Rubber seed oil supplementation enriches n-3 polyunsaturated fatty acids and reduces cholesterol contents of egg yolks in laying hens. (15th December 2019)

• Record Type: Journal Article
• Authors: Wen, Zhiguo; Wu, Yongbao; Qi, Zhiguo; Li, Xiumei; Li, Fuhuang; Wu, Xuezhuang; Yang, Peilong
• Is Part Of: Food chemistry. Volume 301(2019)
• Publication Date: 2019-12-15
• Subjects: N-3 polyunsaturated fatty acids -- Rubber seed oil -- Eggs -- Enrichment -- Cholesterol; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.125198
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Dietary rubber seed oil had no negative influences on egg performance parameters. Rubber seed oil significantly improved n-3 PUFA contents in yolks. Yolk n-6/n-3 ratio were gradually reduced with increasing rubber seed oil levels. Addition of rubber seed oil in feed decreased yolk cholesterol contents. Abstract: The experiment was conducted to evaluate the effects of five rubber seed oil (RSO) levels (0, 1%, 2%, 4%, and 6%) on hens laying performance, egg quality, and yolks fatty acid composition and cholesterol contents. Three hundred and sixty 30-week-old Lohmann Brown laying hens were allotted to 5 groups. The results showed that the egg production was increased in 4% RSO group (P < 0.05), but egg quality parameters and the contents of dry matter, lipid, and protein in yolks were not influenced among treatments (P > 0.05). Yolk cholesterol contents were reduced in RSO supplemental groups (P < 0.05). The concentration of total n-3 PUFA in yolks increased gradually while the ratio of n-6/n-3 decreased gradually with increasing dietary RSO levels (P < 0.001). In conclusion, dietary RSO supplementation increased yolk n-3 PUFA levels, improved yolk color, and reduced yolk cholesterol contents without negative influence on laying performance parameters.