Ayçiçek ve balık yağı katılan yumurta tavuğu rasyonlarına E ve C vitamini ilavesinin yumurta sarısı yağ asitleri kompozisyonu ile malondialdehit düzeyine etkisi

Bu çalışma, %4 düzeyinde farklı iki yağ kaynağı (ayçiçek yağı ve balık yağı) içeren yumurta tavuğu rasyonlarına E ve C vitaminleri (sırasıyla, 100 ve 400 ppm) ilavesinin yumurta sarısı yağ asitleri kompozisyonuna ve malondialdehit (MDA) düzeyine etkilerinin belirlenmesi .amacıyla yapılmıştır. Araştırmada 69 haftalık yaşta 108 adet yumurtacı hibrit (ISA-Brown) kullanılmıştır. Her birinde 18 adet tavuk bulunacak şekilde 6 gruba "ayçiçek yağı (AY), ayçiçek yağı + E vitamini (AYE), ayçiçek yağı + C vitamini (AYC), balık yağı (BY), balık yağı + E vitamini (BYE) ve balık yağı + C vitamini (BYC)" ayrılmıştır. Deneme 56 gün sürmüştür. Araştırmada en düşük doymuş yağ asidi (SFA) düzeyi AYE grubuna ait yumunta sarılarında, en yüksek ise BYE grubunda saptanmıştır. Balık ve ayçiçek yağlı gruplarda yumurta sarısı tekli doymamış yağ asidi (MUFA) düzeyleri azalma eğilimi göstermiştir. Diğer yandan, balık yağlı rasyon verilen tavuklardan elde edilen yumurta sarısı yağındaki çoklu doymamış yağ asitleri (PUFA) ve n-6 düzeyleri ayçiçek yağlı gruplara göre daha düşük bulunmuştur. Rasyona ayçiçek yağı ilavesi ile yumurta sarısı linoleik asit düzeyi yükselmiştir. Balık yağlı rasyon verilen tavuklardan elde edilen yumurta sarısı n-3 düzeyleri ayçiçek yağlı rasyonla beslenen gruplara göre daha yüksek saptanmıştır. Rasyona balık yağı ilavesi yumurta sarısı yağı ot-linolenik asit, ekosapentaenoik asit (EPA) ve dekosaheksaenoik asit (DHA) düzeylerini belirgin olarak yükseltmiştir. Rasyona ayçiçek yağı katılması yumurta sarısı n-6/n-3 oranını arttırmış, balık yağı ilavesi ise bu oram düşürmüştür. Denemenin 8. haftasında toplanan yumurtalar hariç, diğer dönemlerde (deneme başlangıcı ve 4. hafta) ayçiçek yağlı rasyon verilen grupların yumurta sarısı MDA düzeyleri balık yağlı gruplara göre daha düşük bulunmuştur (pO.001). Çalışmanın 4. haftasında toplanan AY ve BY grubuna ait yumurta sarılarında saptanan MDA düzeyi, rasyona E ve C vitaminleri ilavesi ile azalmıştır.

Effect of dietary supplementation of sunflower and fish oil with additive vitamin E or C on fatty acid compositions of egg yolks and malondialdehyde levels in layer

The purpose of this research is to determine the effects of vitamin E and C (100 and 400 ppm, respectively), added to layer hen rations including 4% oil sources (sunflower oil and fish oil) on egg yolk fatty acid composition and malondialdehyde (MDA) level. In this study, 108 layer hens (ISA-Brown) at 69 weeks of age were used. They were divided into 6 groups, each including 18 birds. The diets of the groups were sunflower oil (SFO), sunflower oil + vitamin E (SFO + E), sunflower oil + vitamin C (SFO + C), fish oil (FO), fish oil + vitamin E (FO + E) and fish oil + vitamin C (FO + C), respectively. The research lasted 56 days. The lowest saturated fatty acids (SFA) levels were found in SFO + E group and the highest level was in FO + E group. Egg yolk monounsaturated fatty acids (MUFA) levels showed a decrease tendency in the fish and sunflower oil groups. On the other hand, polyunsaturated fatty acids (PUFA) and n-6 levels in yolk were found lower in fish oil supplemented groups compared to the sunflower oil groups. Dietary sunflower oil increased egg yolk linoleic acid level. Egg yolk n-3 levels were found higher in fish oil groups than the sunflower oil groups. Dietary fish oil increased egg yolk a-linolenic acid, eicosapentanoic acid (EPA) and docosahexanoic acid (DHA) levels. Dietary sunflower oil increased egg yolk n-6/n-3 ratio although dietary fish oil decreased this ratio evidently. Eggs collected in the periods (start of the experiment and 28. days) except at the 8. week, MDA levels were found lower in sunflower oil groups compared to fish oil groups (p

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