Effects of lipid sources and different levels of zinc on fatty acid profile and cholesterol egg yolk, antioxidant status and some blood parameters of laying hens.
2018
Shafieipoor Fard, Daryan | Salari, Somayeh | Sari, Mohsen | Abdanan Mahdizadeh, Saman | Zarei, Mahdi
Background: One of the issues that has created much concern about consumption of eggs is cholesterol and saturated fatty acids of that.Objectives:This experiment was conducted to evaluate effects of lipid sources and different levels of zinc on fatty acid composition and cholesterol of egg yolk, antioxidant status and some blood parameters of laying hens in a completely randomized design with factorial arrangement (3*4) with 12 treatments. Methods: Treatments consisted of 4 percentages of different fat sources, including soybean oil, fish oil, tallow and different zinc levels of 100, 200 and 300 ppm and the control group. Results: The highest level of oleic acid in egg yolk was observed at tallow diets with the level of 300 ppm zinc (P< 0/05). The highest level of oleic acid, linoleic acid and omega-3 long-chain fatty acids in egg yolk was at diets containing tallow, soybean oil and fish, respectively (P< 0/05). The highest ratio of omega-6 to omega-3 egg yolk was at diet of soybean oil and the lowest proportion was at tallow diet (P< 0/05). The highest level of oleic acid in egg yolk was observed at the level of 300 ppm of zinc (P< 0/05). The highest glutathione peroxidase activity of blood was observed at diet containing soybean oil and level of 200 ppm of zinc (P< 0/05). Concentration of alkaline phosphatase enzyme was significantly increased at diet containing soybean oil and also at the level of 100 ppm zinc in comparison of other diets. Conclusion: The results of this study indicated that in the diets of tallow and soybean oil, oleic acid of egg yolk increased by adding zinc and highest glutathione peroxidase activity was observed in the diet of soybean oil and level of 200 ppm zinc.
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تم تزويد هذا السجل من قبل University of Tehran
