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Pakistan Journal of Nutrition
Year: 2015  |  Volume: 14  |  Issue: 7  |  Page No.: 383 - 387

Influence of Fatty Acid Composition of Soybean Oil Vs. Beef Tallow on Egg Yolk Fatty Acid Profiles of Laying Hens

Putthaporn Pumrojana, Suwit Terapuntuwat and Parwadee Pakdee    

Abstract: We investigated the effect of dietary soybean oil (SBO) vs. beef tallow (TAL) on egg yolk fatty acid composition in laying hens. Four laying hens (Hi-Sex brown chickens), 40 weeks of age, were given experimental diet and recorded data between day 7 and 42. The hens were fed cassava starch-soybean meal with 10% SBO or TAL. Fatty acid composition was determined for (a) soybean oil and beef tallow samples, (b) yolk lipids and (c) 5 yolks per hen on day 32 and 35. Feed intake of SBO treatment trended to be depressed (as low as 95.32 g/h/d) compared with the TAL treatment (105.55 g/h/d), albeit the difference was not significant (p>0.05). SFAs accumulation in egg yolks was between 1,141.84-1,509.42 mg/yolk mass, irrespective of SFA intake (i.e., 2,099.56 mg/h/d on the SBO diet or 8,878.16 mg/h/d on the TAL diet). The main residue of SFAs from the intake (stearic acid; 18:0) results in an increase in oleic acid (18:1n-9) or omega-9 fatty acid accumulation in the egg yolk. The linoleic acid (18:2n-6) in the yolk (i.e., 1,337.28 mg/yolk mass in the SBO treatment vs. 312.39 mg/yolk mass in TAL treatment) is directly related to dietary consumption (p<0.05) (i.e., 6,872.47 mg/h/d in the SBO diet and 1,010.40 mg/h/d in the TAL diet). The addition of TAL in diet strongly affects oleic acid (47.03% of 18:1n:9) accumulation in the yolk, while the addition of SBO to the diet resulted in PUFA (39.08%) accumulation in the yolk (mainly as omega-6 PUFAs).

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