Effect of feeding sardine oil in laying hen pullets on lipid composition of egg yolk and laying performance
1995
Yuwares Sungwaraporn
Experiment was conducted in order to investigate the effect of feeding sardine oil on lipid composition of egg yolk and laying performance. One hundred and eighty 24 week-of-age Isabrown pullets were subjected to 3 dietary treatments (0 1.5 and 3 percent sardine oil) with isonitrogenous and isocaloric for 5 28-d periods. The increase of omega-3 PUFA levels in egg yolk was observed with the increase sardine oil levels in diets. The concentration of omega-3 PUFA (EPA+DHA) was 41.28 148.22 and 211.52 mg/egg in control (0 percent sardine oil), 1.5 and 3 percent sardine oil diets, respectively. The cholesterol content of egg yolk from hen fed 3 percent sardine oil was significant lower than those fed control and 1.5 percent sardine oil diets (P0.05) No significant differences were found in daily feed intake, total weight gain, egg size and mortality among treatments. However, feeding 3 percent sardine oil tended to increase feed per dozen egg (P
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