Data/hora: 11/06/2024 04:45:36

Provedor de dados: 	96	
País: 	Brazil	
Título: 	Influence of dietary fat sources and conjugated fatty acid on egg quality, yolk cholesterol, and yolk fatty acid composition of laying hens	
Autores: 	Keum,Moung-Cheul; An,Byoung-Ki; Shin,Kyoung-Hoon; Lee,Kyung-Woo.	
Data: 	2018-01-01	
Ano: 	2018	
Palavras-chave: 	Lipid metabolism; Linseed oil; Ω-3 fatty acids.	
Resumo: 	ABSTRACT This study was conducted to investigate the effects of dietary fats (tallow [TO] or linseed oil [LO]) or conjugated linoleic acid (CLA), singly or in combination, on laying performance, yolk lipids, and fatty acid composition of egg yolks. Three hundred 50-week-old laying hens were given one of five diets containing 2% TO; 1% TO + 1% CLA (TO/CLA); 2% LO; 1% LO + 1% CLA (LO/CLA); and 2% CLA (CLA). Laying performance, egg lipids, and serum parameters were not altered by dietary treatments. Alpha-linolenic acid or long-chain ω-3 fatty acids including eicosapentaenoic and docosahexaenoic acids were elevated in eggs of laying hens fed diets containing LO (i.e., LO or LO/CLA groups) compared with those of hens fed TO-added diets. Dietary CLA, alone or when mixed with different fat sources (i.e., TO or LO), increased the amounts of CLA in egg yolks, being the highest in the CLA-treated group. The supplementation of an equal portion of CLA and LO into the diet of laying hens (i.e., LO/CLA group) increase both CLA and ω-3 fatty acid contents in the chicken eggs.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982018000100521	
Editor: 	Sociedade Brasileira de Zootecnia	
Relação: 	10.1590/rbz4720170303	
Formato: 	text/html	
Fonte: 	Revista Brasileira de Zootecnia  v.47 2018	
Fonte: 	info:eu-repo/semantics/openAccess