Influence of free fatty acid content and degree of fat saturation in laying hen diets on egg quality, yolk fatty acid profile, and cholesterol content
Palomar, María (Universidad CEU Cardenal Herrera. Departamento de Producción y Salud Animal)
Soler, M. D. (Universidad CEU Cardenal Herrera. Departamento de Producción y Salud Animal)
Tres, A. (Universitat de Barcelona. Departament de Nutrició, Ciències de l'Alimentació i Gastronomia)
Barroeta, Ana Cristina (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Muñoz-Núñez, M. (Universitat de Barcelona. Departament de Nutrició, Ciències de l'Alimentació i Gastronomia)
Garcés-Narro, Carlos (Universidad CEU Cardenal Herrera. Departamento de Producción y Salud Animal)

Data:	2022
Resum:	The aim of the present study was to evaluate the effect of dietary free fatty acid (FFA) content and the degree of saturation on egg quality, yolk fatty acid (FA) profile, and yolk cholesterol content. For a 15-wk period, a total of 144 laying hens (19-wk-old) were randomly assigned to 8 treatments arranged in a 2 × 4 factorial design, with 2 sources of crude oil (soybean oil and palm oil) and 4 levels of FFA (10, 20, 30, and 45%). The dietary treatments were achieved by progressively substituting the original oils with equivalent amounts of their corresponding acid oils (soybean acid oil and palm fatty acid distillate, respectively). No differences in ADFI or egg mass were found. However, dietary FFA reduced egg production (linear, P < 0. 05) and increased the feed conversion ratio (linear, P < 0. 05). Higher levels of FFA in soybean diets resulted in higher egg weight with higher albumen and yolk weights (linear, P < 0. 01). Palm diets presented higher yolk:albumen ratio than soybean diets (P < 0. 001), but the effect of FFA did not follow a linear trend. Hens fed soybean diets laid eggs with higher Haugh units (HU) than palm diets (P < 0. 001), although increasing the dietary FFA% reduced the HU values in both (linear, P < 0. 001). Palm diets enhanced shell quality with greater resistance to breakage, and higher dry matter and ash content than soybean diets (P < 0. 05). No differences in egg chemical composition and yolk cholesterol content were found (P > 0. 05). The saturation degree had a significant effect on all the analyzed yolk FA (P < 0. 001) except for arachidonic acid (C20:4 n-6), whereas increasing the FFA content did not affect to a great extent. These results show that varying dietary FFA level did not affect egg quality and yolk composition as much as the dietary fat source did, supporting the use of acid oils and fatty acid distillates as fat ingredients for feed.
Ajuts:	Ministerio de Ciencia e Innovación RYC-2017-23601
Drets:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, i la comunicació pública de l'obra, sempre que no sigui amb finalitats comercials, i sempre que es reconegui l'autoria de l'obra original. No es permet la creació d'obres derivades.
Llengua:	Anglès
Document:	Article ; recerca ; Versió publicada
Matèria:	Acid oil ; Egg weight ; Fat by-product ; Fatty acid distillate ; Yolk fatty acid profile
Publicat a:	Poultry Science, Vol. 102 (october 2022) , ISSN 1525-3171

DOI: 10.1016/j.psj.2022.102236
PMID: 36334471

12 p, 325.6 KB

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