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
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.
