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 5...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.展开更多
基金Scientific Research Foundation for the Returned Overseas Chinese Scholars，State Education Ministry and the National Natural Science Foundation of China(30771436)
文摘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.
