SHORT COMMUNICATION
Modification of polyunsaturated fatty acid contents in yolk lipids using various cereals and blended animal fat in hens' diets
,
 
 
 
 
More details
Hide details
1
Research Institute of Animal Production, Department of Feed Science and Animal Products, 32-083 Balice, Poland
 
 
Publication date: 2001-06-28
 
 
J. Anim. Feed Sci. 2001;10(Suppl. 2):255-260
 
KEYWORDS
ABSTRACT
Ten groups of 36 Tetra SL hens were caged individually. They were fed 10 diets containing 17% crude protein and 11.6 MJ ME/kg, in which the cereals were: wheat or maize only, or the following cereal mixes (1:1): wheat and maize; barley and naked oats, or barley; regular or naked oats in combination with wheat or maize. The chemical composition of cereals, the fatty acid profiles in grain cereals, blended fat, and of the yolks of 12 eggs from each group were determined. The content of n-6 and n-3 fatty acids and their ratio in egg-yolk lipids varied widely according to the type of cereal and level of animal fat in the diet. Diets containing barley with naked oats or wheat, and maize with regular oats, supplemented with adequate amounts of blended animal fat are considered favourable in terms of increasing the level of n-3 fatty acids and decreasing the PUFA n-6/n-3 ratio in egg yolks.
 
CITATIONS (2):
1.
Omega-3 Fatty Acids
Manohar L. Panse, Shripad P. Atakare, Mahabaleshwar V. Hegde, Shivajirao S. Kadam
 
2.
Production of n-3PUFA Enriched Eggs By Feeding Various Dietary Ratios of n-6 to n-3 Fatty Acids and Vitamin A Levels to the Laying Hens in Hot Climate
Shakeel Ahmad, Ahsan-ul- Haq, Muhammad Yousaf, Zahid Kamran, Ata-ur- Rehman, Sohail U.
The Journal of Poultry Science
 
ISSN:1230-1388
Journals System - logo
Scroll to top