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Rubber seed oil supplementation enriches n-3 polyunsaturated fatty acids and reduces cholesterol contents of egg yolks in laying hens

Author:
Wen, Zhiguo, Wu, Yongbao, Qi, Zhiguo, Li, Xiumei, Li, Fuhuang, Wu, Xuezhuang, Yang, Peilong
Source:
Food chemistry 2019 v.301 pp. 125198
ISSN:
0308-8146
Subject:
cholesterol, color, egg production, egg quality, egg yolk, fatty acid composition, laying hens, laying performance, omega-3 fatty acids, rubber seed oil
Abstract:
The experiment was conducted to evaluate the effects of five rubber seed oil (RSO) levels (0, 1%, 2%, 4%, and 6%) on hens laying performance, egg quality, and yolks fatty acid composition and cholesterol contents. Three hundred and sixty 30-week-old Lohmann Brown laying hens were allotted to 5 groups. The results showed that the egg production was increased in 4% RSO group (P < 0.05), but egg quality parameters and the contents of dry matter, lipid, and protein in yolks were not influenced among treatments (P > 0.05). Yolk cholesterol contents were reduced in RSO supplemental groups (P < 0.05). The concentration of total n-3 PUFA in yolks increased gradually while the ratio of n-6/n-3 decreased gradually with increasing dietary RSO levels (P < 0.001). In conclusion, dietary RSO supplementation increased yolk n-3 PUFA levels, improved yolk color, and reduced yolk cholesterol contents without negative influence on laying performance parameters.
Agid:
6537516