Feeding a definite concentration of eicosapentaenoic and docosahexaenoic fatty acids to laying hens


E. E. NASSEF
A. A. BAKR
A. S. SALAMA
Abstract

The experiment designed to study the influences of nutritional eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids (FA) on performance, egg yolk fat characteristics and FA profile in laying hens. From 30 to 36 weeks of age, 180 laying hens were allotted randomly to 2 dietary treatments, each of 6 replicates (15 birds for each replicate). The control diet was supplied with soy oil while the experimental diet was supplied with EPA and DHA to create 2 different ratio of n-6 to n-3 FA (18.8:1 and 5:1, respectively). The egg production % was recorded daily. The eggs were weighed to estimate egg mass. Also, feed consumption was recorded daily and the feed conversion ratio (FCR) was estimated. The FA profile of egg yolk was determined in the last week of the experiment. The dietary EPA and DHA resulted in significantly higher egg production (76.89 versus 67.23%), weightier egg mass (42.46 versus 37. 72 g) and lower FCR (2.49 versus 2.72) than the control. Also, supplying the dietary EPA and DHA was reflected in increasing of total polyunsaturated and n-3 FA in the eggs. Moreover, reducing the ratio of n-6 to n-3 FA to 5:1 decreased egg triglycerides, total cholesterol and cholesterol associated with low density lipoprotein and very low density lipoprotein. In conclusion, supplying EPA and DHA in the diet of laying hens positively influences performance, egg yolk FA profile and cholesterol. Practically, EPA and DHA could be used in laying hen diets to improve their performance and enhance public health of egg consumers.

Article Details
  • Sezione
  • Research Articles
Downloads
I dati di download non sono ancora disponibili.
Riferimenti bibliografici
Alexander DD, Miller PE, Van Elswyk ME, Kuratko CN, Bylsma LC (2017) A meta-analysis of randomized controlled trials and prospective cohort studies of eicosapentaenoic and docosahexaenoic long-chain omega-3 fatty acids and coronary heart disease risk. Mayo Clinic Proceedings 92: 15–29.
Aymond WM, Van Elswyk M E (1995) Yolk thiobarbituric acid reactive substances and n−3 fatty-acids in response to whole and ground flaxseed. Poultry Science 74:1388–1394.
Bean L, Leeson S (2003) Long-term effects of feeding flaxseed on performance and egg fatty acid composition of brown and white hens. Poultry Science 82:388-394.
Bilby T, Jenkins C, Staples, Thatcher W (2006) Pregnancy, bovine somatotropin, and dietary n-3 fatty acids in lactating dairy cows: III. Fatty acid distribution. J. Dairy Sci. 89:3386–3399.
Buckley JD, Howe PR (2010) Long-chain omega-3 polyunsaturated fatty acids may be beneficial for reducing obesity—a review. Nutrients 2: 1212-1230.
Calder PC, (2012) Long-chain fatty acids and inflammation. Proceedings of the Nutrition Society 71:284-289.
Cachaldora P, Garcia-Rebollar P, Alvarez C, De Blas J, Mendez J (2008) Effect of type and level of basal fat and level of fish oil supplementation on yolk fat composition and n-3 fatty acids deposition efficiency in laying hens. Animal feed science and technology 141:104-114.
Caston L, Leeson S (1990) Research note: Dietary flax and egg composition. Poultry Science 69:1617-1620.
Caston L, Squires E, Leeson S (1994) Hen performance, egg quality, and the sensory evaluation of eggs from SCWL hens fed dietary flax. Canadian Journal of Animal Science 74:347-353.
Charlotte B, Charlotte L, Ilse F, Eline R, Koenraad M, Johan B, Imogen F (2013) Impact of microalgal feed supplementation on omega-3 fatty acid enrichment of hen eggs. Journal of functional foods 5:897–9 0 4.
Cherian G, Traber M, Goeger M, Leonard S (2007) Conjugated linoleic acid and fish oil in laying hen diets: effects on egg fatty acids, thiobarbituric acid reactive substances, and tocopherols during storage. Poultry science 86:953-958.
Cottin S, Sanders T, Hall W (2011) The differential effects of EPA and DHA on cardiovascular risk factors. Proceedings of the Nutrition Society 70:215-231.
Do Amaral BC (2008) Effect of supplemental fat source on production, immunity, hepatic gene expression, and metabolism of periparturient dairy cows. University of Florida.
Ferrier lK, Caston LJ, Leeson S, Squires J, Weaver BJ, Holub BJ (1995) alpha-Linolenic acid-and docosahexaenoic acid-enriched eggs from hens fed flaxseed: influence on blood lipids and platelet phospholipid fatty acids in humans. The American journal of clinical nutrition 62:81-86.
Food and Drug Administration (2013) Guidance for Industry. Patientreported outcome measures: use in medical product development to support labeling claims. US Department of Health and Human Services Food and Drug Administration, December 2009.
Folch J, Lees M, Sloane-Stanley G, (1957) A simple method for the isolation and purification of total lipids from animal tissues. J biological Chemistry 226:497-509.
Ginzberg A, Cohen M, Sod-Moriah UA, Shany S, Rosenshtrauch A, Arad SM (2000) Chickens fed with biomass of the red microalga Porphyridium sp. have reduced blood cholesterol level and modified fatty acid composition in egg yolk. Journal of Applied Phycology 12: 325-330.
Goodnight JH (1979) ANOVA and GLM procedures. In: SAS User’s guide. J. T. Helwig and K. A. Council, ed. SAS Inst., Inc., Cary, NC. pp 121, 245
Gonzalez-Esquerra R, Leeson S, (2000) Effect of feeding hens regular or deodorized menhaden oil on production parameters, yolk fatty acid profile, and sensory quality of eggs. Poultry Science 79:1597–1602.
Gonzalez-Esquerra, R, Leeson, S (2001) Alternatives for enrichment of eggs and chicken meat with omega-3 fatty acids. Canadian Journal of Animal Science 81:295–305.
Grundy SM, Denke MA (1990) Dietary influences on serum lipids and lipoproteins. Journal of lipid research 31:1149-1172.
Ilse F, Charlotte B, Charlotte L, Johan B, Koenraad M, Imogen F
(2012) Dietary enrichment of eggs with omega-3 fatty acids: A review, Food research international (2012), doi:10.1016/j.foodres.2012.03.014
Komprda T (2012) Eicosapentaenoic and docosahexaenoic acids as inflammation-modulating and lipid homeostasis influencing nutraceuticals: A review. Journal of Functional Foods 4, 25-38.
Lawlor JB, Gaudette N, Dickson T, House JD (2010) Fatty acid profile and sensory characteristics of table eggs from laying hens fed diets containing microencapsulated fish oil. Animal Feed Science and Technology 156, 97–103
Mashek D, Bertics S, Grummer R (2002) Metabolic fate of long-chain unsaturated fatty acids and their effects on palmitic acid metabolism and gluconeogenesis in bovine hepatocytes. Journal of Dairy Science 85:2283-2289.
National Research Council (1994) Nutrient Requirements of Poultry. 9th ed, National Academy Press. Washington, DC, USA.
Radwan S (1978) Coupling of two-dimensional thin-layer chromatography with gas chromatography for the quantitative analysis of lipid classes and their constituent fatty acids. Journal of Chromatographic Science 16:538-542.
Riediger ND, Othman RA, Suh M, Moghadasian MH (2009) A systemic review of the roles of n-3 fatty acids in health and disease. Journal of the American Dietetic Association 109:668-679.
Rotenberg S, Christensen K (1976) Spectrophotometric determination of total and free cholesterol in egg yolk and animal tissues. Acta Agriculturae Scandinavica 26:94-98.
Scheideler S, Froning G (1996) The combined influence of dietary flaxseed variety, level, form, and storage conditions on egg production and composition among vitamin E-supplemented hens. Poultry Science 75:1221-1226.
Scheideler S, Jaroni D, Froning G (1998) Strain and age effects on egg composition from hens fed diets rich in n-3 fatty acids. Poultry science 77:192-196.
Simopoulos AP (1997) ω-3 fatty acids in the prevention management of cardiovascular disease. Canadian journal of physiology and pharmacology 75:234-239.
Simopoulos A (2006) Evolutionary aspects of diet, the omega-6/omega-3 ratio and genetic variation: nutritional implications for chronic diseases. Biomedicine & pharmacotherapy 60:502-507.
Steinhilber S (2005) Influence of strain and age of hen and dietary fat on the incorporation of omega-3-fatty acids into chicken eggs and on egg quality parameters. Archiv fur Geflugelkunde 69:94-95.
Wassall SR, Stillwell W (2009) Polyunsaturated fatty acid–cholesterol interactions: domain formation in membranes. Biochimica et Biophysica Acta (BBA)-Biomembranes 1788: 24-32.
Yalçyn H, Unal MK, Basmacyoolu H (2007) The fatty acid and cho lesterol composition of enriched egg yolk lipids obtained by modifying hens’ diets with fish oil and flaxseed. Grasas Y Aceites 58:372-378.
Yannakopoulos A, Tserveni-Gousi A, Christaki E (2005) Enhanced egg production in practice: the case of bio-omega-3 egg. International Journal of Poultry Science 4:531-535.