The Effect of Different Levels of Canola Oil on Performance, Egg Shell Quality and Fatty Acid Composition of Laying Hens

Transcription

1 Interntionl Journl of Poultry Siene 11 (12): , 2012 ISSN Asin Network for Sientifi Informtion, 2012 The Effet of Different Levels of Cnol Oil on Performne, Egg Shell Qulity nd Ftty Aid Composition of Lying Hens Mehmet GÜL, M. Akif YÖRÜK, Tyln AKSU, Adem KAYA nd Özgür KAYNAR 1 Deprtment of Animl Nutrition nd Nutrition Disese, Fulty of Veterinry, Attürk University, Erzurum, Turkey 2 Mustf Keml University, Deprtment of Animl Nutrition nd Nutrition Disese, Fulty of Veterinry, Hty, Turkey Deprtment of Feeds nd Animl Nutrition, Fulty of Agriulture, Attürk University, Erzurum, Turkey 4 Deprtment of Biohemistry, Fulty of Veterinry, Attürk University, Erzurum, Turkey 3 Astrt: The effets of different levels of nol oil (0.0, 2.0, 4.0 nd 6.0%) on the performne, egg shell qulity nd ftty id omposition of lying hens were investigted in the present study. A totl of 96 hikens onsisting of 24 hikens in eh group were used in the four groups. Feed nd wter were offered s d liitum. Egg prodution ws reorded dily, while feed intke ws reorded weekly. Egg qulity riteri were determined in 12 eggs from eh group. The egg yolk ftty id profile ws determined with gs hromtogrphy. The use of inresing levels of nol oil deresed egg prodution, egg weight nd dily feed intke (in group inluding 6.0% nol oil, 70.98%, 61.68g, g respetively), lthough these mentioned prmeters inresed in the ontrol group ording to the other nol oil groups nd onversely did not ffet the feed onversion. In ddition, supplementtion of nol oil inresed the yellow olour of the eggs nd the egg-yellow index. On dys 21 TBARS (Thiorituri Aid Retive Sustne) vlue signifintly inresed depending on inresing levels of nol oil (13.60, 14.78, 16.68, respetively), while on dys 42 TBARS vlue did not hnge. The egg yolk lipid profile ws not signifintly differene in the nol oil groups, onversely deresed very smll mount of in the ontrol group. The lood serum lipid profile deresed in the nol oil groups ording to the ontrol group. In the sme time, monoçildigliserol lso deresed in the nol dditive groups. In prllel with inresing levels of nol oil (42.94, nd 43.51%, respetively), monounsturted ftty id (olei id) in the egg yolks signifintly inresed ompred to the ontrol group (36.05%). On the sis of the results, we onluded tht nol oil supplementtion into the diet of lying hens is importnt in produing monounsturted ftty id (MUFA)-rih funtionl eggs. Key words: Cnol oil, egg yolk ftty ids, performne, lying hens INTRODUCTION Oils re ommonly used s soure of energy in lyer diets (Rowghni et l., 2007). Studies showed tht oils signifintly lter egg yolk lipid profiles or lipid omposition rtios (Rowghni et l., 2007; Skrti et l., 2008). Approximtely 30% of lipids mke up egg yolks (Milinsk et l., 2003) whih lso ontin n verge of 4 g of ftty id (Milinsk et l., 2003; Cherin, 2008; Mzlli et l., 2004). Cnol oil is plnt-derived oil rih in olei id (C18:1 Cis:9; 53.8%) whih is monounsturted ftty id (Antongiovnni et l., 2009; Özdon nd Sri, 2001). However, it lso ontins signifint mounts of linolei (22.1%) nd lphlinolei ftty ids (Rowghni et l., 2007; Antongiovnni et l., 2009; Slmtdoustnor et l., 2009; Aydin nd Dogn, 2010). Soyen oil is rih in linolei id (51%). Linolei id n e onverted into long hin omeg-3 ftty ids in the form of dooshexenoi id (C22:6), doospentenoi id (C22:5) nd eiospentenoi id (C20:5) through desturtion nd elongtion of ftty ids in hikens(antongiovnni et l., 2009; Cherin et l., 2009; Mzlli et l., 2004). Omeg-3 ftty ids hve enefiil effets on rheumtoid rthritis, ner (Milinsk et l., 2003; Aydin nd Dogn, 2010) nd rdiovsulr diseses (An et l., 2010; Mzlli et l., 2004; Ktleen et l., 2002; Sri, 2003; Pit et l., 2010; Vn Elswyk, 1997). They lso strengthen the immune system (Xi He et l., 2007). The ftty id omposition of fts used in poultry diets is refleted s well in niml produts. Being rih in omeg-3 ftty ids (Mzlli et l., 2004; Fouldi et l., 2008; Agh et l., 2010), nol oil lso inreses the mount of omeg-3 in the form of lphlinolei ftty id (Fouldi et l., 2008) in egg nd niml tissue; the presene of omeg-3 in the diet of food nimls improves the tste of niml met nd inreses the rtio of nol oil in these nimls (Sri, 2003). Cnol oil hs wht is now onsidered to e n lmost perfet lne of n-6 to n-3 PUFA; the Corresponding Author: Mehmet GÜL, Attürk University Veterinry Fulty Animl Nutrition nd Nutrition Disese Deprtment, Erzurum, Turkey 769

2 Int. J. Poult. Si., 11 (12): , 2012 n-6 to n-3 rtio in nol oil is 2:1 whih perfetly rndomly to reeive one of four diets ontining 0.0, 2.0, mthes humn requirements. The inlusion of nol 4.0 nd 6.0% nol oil. Eh tretment ws replited oil in the diet of lying hens resulted into the eggs with in 6 groups with eh ontining 4 hens housed in eh etter proportion of n-3 PUFA. N-3 enrihed eggs ge. The sl diet (Tle 1) ws formulted to meet or produed y nol oil feeding to lying hens re more exeed the NRC reommendtions (Ntionl Reserh vlule for humn eings thn ordinry ommeril Counil, 1994). Bsl diet ontining 2.0% soy oil ws eggs (Shkeel et l., 2010). onsidered s ontrol group. In the experimentl The im of the study ws to investigted the effet of groups, different levels (0.0, 2.0, 4.0 nd 6.0%) of nol different levels of nol oil (2, 4 nd 6%) on oil ws supplemented into the sl diet. The performne (egg prodution, egg weight, feed experiment ws rried out in winter seson nd the onsumption, feed onversion rtio), egg qulity diets were stored in old onditions (-25, -30 C). prmeters, lood serum holesterol level nd ftty id Thus, dditionl ntioxidnt to prevent oil degrdtion omposition s well s produing monounsturted ws not required. The metolizle energy level (ME) of ftty id (MUFA)-rih funtionl egg, of whih the feeds ws lulted y the following Formul whih onsumption proposed in terms of rdiovsulr is desried in Turkish Stndrds No: 9610 (1994) (ME, helth. Besides the enefits of nol oil, soyen oil is kl/kg = 38 (A+B+C+D)+53) where A:% rude protein x heper nd n e otined esily. Bsed on this 0.1; B;% rude ft x 2.25; C:% strk x 1.10; D:% sugr x feture, investigtion of the vilility nd mount of nol oil s n energy soure in lyer diets ws the 1.05) (TSE, 1994). During the 3 month experiment, the primry im of this study. hens were fed d liitum one dily t 07:30 with free ess to wter. The hens were housed in ges tht were lit for 17 hours eh dy. MATERIALS AND METHODS Experimentl design nd nimls: Reserh ws onduted on the poultry unit of the Agriulture Deprtment of Attürk University. The experimentl proedures were pproved y the ethil niml reserh ommittee of Attürk University. Ninety six Hisex Brown lying hens ged 40 week, with uniformity of 92% were seleted from the University Reserh Frm. The hens were loked ording to the lotion of the ges (50m x 46m x 46m) nd them ssigned Tle 1: Chemil ompositions nd ompound of rtions (%) Egg qulity nlysis nd olletion of smples: The smple olletion nd nlytil proedure re desried s follows. The omposites of the feed smples were nlyzed for DM, CP, CF, NDF nd sh ontents (AOAC, 2000). Feed onsumption nd egg prodution were reorded dily; egg weight ws mesured iweekly. Before the determintion of egg weight, smple of 12 eggs from eh experimentl Food items Control 2.0% nol oil 4.0% nol oil 6.0% nol oil Corn Soyen mel Brley Whet rn Clium ronte Cnol oil Soyen oil Full ft soyen DCP Slt Vit.+Min D-L Methionine Antioxidnt Nutrients determined with nlysis Dry mtter (%) Crude Protein (%) Ether Extrt (%) Crude sh (%) ME, kl/kg** *Eh kilogrm of feed: IU Vitmin A, IU Vitmin D3, mg Vitmin E, mg Vitmin K, 3.000mg Vitmin B1, 6.000mg Vitmin B2, mg Niotinmide, mg Cl.-D-Plm, 5.000mg Vitmin B6, 15mg Vitmin B12, 1.000mg Foli Aid, 50mg D-Biotin, mg Cholin, mg Vitmin C, mg Mngnese (Mn), mg Iron (Fe), mg Zin (Zn), 5.000mg Copper (Cu), 2.000mg Iodine (I), 500mg Colt (Co), 150mg Selenium (Se), 1000mg Antioksidn, 2500mg kntksntin, 500mg Apo-ester inludes. **: Clulted nlysis. 770

3 Int. J. Poult. Si., 11 (12): , 2012 group ws stored for 24 hours t room temperture. The feed onversion rtio ws expressed s the kilogrm of feed onsumed per kilogrm of egg produed. Another 12 egg smples were rndomly olleted from eh experimentl group every month in order to ssess egg qulity prmeters. Egg qulity prmeters were shpe index, shell strength, shell thikness, lumen index, yolk index, yolk olour (Yolk Colour Fn, the CIE stndrd olorimetri system, F. Hoffmn-L Rohe Ltd., Bsel, Switzerlnd) nd Hugh unit nd they were lulted using following formuls s summrized y Ergün et l. (1987). Egg qulity prmeters were ssessed using the following formuls: Shpe index (100) = [(egg width (m)/egg length (m)] x 100 Shell strength (kg/m x m) determined y using mhine with spirl pressure system; Shell thikness (mm) ws determined in 3 different prts (upper nd lower ends nd middle) using mirometre; lumen index (%) = [(lumen height (mm) / verge of lumen length (mm) nd lumen width (mm)]x100; yolk index (%) = [(yolk height (mm) / yolk dimeter (mm)] x 100 yolk olour ws determined using ommerilly ville yolk olour fn ording to the CIE stndrd olorimetri system; 0.37 Hugh unit = 100 x log (H x W ), where H = lumen height (mm) nd W = egg weight (g) (Crd nd Nesheim, 1972). Lipid oxidtion ws ssessed on the sis of the MDA (Mlondildehit) formed during refrigerted storge. MDA ws the ompound used s n index of lipid peroxidtion (Botsoglou et l., 2005). To determine the totl of TBARS vlues 18 eggs were tken from eh group t the end of the experiment nd fter stored 0, 21 nd 42 dys t +4 C, smples were nlyzed ording to the method of Kili nd Rihrds (2003). In this method, yolk smple (2g) ws mixed with 12mL TCA (ethnol dissolved in 3ml of 7.5% TCA, 0.1% EDTA, 0.1% Propil glt). The mixture ws vortexed for seonds nd filtered through Whtmn filter pper. Following filtrtion, 3mL liquot ws trnsferred to nother tue nd mixed with 3mL 0.02M of thiorituri id (TBA) nd the mixture ws inuted for 40 minutes t 100 C. After inution, the mixture ws llowed to ool under tp wter. After the mixture ws entrifuged t 2000 rpm for 5 min, sorne vlues were red t wvelength of 530 with spetrophotometry. TBARS vlue ws lulted y the following eqution: TBARS = [(sorne / k (0.06) x 2/1000) x 6.8) x 1000 / smple weight) Ftty ids nd lood nlysis: Ftty ids were nlyzed y gs hromtogrphy t the Food Engineering Deprtment of Attürk University (IUPAC, 1976). For nlysis of the yolk ftty id, yolk smples were extrted nd nlyzed s reported y Aksu nd Ky (2002). Ft (0.15 to 0.20g) extrted y the ether method from eh smple (totl of two), ws sponified with 5 ml NOH with methnol in wter th for 10 minutes. Previously, t this mixture 5mL BF3-methnol ws dded nd the extrt ws refluxed for 2 minutes. After dding 5mL heptne to the mixture, it ws oiled gin for 1 minute. The ontent of this mixture ws trnsferred into 25mL volumetri flsks nd the volume ws djusted with sturted NCl to 25ml. 1mL of the heptne phse from upper lyer of the volumetri flsks ws used to determine the ftty ids omposition. Ftty ids were nlyzed with gs hromtogrphy (Agilent 6890N, Hewlett Pkrd, Plo Alto, CA) with pillry olumn (supel ovx 10, 60m x 0.25 mm ID). The hromtogrphi onditions were: detetor temperture 280 C; injetor temperture 200 C; initil olumn temperture 100EC for 8 min, progrmmed to inrese t rte of 5EC per five minutes up to 200EC nd then t 4EC per minute up to the finl temperture of 250EC. The helium rrier gs flow ws set t 1.2mL/min, hydrogen t 30mL/min nd ir t 300mL/min. Injetion of the 1-µL smples ws performed with split rtio of 20:1. Identifition of individul ftty ids ws sed on omprisons of retention times of unknown peks to uthenti ftty id methyl ester stndrds. To determine the serum nd egg lipid profile lood ws tken from 5 hens nd 5 eggs for eh group, smples were nlyzed ording to method of (Hr nd Rdin, 1978). Sttistil nlysis: Differenes etween groups were nlyzed with one-wy nlysis of vrine (ANOVA) y using the sttistil pkge SPSS for Windows (1999), version Signifint mens were sujeted to multiple omprison test (Dunn) t lph = 0.01 nd 0.05 level. RESULTS Cnol oil prevents the umultion of d holesterol (LDL) y enrihing the monounsturted ftty id (olei id) ontent. It lso ontins 61% unsturted ftty ids whih re hert-friendly ids; this rte is seond only to tht of olive oil. Beuse of these properties, nol oil plys n importnt role in mintining rdiovsulr helth (Deneksi nd Kryüel, 2010). When dt from Tle 2 ws exmined, it ws oserved tht egg prodution, weight of egg nd feed intke deresed ompred to the ontrol (p<0.05), lthough feed onversion did not ffet y supplementing the nol oil. 771

4 Int. J. Poult. Si., 11 (12): , 2012 Tle 2: Feed onversion rtes nd dily feed intke, egg prodution, egg weight of tril groups (%) Groups EP EW FC FCR Control % % % SEM ,,: Mens with different supersripts eh olumn differs signifintly P<0.05. EP: Egg Prodution, EW: Egg Weight, FC: Feed Consumption, FCR: Feed Conversion Rtio. Tle 3: The effets of nol oil on egg shell qulity of lying hens Groups Control 2.0% 4.0% 6.0% SEM Qulity riteri SI(%) BS (kg/m ) ST(mm) SW(g) YC YI(%) FI(%) HU ,,: Mens with different supersripts eh olumn differs signifintly P<0.05. SI: Shpe index; BS: Breking Strength; ST: Shell Thikness; SW: Shell Weight; YC: Yolk Colour; YI: Yellow Index; FI:Flow Index; HU: Hugh Unit. Tle 4: TBARS vlues in egg of groups (MDA ng/g) 21 Dy 42 Dy Control % % % SEM ,,: Mens with different supersripts eh olumn differs signifintly P<0.05. When dt from Tle 3 ws exmined, it ws seen tht there were no differenes mong groups for the prmeters exmined, with the exeption of the yellow olour of the egg nd egg yolk index. Dt relted to TBARS is presented in Tle 4 TBARS nd vlues were determined on dys 21 nd 42. On dy st 21, the TBARS vlues in the nol-supplemented group inresed. Compred with the TBARS vlues of the ontrol group on dy 42th, those of the group supplemented with 6.0% nol oil numerilly inresed, lthough this hnge ws not signifint sttistilly (p>0.05). The egg yolk nd serum lipid profile vlues re presented in Tle 5 nd 6. The egg yolk lipid profile ws not different mong tretment groups exmined in terms of hydrorons, lthough hydrorons in serum lipid profile inresed in ontining nol oil groups. The triylglyerols in the group ontining 6.0% nol oil ws lower thn the ontrol group. No sttistil differenes were oserved mong groups for free ftty ids, lthough free ftty ids were identified s eing higher in the 6.0% nol oil group ompred to the ontrol group. Identified lood serum nd egg yolk holesterol in egg yolks the nol oil ontining groups ws oserved to e higher thn the ontrol group. The mount of nol oil in the tretment groups ws lso oserved to e lower thn in the other s well s groups the lood serum level. The mounts of egg yolk ftty id re presented in Tle 7. The lowest mount of olei id ws determined in the ontrol group (36.05%), while the highest mount ws in the group with 6.0% nol oil (43.51%). Conversely, the highest mount of linolei nd lph-linolei id (20.43 nd 0.93%, respetively) were found in the ontrol group, the lowest mount of linolei nd lph-linolei id were lso found in the group with 6.0% nol oil. No sttistil differenes were oserved mong groups for EPA nd DHA, s well s totl Sturted Ftty Aids (SFA) mong the groups. Polyunsturted Ftty Aids (PUFA) in the groups with nol oil deresed (P<0.05) ompred to the ontrol. Monounsturted Ftty Aids (MUFA) deresed in the ontrol, while it inresed in the groups with inresing levels of nol oil. DISCUSSION In study with Co lying hens (Cherin, 2008), it ws determined tht supplementtion of n-3 ftty id-rih oil into the diet deresed the weight of eggs ompred to the un-supplemented group (ontrol). Another study (Mzlli et l., 2004) ws the effets of different feed oils on the performne in lying hens were investigted, determined tht Polyunsturted Ftty Aids (PUFA) deresed the weight nd size of eggs nd regulted the onentrtion of plsm estrdiol y reduing estrogeni tivity. In nother study where the different levels of lolly produed nol seeds were used in the diet of lying hens (Agh et l., 2010), it ws oserved tht feed intke, egg prodution nd the weight of eggs deresed in prllel with n inrese in the level of nol seed. The use of derese in egg weight is the lk of linolei id in the diet (Rsulpour et l., 2011; Nokht et l., 2011). In similr study (Gros et l., 2001) the effets of different levels of tllow, olive oil, soy oil nd flx seed oil on the performne of lying hens were investigted nd it ws reported tht ll supplementtions deresed feed intke ompred to the ontrol; the weight of eggs numerilly inresed in the soy oil supplemented group; egg prodution ws higher in the experimentl group with the exeption of the soy oil supplemented group; feed onversion ws not ffeted from supplementtion. The dt otined from the present study were onsistent with some reserh findings tht reported derese for weight of egg (Cherin, 2008; Mzlli et l., 2004; Nokht et l., 2011), egg 772

5 Int. J. Poult. Si., 11 (12): , 2012 Tle 5: The egg yolk lipid profile (%) Groups HC TAG FFA Col M-DAG PL Control % % % SEM ,,: Mens with different supersripts eh olumn differs signifintly P<0.05. HC: Hydrorons; TAG: Trihyleglyserol; FFA: Free Ftty Aids; Col: Cholesterol; M-DAG: Mono-Diçilgliserol; PL: Polr Lipids Tle 6: The lood serum lipid profile (%) Groups HC TAG FFA Col M-DAG PL Control % % % SEM ,,: Mens with different supersripts eh olumns differ signifintly P<0.05. HC: Hydrorons; TAG: Trihyleglyserol; FFA: Free Ftty Aids; Col: Cholesterol; M-DAG: Mono-Diçilgliserol; PL: Polr Lipids Tle 7: The effets of nol oil on egg yolk ftty id omposition of lying hens (%) Ftty ids Control 2.0% 4.0% 6.0% SEM C14:0 (Miristi Aid) C16:1 T7(Plmitolei Aid) C18:1 T9(Olei Aid) C18:2 T6(Linolei Aid) C18:3 T3(lph-Linoleni Aid) C20:5 T3 (EPA) C22:5 T3 (DPA) C22:6 T3(DHA) GSFA GMUFA GPUFA GT GT ,,: Mens with different supersripts eh olumn differs signifintly P<0.05. prodution (Agh et l., 2010), feed intke (Çelei nd et l., 2010). The findings of the present study were in Utlu, 2006; Shfey et l., 2003) nd feed onversion greement with the findings of Ceyln et l. (2011). The (Gros et l., 2001; Lelis et l., 2009; Blevi nd egg yolk index inresed in the present study (Tle 3). Coskun, 2000) when nol oil ws supplemented into In study where solid nd liquid oil nd their mixtures lying hens. Conversel, the finding of the urrent study were used in lying hens diets it ws oserved tht were in ontrst with some reserh findings inditing these oils did not ffet the egg qulity prmeters tht performne prmeters improved with the (Rsulpour et l., 2001).Conversely, Mzlli et l. supplementtion of different feed oils (Küçükersn et l., (2004) reported tht the dimeter of the egg yellow 2010). Alterntively, some reserhers (Rsoulpour et redued due to redution in plsm estrdiol level when l., 2001; Shhrir et l., 2002; Lelis et l., 2009; Ceyln n-3 PUFA level inresed the in diet. In previous studies et l., 2011) reported tht types of feed oils did not ffet where the effets of different feed oils on performne feed intke, egg prodution nd feed onversion, nd egg qulity in lying hens were investigted (Ceyln lthough sturted oils supplementtion deresed et l., 2011; Cherin, 2008) it ws oserved tht the feed intke (Gros et l., 2001). Vrition mong supplementtion of different feed oils into lying hens results n e sried to the differenes in the improved the yellow olor nd yolk index of egg. Dt onditions of the studies. It is well known tht the feed from urrent study for yellow olour nd yolk index of the intke of poultry vries depending on severl ftors eggs ws in greement with the findings of the lst suh s metolizle energy levels of diets, ge, ody reserhers mentioned ove. weight nd reeding (Küçükersn et l., 2010). Given the numerous doule onds etween the ron The yellow olour of the eggs in the experimentl groups toms of polyunsturted ftty ids, they re more deresed ompred to the ontrol (P<0.05) s this ws rpidly oxidized thn then monounsturted ftty ids similr mong the groups. This differene is thought to (Brroet, 2007). On dy 21 of the experiment in the e relted to the mount of xnthophylls in the rtion (An urrent study, the egg yolk TBARS vlues signifintly 773

6 Int. J. Poult. Si., 11 (12): , 2012 inresed in the nol oil-supplemented group ompred to TBARS vlues of the ontrol group (P<0.05). The n-3 PUFA is highly suseptile to peroxidtion, espeilly in egg yolk whih ontins gret del of lipids (An et l., 2010). An et l. (2010) reported tht the MDA ontent of egg yolk sustntilly inresed due to the replement of CO (orn oil) with FO (fish oil) in the roiler reeder diet t the end of the 8th week of the experiment. Cherin et l. (2007) oserved tht omintion yellow grese, onjugted linoli id+yellow grese (CLA-YG), yellow grese+onjugted linolei id+fish oil (YG-CLA-FO), yellow grese+fish oil (YG-FO) in the rtions of lying hens ws higher in YC-CLA thn ll the other tretments umultion of TBARS during storge. Cherin et l. (2007) reported tht diet nd storge redued the toopherol ontent of eggs. Consumed monogeni ftty ids were oserved effiiently redued the lood serum holesterol level. Rpe seed oil redued the serum holesterol level due to the rih monogene (Slmtdoustnor et l., 2009). In study rried out y the ddition t different levels of nol oil on the rtions of Irnin domesti turkeys, Slmtdoustnor et l. (2009), reported tht n inresed mount of nol oil in the diet used derese in the serum holesterol nd HDL levels. In the sme study, serum triylglyerol levels etween the groups ws not found to e signifint. Mzlli et l. (2004) reported tht ddition in the different levels oil the lyer hens rtions were in groups onsumed nol oil nd sunflower oil with vitmin E of the lowest holesterol levels. Küçükersn et l. (2010) reported tht ddition in different levels of sunflower oil, fish oil, soyen oil nd hzelnut oil the lyer hens rtions were not effiiently on the egg yolk holesterol levels. Inrese in the mount of egg yolk holesterol deresed lipogenezis with ftty ids, lthough the holesterol level inresed in the liver. Therefore, it is inresed in the egg yolk (Rowghni et l., 2007). In study dded ontrol, 1.0% lium sops of ftty ids, 3.0% nd 5.0% nol oil (Rowghni et l., 2007) egg yolk holesterol levels hve een identified s 12.07, 12.57, 12.28, mg/g, respetively. Differenes etween studies on egg yolk holesterol is thought to e relted to the geneti struture of hikens with on the ftors onneted to rtion. A study rried out with reeding- roilers (Cherin, 2008), oserved tht high or low levels of n-3 PUFA in diets did not ffet the egg yolk ftty id profile (PUFA, MUFA nd SFA). It ws reported tht the egg yolk ftty id profile would e relted to the ge nd reed of nimls (Cherin, 2008; Gros et l., 2001). In similr study (Gros et l., 2001) the effets of different levels of tllow oil, olive oil, soy oil, flx seed oil on performne of lying hens ws investigted. It ws oserved tht the egg yolk MUFA level ws higher in the groups with tllow oil nd olive oil (P<0.05); s well s egg yolk PUFA level in the groups with soy oil nd flx seed oil (P<0.05). In the sme study, the mounts of doospentnoik id (DPA, C22:5 n-3) nd dokoshexnoik id (DHA, C22:6 n-3) were inresed in the groups supplemented with feed oils ompred to the ontrol (P<0.05). An inrese in the PUFA of egg yolk sried to the high level of linolei id in soy nd flx oil (Gros et l., 2001; Shkeel et l., 2010). In the urrent study, it ws determined tht the mounts doospentnoik id (DPA, C22:5 n-3) nd dokoshexnoik id (DHA, C22: 6 n-3) were highest in the group with 6% nol oil (1.55%) nd lowest in the ontrol (0.93%) (Tle 7). Ceyln et l. (2011) reported tht the highest mount of (DHA, C22:6 n-3) ws in the group with flx seed oil. In nother study where different feed oils were used t 3.0% level in lying hens (Pit et l., 2010), it ws determined tht the mount of PUFA ws higher in the groups with flx oil (23.66%) nd soy oil (24.06%) nd it ws lower in the group with nol oil (17.32%). Milinsk et l. (2003) reported tht supplementtion of nol oil inresed the mount of olei id ompred to other feed oil resoures (soy oil, flx oil, sunflower oil) nd the ontrol (P<0.01); while the mount is similr etween the groups with sunflower oil nd the ontrol. In the sme study, it ws lso oserved tht the lipid onentrtion of egg yolk ws highest (39.8%) in the group with nol oil nd lowest in the group with sunflower oil (30.4%). In nother study (Güçlü et l., 2008), were the effets of different feed oil resoures on performne nd egg qulity in lying quil were investigted, the highest olei id level ws determined in the group with rpe seed oil due to the presene of high olei id level in rpe seed oil (73.2%). In the urrent study, high mount of MUFA nd low mount of PUFA were oserved in the experimentl group. This n e sried to the differenes in the ftty id profile of nol oil. Dt from the urrent study for the mounts of PUFA nd MUFA of egg yolk ws in greement with those the finding of ertin reserhers (Milinsk et l., 2003; Pit et l., 2010; Gros et l., 2001; Güçlü et l., 2008). REFERENCES Agh, H.J., H. Nsriri-Moghddm, A.M. Thmsi nd H. Lotfollhin, Performne nd ftty id ompositions of yolk lipid from lying hens fed with lolly produed nol seeds (Brssi npus L.) Res. J. Biol. Si., 5: Aksu, M.I. nd M. Ky, Effet of ommeril strter ultures on the ftty id omposition of pstirm (Turkish Dry Met Produt). J. Food Si., 67: An, S.Y., M.Y. Guo, S.D. M, M.J. Yun nd G.Z. Liu, Effet of different oil soures nd vitmin E in reeder diet on egg qulity, hthility nd development of the neontl offspring. Asin-Aust. J. Anim. Si., 23:

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