effects of the use of soybean oil and animal fat in the diet of laying hens on production performance and egg quality efeito do uso de oleo de soja e gordura animal na dieta de poedeiras sobre desempenho produtivo e qualidade do ovo

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ID: 162631
2011
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Abstract
The effects of different dietary lipids on the fatty acid profiles of eggs produced by 20 and 54 wk old Dekalb laying hens were investigated. Laying hens were subjected to three defined treatments according to the source of lipid added to their diets: soybean oil, beef tallow, and a control diet (without the addition of oil). The experimental design was in a 3x2 factorial arrangement (three treatments and two different ages). The fatty acid composition of the yolks in the eggs produced by the laying hens was analyzed. The eggs produced by laying hens on the soybean oil diet had a large amount of polyunsaturated fatty acids (PUFA) omega-6 (n-6) and omega-3 (n-3) in their yolks (23.55, 2.30% respectively), whereas egg yolks from hens who were given beef tallow had higher percentages of monounsaturated fatty acids (47.53%) compared to soybean oil (47.53%) and the control diet (38.72%). The percentages of trans fats present in the egg yolks in all treatments were considered very low (0.91; 0,11; 0.05%). Young layers are more efficient at depositing n-3 fatty acids (1.40%), specially C22:6 (0.76%) with the best ratio n6:n-3 (13.97) compared to old layers (1.35; 0.72; 14.81% respectively). Based on these results, it was concluded that the amount of fatty acids present in the egg yolks can be modified by the sources of lipids included in the diet and that independent of the sources of lipid in the diet and the age of the chicken, egg yolks have insignificant amounts of trans fatty acids.
Foram avaliados os efeitos de diferentes dietas lipídicas na composição de ácidos graxos (AG) de ovos produzidos por poedeiras Dekalb de 20 e 54 semanas de idade. As poedeiras foram submetidas a três tratamentos definidos de acordo com a fonte lipídica adicionada nas rações: óleo de soja, sebo bovino e ração controle (sem adição de óleo). O delineamento experimental foi inteiramente casualizado em arranjo fatorial 3x2 (três tratamentos e duas idades das galinhas). Foram analisadas as composições em ácidos graxos das gemas dos ovos produzidos pelas poedeiras. O perfil de ácidos graxos das gemas dos ovos, produzidos pelas aves alimentadas com rações contendo óleo de soja, apresentaram na sua composição grande quantidade de ácidos graxos poliinsaturados (PUFA) ômega 6 (n-6) and Omega 3 (n-3) (23,55; 2,30% respectivamente), enquanto as gemas dos ovos de poedeiras que receberam sebo bovino apresentaram maiores porcentagens de AG monoinsaturados (47,53%) na sua composição, comparados com dieta contendo óleo de soja (47,53%) e dieta controle (38,72%). As porcentagens de gordura trans presente nas gemas dos ovos de todos os tratamentos foram consideradas muito baixas (0,91; 0,11; 0,05%). Poedeiras novas são mais eficientes em depositar AG n-3 (1,40%), especialmente C22:6 (0,76%) na gema do ovo, com melhor razão n6:n:3 (13,97) comparado com poedeiras velhas (1,35; 0,72; 14,81% respectivamente). Com base nesses resultados, foi concluído que a quantidade de ácidos graxos presentes na gema dos ovos podem ser modificadas de acordo com as fontes de lipídios oferecidas nas dietas e que, independente da adição de diferentes fontes lipídicas na ração e da idade das galinhas, as gemas dos ovos possuem quantidades insignificantes de gorduras trans.
Reference Key
oliveira2011cinciaeffects Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Daniela Duarte de Oliveira;Nelson Carneiro Baião;Silvana de Vasconcelos Cançado;Benedito Lemos de Oliveira;Ângela Maria Quintão Lana;Tadeu Chaves de Figueiredo
Journal information and software technology
Year 2011
DOI
10.1590/S1413-70542011000500018
URL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542011000500018
Keywords
soybean oil laying hens fatty acidsagriculture (general)

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