The effect of incorporating flax seed in the diet of laying hen on performance and fatty acid compositions of yolk lipid
2009
Agah, M. J., Fars Research Center for Agriculture and Natural Resources, Shiraz, Iran | Lotfollahian, H., Research Institute for Animal Science, Karaj, Iran
The present study was carried out to determine the influence of feeding different levels of whole and ground flax seed on the performance and fatty acid compositions of egg yolk. In a completely randomized design, seven treatments included control and six levels of whole and ground flax seed with 5, 10 and 15% were studied. Experimental diets were fed to 189 laying hens (Hy-line w-36) at 30 weeks of age with three replication for 12 weeks experiment duration. Fatty acid profiles obtained from gas chromatography. Treatments had not different significant effects on egg shell weight, shell thickness, shell hardness and Haugh unit (P0.05). There was a significant difference on yolk index between control diet (6.2) and other treatments (P0.01). Treatments had different significant effects on egg mass (P0.01). The using of 5 percentage of whole flaxseed in diet had highest egg mass (52.04gr) in comparison with control diet (51.67gr). Feed conversion ratio (FCR) with using of 15 percentage whole flaxseed (1.91) had a significant different with FCR in control diet (1.84) (P0.01). Total saturated fatty acid decreased with increase of flax seed in diet (P0.01). Treatments had different significant effects on proportion of polyunsaturated fatty acid (PUFA) n-6 to n-3 (P0.01). The using of 5% whole flax seed in diet had the best result between treatments, due to better production parameters and better proportion of n-6/n-3 PUFA in egg yolk in comparison with control diet (3.2 v.s 11.9).
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