AviFeed Science, Department of Animal Production and Health, Faculty of Veterinary Medicine, Universidad CEU Cardenal Herrera - CEU Universities, E-46115 Alfara de Patriarca, Valencia, Spain.
Nutrition, Food Science and Gastronomy Department, Faculty of Pharmacy and Food Science, Universitat de Barcelona, E-08921 Santa Coloma de Gramenet, Barcelona, Spain.
Poult Sci. 2023 Jan;102(1):102236. doi: 10.1016/j.psj.2022.102236. Epub 2022 Oct 10.
The aim of the present study was to evaluate the effect of dietary free fatty acid (FFA) content and the degree of saturation on egg quality, yolk fatty acid (FA) profile, and yolk cholesterol content. For a 15-wk period, a total of 144 laying hens (19-wk-old) were randomly assigned to 8 treatments arranged in a 2 × 4 factorial design, with 2 sources of crude oil (soybean oil and palm oil) and 4 levels of FFA (10, 20, 30, and 45%). The dietary treatments were achieved by progressively substituting the original oils with equivalent amounts of their corresponding acid oils (soybean acid oil and palm fatty acid distillate, respectively). No differences in ADFI or egg mass were found. However, dietary FFA reduced egg production (linear, P < 0.05) and increased the feed conversion ratio (linear, P < 0.05). Higher levels of FFA in soybean diets resulted in higher egg weight with higher albumen and yolk weights (linear, P < 0.01). Palm diets presented higher yolk:albumen ratio than soybean diets (P < 0.001), but the effect of FFA did not follow a linear trend. Hens fed soybean diets laid eggs with higher Haugh units (HU) than palm diets (P < 0.001), although increasing the dietary FFA% reduced the HU values in both (linear, P < 0.001). Palm diets enhanced shell quality with greater resistance to breakage, and higher dry matter and ash content than soybean diets (P < 0.05). No differences in egg chemical composition and yolk cholesterol content were found (P > 0.05). The saturation degree had a significant effect on all the analyzed yolk FA (P < 0.001) except for arachidonic acid (C20:4 n-6), whereas increasing the FFA content did not affect to a great extent. These results show that varying dietary FFA level did not affect egg quality and yolk composition as much as the dietary fat source did, supporting the use of acid oils and fatty acid distillates as fat ingredients for feed.
本研究旨在评估膳食游离脂肪酸（FFA）含量和饱和度对蛋品质、蛋黄脂肪酸（FA）谱和蛋黄胆固醇含量的影响。在 15 周的时间内，将 144 只产蛋母鸡（19 周龄）随机分配到 8 种处理中，采用 2×4 因子设计，2 种粗油（大豆油和棕榈油）和 4 种 FFA 水平（10、20、30 和 45%）。通过用相应的酸油（大豆酸油和棕榈脂肪酸馏分）逐步替代原始油来实现日粮处理。ADFI 或蛋重没有差异。然而，日粮 FFA 降低了产蛋率（线性，P＜0.05）并增加了饲料转化率（线性，P＜0.05）。大豆日粮中较高水平的 FFA 导致蛋重增加，蛋清和蛋黄重量增加（线性，P＜0.01）。棕榈日粮的蛋黄：蛋清比高于大豆日粮（P＜0.001），但 FFA 的影响没有遵循线性趋势。饲喂大豆日粮的母鸡产的蛋哈夫单位（HU）高于棕榈日粮（P＜0.001），尽管增加日粮 FFA%会降低两者的 HU 值（线性，P＜0.001）。棕榈日粮提高了蛋壳质量，抗破裂能力更强，干物质和灰分含量高于大豆日粮（P＜0.05）。蛋的化学成分和蛋黄胆固醇含量没有差异（P＞0.05）。饱和度对所有分析的蛋黄 FA 都有显著影响（P＜0.001），除了花生四烯酸（C20:4 n-6），而增加 FFA 含量并没有很大影响。这些结果表明，与饲用脂肪源相比，日粮 FFA 水平的变化对蛋品质和蛋黄成分的影响没有那么大，这支持了使用酸油和脂肪酸馏分作为饲料的脂肪成分。
