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Effects of High Oleic Acid Sunflower Oil on Egg Quality and Fatty Acid Composition of Egg Yolk in Laying Hens

Manisa Sangkaew 1, Mustanur Rahman 2, and Katsuki Koh 3
1. Graduate School of Agriculture, Shinshu University, Nagano 399-4598, Japan
2. Interdisciplinary Graduate School of Science and Technology, Shinshu University, Nagano 399-4598, Japan
3. Faculty of Agriculture, Shinshu University, 399-4598 Nagano, Japan
Abstract—This study was conducted to investigate the effect of dietary high oleic acid sunflower oil (HOSO) on egg quality and fatty acid composition of egg yolk in laying hens. Twenty White Leghorn laying hens (about 90 weeks old) were placed in individual cages and assigned to four experimental diets namely, control (3% corn oil), L-HOSO (1% HOSO+2% corn oil), M-HOSO (1.5% HOSO+1.5% corn oil), and H-HOSO (3% HOSO). Diets and water were offered ad libitum throughout the 21 d of the experimental period. The results revealed that hen-day production, feed intake, feed conversion ratio, and yolk color did not differ among dietary groups (P>0.05). The egg quality parameters, such as specific gravity and the percentage of yolk weight were significantly different among dietary groups, where the highest values were found in H-HOSO group. On the other hand, yolk color was not affected significantly by diets. Oleic and linoleic acids in egg yolk increased and decreased with increasing level of dietary HOSO, respectively. In conclusion, the inclusion of HOSO in laying hen diets may alter the fatty acid composition in egg yolk without any detrimental effects on egg productivity.
 
Index Terms—egg quality, fatty acid, high oleic acid, laying hen, sunflower oil

Cite: Manisa Sangkaew, Mustanur Rahman, and Katsuki Koh, "Effects of High Oleic Acid Sunflower Oil on Egg Quality and Fatty Acid Composition of Egg Yolk in Laying Hens," Journal of Advanced Agricultural Technologies, Vol. 4, No. 2, pp. 180-184, June 2017. Doi: 10.18178/joaat.4.2.180-184
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