Home|Journals Follow on Twitter| Subscribe to List

Directory for Medical Articles

Open Access

Regular Article

Effects of fish oil on the production performances, polyunsaturated fatty
acids and cholesterol levels of yolk in hens

Ahmed Ali Saleh*.

Cited by (2)

This study was conducted to show that dietary supplementation of fish oil, effects growth performance, eggquality and decreases yolk cholesterol in laying hens. One hundred twenty Bovans white hens at their 23rdweek of age were housed individually in cages in an open sided house. The birds were kept under a 16 hr light:8 hr dark lighting schedule (lights on between 06:00 and 22:00 hr). Birds were randomly divided into fivedietary treatments and 3 replicates in each (8 birds per replicate); the first treatment group was control and given0% fish oil + 5% vegetable oil, the second treatment given 1.25% fish oil +3.75 % vegetable oil, the thirdtreatment given 2.5% fish oil + 2.5% vegetable oil, the fourth treatment given 3.75% fish oil + 1.25% vegetableoil and the fifth treatment given 5% fish oil + 0% vegetable oil. The birds were raised for 12 weeks from 23weeks of age to evaluate the effect on growth, egg quality, yolk cholesterol and linoleic and linolenic fatty acidscontent in yolk. Body weight gain was increased significantly (P ? 0.05) by 9.2% in birds fed diets content3.5% fish oil, as compared with those fed on control diet and feed intake was decreased significantly (P ? 0.05)by 26.4% in birds fed diets content 5% fish oil, as compared with those fed on control diet. Also, egg weightwas decreased significantly. Due to fish oil egg quality were improved. Interestingly, yolk cholesterol wasdecreased significantly (P ? 0.05) by 14.5% in birds fed diets content 3.5% fish oil, as compared with those fedon control diet. Furthermore, it was observed significantly increase (P ? 0.05) in linolenic fatty acid content inyolk by 30.5% in birds fed diets content 3.5% fish oil, as compared with those fed on control diet. Inconclusion, feeding fish oil deceased feed intake, egg weight and egg production on the other hand, increasedunsaturated fatty acids and cholesterol content in yolk in laying hens.

Key words: Omega-3 fatty acids, Hens, Egg quality, Cholesterol, Performance

Share this Article

Oxidants and Antioxidants in Medical Science


BiblioMed Home
Follow ScopeMed on Twitter
Author Tools
eJPort Journal Hosting
About BiblioMed
License Information
Terms & Conditions
Privacy Policy
Contact Us

The articles in Bibliomed are open access articles licensed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License (https://creativecommons.org/licenses/by-nc-sa/4.0/) which permits unrestricted, non-commercial use, distribution and reproduction in any medium, provided the work is properly cited.
ScopeMed is a Database Service for Scientific Publications. Copyright ScopeMed Information Services.