Effect of Time and Fatty Acid Composition in Eggs of White Leghorn Hens Supplemented with Tuna Oil
Effect of Time and Fatty Acid Composition in Eggs of White Leghorn Hens Supplemented with Tuna Oil作者机构：Departamento de Producción Agrícola y Animal Universidad Autónoma Metropolitana México City México Department of Poultry Science University of Arkansas Fayetteville USA. Depto. Nutrición Animal Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán México City México Facultad de Medicina Veterinaria y Zootecnia Universidad de Colima Colima México Facultad de Medicina Veterinaria y Zootecnia Universidad Nacional Autónoma de México México City México Universidad Autónoma Chapingo Estado de México México
出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)
年 卷 期：2013年第4卷第9期
页 面：39-44页
学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学]
主 题：Egg Enrichment Laying Hens n-3 Fatty Acids Tuna Oil
摘 要：The study evaluated the effect of time and fatty acid (FA) composition in eggs of laying hens supplemented with tuna oil (TO). Two hundred White Leghorn hens 30-week were divided into 5 treatments with 4 replicates of 10 birds each. Treatments were assigned randomly and consisted of 0%, 0.75%, 1.50%, 2.25% and 3% TO in commercial sorghum-soybean meal diets, in which the soybean oil was partially replaced. The experiment was conducted for 90 days. At days 28, 56 and 84 of the experiment, 10 eggs per replicate were collected for chemical analysis. Feed intake, egg production rate, egg weight, and feed conversion were not influenced by dietary treatment. FA content was significantly altered (P 0.05) by TO, showing a progressive increase in egg n-3 FA (especially docosahexaenoic [DHA] and eicosapentaenoic [EPA] acids) when TO was added. Levels of EPA and DHA were higher (P 0.05) in the egg lipids of TO fed hens than those in the control group. This was correlated (P 0.05) with the concentration of TO in the diet. However, no significant differences were observed either in egg weight or percent of egg lay between groups. There was a high correlation (P 0.05) between TO inclusion level in the diet and the incorporation of EPA (r = 0.96) or DHA (r = 0.92) into the egg yolk and an overall decrease in n-6 FA. There was a high correlation (P 0.05) between TO inclusion level and the incorporation of linoleic acid (LA, r = -0.95) or arachidonic acid (AA, r = -0.96) into the egg yolk. The highest incorporation (P 0.05) of total n-3 FA content in eggs was obtained with 3% TO/kg. This increase was proportional to TO inclusion levels in the diets (r = 0.95). The results indicate that the n-3 FA content in eggs can be increased by dietary supplementation with TO, and that TO can serve as a reasonable alternative feed ingredient in layer diets to produce a healthier choice of egg.
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