Enriching the egg yolk in n − 3 fatty acids by feeding hens with diets containing horse fat produced in Uruguay |
| |
Authors: | M.C. Cabrera A. Saadoun A. Grompone T. Pagano M. Salhi R. Olivero M. del Puerto |
| |
Affiliation: | 1. Laboratorio de Nutrición and Ciencia de los Alimentos, Facultad de Agronomía, Avda. Garzón 780, CP 12900 Montevideo, Uruguay;2. Sección Fisiología and Nutrición, Facultad de Ciencias, calle Igua 4225 Montevideo, Uruguay;3. Department Basico de Medicina, Unidad Asociada de la Facultad de Ciencias, Hospital de Clinicas Avda. Italia s/n Montevideo, Uruguay;4. Laboratorio de Grasas y Aceites, Facultad de Química, Avda. General Flores Montevideo, Uruguay |
| |
Abstract: | The present study was conducted to evaluate the ability of horse fat produced in Uruguay, compared with other lipid sources supplemented in the diet of laying hens, to modify the lipid composition and the n − 6/n − 3 fatty acid ratio of the produced eggs. For this purpose, 60 laying hens (Gallus domesticus) were fed for 30 days with five experimental diets (12 hens/diet) containing 3% sunflower oil (SO), rice oil (RO), beef tallow (BT), pressed-fat (PF), obtained by pressing fat from bovine viscera, and horse fat (HF) obtained from horse bone medulla. Throughout the trial, feeding rate, shell index, weight and total lipid contents of eggs, were not affected by the different diets. Feeding on the SO and RO diets significantly increased the amount of linoleic acid of the egg, although it was lower in the RO than in the SO eggs. Diet BT did not affect the saturated fatty acid content of the yolks. The diets with animal fats containing 18:3n − 3 (diets PF and HF), resulted in a significant increase in the n − 3 fatty acid contents of the eggs, through an increase of linolenic (18:3n − 3) and docosahexaenoic acid (DHA, 22:6n − 3) contents. Eggs from hens fed the HF diet showed increased linolenic acid (46 mg/yolk) and DHA (71 mg/yolk, 1.7% of total fatty acids) contents. These levels were obtained after two weeks of feeding. Moreover, the fatty acid profiles of eggs from treatment HF were not significantly affected by thermal treatment of the yolks. In conclusion, the fat from horse bone medulla, as produced in Uruguay, can be considered as a suitable lipid source for diets of laying hens, to modify the nutritional composition of the eggs in n − 3 PUFA content, especially DHA, and consequently, the n − 6/n − 3 fatty acid ratio. |
| |
Keywords: | Eggs Horse fat Fatty acids n &minus 6/n &minus 3 ratio DHA |
本文献已被 ScienceDirect 等数据库收录! |
|