Effects of different levels of Kilka fish oil on egg yolk omega-3 fatty acids, cholesterol and triglyceride concentration.
2014
Hagnazarkojaksaraei, Ali Reza | Mahdizadeh | Rahimi, Godratolla | Mokhtarpour, Gollam Reza | Shabani, Sohrab | Gholipour, Mohammad Reza | Golampour, Solyman
An experiment was conducted to study effects of different levels of sprat oil (Caspian kilka fish oil) on performance and egg quality of laying hens in a completely randomized design (CRD), using four levels of oil (0, 1, 2, and 3 percentages). This experiment was conducted with 96 commercial laying hens (Hyline) at a period of 120 days in 4 treatments, 6 replications and 4 laying hens in each replication. Performances of laying hens such as feed intake, egg weight, egg production, feed conversion ratio. blood serum components (triglyceride, cholesterol), egg quality (yolks weight and its cholesterol) and fatty acids profile in yolk especially n-3 PUFA were measured. Results showed that increasing the level of dietary fish oil had a significant effect on laying hens feed intake, yolks cholesterol,) n-3 PUFA, EPA+DHA and C22:6) (P0.05). The other parameters were not significant different. It was also shown that 80% of people who consume boiled eggs expressed a usual odor and 20% expressed a mild fish odor. In conclusion the addition of 1% kilka fish oil on laying hen diet causes on enrichment of n-3 PUFA in produced egg yolk. Key words: Fish oil, Egg quality, Cholesterol, Laying hens, N-3 PUFA, Fishy odor
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