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


Autoria(s): Filardi, R. D.; Junqueira, O. M.; de Laurentiz, A. C.; Casartelli, E. M.; Rodrigues, E. A.; Araujo, L. F.
Contribuinte(s)

Universidade Estadual Paulista (UNESP)

Data(s)

20/05/2014

20/05/2014

01/06/2005

Resumo

This study was designed to evaluate the effects of different fat sources on the performance, egg quality, and lipid profile of the egg yolks of layers in their second production cycle. The fat sources were cottonseed oil, soybean oil, lard, sunflower oil, or canola oil. Experimental diets were fed to postmolt ISA Brown layers at 70 wk of age and the experimental period was 74 to 86 wk of age. The different fat sources did not influence performance or eggshell quality, but lipid profile of the egg yolk changed as a function of dietary fat sources. In general, the best changes, such as lower level of saturated fatty acids, higher levels of alpha-linolenic acid and DHA, and lower linoleic acid levels, were promoted by the addition of canola oil, but it did not promote enrichment of the eggs with polyunsaturated fatty acids.

Formato

258-264

Identificador

http://japr.fass.org/content/14/2/258.abstract

Journal of Applied Poultry Research. Savoy: Poultry Science Associação Inc., v. 14, n. 2, p. 258-264, 2005.

1056-6171

http://hdl.handle.net/11449/4294

WOS:000234476100009

Idioma(s)

eng

Publicador

Poultry Science Assoc Inc

Relação

Journal of Applied Poultry Research

Direitos

closedAccess

Palavras-Chave #fatty acids #forced molt #lipid profile #semi-heavy layers
Tipo

info:eu-repo/semantics/article