Volume 13, Issue 47 (fall 2009)                   2009, 13(47): 131-141 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Hosseini Vashan J, Afzali N, Malekane M, Naseri M, Allahresani A. Enrichment of Egg Yolk with Long Chain n-3 Fatty Acids through Supplementation of Kilka Fish Oil to Layer Diets. Journal of Crop Production and Processing 2009; 13 (47) :131-141
URL: http://jcpp.iut.ac.ir/article-1-1042-en.html
, jhosseiniv@yahoo.com
Abstract:   (27110 Views)
Seventy- two 26-weakk-old white leghorn layers (w-36) were fed commercial diets containing 0, 2 and 4 fish oil and the diets were iso-caloric and iso-nitrogenous. Hens were randomly assigned to 3 treatment diets, with 3 replicates and 8 layers in each. The experiment was conducted over a period of 12 weeks in order to study the effects of feeding fish oil on fatty acid composition of egg yolks. The yolk of eggs was extracted and cholesterol content was determined in each period. Statistical analysis of results was performed using the general linear procedure (GLM) of the SAS and means were compared using Duncan’s multiple range test. As a result, saturated fatty acid (myristic, palemitic and stearic acid), ω-7 (palemitoleat) and ω -9 (oleat) and arashidonat in egg yolk was not significantly (P>0.05) different among treatments, but the linoleat and ω -6 fatty acid were decreased in all FO treatments (P<0.05). The linolenic acid did not vary in treatments but the other ω -3 fatty acids (eicosapentaenoate and docosahexaenoate) were increased in FO treatments and there was a statistically significant difference between treatments (P<0.05). The ω -6/ ω -3 ratio was decreased from 18 in control to 3.8 and 2.31 at 2 and 4% treatments, respectively(P<0.05).
Full-Text [PDF 260 kb]   (2695 Downloads)    
Type of Study: Research | Subject: General

Add your comments about this article : Your username or Email:

Send email to the article author

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.