Effects of Oil Types and Fat Concentrations on Production Performance, Egg Quality, and Antioxidant Capacity of Laying Hens
Zhouyang Gao,
Zhongyi Duan,
Junnan Zhang,
Jiangxia Zheng,
Fuwei Li,
Guiyun Xu
Affiliations
Zhouyang Gao
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
Zhongyi Duan
National Animal Husbandry Service, Ministry of Agriculture and Rural Affairs, Beijing 100125, China
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
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
Fuwei Li
Poultry Institute, Shandong Academy of Agricultural Sciences, Jinan 250100, 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
In this study, soybean oil, lard and mixed oils were added to the feed in two concentrations (1.5% and 3% of each), resulting in six experimental groups. The control group was fed with a base diet without additions, and used to compare the effects of feeding on production performance and egg quality of laying hens. The results demonstrated that: (1) the 3% supplemented-oils or lard group showed a decrease in laying rate; (2) 1.5% and 3% added-lard significantly increased the total amount of unsaturated fatty acids in eggs, compared to the control group; (3) 1.5% and 3% soybean oil increased the content of mono/polyunsaturated fatty acids, cholesterol, phospholipids and choline in eggs; (4) glutathione peroxidase (GPx) and superoxide dismutase (SOD) contents were increased in all groups, being the most evident in the lard-treated group; (5) all experimental groups showed an increase in the content of essential and non-essential amino acids in albumen; (6) 3% oils, especially the mixed oils, damaged the structure of globules of cooked egg yolks. Therefore, the use of 1.5% soybean oil in the feed diet of Hyline brown hens resulted in the most adequate oil to ensure animal health and economic significant improvements in this experiment.
