Menhaden oil, corn oil, olive oil or animal fat (1, 3, 5 or 8% of diet) effects on egg yolk fatty acids and hepatic lipogenic enzymes were studied in 35 week-old laying hens. Except for significantly lowered egg weights by menhaden oil, performance was unaffected. Yolk saturated fat remained constant (33-38% of yolk fat) regardless of fat source. Maximum o-3 fatty acid incorporation (.31 g/yolk) was reached with a deposition efficiency of 36.3% by feeding 5% menhaden oil. Yolk lipid contained.3% linolenic (C18:3o3), 1.0% eicosapentaenoic (C20:5o3), and 3.8% docosapentaenoic (C22: 5o3) acids. Maximum o-6 fatty acid incorporation (1.65 g/yolk) occurred with 17% efficiency when 8% corn oil was fed, primarily by increasing linoleic acid to 25.5%. Yolk oleate was inversely related to dietary linoleate. Only the highest menhaden oil levels significantly affected lipogenic enzymes: fatty acid synthetase and ATP citrate lyase (EC 4.1.3.8) activities were inhibited, while glucose-6-phosphate dehydrogenase (EC 1.1.1.49) activity was 2-3 times that of hens fed the basal diet. Malic enzyme (EC 1.1.1.40) activity was not significantly influence by dietary fat.
| Identifer | oai:union.ndltd.org:arizona.edu/oai:arizona.openrepository.com:10150/277290 |
| Date | January 1990 |
| Creators | Chang, Huey-Huey, 1962- |
| Contributors | Reid, B. L. |
| Publisher | The University of Arizona. |
| Source Sets | University of Arizona |
| Language | en_US |
| Detected Language | English |
| Type | text, Thesis-Reproduction (electronic) |
| Rights | Copyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author. |
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