International network for natural sciences – research journal
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The Effects of Omega-3 and Omega-6 Fatty Acids on Performance, Egg Quality, and Some Blood Parameters of Laying Hens

By: Seyyed Naeim Saber

Key Words: Polyunsaturated fatty acids, Cholesterol, Triglyceride, Performance, Egg quality.

Int. J. Agron. Agri. Res. 9(4), 44-54, October 2016.

Abstract

Polyunsaturated fatty acids (especially omega-3) are beneficial on brain growth, immune system, and preventing of heart attack. In recent years the production of foods with high levels of omega 3 polyunsaturated fatty acids has received special attentions by many companies. One of these foods is hen egg and many researches explained that type and amount of egg yolk fatty acids can be changed by the type and amount of diet fatty acids in laying hens. Also inclusion of polyunsaturated fatty acids in layer hens diet can be reduce cholesterol and triglyceride content in egg yolk and because of it consuming of these eggs humans have an important effect on LDL and HDL contents in humans blood. However, many researches have been done to determine the effects of polyunsaturated fatty acids on the production performance and egg characteristics of laying hens. In conducted experiment major problems were decrease egg production, egg weight, and egg quality. It can be suggested that more studies are needed to be done on effects of polyunsaturated fatty acids on laying performance and egg quality in layers hen

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