Influence of different fat sources on the performance, egg quality, and lipid profile of egg yolks of commercial layers in the second laying cycle.

摘要

Omega-3 polyunsaturated fatty acids (PUFAs) are considered a beneficial functional ingredient for human health, and can be incorporated into egg yolks by enriching feeds with oilseed or marine oils. This study evaluated the effects of a variety of fat sources on egg quality, performance and lipid profile of egg yolks of second production-cycle layers. Feeds were enriched with soya-bean, cottonseed, canola or sunflower oils and fed to ISA Brown layers for 74-86 weeks. Eggshell quality was not affected, but yolk lipid profile altered depending on dietary fat source. Canola oil ranked highest, producing lower saturated fatty-acid and linoleic-acid levels, and higher alpha-linolenic-acid and DHA levels. However, PUFA enrichment was not promoted.