Data/hora: 11/06/2024 09:04:25

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