Dietary Choline and Schizochytrium Oil Enhance Docosahexaenoic Acid Enrichment in Egg Yolk

WANG Hao, WANG Xiaocui, ZHANG Haijun, QI Guanghai, WANG Jing, XU Li, WU Shugeng

doi:10.3969/j.issn.1006-267x.2017.07.020

Chinese Journal of Animal Nutrition >

2017 , Vol. 29 >Issue 7: 2374 - 2383

DOI: https://doi.org/10.3969/j.issn.1006-267x.2017.07.020

Molecular Nutrition

Dietary Choline and Schizochytrium Oil Enhance Docosahexaenoic Acid Enrichment in Egg Yolk

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1. Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, China;
2. National Engineering Research Center of Biological Feed, Key Laboratory of Feed Biotechnology of Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Science, Beijing 100081, China

Received date: 2016-12-29

Online published: 2017-07-05

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Abstract

The aim of this study was to evaluate the effects of dietary choline and Schizochytrium oil (SO) on lipid and docosahexaenoic acid (DHA) enrichment in egg yolk. Two hundred and eighty-eight 26-week-old Jinghong laying hens were randomly divided into 4 groups consisting of 6 replicates each and 12 birds in each replicate. Using a 2×2 factorial experimental design, four isonitrogenous and isocaloric diets were supplemented with 500 mg/kg choline, 1 000 mg/kg choline, 500 mg/kg choline+0.5% SO and 1 000 mg/kg choline+0.5% SO, respectively. The feeding trial lasted for 8 weeks after 1 week adaption. The results showed as follows: 1) performance and egg quality in all groups were not significantly different (P>0.05). 2)The contents of dry matter, crude fat, cholesterol and triglycerides in yolk of different groups were not significantly different (P>0.05). The total phospholipid content in yolk of 1 000 mg/kg choline group was significantly increased compared with 500 mg/kg choline group (P<0.05). The interaction of choline and SO showed significant on the yolk total phospholipid content (P=0.04). The total phospholipid content in yolk of 1 000 mg/kg choline+0.5% SO group was the highest among all groups. 3) Dietary 0.5% SO significantly increased contents of n-3 polyunsaturated fatty acids (PUFA) and DHA, and significantly decreased n-6 PUFA content and the ratio of n-6 PUFA to n-3 PUFA (P<0.05) in yolk. The interactions of choline and SO were significant on contents of n-3 PUFA (P<0.001), n-6 PUFA (P=0.01) and DHA (P<0.001) as well as the ratio of n-6 PUFA to n-3 PUFA (P=0.01) in yolk. The contents of n-3 PUFA and DHA were significantly higher, while n-6 PUFA content and the ratio of n-6 PUFA to n-3 PUFA were significantly lower in yolk of 1 000 mg/kg choline+0.5% SO group than those in the other groups (P<0.05). It is concluded that dietary 1 000 mg/kg choline and 0.5% SO enhance the DHA enrichment in egg yolk and have no adverse effects on performance and egg quality under the experimental condition.

Key words： choline; egg yolk; DHA; fatty acid; Schizochytrium oil

Cite this article

WANG Hao, WANG Xiaocui, ZHANG Haijun, QI Guanghai, WANG Jing, XU Li, WU Shugeng . Dietary Choline and Schizochytrium Oil Enhance Docosahexaenoic Acid Enrichment in Egg Yolk[J]. Chinese Journal of Animal Nutrition, 2017 , 29(7) : 2374 -2383 . DOI: 10.3969/j.issn.1006-267x.2017.07.020

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