Effects of Addition of Omega-3 Fatty Acid Rich Oil Sources on Laying Hen Performance, Egg Quality and Fatty Acid Composition of Egg Yolk

QALI MOHAMED YUSUF

Effects of Addition of Omega-3 Fatty Acid Rich Oil Sources on Laying Hen Performance, Egg Quality and Fatty Acid Composition of Egg Yolk

Tezin Türü: Yüksek Lisans

Tezin Yürütüldüğü Kurum: Erciyes Üniversitesi, Ziraat Fakültesi, Zootekni, Türkiye

Tezin Onay Tarihi: 2024

Tezin Dili: İngilizce

Öğrenci: QALI MOHAMED YUSUF

Danışman: Yusuf Konca

Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu

Özet:

This study aimed to determine the effects of using n-3-rich fats in laying hen diets on performance, egg quality, and fatty acid composition. For this purpose, a total of 60 Super Nick Chick white laying hens at 54 weeks of age were divided into 5 different treatment groups. Treatment groups were arranged as: 1) 3% sunflower oil (SFO) addition (Control, C), 2) 3% flax oil addition (FLO), 3) 3% hempseed oil addition (HSO), 4) 3% fish oil addition (FO) and 5) 1.5% microalgae+ 1.5% SFO addition (MALG), and study lasted for 14 weeks. The n-3 FA ratio in the FLO-added feed was significantly higher than the other groups (34.98 vs. 11.85 in HSO, 3.48 in FO, 3.42 in MALG, and 1.81 in SFO). Also, the Docosahexaenoic acid (DHA) and eicosapentaenoic asit (EPA) ratio in FO feeds was significantly higher than in other groups (P<0.01). Fat sources did not significantly affect the live weight, feed consumption, feed conversion ratio, egg yield, weight, mass, Haugh unit, eggshell weight, thickness, surface area, albumin height and blood chemical composition values of the hens (P>0.05) in general. The eggshell ratio, eggshell weight per unit, egg yolk Roche color scale, brightness (L*), redness (a*), and yellowness (b*) values were affected significantly in most periods and overall period (P<0.05). The n-3 FA ratio of egg yolk in FLO-supplemented groups was higher than the other groups in periods 1, 2, and 7, and the n-3 FA ratio in HSO-supplemented group was higher than in the C and other groups in period 5 (P<0.05). The DHA ratio in the MALG, FO, and FLO groups was higher than in the C and HSO groups in periods 1 and 2. In periods 3 and 7, the DHA ratio in FO added group was higher than the other groups, and in period 5, the DHA ratio of the C group was lower than the other groups (P<0.05). As a result, feeding laying hens with n-3 rich oils can be enriched with egg yolk n-3 FA and DHA without affecting the performance, egg quality, and blood values of the hens.