American Journal of Food Science and Health
Articles Information
American Journal of Food Science and Health, Vol.1, No.2, Jun. 2015, Pub. Date: May 18, 2015
Effect of Addition of Fish Oil on the Performance Parameters of Laying Hens and the Fatty Acid Composition of Their Egg Yolk
Pages: 38-42 Views: 1890 Downloads: 796
[01] Abdalbasit Adam Mariod, College of Sciences and Arts-Alkamil, University of Jeddah, Alkamil, Saudi Arabia; Department of Food Science, College of Agricultural Studies, Sudan University of Science & Technology, Khartoum North, Sudan.
[02] Manahil Abd Elrahman Mukhtar, Department of Animal Production, College of Agricultural Studies, Sudan University of Science & Technology, Khartoum North, Sudan.
[03] Mohamed Eltigani Salih, Department of Animal Production, College of Agricultural Studies, Sudan University of Science & Technology, Khartoum North, Sudan.
[04] Tjahjono Herwan, Indonesian Oil Palm Research Institute, JI. Brigjen Katamso No. 51, Medan, Indonesia.
Fish oil (FO) has been reported to have a wide range of health-beneficial effects, including anti carcinogenic, anti atherogenic, anti-diabetic, and immune stimulatory effects. The aim of this study is undertaken to examine or to evaluate the effect of addition of FO on the performance parameters of laying hens and the fatty acid composition of their egg yolk. Ten months old single comb white leghorn (SCWL) layers were fed diets containing 3.0% FO or olein oil in a total of two experiments. Hen day egg production percentage, egg weight were determined daily for three weeks. The fatty acids composition was determined of the end of experiment (after three weeks of feeding the experiment feed) sixty hens was the total of the experiment birds (30 hens fed olein, 30 hens fed fish oil) were allocated to two dietary treatments ( 3% FO, 3% olein) with 3 replicates. The results of the study showed that hens fed 3% FO had increase egg, production, and egg weight (P < 0.05) than the hens fed 3% olein oil. Concentration of unsaturated fatty acids in egg yolk lipids of hen fed fish oil was increased significantly (P < 0.05), as a result of monounsaturated fatty acids and polyunsaturated fatty acids increased as FO added (P < 0.05). It can be concluded from the present experiments that addition of FO to hen’s diet increased the amount of oleic and linoleic acids throw weeks of the experiment and that this increase is accompanied by egg size, and egg production.
Fish Oil, Fatty Acids, Labeo Coubie, Egg Yolk, Laing Hens
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