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| The Effect of Different Levels of Canola Oil on Performance, Egg Shell Quality and Fatty Acid Composition of Laying Hens |
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Mehmet GUL,
M. Akif YORUK,
Taylan AKSU,
Adem KAYA and Ozgur KAYNAR |
Abstract:
The effects of different levels of canola oil (0.0, 2.0, 4.0
and 6.0%) on the performance, egg shell quality and fatty acid composition of
laying hens were investigated in the present study. A total of 96 chickens consisting
of 24 chickens in each group were used in the four groups. Feed and water were
offered as ad libitum. Egg production was recorded daily, while feed
intake was recorded weekly. Egg quality criteria were determined in 12 eggs
from each group. The egg yolk fatty acid profile was determined with gas chromatography.
The use of increasing levels of canola oil decreased egg production, egg weight
and daily feed intake (in group including 6.0% canola oil, 70.98%, 61.68g, 109.52g
respectively), although these mentioned parameters increased in the control
group according to the other canola oil groups and conversely did not affect
the feed conversion. In addition, supplementation of canola oil increased the
yellow colour of the eggs and the egg-yellow index. On days 21 TBARS (Thiobarbituric
Acid Reactive Substance) value significantly increased depending on increasing
levels of canola oil (13.60, 14.78, 16.68, respectively), while on days 42 TBARS
value did not change. The egg yolk lipid profile was not significantly difference
in the canola oil groups, conversely decreased a very small amount of in the
control group. The blood serum lipid profile decreased in the canola oil groups
according to the control group. In the same time, monoaçildigliserol
also decreased in the canola additive groups. In parallel with increasing levels
of canola oil (42.94, 42.14 and 43.51%, respectively), monounsaturated fatty
acid (oleic acid) in the egg yolks significantly increased compared to the control
group (36.05%). On the basis of the results, we concluded that canola oil supplementation
into the diet of laying hens is important in producing monounsaturated fatty
acid (MUFA)-rich functional eggs.
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How to cite this article:
Mehmet GUL, M. Akif YORUK, Taylan AKSU, Adem KAYA and Ozgur KAYNAR, 2012. The Effect of Different Levels of Canola Oil on Performance, Egg Shell Quality and Fatty Acid Composition of Laying Hens. International Journal of Poultry Science, 11: 769-776.
DOI: 10.3923/ijps.2012.769.776
URL: https://scialert.net/abstract/?doi=ijps.2012.769.776
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