Abstract
This study investigated the effects of dietary supplementation of cheese byproduct on performance, egg quality and fatty acid profile of egg yolk lipids from laying hens. One hundred five 30-wk-old White leghorn laying hens were randomly distributed into five groups of twenty one hens each and maintained in individual laying cages for 4 weeks. The hens were assigned to five treatments that consisted of corn-soybean meal based diets containing 0, 1, 3, 5 or 10% of cheese byproduct. Feed intake and rate of egg production of hens were not significantly different across the treatments during the whole experiment (p>0.05). Similarly, egg yolk cholesterol level, egg weight, Haugh's unit, eggshell thickness, color, and strength were not significantly different across the treatments (p>0.05). The amount of C16:0 in egg yolk was not significantly different across the treatments, but that of C18:0 decreased with increased cheese byproduct (p 0.05). Total saturated fatty acid (SFA) in the egg yolk was decreased as the level of cheese byproduct including CLA increased (p 0.05). Therefore, the present results showed that cheese byproduct beneficially improved the fatty acid composition of concern to human health in the egg yolk without adverse effects on egg quality. (Asian-Aust. J. Anim. Sci. 2006. Vol 19, No. 3 : 444-449)
Highlights
There have been a lot of interests in improving the quality of food products of animal origin with conjugated linoleic acids (CLA) due to their beneficial effects on human health
This study investigated the effects of dietary supplementation of cheese byproduct on performance, egg quality and fatty acid profile of egg yolk lipids from laying hens
The present results could imply that cholesterol level in egg yolk was less affected by CLA compared with n-3 polyunsaturated fatty acids (PUFA)
Summary
There have been a lot of interests in improving the quality of food products of animal origin with conjugated linoleic acids (CLA) due to their beneficial effects on human health. Conjugated linoleic acid is abundant in food products from ruminant animals (Ha et al, 1989; Chin et al, 1992; Shantha et al, 1992), because it is formed as an intermediate during biohydrogenation of C18:2 n-6 to C18:0 by rumen bacteria such as Butyrivibrio fibrisolvens (Kepler et al, 1966). There have been considerable efforts to increase natural CLA contents in food products by the manipulation of feeding regimen
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