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The purpose of this research was to determine the effects of three different types of oil sources (sunflower oil iinseed oil and fish oil) added to layer hens rations including 2% and 4% oil levels in their rations on egg yolk fatty acid composition and malondialdehyde (MDA) levels.
In this study, 120-layer (ISA-Brown) at 34 weeks of age was used. They were divided into 6 groups, each including 20 birds. The diets of the groups were 2% sunflower oil (SFO), 2% linseed oil (LO). 2% fish oil (FO). 4% SFO, 4% LO and 4% FO. respectively. The research lasted 56 days.
At the end of the experiment, while the lowest total saturated fatty acid (SFA) level was found İn 4% FO group's egg yolk, the highest level was found in 2% SFO group. The lowest and the highest MUFA rate were found in 4% LO group and 4% SFO group, respectively. On the other hand, the highest PUFA level was found in 4% LO group's egg yolk, and the lowest was found İn 47c SFO. In the experiment, n-6 fatty acid level of egg yolk in 2% FO group and n-3 fatty acid level of egg yolk in 4% SF group were found lower. Also, n-6 and n-3 fatty acid level of egg yolk in 4% LO group was found higher. The n-3 fatty acid level of egg yolks obtained from chicks fed diet supplemented with LO and FO was found higher than those of fed diet supplemented with SFO. Supplementation of FO and LO increased a-linolenic acid, EPA, DHA levels of egg yolk. At the end of the experiment, the lowest n-6 / n-3 rates were found in 4% LO group and FO group, the highest was found in 2% and 4% SFO groups.
MDA levels of egg yolks were found statistically different between groups in all experimental periods (p<0.001). Depending on analysis period, MDA levels of egg yolk samples collected from experimental groups increased linearly as time depending (0. 30. 60. and 90. minutes). Generally, egg yolk MDA levels included 2% and 47% SFO groups were found lower than those of similar levels of LO and FO groups (p<0.001).