FARKLI YAĞ ASİTİ KAYNAKLARININ YUMURTA SARISI YAĞ ASİTİ KOMPOZİSYONU VE MALONDİALDEHİT DÜZEYİNE ETKİSİ

Abstract

Ozet Bu calismada, yumurta tavugu yemlerinde ve 4 duzeydeki 3 farkli yag kaynaginin (balik, keten ve aycicek yaglari) yumurta sarisi yag asitleri kompozisyonuna ve malondialdehit (MDA) duzeyine etkisinin incelenmesi amaclanmistir. Arastirmada 34 haftalik yasta 120 adet yumurtaci tavuk (ISA-Brown) kullanilmistir. Yumurta tavuklari her birinde 20 adet bulunacak sekilde 6 gruba %2 aycicek yagi (AY), keten yagi (KY), balik yagi (BY), %4 AY, %4KY ve %4 BY ayrilmistir. Deneme 56 gun surmustur. Deneme sonunda en dusuk toplam doymus yag asidi duzeyi BY4 grubu yumurta sarilarinda, en yuksek ise AY2 grubunda saptanmistir. En dusuk ve en yuksek MUFA duzeyi ise sirasiyla KY4 ve AY4 gruplarinda bulunmustur. Diger yandan en yuksek PUFA duzeyi KY4 grubu yumurta sarilarinda, en dusuk ise AY4 grubunda tespit edilmistir. Arastirmada BY2 grubunda yumurta sarisi n-6 yag asitleri duzeyi, AY4 grubunda ise n-3 ag asitleri duzeyi dusuk bulunmustur. Ayrica, K.Y4 grubu yumurta sarilarinda n-6 ve n-3 yag asitlerinin de daha yuksek oldugu saptanmistir. Keten ve balik yagli rasyon verilen tavuklardan elde edilen yumurta sarisi n-3 duzeyleri aycicek yagli rasyonla beslenen gruplara gore daha yuksek bulunmustur. Rasyona balik ve keten yagi ilavesi yumurta sarisi yagi a-linolenik asit, EPA ve DHA duzeylerini de yukseltmistir. Deneme sonunda en dusuk n-6 / n-3 orani KY4 ve BY4 grubu yumurta sarisi yaglarinda, en yuksek ise AY2 ve AY4 gruplarinda saptanmistir. Yumurta sarilarinin malondialdehit duzeyleri bakimindan tum donemlerde gruplar arasindaki farkliliklar istatistiksel yonden onemli bulunmustur (p<0.001), Analiz surecine bagli olarak (0., 30., 60. ve 90. dakikalarda) deneme gruplarindan toplanan yumurta sarisi orneklerinde saptanan MDA duzeyleri zaman icerisinde yukselmistir. Genel olarak, AY2 ve AY4 gruplarinin yumurta sarisi MDA duzeyleri ayni duzeylerde yeme keten ve balik yagi katilan gruplara gore daha dusuk saptanmistir (p<0.001). Anahtar Kelimeler: Yumurta tavugu, balik yagi, keten yagi. aycicek yagi, yag asidi, malondialdehit EFFECTS OF DIFFERENT FATTY ACID SOURCES ON FATTY ACID COMPOSITION AND MALONDIALDEHYDE LEVELS IN LAYERS Abstract The purpose of this research was to determine the effects of three different types of oil sources (sunflower oil iinseed oil and fish oil) added to layer hens rations including 2% and 4% oil levels in their rations on egg yolk fatty acid composition and malondialdehyde (MDA) levels. In this study, 120-layer (ISA-Brown) at 34 weeks of age was used. They were divided into 6 groups, each including 20 birds. The diets of the groups were 2% sunflower oil (SFO), 2% linseed oil (LO). 2% fish oil (FO). 4% SFO, 4% LO and 4% FO. respectively. The research lasted 56 days. At the end of the experiment, while the lowest total saturated fatty acid (SFA) level was found In 4% FO group's egg yolk, the highest level was found in 2% SFO group. The lowest and the highest MUFA rate were found in 4% LO group and 4% SFO group, respectively. On the other hand, the highest PUFA level was found in 4% LO group's egg yolk, and the lowest was found In 47c SFO. In the experiment, n-6 fatty acid level of egg yolk in 2% FO group and n-3 fatty acid level of egg yolk in 4% SF group were found lower. Also, n-6 and n-3 fatty acid level of egg yolk in 4% LO group was found higher. The n-3 fatty acid level of egg yolks obtained from chicks fed diet supplemented with LO and FO was found higher than those of fed diet supplemented with SFO. Supplementation of FO and LO increased a-linolenic acid, EPA, DHA levels of egg yolk. At the end of the experiment, the lowest n-6 / n-3 rates were found in 4% LO group and FO group, the highest was found in 2% and 4% SFO groups. MDA levels of egg yolks were found statistically different between groups in all experimental periods (p<0.001). Depending on analysis period, MDA levels of egg yolk samples collected from experimental groups increased linearly as time depending (0. 30. 60. and 90. minutes). Generally, egg yolk MDA levels included 2% and 47% SFO groups were found lower than those of similar levels of LO and FO groups (p<0.001). Key Words: Layer, fish oil, linseed oil, sunflower oil, fatty acid, malondialdehyde