İsmail ABAŞ, Halil Can KUTAY, Onur KESER, Haydar ÖZPINAR, Recep KAHRAMAN, Ahmet Yavuz PEKEL

Farklı yağ asiti kaynaklarının yumurta sarısı yağ asiti kompozisyonu ve malondialdehit düzeyine etkisi

Bu çalışmada, yumurta tavuğu yemlerinde %2 ve 4 düzeydeki 3 farklı yağ kaynağının (balık, keten ve ayçiçek yağlan) yumurta sarısı yağ asitleri kompozisyonuna ve malondialdehit (MDA) düzeyine etkisinin incelenmesi amaçlanmıştır. Araştırmada 34 haftalık yaşta 120 adet yumurtacı tavuk (ISA-Brown) kullanılmıştır. Yumurta tavukları her birinde 20 adet bulunacak şekilde 6 gruba "%2 ayçiçek yağı (AY), %2 keten yağı (KY), %2 balık yağı (BY), %4 AY, %4KY ve %4 BY" ayrılmıştır. Deneme 56 gün sürmüştür. Deneme sonunda en düşük toplam doymuş yağ asidi düzeyi BY4 grubu yumurta sarılarında, en yüksek ise AY2 grubunda saptanmıştır. En düşük ve en yüksek MUEA düzeyi ise sırasıyla KY4 ve AY4 gruplarında bulunmuştur. Diğer yandan en yüksek PUFA düzeyi KY4 grubu yumurta sarılarında, en düşük ise AY4 grubunda tespit edilmiştir_Araştırmada BY2 grubunda yumurta sarısı n-6 yağ asitleri düzeyi, AY4 grubunda ise n-3 ağ asitleri düzeyi düşük bulunmuştur. Ayrıca, KY4 grubu yumurta sarılarında n-6 ve n-3 yağ asitlerinin de daha yüksek olduğu saptanmıştır. Keten ve baUk yağlı rasyon verilen tavuklardan elde edilen yumurta sarısı n-3 düzeyleri ayçiçek yağlı rasyonla beslenen gruplara göre daha yüksek bulunmuştur. Rasyona balık ve keten yağı ilavesi yumurta sarısı yağı a-linolenik asit, EPA ve DHA düzeylerini de yükseltmiştir. Deneme sonunda en düşük n-6 / n-3 oranı KY4 ve BY4 grubu yumurta sarısı yağlarında, en yüksek ise AY2 ve AY4 gruplarında saptanmıştır. Yumurta sarılarının malondialdehit düzeyleri bakımından tüm dönemlerde gruplar arasındaki farklılıklar istatistiksel yönden önemli bulunmuştur (p

Effects of different fatty acid sources on fatty acid composition and malondialdehyde levles in layers

The purpose of this research was to determine the effects of three different types of oil sources (sunflower oil, linseed 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 in 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 in 4% 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 ct-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

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