Effects of L carnitine supplementation to diets with different fat sources and energy levels on fatty acid composition of egg yolk of laying hens
Yazarlar (4)
Ankara Üniversitesi, Türkiye
Prof. Dr. Şenay SARICA
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Ankara Üniversitesi, Türkiye
Ankara Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | Journal of the Science of Food and Agriculture |
| Dergi ISSN | 0022-5142 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SSCI |
| Dergi Grubu | Q4 |
| Makale Dili | İngilizce |
| Basım Tarihi | 10-2008 |
| Cilt No | 88 |
| Sayı | 13 |
| Sayfalar | 2244 / 2252 |
| DOI Numarası | 10.1002/jsfa.3339 |
| Makale Linki | http://doi.wiley.com/10.1002/jsfa.3339 |
| Özet |
| BACKGROUND: The present study was carried out to determine the effects of feeding diets with two different levels of metabolisable energy (ME) (11.51 or 10.88 MJ ME kg-1 diet) and three different sources of fat (palm oil, sunflower oil or fish oil) with or without supplemental L-carnitine (0 or 500 mg kg-1 diet) on the fatty acid (FA) composition of egg yolk and the passage of n3 polyunsaturated FAs to egg yolk in laying hens. RESULTS: The ∑n3, particularly C22:6n-3, FA contents of egg yolk were significantly reduced by adding of L-carnitine (C2) to different fat sources (P < 0.01). The ratio of n6/n3 was reduced from 53.77 to 17.72 in eggs yolks when ME was lowered in the diet with C2-sunflower oil (SFO) whereas it was enhanced from 2.19 to 9.31 in C2-E2 (low energy) diet with fish oil (FO) (P < 0.001). The diet with E2 or C2 containing FO resulted in a decrease of the C22:5n-3, C22:6n-3 and ∑n3 FA contents of egg yolk (P < 0.001). On the other hand, supplementation of C2 to diets with SFO or palm oil (PO) caused to a decrease in the C22:6n-3 and ∑n3 FA contents of egg yolk (P < 0.01). A significant increase of the ratio of n6/n3 in egg yolk can be seen by feeding with E2 diet by adding of C2 to all fat sources like in E1 (normal energy) diet (P < 0.001). CONCLUSION: Dietary treatments resulted in major changes in FA composition of egg yolk. The supplemental C2 in diet decreased the C22:5n-3, C22:6n-3 and ∑n3 FA contents in egg yolk. The use of FO in diets with E2 significantly reduced the passage rate of C22:6n-3 FA to egg yolk. © 2008 Society of Chemical Industry. |
| Anahtar Kelimeler |
| laying hen | fat source | energy level | L-carnitine | fatty acid | egg yolk |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| WoS | 7 |
| SCOPUS | 6 |
| Google Scholar | 12 |