Effect of different metabolizable energy and soybean oil levels in the diet of laying hens on the egg chemical composition and lipid profile

Bárbara Josefina De Sousa Quirino,Janete Gouveia De Souza,Raul Da Cunha Lima Neto,Walter Esfrain Pereira,Fernando Guilherme Perazzo Costa,Rita De Cássia Ramos Do Egypto Queiroga Queiroga

doi:10.1590/s1516-35982009000400014

Bárbara Josefina De Sousa Quirino, Janete Gouveia De Souza + Show 4 more

Open Access

https://doi.org/10.1590/s1516-35982009000400014

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Abstract

This study was carried out to evaluate the effects of increasing metabolizable energy and soybean oil levels on the egg chemical composition, total lipids and cholesterol contents and fatty acids profile in the egg yolk. Three hundred and sixty 29 week-old Bovans Goldline semi-heavy commercial layers were used during three periods of 28 days. A completely randomized design were used in a 3 × 3 double factorial arrangement with three soybean oil levels (1, 2 and 3%) and three metabolizable energy levels in the diet (2,600, 2,750 and 2,900 kcal/kg), totalizing nine diets with five replicates of eight birds. No interaction soybean oil × metabolizable energy levels was observed. The metabolizable energy levels did not affect any of the determined characteristics. The moisture, ash and protein contents in the egg yolk and albumen and the lipid and cholesterol contents in the yolk were not affected by the soybean oil levels in the diet, while linoleic acid (C18:3) and linolenic acid (C18:2) levels responded linearly. The use of 2,600 kcal ME/kg and 3% of soybean oil in the diet of laying hens with consumption of 120 g/bird/day is justifiable, since this feeding strategy improves the fatty acids profile of the egg.

Highlights

Researches have been developed in recent years aimed at improving productivity through the use of nutrients that can keep the quality of products and even enrich them with components beneficial to human health
Egg is a food of high nutritional value, estimated at 96% its biological value. It is very rich in essential amino acids; egg yolk is rich in lipids, which is its main nutritional component, providing important energy source in the human diet, high digestibility and low price
According to the analysis of variance, there was no soybean oil levels × metabolizable energy levels interaction (Table 2), which shows that one factor did not interfere in another, so their effects were studied separately

Summary

Introduction

Researches have been developed in recent years aimed at improving productivity through the use of nutrients that can keep the quality of products and even enrich them with components beneficial to human health. Egg is a food of high nutritional value, estimated at 96% its biological value It is very rich in essential amino acids; egg yolk is rich in lipids (about 33% of its chemical composition), which is its main nutritional component, providing important energy source in the human diet, high digestibility and low price. Its cholesterol content and contradictory information make its consumption by the population to be reduced (Fennema, 1996) These lipids are used as source of energy for the embryo, being the reason of unsuccessful attempts in reducing its cholesterol level (Van Elswik, 1997). This study was carried out to evaluate the effects of different metabolizable energy and soybean oil levels in the diet of semi-heavy laying hens on the egg chemical composition, total lipids and cholesterol contents and fatty acids profile in the egg yolk

Material and Methods

Results and Discussion

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