Effect of different levels of linseed on modifying fatty acids and ratio of fatty acids, egg content and performance of layer
2008
Hosseini Vashan , J. | Afzal, N. | Malekaneh, M. | Naseri , A.
Ninety-six 26-wk-old white leghorn layers (w-36) were fed commercial diets containing 0, 4, 7, 10% linseed (LS) and the diets were iso-caloric and iso-nitrogenous. Hens randomly assigned to 4 treatment diets, with 3 replicates and 8 layers in each replicate. The experiment was conducted over a period of 12 wk in order to study the effects of feeding flaxseed on fatty acid composition of egg yolks. The yolk of eggs extracted and cholesterol content were determined in each period. Statistical analyzes of results was performed using the general linear procedure (GLM) of the SAS and mean were compared with Duncan's multiple range test. As a result, the performance trait such as FeR, feed intake, egg shape, yolk and yolk color index did not vary among treatments. Specific gravity, egg mass and gain body weight were decreased with increasing linseed levels. Saturated fatty acid (meristat, palemitat and stearat), 00-7 (palemitoleat) and 00-9 (oleat) and arashidonat in egg yolk were not significantly (p0.05) different between treatments, but the linoleat and 00-6 fatty acid were decreased in all of LS treatments (pO.05). The linolenic acid was increased in 4, 7 and 10% LS. The 00-3 fatty acid (LNA, EPA and DRA) were increase in LS treatments and there is statistically significant between treatments (pO.05). The 00-6/00-3 ratio were decreased from 18 in control to 4.5, 2.48, 1.86 at 4, 7 and 10% treatments respectively. The mean yolk cholesterol content were not significantly (pO.05) different between treatments however the lowest yolk cholesterol observed in 10 % LS (135 mgt dlit).
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