Akademik Veri Yönetim Sistemi
VIII. International Congress on Domestic Animal Breeding, Genetics and Husbandry - 2024 (ICABGEH-24), Antalya, Türkiye, 23 - 25 Eylül 2024, cilt.1, sa.2024, ss.370-373
Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA, 22:6) are necessary fatty acids in the human brain, cerebral cortex, retina, and skin components, and they can be formed from omega-3 fatty acids in the body. EPA and DHA can be obtained from marine fish and microalgae. This study aimed to reveal the effects of fish oil (FO) and microalgae EPA and DHA on laying hen diets on the egg EPA and DHA fatty acid compositions. For this purpose, 36 Super Nick Chick white laying hens at 54 weeks of age were divided into 3 treatment groups with 12 replicated. The experimental groups were as follows; T1: Control (sunflower oil, 3%), T2: Fish oil 3%, and, T3: Microalgae (MALG) group 1.5% +sunflower oil 1.5% were added to laying hen diets. Egg samples were collected at 28, 56, and 84 days, and egg yolk fatty acid composition was analyzed using gas chromatography. On d 28, the EPA ratio in the C group was higher than in fish oil and MALG-added groups and MALG groups EPA ratio was highr than FO group (P<0.01) and there were no significant differences at 56 and 84 in terms of EPA ratio %. The FO and MALG groups the DHA ratios were higher than that of the C group at 28, 56, 84, and in the overall period. (P<0.01). In the overall period, the C group’s EPA ratio was higher than those of the FO and MALG-added groups (P<0.01). There were no significant differences among the FO and MALG groups in terms of EPA and DHA concentrations in egg yolks. In conclusion, FO and MALG addition can increase the DHA ratio but is not effective in increasing the EPA ratio in hen egg yolk.