Journal
POULTRY SCIENCE
Volume 80, Issue 8, Pages 1171-1179Publisher
POULTRY SCIENCE ASSOC INC
DOI: 10.1093/ps/80.8.1171
Keywords
dietary fat; laying hen strain; fatty acid profile; egg yolk
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We conducted a trial to study the influence of strain of hen (white vs. brown) and source and percentage of added fat to diet on productive performance and fatty acid (FA) profile of the egg yolk. There were nine dietary treatments: a control diet without added fat and eight diets arranged as a 2 x 4 factorial (5 vs. 10% added tallow, olive, soy, or linseed oil). Each treatment was replicated five times, and the trial lasted 12 wk. White hens produced yolks with more saturated FA (P < 0.001) and less monounsaturated FA (P < 0.001) and polyunsaturated FA (P < 0.05) than brown hens. Fat supplementation improved egg mass output (P < 0.05) and feed efficiency of hens (P < 0.001). Linseed and soy oil diets produced greater egg mass than diets based on tallow or olive oil (59.6, 59.4, 57.9, and 57.1%, respectively; P < 0.001). The proportion of saturated FA in the yolk decreased as the percentage of added fat increased (36.5, 32.3, and 31.0% for diets containing 0, 5, and 10% added fat, respectively; P < 0.001). When the alpha -linolenic acid content of the diets increased from 0 to 0.8%, the arachidonic, docosapentanoic, and docosahexanoic acids in the egg yolk increased. Increases in the alpha -linolenic acid content of the diet over 2.3% did not further augment the concentration of docosapentanoic or docosahexanoic acid of the yolk and, in fact, decreased that of arachidonic acid. Only diets supplemented with linseed oil produced eggs with measurable amounts of eicosapentanoic acid. Diets supplemented with soy oil, with moderate levels of alpha -linolenic acid and high levels of linoleic acid, increased arachidonic and docosahexanoic acids in the egg yolk but not eicosapentanoic acid.
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