Effects of Lard and Vegetable Oils Supplementation Quality and Concentration on Laying Performance, Egg Quality and Liver Antioxidant Genes Expression in Hy-Line Brown
Junnan Zhang,
Jiajing Chen,
Jing Yang,
Sijia Gong,
Jiangxia Zheng,
Guiyun Xu
Affiliations
Junnan Zhang
Key Laboratory of Animal Genetics and Breeding of the Ministry of Agriculture, National Engineering Laboratory for Animal Breeding, Department of Animal Genetics and Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
Jiajing Chen
Key Laboratory of Animal Genetics and Breeding of the Ministry of Agriculture, National Engineering Laboratory for Animal Breeding, Department of Animal Genetics and Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
Jing Yang
Key Laboratory of Animal Genetics and Breeding of the Ministry of Agriculture, National Engineering Laboratory for Animal Breeding, Department of Animal Genetics and Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
Sijia Gong
Key Laboratory of Animal Genetics and Breeding of the Ministry of Agriculture, National Engineering Laboratory for Animal Breeding, Department of Animal Genetics and Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
Jiangxia Zheng
Key Laboratory of Animal Genetics and Breeding of the Ministry of Agriculture, National Engineering Laboratory for Animal Breeding, Department of Animal Genetics and Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
Guiyun Xu
Key Laboratory of Animal Genetics and Breeding of the Ministry of Agriculture, National Engineering Laboratory for Animal Breeding, Department of Animal Genetics and Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
This study examined the effects of various types, quality, and levels of dietary oils on laying performance and the expression patterns of antioxidant-related genes in Hy-line brown laying hens. A total of 720 40-week-old Hy-line brown laying hens were fed the same corn-soybean basal meals but containing 0.5 or 1.5% normal or oxidized soybean oil or lard, a total of 8 treatments. The results showed that laying rate (LR) and fatty acids of raw yolk were significantly correlated dietary type of oil (p GSTT1), Glutathione S-Transferase Alpha 3 (GSTA3), Glutathione S-Transferase Omega 2 (GSTO2), and Superoxide Dismutase 2 (SOD2) were increased when dietary oils were oxidized, in which change of the GSTO2 expression was the most with 1.5% of oxidized soybean oil. In conclusion, the ideal type of oil for Hy-line brown layer hens is soybean comparing with lard in a corn-soybean diet, avoiding using of oxidized oil.
