caged HyLine Silver-Brown hens (20 weeks of age) were randomly allocated to the five dietary treatments (n = 40 hens/treatment). Birds received the experimental diets from 20 weeks of age. At 30 weeks of age, 12 eggs per treatment were randomly selected for analyses of egg yolk fatty acid methyl esters (FAME), thiobarbituric acid reactive substances (TBARS) and peroxide values (PV). Dietary lipid sources affected FAME, TBARS and PV of egg yolk significantly. The fish oil treatment resulted in the highest TBARS (0.27 mg malonaldehyde/kg yolk) and PV (3.96 milli-equivalent peroxide/kg fat) whereas the HO sunflower oil resulted in the lowest TBARS (0.13 mg malonaldehyde/kg yolk) and PV (2.77 milli-equivalent peroxide/kg fat). Fish oil also resulted in the lowest n-6 to n-3 ratio (1.16 to 1), while sunflower oil resulted in the highest ratio (24.6 to 1). Results indicate that the fatty acid profile of eggs could be altered by means of dietary intervention. However, an improvement of omega-3 type fatty acids of eggs will result in a higher susceptibility to lipid oxidation and possibly a shorter shelf-life of stored eggs. ________________________________________________________________________________

Section: Resultssupporting

confidence: 83%

Section: Resultssupporting

confidence: 83%

Section: Introductionmentioning

confidence: 99%

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Effect of dietary fat source on fatty acid profile and lipid oxidation of eggs

King¹,

Hugo

Witt

et al. 2012

“…In addition to their recognised value as a dense energy source, supplemental fats are excellent sources of essential fatty acids (EFAs), enhance the absorption of fat-soluble vitamins, increase the palatability of the diet and reduce dustiness of the feed (Celebi & Macit, 2008). Many studies (Scheideler & Froning, 1996;Cachaldora et al, 2006;Cachaldora et al, 2008;Souza et al, 2008) investigated dietary fatty acid saturation in the production of UFA enriched eggs, but few have focused on the long term effects that enriched diets might have on production performances of commercial layer hens over prolonged periods of time.…”

Section: Introductionmentioning

confidence: 99%

Effect of dietary fatty acid saturation on egg production at end-of-lay

Buitendach¹,

Witt²,

Hugo³

et al. 2014

________________________________________________________________________________ AbstractThis study was conducted to investigate the effects of dietary fatty acid saturation on production performances of laying hens at end-of-lay. Five isoenergetic (12.6 MJ AME/kg DM) and isonitrogenous (170 g CP/kg DM) diets were formulated using different lipid sources at a constant 30 g/kg inclusion level. The control diet was formulated using a blend (50 : 50) of linseed-and fish oil, while the other treatments consist of pure fish oil (polyunsaturated n-3), sunflower oil (polyunsaturated n-6), high oleic acid (HO) sunflower oil (monounsaturated n-9) and tallow (SFA). Two hundred, individually caged Hy-Line SilverBrown laying hens (20 weeks of age) were randomly allocated to the five dietary treatments (n = 40 replicates/treatment) and received the experimental diets for 54 weeks from 20 to 74 weeks of age. During weeks 58, 62, 66, 70 and 74 of age (end-of-lay period), all eggs produced were recorded and individually weighed while feed intake, as well as body weights of birds, were determined. Data for the respective collection weeks were pooled to calculate and statistical analyse production parameter means for the end-oflay period. Average daily feed intake of birds in the polyunsaturated n-3 treatment (97.5 g/b/d) were the lowest while that of the polyunsaturated n-6 treatment (102.4 g/b/d) the highest. Furthermore, despite the significant effect of fatty acid saturation on feed intake, it had no effect on hen-day egg production, egg weight, egg output, feed efficiency or body weight of hens during end-of-lay. Since results of the current study fail to indicate a clear trend regarding dietary fatty acid saturation on feed intake of birds, it could be concluded that the long term exposure to a range of fatty acid saturation levels, has no negative effect on hen performance.

“…Additionally, Cachaldora et al (2008) reported only a tendency (P = 0.06) that lard (palmitic acid = 22.8%; oleic acid = 42.8%) resulted in a higher body weight gain (220 g vs. 136 g) in hens compared to linseed oil (oleic acid = 19.2%; α-linolenic = 47.7%). The increase in cracked eggshells observed in the saturated fatty acid treatment could possibly be linked to either (i) the eggshell ultra structure in terms of calcium salt deposition on the external shell membrane as reported by Roberts (2004) or (ii) the formation of Ca-soaps due to free fatty acids from saturated fat sources that are not absorbed (Atteh & Leeson, 1985).…”

Section: Resultsmentioning

confidence: 99%

Effect of dietary lipid saturation on the production performance of layers

King¹,

Witt

Hugo

et al. 2012

This study investigated the effects of dietary lipid saturation on production parameters of laying hens during the peak-of-lay period. Five isoenergetic (12.6 MJ AME/kg DM) and isonitrogenous (170 g CP/kg DM) diets were formulated, using a control diet (50 : 50 blend of fish-and linseed oil), fish oil (polyunsaturated n-3), sunflower oil (poly-unsaturated n-6), high oleic acid sunflower oil (mono-unsaturated n-9 ) and tallow (saturated) at a 30 g/kg inclusion level. Two hundred individually caged HyLine Silver-Brown hens (20 weeks of age) were randomly allocated to the five dietary treatments (n = 40 replicates/treatment). Hens received their respective experimental diets until 40 weeks of age. During weeks 24, 28, 32, 36 and 40 all eggs produced, were recorded, individually weighed and the daily feed intake of birds determined. Data for the respective collection weeks were pooled for calculation of production parameters during peak-of-lay. Dietary lipid saturation level had no effect on daily feed intake of hens, hen-day egg production, egg output and live weight of hens during the peak-of-lay period. The mono-unsaturated n-9 diet (high oleic acid sunflower oil) had the lowest feed efficiency (0.47), while that of the control-, polyunsaturated n-6 (sunflower oil) and the saturated (tallow) treatments were the highest (0.49). Results of the current study suggest that although dietary lipid saturation level had no effect on most of the production performances, it might influence the efficiency of feed utilization.