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Broiler breeder age and dietary fat influence the yolk fatty acid profiles of fresh eggs and newly hatched chicks
- Latour, M.A., Peebles, E.D., Doyle, S.M., Pansky, T., Smith, T.W., Boyle, C.R.
- Poultry science 1998 v.77 no.1 pp. 47-53
- broiler chickens, hens, dietary fat, corn oil, lard, egg yolk, egg yolk composition, fatty acids, palmitoleic acid, lipid metabolism, chicks, linoleic acid, arachidonic acid, oleic acid, blood serum, triacylglycerols, cholesterol, high density lipoprotein, low density lipoprotein
- The purpose of the present study was to investigate the combined effects of breeder age (36-, 51-, or 64-wk) and different dietary fat sources (3% added corn oil, poultry fat, or lard) on lipids in fresh egg yolks and yolks of newly hatched chicks. Isocaloric breeder diets were altered by the inclusion of different types of dietary fat such that the poultry fat and lard diets had the highest levels of saturated fatty acids when compared to the corn oil diet. Fresh egg yolks obtained from 36-wk-old breeders exhibited higher levels of palmitoleic acid when compared to the levels observed in fresh egg yolks of 51- or 64-wk-old breeders. Furthermore, these levels decreased significantly by 21 d of incubation only in eggs from 36-wk-old hens. At 36 wk of breeder age, the levels of oleic and arachidonic acid were higher in yolks from hatched chicks than in previous fresh egg values, regardless of type of added dietary fat; whereas the level of linoleic acid was higher only in yolks from hatched chicks compared to those of fresh eggs from 36-wk-old hens fed 3% added corn oil. These data suggest that breeder age influences the utilization of yolk lipid by developing embryos, and that the type of fat provided in the diet may have an additional influence.