Effect of Escherichia coli lipopolysaccharide challenge on eggshell, tibia, and keel bone attributes in ISA brown hens exposed to dietary n-3 fatty acids prior to onset of lay

Abstract

ABSTRACT: The impact of Escherichia coli lipopolysaccharide (LPS) challenge on eggshell, tibia, and keel bone characteristics in ISA brown hens derived from breeders and pullets fed omega-3 polyunsaturated fatty acids (n-3 PUFA) was examined. The breeders were fed the following diets: 1) Control (CON); 2) CON + 1% microalgae as the source of docosahexaenoic acid (DHA); and 3) CON + 2.6% of a co-extruded mixture of full-fat flaxseed and pulses as a source of α-linolenic acid (ALA). During the pullet phase, offspring from breeders fed CON were fed CON or supplemented diets, and offspring from supplemented diets either continued with respective n-3 PUFA diets or CON. At 18 weeks of age (WOA), pullets were fed a common layer diet to 42 WOA. A total of 5 birds were selected based on the average body weight (BW) of each treatment and moved to an individual cage at 41 WOA. Three days before the end of 42 WOA, all the birds were weighed and subcutaneously injected with either saline or 4 mg LPS/kg BW. Eggs were recorded, labeled, and kept for egg quality analyses. At 42 WOA, birds were necropsied for tibia and keel bone samples. Administration of LPS reduced eggshell breaking strength, eggshell weight, tibia, and keel bone ash content (P 0.05) eggshell, tibia, and keel bone attributes to control hens. In conclusion, the provision of ALA and DHA to breeders and their offspring did not alleviate the negative effects of LPS on eggshell, tibia, and keel bone characteristics in laying hens.

Keywords

• α-linolenic acid
• docosahexaenoic acid
• inflammatory response
• eggshell
• tibia
• keel bone