Response of Egg Production and Egg Shell Quality to Dietary Vegetable Oils

Transcription

1 Interntionl Journl of Poultry Siene 7 (10): , 2008 ISSN Asin Network for Sientifi Informtion, 2008 Response of Egg Proution n Egg Shell Qulity to Dietry Vegetle Oils O.M. EL-Husseiny, M.O. A-Elsmee, M.I. Hssne n I.I. Omr Deprtment of Animl Proution, Fulty of Agriulture, Ciro University, Egypt Astrt: The experiment ws esigne to evlute the effet of some ietry vegetle oils (VO) n their mixtures on the proutive performne of lyers. Eight hunre n ten, 30 week ol Bovns White hens were rnomly ivie into 15 groups of 54 lyers eh. The ontrol group (Cont.) ws fe iet with no e oil. Experimentl groups were offere iets hving 2.4% or 4.8% of either linsee oil (LO) or plm oil (PO) or sunflower oil (SFO). (1:1) mixture of LO+PO, LO+SFO or PO+SFO, respetively. An (1:1:1) mixture of LO+PO+SFO. Fee ws given in ll msh form n offere with wter -liitum uner totl 16 hours light/y regimen. Boy weight, Egg proution, egg weight, fee intke, egg internl n externl qulity hrteristis were reore. Bse on otine results of the investigtion it n e onute tht the plnt oil h positive effet on hen s performne. The results inite tht feeing lying hens on PO+SFO iet t 7.5% sustitution of totl energy proue the est egg proution (EP). Egg weight (EW) tens to inrese with oil ition to the iet. The est fee onversion rtio (FCR) when iets ontining PO t 15% or PO+SFO t 7.5 or 15% sustitution of totl energy, respetively. No signifint ifferenes etween ietry oil soures or levels on egg shell thikness (ST) n perentge (ESP), totl lipi or totl holesterol ontents in the yolk n lumen mixture ompre to the ontrol iet. Signifint ifferenes etween ietry tretments on serum totl immunogloulin titres (STIT) were oserve. The iet ontining PO+SFO t 7.5% sustitution level h the highest reltive eonomi effiieny (REE) ompre to the ontrol iet. VO improve the igestion oeffiient vlues of lmost ll of the nutrients. Aition of 4.8% VO resulte in signifint inrese in egg yolk SFA with onomitnt reution in egg yolk MUFA. Olei i (C 18:1) ws the ominnt FA in ll groups, followe y plmiti (C 16:0 ) n LA (C 18:2). A rise in LO in the iet resulte in n inrese in LNA onentrtion in the yolk lipis. Key wors: Lying hens, egg proution, egg qulity, vegetle oils Introution Ft is onsiere to e prtil n eonomil mens to inrese energy levels in poultry iets. The inorportion of niml ft n vegetle oil soures in lne levels to lying hen iets hs often influene fee intke n onversion, egg qulity n quntity n other egg proution prmeters. Whether, it is prtil or not ing ft to the poultry iets epens upon the reltive pries of the grins n of the ville oils. The ition of ft to iets, esies supplying energy, improves the sorption of ft-solule vitmins, inreses the pltility of the rtions n inreses the effiieny of the onsume energy (lower lori inrement). The ition of ft soures from vegetle or niml origin t two sustitution levels (12% or 24%) ffete lying hens performne (El-Husseiny et l., 2002). Mour (2003) reporte tht hikens fe rtions ontining oil showe etter performne thn irs fe iets without oil inlusion. EP improve y ing vegetle oil to lying hen iet (Augustyn et l., 2006 n Celei n Utlu, 2006). Gros et l. (2001) inite tht the inrese EW ws ssoite with the totl ietry ft ontents of iet rther thn the LA ontent over 1.0%. Compring the effet of vrious ietry energy soures on egg weight, it ws suggeste tht the orn oil signifintly inrese the egg weight ompre to poultry ft (Bhonzk et l. 2002). Augustyn et l. (2006) foun tht the inrese in the ietry ft ontent in experimentl groups erese (P = 0.05) fee intke y 5%. Zou n Wu (2005) reporte tht supplementing ft or inresing ietry energy erese (P = 0.05) FCR. Isik et l. (2006) foun tht egg size ws inrese s oil soure ws e. Consumers limit their onsumption of eggs euse of the verse puliity out sturte fts n holesterol. Consumption of polyunsturte ftty i hs een reporte to reue the risk of theroslerosis n stroke. Monounsturte n polyunsturte fts my lower loo holesterol levels when they reple sturte ft in the iet (Shfey et l., 2003). Gri-Reollr et l. (2008) foun tht no effet of linsee oil or mrine fish oil on shell thikness. Suksomt et l. (2006) foun tht Shell thikness ws not influene y the ietry onjugte linolei i. Millet et l. (2006) oserve tht ietry ft soure i not influene holesterol ontent in the yolk or in the totl egg. The experiment ws esigne to evlute the effet of some energy soures from vegetle origins, t two sustitution levels 7.5% or 15% n their mixtures from the totl energy on lying hen performne, egg qulity, immune response, nutrients utiliztion, eonomi effiieny of egg proution n egg yolk FA. 1022

2 EL-Husseiny et l.: Response of Egg Proution n Egg Shell Qulity to Dietry Vegetle Oils Mterils n Methos Experimentl esign: Three soures of vegetle oils, LO, PO n SFO origins were use t two sustitution levels of metolizle energy 2.4% (2831 kl ME/kg) or 4.8% (2899kl ME/kg) or their mixtures of (1:1) or (1:1:1). T1, without oil supplementtion onsiere s ontrol iet. Aoringly, totl of 15 experimentl iets were formulte (7x2 = 14+the ontrol iet = 15 experimentl tretments). Experimentl irs n mngement: Eight hunre n ten, 30-wk-ol Bovns White lying hens were rnomly ssigne to 15 ietry tretments of 54 hens in three replites of 18 hens eh. Lying hens were kept in n experimentl house n reeive n itionl rtifiil lighting to just ily 16 hour light n 8 hours rk. The iets were given -liitum ll over the experimentl perio (16 weeks). Experimentl iets: The hemil omposition n ftty is omposition of the teste oil soures n the experimentl iets re presente in Tle 1. Eh of the three soures of oil (LO, PO n SFO) ws use to sustitute either 7.5 or 15%, mixture of (1:1) or (1:1:1) of metolizle energy. All iets were formulte using liner progrmming to e isonitrogenous (18.5% CP), oring to the ree reommene mnul. Mesurements: Performne hrteristis (fee intke, egg proution, egg weight, egg mss n fee onversion rtio), internl egg qulity (Hugh unit, yolk inex n yolk n lumen perentges) n externl egg qulity (egg shell thikness n egg shell perentge) were evlute every 28 ys for the 112 y experiment. All irs of eh tretments were weighe t the eginning (initil live oy weight) n t the en of experimentl perio (finl live oy weight) to lulte oy weight gin. Egg proution ws reore ily wheres egg weight n fee intke were etermine every 28 ys. Egg shell thikness ws etermine using il pipe guge. Egg mss ws lulte y multiplying egg weight y egg proution perentge. Fee onversion rtio ws lulte s grm fee onsumption per hen per y ivie y grm egg mss per hen per y. Egg shell perentge (ESP) = (egg shell weight/ew) x 100. The metho of Folh et l. (1957) ws use for isoltion n purifition of tissue lipis. Egg totl holesterol ws etermine in the egg totl lipi extrt using the metho of Wtson (1960). Yolk ws seprte, smples of poole yolk for eh o replite ws freeze-rie n store t 200 C efore the ftty i nlysis ws performe. Ftty is were etermine in the methyl ester of lipi soures n egg yolk y Gs liqui Chromtogrphi tehnique (GLC) oring to the metho of Frg et l. (1986). Sttistil nlysis: For sttistil evlution, the t were nlyze using generl liner moel proeure of SAS softwre (SAS Institute, 2004). Tle 1: Ftty i omposition of oil soures Ftty is omposition LO PO SFO C14: C16: C18: C18:1n C18:2n C18:3n C20: ND 0.12 C20:1n ND 0.09 C20:4n ND ND C22:4n3 ND ND 0.00 C22:5n ND 0.00 Totl SFA Totl UFA UFA/ SFA Totl T Totl T T3/T ND = not etete Results n Disussion Lying hen performne: Boy weight: The oy weight gin (BWG) is presente in Tle 3. No signifint ifferenes ue to either soures or levels of oils on BWG were oserve. The BWG rnge from gm for T5 n T10, respetively. There were no signifint ifferenes mong ietry tretments on BWG ompre to the ontrol iet (no oil e). These gree with the report of Suksomt et l. (2006) n Turgut et l. (2006). While, isgree with those reore y Shng et l. (2004) who foun tht BWG erese (P = 0.05) with inresing ft soures to the iet. Ben n Leeson (2003) foun tht oy weight inrese (P = 0.05) y feeing lying hens on iets ontining ifferent soures n levels of fts. Zollitsh et l. (1997) reporte tht unsturte vegetle oils proue lower fel energy losses n, onsequently higher ME thn niml fts. This higher ME of unsturte ft oul e expete to use higher ft eposition, euse the itionl energy oul e store s triglyeries in ipose tissue of ft epots. Egg proution: The effets of experimentl tretments on the hen-y proution (%) re summrize in Tle 3. No signifint ifferenes were oserve ue to oil soures. Oil levels h signifint effet on EP perentge, eing the highest when irs fe iet with 2.4% level (90.61%) ompre to the 4.8% level (85.85%). Signifint (P = 0.05) ifferenes were notie mong ietry tretments on EP. However, signifint (P = 0.05) erese in EP ue to feeing lying hen on iet ontining 2.4% PO+2.4% SFO ws reore (79.12%). While, the highest EP (95.10%) ws in hen fe 1.2% PO+1.2% SFO ompre to the sme oil level of either (LO+PO) or (LO+SFO) n even when ompre 1023

3 EL-Husseiny et l.: Response of Egg Proution n Egg Shell Qulity to Dietry Vegetle Oils to the ontrol iet. The nonsignifint, slight inrese in inresing oil level from %. Hens fe on the EP of ft supplemente hens, long with the still- ontrol iet (no oil e) onsume the lest mount negtive BW lne in the experiment, oul inite of fee (P = 0.05), while those fe on the VO tht ietry energy ws istriute towr supporting EP supplemente iets, espeilly t 2.4% onsume the rther thn supporting hen BW. EP ppere to e highest. The hemil omposition of the experimentl lmost iretly proportionl to the linolei i ontent of iets (Tle 2) revele tht the lowest FI ws the vrious fts fe. This my inite tht linolei i onsume with the ontrol iet, whih hs the lowest efiieny ws prtly responsile for the erese EP ietry fier ontent (2.85%) or ft ontent (3.10%) oserve in the irs fe 2.4% PO+2.4% SFO. Senkoylu ompre with the 2.4 n 4.8% VO e iets (3.28 or et l. (2004) reporte tht EP tene to erese s the 3.65% n 3.47 or 3.80%, respetively). Birs onsume level of high olei sunflower mel ws inrese. less fee s the energy level of the fee inreses. The Gri-Reollr et l. (2008) reporte tht EP i not eline in FI my ue to the inrese of ietry energy ffet s LO ws inrese from 1-5%.These results from kl/kg. Turgut et l. (2006) n Yin et l. isgree with those reore of Turgut et l. (2006) (2008) reporte tht FI erese linerly s ietry ft who stte tht inresing SFO from ( %) soure ws inrese in the iet. The reution in FI inrese hen-y EP from %. Egg proution oul e linke to elevte energy ensity (Gros et l. y lying hens elines with the progress of ge. This 2001). However, results isgree with the finings of eline in EP with ge is n inition of erese of Chlor et l. (2008) n Gri-Reollr et l. ovultion. (2008). Senkoylu et l. (2005) oserve tht FI inrese linerly when lipi soure ws e to the iet. The Egg weight: In respet of egg weight (EW), the results in isrepnies possily ue to the vrition of ftty i Tle 3 showe tht there were signifint (P = 0.05) ontents etween the ether extrt of the experimentl ifferenes mong oil soures, ut not with the oil level iets. on EW. Dietry VO improve EW in the group fe 2.4 or Fee onversion rtios (FCR) of the experimentl 4.8% VO ompre to the ontrol, exept the group fe tretments re tulte in Tle 3. Neither oil soures 1.2% PO +1.2% SFO, eing the lest EW (59.95g), while nor its levels relese signifint effets on FCR for egg the highest ws reore for hen fe 4.8% PO (63.84g). proution. Signifint ifferenes (P = 0.05) were Therefore, it is postulte tht the inrese in EW ws oserve mong ietry tretments when ompre to primrily ue to the inrese energy intke (Merkel et the ontrol iet. Generlly, the est FCR ws notie l., 2002). This ifferene my ue to omposition when irs fe iets ontining 4.8% PO, mixture of ifferene of the oils (Tle 1). Similr results were 1.2% LO+1.2% SFO n 2.4% LO+2.4% SFO. The worst reporte y senkoylu et l. (2005) who oserve tht n FCR ws reore when iets ontining 2.4% inrese in EW when ft soure ws e to the iet of PO+2.4% SFO (T13). Improvement in FCR in response lying hens. The inrese in EW ue to lipi to oil feeing is ue to hnge in FI, EP n EW. These supplementtion ws expline y whitehe et l. results were in greement with those otine y Turgut (1995) who inite tht ietry ftty is (FA) my e et l. (2006), while isgree with those reore y Yin inrese EW y stimulting the synthesis of oviut et l. (2008) who inite tht ft soure i not protein, s the formtion of the most oviut proteins influene FCR. stimulte y oestrogens, it is possile tht the funtion of this hormone in the lying hen is influene y ietry Egg qulity: FA. Therefore, oestrogens re importnt in ontrolling Egg shell thikness n perentge: The verge shell EW n tht ietry fts my influene EW y moifying thiknesses inluing shell memrne n egg oestrogen metolism. Nevertheless, Rowghni et l. perentge (ESP) re presente in Tle 3. No (2007) n Chlor et l. (2008) reporte tht ietry signifint ifferenes ue to either soures or levels of ft soure i not influene the weight of egg, while Kim oils on ST were oserve. The ifferenes etween the et l. (2007) n Yin et l. (2008) reporte tht EW tens ontrol iet n the other experimentl iets were not to erese s ft soure ws inrese to the iet. signifint on ST. These results were in greement with The ifferenes mong reserhers might e ue to those otine y Turgut et l. (2006), Chlor et l. strin ifferene n omposition ifferene of ft. (2008) n Gri-Reollr et l. (2008) n isgree with the fining of Gros et l. (1999) Who oserve Fee intke n onversion: The effet of tretments on tht ST were ffete when lying hens iets were the mount of fee onsume for ifferent experimentl supplemente with ft. Dietry ft hs een shown to irs is presente in Tle 3. Oil soures i not ffet ffet lium sorption n eggshell formtion Fee intke (FI). Signifint ifferenes (P = 0.05) in FI (Cstlo n Murie, 1988). Low levels of ietry fts were oserve ue to oil levels. The mount of fee n oils promote lium sorption in the gut (Lloy et onsume erese signifintly (P = 0.05) with l., 1978); wheres, high levels of ft retr lium 1024

4 EL-Husseiny et l.: Response of Egg Proution n Egg Shell Qulity to Dietry Vegetle Oils Tle 2: Composition n lulte nlysis of the experimentl iets Control Linsee oil Plm oil Sunflower oil % 7.50% 15% 7.50% 15% 7.50% 15% Ingreients T1 T2 T3 T4 T5 T6 T7 Corn yellow Rie rn Soyen mel Conentrte* limestone Bone mel Slt (NCl) Premix** D.L Methionine Linsee oil Plm oil Sunflower oil Totl Clulte nlysis*** Energy (kl ME/kg) CP% Lysine% Methionine% Met.+Cys Crue Fier Ether Extrt Clium Aville phosphorus Linolei (T6) Linoleni ( T3) T3/T Tle 2: Continue Linsee oil Linsee oil x Plm oil x linsee oil x plm X Plm oil Sunflower oil Sunflower oil oil x Sunflower oil Sustitution levels 7.50% 15% 7.50% 15% 7.50% 15% 7.50% 15% Ingreients T8 T9 T10 T11 T12 T13 T14 T15 Corn yellow Rie rn Soyen mel Conentrte* limestone Bone mel Slt (Nl) Premix** D.L Methionine Linsee oil Plm oil Sunflower oil Totl Clulte nlysis*** Energy (kl ME /kg) CP% Lysine % Methionine % Met.+Cys Crue Fier Ether Extrt Clium Aville phosphorus Linolei (T6) Linoleni (T3) T3/T *Conentrte ontins: CP 5.03, ME 255.4, CF 0.162, EE 0.529, C 0.616, Phos. 0.28, Lys 0.347, Meth 1.36, meth+cys 0.2, **Vitmin n minerl t 0.1% of the iet supplies the following per 1.5kg of the iet ontining: Vit. A I.U, vit. D I.U, vit. E 20000mg, vit. 3000mg, vit B1 3000mg, vit B2 8000mg,vit. B6 3000mg, vit. B12 15mg, lium. pntothente 12000mg, niin 40000mg, foli i 1500mg, iotin 50mg, mngnese 80gm, zin 75gm, iron 40gm, opper 10gm, ioine 2gm, selenium 0.3gm, olt 0.25gm, holine hlorie 600gm n rrier (CCO 3) to 1.5kg, ***Aoring to N.R.C. (1994). 1025

5 EL-Husseiny et l.: Response of Egg Proution n Egg Shell Qulity to Dietry Vegetle Oils Tle 3: Effet of ietry tretments on lying hen performne, Egg qulity, Eonomi effiieny, Totl lipi n holesterol Fee Egg Boy Egg Egg Fee onversion Shell Experimentl weight Proution Weight intke (kg fee/ thikness Tretments gin(g) (%) (g) (g/hen/y) kg Egg) (µm) Soures effet Linsee oil (LO) Plm oil (PO) Sunflower oil (SFO) LO PO LO SFO PO SFO LO PO SFO P vlue Levels effet 2.4% % P vlue < Tretments effet g f T1 (ontrol, no oil e) T2 (2.4% LO) T3 (4.8% LO) T4 (2.4% PO) T5 (4.8% PO) T6 (2.4% SFO) T7 (4.8% SFO) ef ef T8 (1.2% LO 1.2% PO) e e T9 (2.4% LO 2.4% PO) T10 (1.2% LO 1.2% SFO) ef e T11 (2.4% LO 2.4% SFO) g T12 (1.2% PO 1.2% SFO) T13 (2.4% PO 2.4% SFO) T14 (0.8% LO 0.8% PO 0.8% SFO) e fg T15 (1.6% LO 1.6% PO 1.6% SFO) P vlue <.0001 <.0001 < Tle 3: Continue immuno- Totl Totl Egg Reltive Egg shell Gloin lipis Cholestrol yolk Eonomi Perent Titer (mg/g yolk) (mg/g yolk) ft (%) Effiieny Soures effet Linsee oil (LO) Plm oil (PO) Sunflower oil (SFO) LO PO LO SFO PO SFO LO PO SFO P vlue <.0001 Levels effet 2.4% % P vlue Tretments effet i T1 (ontrol, no oil e) T2 (2.4% LO) T3 (4.8% LO) f T4 (2.4% PO) T5 (4.8% PO) k T6 (2.4% SFO) g T7 (4.8% SFO) l T8 (1.2% LO 1.2% PO) j T9 (2.4% LO 2.4% PO) m T10 (1.2% LO 1.2% SFO) T11 (2.4% LO 2.4% SFO) o T12 (1.2% PO 1.2% SFO) e T13 (2.4% PO 2.4% SFO) h T14 (0.8% LO 0.8% PO 0.8% SFO) n T15 (1.6% LO 1.6% PO 1.6% SFO) P vlue <.0001,,,. et Mens in sme olumn, within eh ftor with ifferent supersripts re signifintly (P = 0.05) ifferent. 1026

6 EL-Husseiny et l.: Response of Egg Proution n Egg Shell Qulity to Dietry Vegetle Oils Tle 4: Effet of experimentl tretments on nutrient igestiility Experimentl Digestion oeffiient % tretments Soure effets DM CP EE CF NFE OM Linsee oil (LO) Plm oil (PO) Sunflower oil (SFO) LO x PO LO x SFO PO x SFO LO x PO x SFO P vlue 0.01 < < < < Level effets 2.4% % P vlue T1 (ontrol, no oil e). ef e h T2 (2.4% LO) e ef T3 (4.8% LO) e g T4 (2.4% PO) e e T5 (4.8% PO). ef T6 (2.4% SFO). ef e T7 (4.8% SFO) T8 (1.2% LO x 1.2% PO). f fg T9 (2.4% LO x 2.4% PO). ef e ef T10 (1.2% LO x 1.2% SFO). ef g T11 (2.4% LO x 2.4% SFO). e e T12 (1.2% PO x 1.2% SFO). e e ef T13 (2.4% PO x 2.4% SFO). ef e fg T14 (0.8% LO x 0.8% PO x 0.8% SFO). ef efg T15 (1.6% LO x 1.6% PO x 1.6% SFO). e P vlue < < < <0.0001,,,.et Mens in sme olumn, within eh ftor with ifferent supersripts re signifintly (P = 0.05) ifferent. sorption (Brke, 1993) n umultion of ft in the Prostglnin E 2 (PGE 2) enhnes humorl immunity shell gln my reue shell thikness (Bker et l., while suppressing ellulr immunity. PGE2 is proue 1983). from preursor s rhioni i in osteogeni ells Egg shell perentge i not signifintly ifferent ue (Wtkins et l., 1996) to oil soures or levels. No signifint ifferenes in ESP of ietry tretments ue to oil supplementtion Totl lipi n holesterol ontent: Totl egg yolk lipis ompre to the ontrol group (no oil e). These were lulte s perentge of totl yolk weight n finings gree with those reporte y Senkoylu et l. liste in Tle 3. The VO h no signifint effet on the (2005) who foun tht ESP ws not ffete y ietry ft verge totl egg yolk lipis ompre to the ontrol iet soures. On the other hn, El-Afifi et l. (2008) (no oil e). Moreover, no signifint ifferenes ue oserve tht ESP erese (p = 0.05) signifintly to either levels or soures of oils on totl egg yolk lipis when ft soures were e to lying hen iets. were oserve. These results re in greement with those otine y Ansri et l. (2006) n Augustyn et l. Bloo prmeters: (2006) who foun tht no signifint ifferenes in the Serum totl immunogloulin titres: The serum totl perentge of totl lipi in egg yolk when ft soures immunogloulin titres of the experimentl tretments were e to lying hen iets. On the ontrry, Elre liste in Tle 3. No signifint ifferenes mong Husseiny et l. (2002) n Al-Sultn (2005) foun tht oil soures or levels on Serum Totl immunogloulin totl egg lipis erese signifintly (p = 0.05) with titres (STIT). STIT h signifint ifferenes (p < 0.05) ing ifferene soures of lipis to lying hen iets mong ietry tretments. The highest vlue of STIT ompre to ontrol iet (no oil e). Whitehe et l. (10.0) ws reore for T2, T5, T10 n T12. An the (1991) foun tht the lipi ontent of yolk slightly lest ws reore for T3 n T13. In poultry, inresing inrese when hens fe on iets either ontining the rtio of T3/T6 ftty is in iets hs een shown to 5.5% orn oil or 4% tllow ompre to ontrol iet (no either inrese or erese immunologil prmeters oil e). of oth humorl n ell-meite immunity (Wng et Regring to totl egg yolk holesterol (mg/g of yolk n l., 2000). Betz n Fox (1991) reporte tht lumen mixture), the verge vlues (Tle 3) showe 1027

7 EL-Husseiny et l.: Response of Egg Proution n Egg Shell Qulity to Dietry Vegetle Oils Tle 5: Ftty is omposition of experimentl iet n egg yolk Ftty is omposition C10:0 C12:0 C14:0 C16:0 C18:0 C 20:0 SFA C16:1 C 16:1 MUFA Diets 0% T % T % T % T % T % T % T % T % T % T % T % T % T % T % T Egg yolk j j h e f f 0% T l n m g g 7.50% T k k l m m 15% T i m k 7.50% T e l j 15% T , g h e 7.50% T g k k 15% T g h i i f l k 7.50% T f e e i k l 15% T fg e h 7.50% T g f 15% T f fg h g j e i 7.50% T f ef f g j 15% T e f e i h 7.50% T f j i 15% T P vlue 0.08 < < < < < < < < < Tle 5: Continue Ftty is UFA T3/ omposition C 18:2 T6 C 18:3 T3 C 20:4 T6 C 22:5 T3 PUFA UFA T3 T6 / SFA T6 Diets 0% T % T % T % T % T % T % T % T % T % T % T % T % T % T % T Egg yolk f g f f e 0% T f ef g 7.50% T i k 15% T k h g n j l ef 7.50% T fg e j i 15% T e i fg fg k k j f ef 7.50% T e gh h l g fg 15% T e e e 7.50% T g e i h ef 15% T h fgh e m i e j ef 7.50% T f e l j h g ef 15% T gh e g ij e 7.50% T fg f h i ef 15% T ef fg i j h ef 7.50% T j gh m m ij i g 15% T P vlue < < < < < < < < < <

8 EL-Husseiny et l.: Response of Egg Proution n Egg Shell Qulity to Dietry Vegetle Oils Tle 6: Prmeters of the liner regression relting ftty i of yolk (Y) to ftty i of iet (X) Yolk (Y) Item C18:3 T3 T3/T6 C18:3 Y = x r = T Y = x r = T3/T Y = x r = , Y = -x + 100, r = 1, where Y = UFA (egg) n X = SFA (egg), Y = x , r = , where Y = UFA (iet) n X= PUFA (iet). tht vegetle oil h no signifint effet on the verge Digestiility oeffiient of the nutrients: Digestion totl egg yolk holesterol ompre to the ontrol iet oeffiients of the nutrients of the ifferent experimentl (no oil e). Either oil soures or their sustitution iets re shown in Tle 4. Digestiility of ietry fts is levels hve no influene on egg totl holesterol. Hsn ffete y the ftty i profile. Severl stuies hve et l. (2007) foun tht no signifint ifferene in the shown etter utiliztion of unsturte fts, leing to holesterol ontent of the yolk ue to iets exept the iet higher ME for unsturte fts thn for sturte fts. ontining 8.64% flxsee. Ansri et l. (2006) foun Results revele tht vegetle oil improve the tht ietry tretments h no effet on totl holesterol igestion oeffiient vlues of lmost ll of the nutrients. onentrtions n ontent in egg yolks when hens The ifferenes mong oil levels were not signifint in were fe on iet ontining ifferent ft soures. Those ll nutrient igestiilities. However, signifint results were in greement with Al-Sultn (2005) foun ifferenes in igestion oeffiient ue to oil soures. tht Fish oil hs signifintly (p = 0.05) reue totl The effets of mixtures mong VO were signifint on ll holesterol, LDL n VLDL levels. While, HDL levels nutrient igestiilities. The nutrients igestiilities were signifintly (p = 0.05) inrese. Rowghni et l. ifferenes rnges etween the highest n lowest (2007) oserve tht holesterol ontent of egg yolk ws vlues were 12.23, 7.36, 7.00 n 4.87% for EE, CF, CP signifintly inrese with ing 3 or 5% nol oil. AND OM% of igestiilities, respetively. SFO oul e Compre to the ontrol iet (no oil e), the onsiere the est oil soure, while the PO is the erese in holesterol (T8) oul the gret euse of worst, eing improve mix with other vegetle soures. the rue fier ontent of the iet. Ayerz n Cotes Zollitsh et l. (1997) hve reporte tht igestiility of ft (2002) reporte tht rue fier influenes the inreses s the egree of unsturtion inreses. holesterol metolism of lying hens y eresing the sorption of holesterol, shortening intestinl trnsit Ftty is ontent of egg yolk: The effet of time, n inresing fel sterol exretion. experimentl tretments on FA ontent of egg yolk is presente in Tle 5. The onentrtions of FA of Egg yolk ft: Signifint ifferene on egg yolk ft ue to ifferent experimentl oils use re tulte in Tle 1. feeing VO ws oserve mong ll tretments. LO Aition of 4.8% VO resulte in signifint inrese in reore the highest vlue when ompre etween oil egg yolk sturte ftty i (SFA) with onomitnt soures, while PO+SFO gve the lowest (Tle, 4). 4.8% reution in egg yolk monounsturte ftty i (MUFA). e VO reore high mount of egg yolk ft thn This result ws in greement with those fining y 2.4%. Compre to the ontrol iet (no oil e), Mzlli et l. (2004) n Rhim et l. (2001). Chnges in feeing iets with 4.8% PO reore the highest vlue, SFA n MUFA my e ue to the inhiition of the elt-9 while t the level of 1.2% PO+1.2% SFO the lest vlue esturse (steroyl-oenzyme A esturse) enzyme eing reore, this my ue to high mount of fee system in the liver use y VO. As the elt-9 onsume ontine high oil levels. esturse enzyme tlyzes the ition of oule on t the ninth position of SFA hin, its inhiition, Eonomi effiieny: The reltive eonomi effiieny of whih my hve een use y VO, woul reue ifferent experimentl tretment is presente in Tle 3. MUFA formtion n result in SFA umultion. Dietry The REE of ifferent tretments erese with LO my hve n inhiitory tion on )9-esturses, inresing the levels of oils. The REE vlues vrie from therey leing to the reution of MUFA. The inrese (71-122). The lowest vlues were liste for T3 n T15. of SFA in egg yolk is potentil humn helth onern Menwhile, the highest vlues were liste for 1.2% euse it my inrese loo holesterol ontent n PO+1.2% SFO. It is reommene tht the eonomi inrese the iniene of theroslerosis (Shng et l., stuy ws ffete y ifferent VO soures n levels, 2004). The onentrtion of SFA ws ffete (P < where inresing the ietry previous nutrients ) y soures of FA for plmiti i (Tle 5), erese REE. initing tht the lowest onentrtions ourre for 1029

9 EL-Husseiny et l.: Response of Egg Proution n Egg Shell Qulity to Dietry Vegetle Oils hens fe 2.4% LO, while higher onentrtion (P < i (AA, C20:4T6) from LA (C18:2T6), euse LNA ) of plmiti i reore for hens fe the 4.8% ompetes with LA y the sme )6 esturse enzyme. SFO. SFA rnge from % of totl is in egg It ws oserve in stuy reore herein tht the yolk, irrespetive of the type of ft e in lying hen inlusion of LO whih hs high level of LNA, iets. Olei i (C 18:1) ws the ominnt ftty i erese the synthesis of AA from LA. This in ll groups, followe y plmiti (C 16:0) n linolei phenomenon is proly ue to the greter utiliztion of is. Higher onentrtion (P < ) of olei i )6-esturse in the T3 ftty i pthwy with respet (OA) ws oserve when PO ws fe (Tle 5). to the T6 pthwy, s this enzyme ts in oth pthwys. Beuse PO is rih soure of OA (36.6%, Tle 1), High onentrtions of ietry T3 ftty is reue the greter umpe this FA into the egg yolk ws expete. tivity of the enzyme in the T6 pthwy n the Lying hens re responsive to ietry ft tretments. Ft onversion of linolei into rhioni i (Meluzzi et l. feeing my reue egg yolk ftty i uptke from the 2000). The inrese of UFA s result of the inlusion liver. Unlike in ruminnts (Sski et l., 2001) ue to of LO oul e ue to high ontent of LNA n the lk of iohyrogention in hens, unsturte ftty is relte inrese of oospentenoi i (DPA). re inorporte into tissue or yolk ft without In onlusion, feeing lying hens on iets ontining moifition. SFA, however unergo esturtion, linsee oil, plm oil or sunflower oil up to 7.5% elongtion n further esturtion proesses in the sustitution of the ME (2.4% oil level) improve the liver, for exmple eing C18:0 onverte to C 18:1, n then performne of lying hen, egg qulity, immune possily to C 18:2, n C 18:3 (NRC, 1994).The ition of response n eonomi effiieny. The est oil mixture oils to the iets fe to hens llowe the proution of ws 1.2% PO+1.2% SFO. Inresing vegetle oil tens eggs with higher T3/T6 n higher PUFA/SFA ftty is to inrese sturte ftty is n erese rtios. Therefore, it is possile to onlue tht the C, monounsturte ftty is. 16:0 C, C T9 n C T6 ftty is omposition of yolk 18:0 18:1 18:2 lipis my e moifie y the iets fe to hen, whih oul result in n importnt nutritionl enefit. Results otine in the present stuy inite tht the FA profile of eggs yolk n e moifie y vrying the lipi omposition of the iet. Soures like SFO, whih hs higher onentrtion of linolei i (LA) n LO with high onentrtion of linoleni i (LNA), inrese the ontent of these ftty is in egg yolk, respetively. No FA greter thn 22 ron toms were etete. LA ws inrese in egg yolk s hen iets ontine mixture of PO+SFO t two sustitution levels (7.5 n 15%). The mount of LNA in the egg yolk otine from hens with LO ontining iets (T2 n T3) ws signifintly inrese ompre to the other tretments (P < ). A rise in linsee in the iet resulte in n inrese in LNA onentrtion in the yolk lipis. Hene the rise in totl T3 ftty is in egg yolk otine from hens LO ontining iets n e expline minly euse of n importnt inrese in LNA onentrtion in the yolk lipis. Eggs enrihe in "-linoleni i n e otine y feeing hens linsee of regulr ultivrs or regulr LO (Lewis et l., 2000). In egg yolks proue of the experimentl group, the most represente i of omeg-3 type ws oospentenoi i (C22:5T3). C22:5T3 level in egg yolk tene to e greter s the LO level inrese from % thn with inresing other vegetle oils. Turgut et l. (2006) oserve tht the C22:5 level in egg yolk tene to e greter s the SFO level inrese from % thn with inresing tllow from % (P < 0.07). A ompetition exists mong T3 n T6 ftty Ais y some enzymes in their iosynthesis. Thus, the high level of LNA (C18:3T3) limits the synthesis of rhioni Referenes Al-Sultn, S.I., Effet of ietry fish oil on proution trits n lipi omposition of lying hens. Int. J. Poult. Si., 4: Ansri, R., A. Azryejni, S. Ansri, S. Asgri n A. Gheisri, Proution or egg enrihe with omeg-3 ftty is in lying hens. A.R.Y.A. J., 1: Augustyn R., J. Brtezko n S. Smulikowsk, The effet of feeing regulr or low "-linoleni i linsee on lying performne n totl holesterol ontent in eggs. J. Anim. Fee Si., 15: Ayerz, R. n W. Cotes, Dietry levels of hi: Influene on yolk holesterol, lipi ontent n ftty i omposition for two strins of hens. Poult. Si., 79: Bker, M., J. Brke n G.R. MDniel, The reltionship etween oy weight loss uring n inue molt n post-molt egg proution, egg weight, n shell qulity in ge lyers. Poult. Si., 62: Ben, L.D. n S. Leeson, Long-term effets of feeing flxsee on performne n egg ftty i omposition of rown n white hens. Poult. Si., 82: Betz, M. n B.S. Fox, Prostglnin E2 inhiits proution of Th1 lymphokines ut not of Th2 lymphokines. J. Immunol., 146: Bhonzk, C.R., R.H. Hrms, V.D. Merkel n G.B. Russell, Performne of ommeril lyers when fe iets with four levels of orn oil or poultry ft. J. Appl. Poult. Res., 11:

10 EL-Husseiny et l.: Response of Egg Proution n Egg Shell Qulity to Dietry Vegetle Oils Brke, J.T., Reent vnes in inue molting. Poult. Si., 72: Chlor, P., P. Gri-Reollr, C. Alvrez, J.C. De Bls n J. Ménez, Effet of type n level of sl ft n level of fish oil supplementtion on yolk ft omposition n n-3 ftty is eposition effiieny in lying hens. Animl Fee Siene n Tehnology, 141: Cstlo, D. n D. Murie, Phospholipi ontent of the shell gln n its reltionship to eggshell strength. Poult. Si., 67: Celei, S. n N. Utlu, Influene of niml n vegetle oil in lyer iets on performne n serum lipi profile. Int. J. Poult. Si., 5: El-Afifi, Sh. F., A.A. Heme n S. Gml, Effet of ietry ftty is ontent on lying performne n hthility of nrwi n fyoumi lyers. Egypt Poult. Si., 28: El-Husseiny, O.M., A.Z. Solimn, M.O. A-Esmee n I.I. Omr, Influene of ietry lipi soures n levels on lying hen performne, egg qulity n nutrients utiliztion. Egypt. Poult. Si., 22: Frg, R.S., S.A.S. Hlloo, F.M. Hewei n A.E. Bsyony, Chemil evlution of rpesee hrteristis of orn germ oil. Grss Y Aeites, 32: Folh, J., M. Less n G.H. Slonestnley, A simple metho for the isoltion n purifition of totl lipis from niml tissues. J. Biol. Chem., 226: 497. Gri-Reollr, P., P. Chlor, C. Alvrez, J.C. De Bls n J. Ménez, Effet of the omine supplementtion of iets with inresing levels of fish n linsee oils on yolk ft omposition n sensoril qulity of eggs in lying hens. Animl Fee Siene n Tehnology, 140: Gros, S., J. Menez, C. De Bls n G.G. Mteos, influene of ietry energy, supplementl ft n linolei i onentrtion on performne of lying hens t two ges. Br. Poult. Si., 40: Gros, S., J. Ménez, R. Lázro, C. e Bls n G.G. Mteos, Influene of soure n perentge of ft e to iet on performne n ftty i omposition of egg yolks of two strins of lying hens. Poult. Si., 80: Hsn Y., K.Ü. Mustf n B.Ý. Htie, The ftty i n holesterol omposition of enrihe egg yolk lipis otine y moifying hens iets with fish oil n flxsee. GRASAS Y ACEITES, 58, OCTUBRE-DICIEMBRE, Isik, M.A., E.A. Aging n B.I. Okon, Plm oil n niml fts for inresing ietry energy in rering pullets. Int. J. Poult. Si., 5: Kim, J.H., J.N. Hwngo, J. Choi, H.G. Prk, D.H. Yoon, E.W. Prk, S.H. Lee, B.K. Prk n Y.J. Kim, Effet of ietry supplementtion with onjugte linolei i, with olei, linolei, or linoleni i, on egg qulity hrteristis n ft umultion in the egg yolk. Poult. Si., 86: Lewis, N.M., S. Seurg n N.L. Flngn, Enrihe eggs s soure of n-3 polyunsturte ftty is for humns. Poult. Si., 79: Lloy, L., B. MDonl n E. Crumpton, n Funmentls of Nutrition. 2 e. Freemn n Co., Sn Frniso, CA. Mzlli, M.R., D.E. Fri, D. Slvor n D.T. Ito, A omprison of the feeing vlue of ifferent soures of fts for lying hens: 1, Performne hrteristis. J. Appl. Poult. Res., 13: Meluzzi, A., F. Sirri, G. Mnfre, N. Tllrio n A. Frnhini, Effets of Dietry Vitmin E on the Qulity of Tle Eggs Enrihe with n-3 Long-Chin Ftty Ais. Poultry Siene, 79: Merkel, W.D., R.H. Hrms, C.R. Bohnsk n G.B. Russell, Performne of ommeril lyers when fe iets with orn oil e from weeks of Age. J. Appl. Poult. Res., 11: Millet, S., K. De Ceuler; M.V., Pemel, K. Res, S. De Smet n G.P.J. Jnssens, Lipi profile in eggs of run hens ompre with lohmnn selete leghorn n ISA Brown hens given iets with ifferent ft soures. Br. Poult. Si., 47: Mour, B.H.S., Desempenho e omposição rç e frngos e orte limentos om iferentes níveis energétios om e sem óleo [issertção]. Belo Horizonte: Esol e Veterinári, UFMG. N.R.C., Nutrient Requirements of Poultry. 9th rev. e. Ntionl Aemy of sienes. Wshington, D.C., USA. Rhim, A., W.P., Mihel n E.C. Mrk, Olive Oil Prevents the Averse Effets of Dietry Conjugte Linolei Ai on Chik Hthility n Egg Qulity. J. Nutr., 131: Rowghni, E., M. Ar, S. Nzifi n Z. Bkhtiri, Effet of nol oil on holesterol n ftty i omposition of egg-yolk of lying hens. Int. J. Poult.Si., 6: Sski, H., K. Horiguhi n T. Tkhshi, Effets of ifferent onentrte n roughge rtios on ruminl lne of long hin ftty is in sheep. Asin-Aust. J. Anim. Si., 14: SAS Institute, 2004 SAS/DSTAT User s Guie. SAS Institute In., Cry, N. Senkoylu, N., H. Akyurek n H.E. Smli, The possiilities of using high oil-sunflower mel n enzyme mixture in lyer iets. Pkistn J. Nutr., 3:

11 EL-Husseiny et l.: Response of Egg Proution n Egg Shell Qulity to Dietry Vegetle Oils Senkoylu, N., H.E. Smli, H. Akyurek, A. Agm n S. Ysr, Use of high levels of full-ft soyens in lying hen iets. J. Appl. Poult. Res., 14: Shfey, T.M., J.G. Dingle, M.W. MDonl n K.Kostner, Effet of type of grin n oil supplement on the performne, loo lipoprotein, egg holesteroln ftty i of lying hens. Int. J. Poult. Si., 2: Shng, X.G., F.L. Wng, D.F. Li, J.D. Yin n J.Y. Li, Effets of onjugte linolei i on the proutivity of lying hens n egg qulity uring refrigerte storge. Poult. Si., 83: Suksomt, W., S. Smityotin n P. Lounglwn, Effets of onjugte linolei i supplementtion in lyer iet on ftty i ompositions of egg yolk n lyer performnes. Poult. Si., 85: Turgut, L., A. Hyirli, S. Çelei1, M.A. Yörük, M. Gül, M. Kroglu1 n M. Mit, The effets of vitmin D supplementtion to pek-prouing hens fe iets iffering in ft soure n level on lying performne, metoli profile n egg qulity. Asin-Aust. J. Anim. Si., 19: Wng, Y.W., C.J. Fiel n J.S. Sim, Dietry polyunsturte ftty is lter lymphoyte suset proportion n prolifertion, serum immunogloulin G onentrtion n immune tissue evelopment in hiks. Poult. Si., 79: Wtkins, B.A., C.L. Shen, K.G.D. Allen n M.F. Seifert, Dietry (n-3) n (n-6) polyunsturtes n etylsliyli i fter ex vivo PGE2 iosynthesis, tissue IGF-I levels n one morphometry in hiks. J. one Miner. Res., 11: Wtson, D., Clin. Chem. At., 5: 637. Whitehe, C.C., A.S. Bowmn n H.D. Grimn, The effets of ietry ft n ir ge on the weights of eggs n egg omponents in the lying hen. Br. Poult. Si., 32: Whitehe, C.C., Plsm estrogen n the regultion of egg weight in lying hens y ietry fts. J. Anim. Fee Si. n Tehnol., 53: Yin, J.D., X.G. Shng, D.F. Li, F.L. Wng, Y.F. Gun n Z.Y. Wng, Effets of ietry onjugte linolei i on the ftty i profile n holesterol ontent of egg yolks from ifferent rees of lyers. Poult Si., 87: Zollitsh, W., W. Knus, F. Aihinger n F. Lettner, Effets of ifferent ietry ft soures on performne n rss hrteristis of roilers. Anim. Foo Si. Tehnol., 66: Zou, S.G. n Y.Z. Wu, Effets of protein n supplementl ft on performne of lying hens. Int. J. Poult. Si., 4: