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Effects of Dietary Corn Oil and Fish Oil on Concentrations of Total Cholesterol and n-3 or n-6 polyenoic acids in tissues of laying hens


Effects of Dietary Corn Oil and Fish Oil on Concentrations of Total Cholesterol and n-3 or n-6 polyenoic acids in tissues of laying hens



Japanese Journal of Nutrition 53(4): 255-262



DOI: 10.5264/eiyogakuzashi.53.255

The present study was conducted to examine nd compare the effects of dietary corn oil (CO) and fish oil (FO) on the concentrations of cholesterol and n-3 or n-6 polyenoic acids in egg yolk and other tissues Of laying hens. France Isabrawn hens were fed the diets containing 10% each of CO and FO for 50 days. The concentrations of total lipids and total cholesterol in the egg yolks and the tissues were not different between the two dietary oil groups. The n-6 PUFA concentration did not reflect the fatty acid composition of dietary oil, but that of n-3 PUFA in all tissues except C-20:s5n-3 of LMB reflected the composition of dietary oil. The C-22:6n-3 concentration was the highest in the egg yolks among the tissues of both groups and was significantly higher in the FO group than in the CO group. The C-20:4n-6 ratio of each tissue was significantly lower in the FO group than in the CO group, suggesting that the metabolic conversion of C-18:2n-6 to C-20:4n-6 was inhibited by n-3 PUFA. The n-3/n-6 ratios of the egg yolks and other tissues in the FO group increased significantly compared to those in the CO group. These results suggest that the egg yolks and the tissues of laying hens fed the FO diet may be considered as n-3 PUFA sources.

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