Effects of Dietary Rubberseed Cake on Fatty Acid Composition in Yolk of Laying Hens

LU Qiongfen, CHEN Peifu, CHAI Yan, LI Qihua

doi:10.3969/j.issn.1006-267x.2017.05.034

Chinese Journal of Animal Nutrition >

2017 , Vol. 29 >Issue 5: 1739 - 1749

DOI: https://doi.org/10.3969/j.issn.1006-267x.2017.05.034

Molecular Nutrition

Effects of Dietary Rubberseed Cake on Fatty Acid Composition in Yolk of Laying Hens

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1. College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China;
2. Mangshi Bureau of Science and Technology of Dehong State of Yunnan Province, Dehong 678400, China;
3. Key Laboratory of Animal Nutrition and Feed, College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China

Received date: 2016-11-04

Online published: 2017-05-13

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Abstract

This study was conducted to evaluate the effects of rubberseed cake on the fatty acid composition and cholesterol content in yolk of Hy-Line Brown laying hens by formulated different proportions of rubberseed cake in their diets. Seventy two 25-week-old healthy Hy-Line Brown laying hens were randomly divided into 6 groups with 4 replicates per group and 3 hens per replicate. The laying hens in the control group were fed the corn-soybean meal basal diet, and the others in groups Ⅰ to Ⅴ were fed the formulated diets with 5.00%, 10.00%, 15.00%, 20.00% and 25.00% rubberseed cake, respectively. All diets contained the same nutrition levels. The experiment lasted for 6 weeks. The results showed that different dietary rubberseed cake formulated proportions had no significant effect on saturated fatty acid (SFA) content in yolk of laying hens (P>0.05), but the contents of linoleic acid (LA), α-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in yolk showed an increasing trend with the increase of dietary rubberseed cake formulated proportion, and the DHA content in yolk in all experimental groups had significant difference with that in the control group (P<0.05). The contents of total polyunsaturated fatty acids (PUFA), n-6 PUFA and n-3 PUFA in yolk showed an increasing trend with the increase of dietary rubberseed cake formulated proportion, but the ratio of n-6 PUFA to n-3 PUFA showed a decreasing trend. The cholesterol content in yolk in all experimental groups had no significant difference with that in the control group (P>0.05), but lower cholesterol content was detected in all experimental groups compared with the control group. The above findings indicate that different dietary rubberseed cake formulated proportions can obtain a lower ratio of n-6 PUFA to n-3 PUFA and achieve the desired results of improving the contents of total PUFA, n-3 PUFA and n-6 PUFA in yolk.

Key words： rubberseed cake; laying hens; yolk; polyunsaturated fatty acids

Cite this article

LU Qiongfen, CHEN Peifu, CHAI Yan, LI Qihua . Effects of Dietary Rubberseed Cake on Fatty Acid Composition in Yolk of Laying Hens[J]. Chinese Journal of Animal Nutrition, 2017 , 29(5) : 1739 -1749 . DOI: 10.3969/j.issn.1006-267x.2017.05.034

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