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Effect of polyunsaturated oil on the cholesterol and fatty acid composition of laying hens' serum and egg yolk



Effect of polyunsaturated oil on the cholesterol and fatty acid composition of laying hens' serum and egg yolk



Revue Roumaine de Biochimie 31(1): 33-44



Four groups of laying hens with 7 chickens in each group were fed: 1) basal diet; 2) basal diet with 10% corn oil; 3) basal diet with 10% fish oil; and 4) basal diet with 10% w-3 fatty acid concentrate, respectively. The experimental period lasted 8 weeks. Egg and blood samples were collected weekly for analysis of the cholesterol level and fatty acid composition. Results showed that egg production and yolk weight decreased when laying hens were fed with 10% corn oil, fish oil or free fatty acid. There was a marked increase in linoleic fatty acid in serum and yolk lipid of laying hens in the corn oil group. Feeding diet with 10% fish oil or free fatty acids resulted in marked increases in w-3 fatty acids in the serum and yolk lipid. Laying hens on a diet with 10% corn oil or fish oil had a much lower serum cholesterol level than those in the control group or those on diet with 10% free w-3 fatty acid concentrate. Feeding 10% fish oil or free w-3 fatty acid concentrate significantly increased the yolk cholesterol levels. The eggs of laying hens on diet with 10% fish oil or free fatty acids were found to have an apparent off-flavor.

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Accession: 008542824

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