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Effect of dietary fat on performance and fatty acid composition of egg yolk in laying hens



Effect of dietary fat on performance and fatty acid composition of egg yolk in laying hens



Archiv fuer Gefluegelkunde 60(2): 65-72



Two experiments were conducted in laying hens. First, the effects of different supplemental dietary fats (Experiment 1: cocos fat, corn oil, soybean oil; Experiment 2: additional linseed oil), given at different times of age (Experiment 1: 19, 21, 23 weeks; Experiment 2: 19, 23, 27 weeks) were determined on the start of the laying period, on productive performance, and fatty acid composition of egg yolk (Experiment 1) in the laying hen. The experimental diets comprised a low-fat control diet or a diet containing 25 or 50 g oil/kg. The results indicate that average laying performance of laying hens was uneffected by different supplemental fats and bird age only laying performance of control hens was decreased. By way of contrast mean egg weight was markedly increased in hens fed a high-fat soybean oil diet from the age of 19 weeks. Moreover, it was shown that the egg yolk triacylcglyceride and phospholipid composition was essential influenced by dietary fat.

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Accession: 002811733

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