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Modifying egg fatty acid content by supplementation of laying hen diets with palm olein oil (POO)

Published online by Cambridge University Press:  22 November 2017

S J Hosseini Vashan ,
N Afzali ,
A Golian ,
M Malekaneh  and
A Allahressani
S J Hosseini Vashan*
Affiliation:
Ferdowsi University of Mashhad, Mashhad Khorasan, Islamic Republic of Iran
N Afzali
Affiliation:
Birjand University, Birjand Khorasan, Islamic Republic of Iran
A Golian
Affiliation:
Ferdowsi University of Mashhad, Mashhad Khorasan, Islamic Republic of Iran
M Malekaneh
Affiliation:
Medical University of Birjand, Birjand, Khorasan, Islamic Republic of Iran
A Allahressani
Affiliation:
Birjand University, Birjand Khorasan, Islamic Republic of Iran
*
Email: [email protected]
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Extract

Palm oil is the most abundant of all oils produced globally. It is very high in saturated fatty acids specifically palmitic acid, but other fatty acids (monounsaturated (MUFA) and polyunsaturated) are presented at low concentrations. In the processing plant some high amount of oleic acid with some other unsaturated fatty acids are extracted and marketed as Palm olein oil, and used to reduce blood or egg cholesterol (Rievelles et al., 1994). The objective of this study was to determine the optimum level of dietary palm olein oil required to enrich the mono-unsaturated fatty acid content of yolk, egg cholesterol and antibody titre.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2009 , April 2009 , pp. 212
Copyright
Copyright © The British Society of Animal Science 2009

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References

Hosseini-Vashan, S. J., Afzali, N., Farhangfar, H., Nasseri, M.A., Mallekaneh, M., and Rowlinson, P. (2008). The effect of different levels of Palm olein oil on performance trait, egg quality, egg cholesterol and immune system of layers. BSAS proceeding 2008, page 257.Google Scholar
Kang, K. R., Cherian, G., and Sim, J. S. (2001). Dietary Palm Oil Alters the Lipid Stability of Polyunsaturated Fatty Acid-Modified Poultry Products. Poultry Science, 80, 228–234.CrossRefGoogle ScholarPubMed
Rivelles, AA, Auletta, P, Marotta, G, et al (1994). Long term metabolic effects of two dietary methods of treating hyperlipidemia. BMJ; 5, 10–14.Google Scholar