Effects of the dietary flax or grape seed oils on the egg yolk fatty acid composition and on the n-3/n-6 polyunsaturated fatty acid ratio in laying hens

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dc.authorid0000-0003-4460-3797
dc.contributor.authorCelik, L.
dc.contributor.authorKutlu, H. R.
dc.contributor.authorSahan, Z.
dc.contributor.authorKiraz, A. B.
dc.contributor.authorSerbester, U.
dc.contributor.authorHesenov, A.
dc.contributor.authorTekeli, A.
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2011
dc.departmentNiğde ÖHÜ
dc.description.abstractThe present study was carried out to examine the effects of the dietary inclusion of flax or grape seed oils on the egg yolk fatty acid composition in two consecutive trials using Brown layer hens. In each experiment, after a 2 week acclimatising period, a total of 72 hens, 28 week old, were allotted in 4 equal groups (18 birds in each group) according to the seed oil doses (0%, 1%, 2% and 4%) included into the standard diet for 8 weeks. The fatty acid composition of the egg yolk was analysed at the beginning and at the end of each experimental period by gas chromatography. When the flax seed oil (rich in alpha-linolenic acid) was included to the diet, the proportions of the lignoceric (C24:0) and the linoleic (C18:2, n-6) acids gradually decreased (P < 0.05 and P < 0.01, respectively) whereas the a-linolenic acid (Cl 8:3, n-3) percentage and the n-3 / n-6 ratio significantly increased according to the included dose (P < 0.01) in the egg yolk. On the contrary, the yolk lignoceric acid content increased (P < 0.05) and the a-linolenic acid proportion as well as the n-3 / n-6 ratio significantly decreased in a dose-dependant manner (P < 0.05) when the grape seed oil (rich in linoleate) was used. These results show that the dietary inclusion of I% to 4% seed oils significantly affects the yolk acid composition and mainly the a-linoleate proportions and the n-3 / n-6 ratio and that the flax seed oil contrary to the grape seed oil induced a marked accumulation of the n-3 acid in yolk probably by promoting its direct deposition.
dc.description.sponsorshipScientific and Technical Research Council of Turkey (TUBITAK) [106O066]; Cukurova University
dc.description.sponsorshipThe authors are grateful to the Scientific and Technical Research Council of Turkey (TUBITAK, 106O066) and Cukurova University Research Fund for their financial support.
dc.identifier.endpage303
dc.identifier.issn0035-1555
dc.identifier.issue6
dc.identifier.scopus2-s2.0-79960962232
dc.identifier.scopusqualityQ3
dc.identifier.startpage297
dc.identifier.urihttps://hdl.handle.net/11480/4713
dc.identifier.volume162
dc.identifier.wosWOS:000293816100005
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthor[0-Belirlenecek]
dc.language.isoen
dc.publisherECOLE NATIONALE VETERINAIRE TOULOUSE
dc.relation.ispartofREVUE DE MEDECINE VETERINAIRE
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectLaying hens
dc.subjectflax seed oil
dc.subjectgrape seed oil
dc.subjectfatty acid composition
dc.subjectegg yolk
dc.titleEffects of the dietary flax or grape seed oils on the egg yolk fatty acid composition and on the n-3/n-6 polyunsaturated fatty acid ratio in laying hens
dc.typeArticle

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