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1.
Br Poult Sci ; 47(1): 43-9, 2006 Feb.
Article in English | MEDLINE | ID: mdl-16546796

ABSTRACT

1. Laying hen performance and yolk fat fatty acid (FA) concentrations were evaluated with respect to the inclusion in the diet of different sources and levels of marine fish oil (MFO). 2. Twelve diets were arranged factorially, with three sources (MFO1, MFO2_EPA, MFO3_DHA) and four levels of inclusion (15, 30, 45 and 60 g/kg) of MFO. 3. Type of diet had little effect on egg production traits, although laying rate and shell thickness slightly decreased at the highest level of MFO supplementation. 4. An increase in level of inclusion of MFO from 15 to 60 g/kg linearly increased concentrations of C20:5 n-3, C22:5 n-3, C22:6 n-3 and total n-3 FA in yolk fat, but greatly impaired their efficiencies of deposition (g retained/g ingested). 5. An interaction between type and dietary concentration of MFO was found, as the reduction in efficiency of retention of n-3 FA in egg fat with level of MFO was less when the proportion of n-3 in total FA decreased or when that of DHA in total n-3 FA increased. 6. MFO3_ DHA was more efficiently used for total n-3 FA yolk deposition than MFO2_EPA at a similar total n-3 FA intake. 7. Dietary inclusion of MFO reduced LC n-6 FA yolk fat content, which additionally decreased the ratio between total n-6 and total n-3 FA in egg fat. 8. Regression equations were calculated in order to predict efficiency of retention and n-3 FA concentration of yolk fat in the range of diets studied.


Subject(s)
Dietary Supplements , Egg Yolk/drug effects , Egg Yolk/metabolism , Fatty Acids, Omega-3/metabolism , Fish Oils/administration & dosage , Fish Oils/pharmacology , Oviposition , Animal Feed , Animals , Chickens , Diet , Dose-Response Relationship, Drug , Egg Shell , Egg Yolk/chemistry , Eggs/standards , Fatty Acids, Omega-3/analysis , Female , Fish Oils/classification
2.
Br Poult Sci ; 46(1): 80-6, 2005 Feb.
Article in English | MEDLINE | ID: mdl-15835256

ABSTRACT

(1) Laying hen performance, yolk fatty acid (FA) concentrations, sensory quality and firmness of eggs were evaluated with respect to the inclusion in the diet of conjugated linoleic acid (CLA) and high-oleic acid sunflower oil (HOSO). (2) Nine diets were arranged factorially, with three concentrations of CIA (0, 1 and 2 g/kg) and HOSO (10, 20 and 30 g/kg). (3) Type of diet did not affect egg production traits. (4) Dietary addition of CLA decreased yolk lipid content and yolk lipid concentrations of monounsaturated FA, C(20:4 n-6) and C(22:6 n-3), but increased those of CLA and saturated FA. (5) Dietary addition of HOSO increased monounsaturated FA concentrations in the yolk lipid but decreased those of CLA and saturated FA. (6) CLA supplementation increased yolk moisture and firmness and impaired the sensory quality of eggs. (7) An interaction between CLA and HOSO addition was found as effects of CLA addition on yolk lipid CLA concentrations and egg quality traits were smaller when the amount of HOSO in the diet increased. (8) Regression equations have been calculated in order to predict yolk CLA and C(18:1), concentration from dietary composition, and yolk firmness from yolk FA composition.


Subject(s)
Animal Feed , Chickens/physiology , Dietary Fats, Unsaturated/administration & dosage , Linoleic Acids, Conjugated/administration & dosage , Plant Oils/administration & dosage , Animals , Eggs/analysis , Female , Oleic Acid , Oviposition , Plant Oils/chemistry , Sunflower Oil
3.
Br Poult Sci ; 45(4): 524-9, 2004 Aug.
Article in English | MEDLINE | ID: mdl-15484728

ABSTRACT

1. Laying hen performance, yolk fat fatty acid concentrations and firmness of eggs were evaluated with respect to the inclusion in the diet of conjugated linoleic acid (CLA) and fish oil. 2. Nine diets were arranged factorially, with three levels of supplementation of CLA (1, 3 and 5 g/kg) and fish oil (0, 14 and 20 g/kg). 3. Type of diet did not affect egg production traits. 4. CLA addition increased yolk weight and yolk fat concentrations of CLA, saturated and total long-chain n-3 fatty acids, but decreased those of monounsaturated and total long-chain n-6 fatty acids. 5. Fish oil addition increased long-chain n-3 fatty acids yolk fat concentrations but decreased those of CLA, saturated and long-chain n-6 fatty acids. 6. Effects of CLA addition on yolk fat concentrations of C22:4 n-6 and C20:5 n-3 were greater when no fish oil was added to the diet. 7. CLA supplementation increased linearly yolk moisture and firmness and altered albumen and yolk pH.


Subject(s)
Chickens/metabolism , Eggs/standards , Fish Oils/pharmacology , Linoleic Acids/pharmacology , Animal Feed/analysis , Animals , Dietary Fats/analysis , Dietary Supplements , Dose-Response Relationship, Drug , Egg Yolk/chemistry , Egg Yolk/drug effects , Fatty Acids/analysis , Female , Fish Oils/administration & dosage , Linoleic Acids/administration & dosage , Linoleic Acids/analysis , Oviposition
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