Olive Cake in Laying Hen Diets for Modification of Yolk Lipids

El-Samee, L. D. Abd; Hashish, S. M.
July 2011
Journal of Agricultural Science & Technology A;Jul2011, Vol. 1 Issue 3A, p415
Academic Journal
The possibility of improving egg yolk lipids of laying hens by olive cake (OC) feeding was investigated. Forty-two, 54-week-old, Lohman laying hens were fed for 12 weeks on 3 diets formulated to contain 0, 28.5 or 57 g OC/kg. Plasma cholesterol, triglycerides and high-density lipoproteins (HDL) were determined. Also total lipids, triglycerides, cholesterol, low-density lipoproteins (LDL), Phospholipids and fatty acids were determined in egg yolk. Olive cake feeding at 28.5 or 57 g/kg diet decreased cholesterol and triglycerides of plasma, without affecting HDL. It also decreased total lipids, triglycerides, cholesterol, LDL and Phospholipids of yolk (P < 0.001). Total (monounsaturated fatty acids, MUFA) was decreased with OC feeding at 28.5 g/kg diet, while it was increased with the 57 g/kg dietary OC. The two levels of OC decreased total (saturated fatty acids, SFA) but increased total (polyunsaturated fatty acids, PUFA), n-6 PUFA, and n-3 PUFA of egg yolk, compared to the control. Thus, according to the results of the present experiment feeding hens 57 g OC/kg diet lowers cholesterol and total SFA and increases total MUFA, total PUFA, total n-3 PUFA and docosahexanoic acid in egg yolk.


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