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Dietary alpha-linolenic acid and laying hen strain: Fatty acids of liver, adipose tissue, white meat, dark meat, and egg yolk



Dietary alpha-linolenic acid and laying hen strain: Fatty acids of liver, adipose tissue, white meat, dark meat, and egg yolk



Journal of Agricultural and Food Chemistry 43(10): 2553-2559



The effect of dietary 18:3n-3 on fatty acids and total lipids of liver, adipose tissue (subdermal fat), egg yolk, and dark and white meat was studied in six strains (White Leghorn, Brown Leghorn, Light Sussex, New Hampshire, Barred Rock, and Rhode Island Red) of laying hens. Dietary 18: 3n-3 resulted in an increase (P lt 0.001) in n-3 fatty acid content of all tissues. Among the tissues, the adipose tissue incorporated the highest level of 18:3n-3. The increase in tissue n-3 fatty acids resulted in a concomitant reduction (P lt 0.05) in 18:1 and 20:4n-6. Among strains, light Sussex incorporated the lowest (P lt 0.05) concentration of 18:3n-3 in the hepatic tissue. A significant strain effect (P lt 0.05) was observed in the total lipids of egg yolk, adipose tissue, and dark and white meat. The high 18:3n-3 diet resulted in a reduction (P lt 0.05) in the total lipid content of the liver tissue in all strains.

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Accession: 008463964

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DOI: 10.1021/jf00058a001


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