ÖZCAN BARIŞ ÇİTİL, İskender YILDIRIM, SİNAN SEFA PARLAT

The Effects of Dietary Flaxseed Oil Supplementations on Fatty Acids Composition of The Yolks in Quail (Coturnix Coturnix Japonica) Eggs

Bu araştırmada japon bıldırcını rasyonlarına farklı oranlarda ilave edilen keten tohumu yağının yumurta sarısında bulunan omega-3 yağ asidi kompozisyonları üzerine etkileri incelendi. Bu çalışmada 120 adet 10 haftalık yaşta japon bıldırcını (Coturnix coturnix japonica) kullanılmıştır. Her bir grup 30 bıldırcından oluşan, dört gruba bölünmüştür. Denemede, rasyonlara, keten tohumu yağının %0, 1, 2 ve 3 seviyeleri ilave edilmiştir. 21 gün süren denemenin sonunda her alt gruptan yumurta alınarak analiz edilmiştir. Yumurta sarılarının yağ asidi kompozisyonları gaz kromatografisi cihazında belirlenmiştir. Bıldırcın yumurtalarının kompozisyonlarında yirmi yedi farklı yağ asidi belirlenmiştir. Dört gruptan elde edilen yumurtaların ham yağ oranlarında farklılık bulunmamıştır. Rasyonlarda linolenik asitin artması, yumurtadaki araşidonik asitin oranını azaltmıştır. Yemlerine keten tohumu yağı ilave edilen deneme gruplarına ait yumurta sarısı ω-3 yağ asidi seviyesi, kontrol grubundaki yağ asidi seviyesinden daha yüksektir. Rasyonlara keten tohumu yağı ilavesi, yumurtadaki ω-3 yağ asidi oranını artırmıştır. Denemenin sonunda ω-3/ω-6 oranı 0.05’den (kontrol), 0.18’e (3.0%) yükselmiştir. Japon bıldırcınlarında keten tohumu yağı miktarı artırıldığı zaman, yumurtadaki omega-3 yağ asitleri oranı artar.

Anahtar Kelimeler:

yağ asitleri, kümes hayvanları beslenmesi, kümes hayvanları, linolenik asit, yumurta tavuğu, keten, yem zenginleştiriciler, yumurta, yumurta sarısı, yumurta kalitesi, diyetler, kimyasal bileşim, Linum usitatissimum, Japon bıldırcını

Bıldırcın (Coturnix Coturnix Japonica) Rasyonlarına Keten Tohumu Yağı İlavesinin Yumurta Sarısının Yağ Asiti Kompozisyonu Üzerine Etkileri

This experiment was carried out to determine effects of Japanese quail diets which is supplemented with different levels of omega-3 fatty acids compositions in yolk. In this study, one hundred-twenty laying quails at 10 weeks of age (Coturnix coturnix japonica) were used. They were divided into 4 tretament groups, each group included 30 quails. The diets in treatment groups contained different levels of flaxseed oil 0, 1.0, 2.0, and 3.0%, respectively. At the end of the experiment lasted for 21 days, 7 eggs taken from each group were subjected to analysis. The fatty acid compositions of egg yolks were determined by gas chromatography. Twenty seven different fatty acid components were determinated in the compositions of quail egg yolks. No differences were found in oil content among the groups. The increased ingestion of linolenic acid in diet reduced the formation of arachidonic acid in egg yolks of the treatment groups. The ω-3 fatty acid levels were higher in all treatment groups than that of control group. Supplemental flaxseed oil at the level of 3% increased the concentration of ω-3 in egg yolk. At the end of the experiment, the ω-3/ω-6 ratio increased from 0.05 (control) to 0.18 (3.0%). It was observed that when flaxseed oil amounts was increased in quail rations, omega-3 fatty acid amounts in egg yolk was improved.

Keywords:

fatty acids, poultry feeding, poultry, linolenic acid, hens, flax, feed supplements, eggs, egg yolk, egg quality, diets, chemical composition, Linum usitatissimum, Japanese quails,

PDF

___

Sim JS, Bragg DB, Hodgson GC: Effect of dietary animal tallow and vegetable oil on fatty acid composition of egg yolk, adipose tissue and liver of laying hens. Poult Sci, 52, 51-57, 1972.
Pfeuffer M: Physiologic effects of individual fatty acids in animal and human body, with particular attention to coronary heart disease risk modulation. Arch Tierzucht, Dummerstorf, 44, 89-98, 2001.
Chen ZY, Ratnayake WMN, Cunnane SC: Oxidative stability of linseed lipids during baking. J Am Oil Chem Soc, 71 (6): 629-632, 1994.
Milinsk MC, Murakami AE, Gomes STM, Matsushita M, De Souza NE: Fatty acid profile of egg yolk lipids from hens fed diets rich in n-3 fatty acids. Food Chem, 83, 287-292, 2003.
Simopoulos AP: Redefining dietary reference values and food safety. World Rev Nutr Diet, 83 (3): 219-222, 1998.
Caston L, Leeson S: Dietary flax and egg composition. Poult Sci, 69, 1617-1620, 1990.
Genser MV: Description and composition of flaxseed. In, Flax Seed, Health, Nutrition and Functionality. pp. 9-14. The Flax Council of Canada. Winnipeg, MB, Canada, 1994.
Jiang Z, Ahn DU, Sim JS: Effects of feeding flax and two types of sun-flower seeds on fatty acid compositions of yolk lipid classes. Poult Sci, 70, 2467-2475, 1991.
Balevi T, Coskun B: Effects of some dietary oils on performance and fatty acid composition of eggs in layers. Rev Med Vet, 151, 847-854, 2000.
Hargis PS, Elswyk MEV, Hargis BM: Dietary modification of yolk lipid with menhaden oil. Poult Sci, 70, 874-883, 1991.
Baucells M, Crespo N, Barroeta AC, Lopez-Ferrer S, Grashorn MA: Incorporation of different polyunsaturated fatty acids into eggs. Poult Sci, 79, 51-59, 2000.
Association of Official Analytical Chemists (AOAC): Official Methods of Analysis. 17th ed. 2nd Revision. AOAC, Gaithersburg, MD, USA, 2003.
Folch J, Lees M, Sloane-Stanley GH: A simple method for the isolation and purification of total lipids from animal tissues. J Biol Chem, 226, 497-509, 1957.
Statistica. Statistica 5.1 Software. Tucksa, USA: Statsoft. 1996.
Duzgunes O, Kesici T, Kavuncu O, Gurbuz F: Arastırma ve Deneme Metotları, (Istatistik Metotları II) Ankara Üniversitesi Ziraat Fakultesi Yay. No: 1021, 1987.
Da Silva WA, Elias AHN, Aricetti JA, Sakamoto MI, Murakami AE, Gomes STM, Visentainer JV, De Souza NE, Matsushita M: Quail egg yolk (Coturnix coturnix japonica) enriched with omega-3 fatty acids. LWT-Food Sci Technol, 42 (2): 660-663, 2009.
Balevi T, Coskun B, Aktumsek A: Use of oil industry by-products in broiler diets. Rev Med Vet-Toulouse, 152 (11): 805-810, 2001.
Ferrier LK, Caston LJ, Leeson S, Squires J, Weaver BJ, Holub BJ: Alpha-linolenic acid- and docosahexaenoic acid-enriched eggs from hens fed flaxseed: Influence on blood lipids and platelet phospholipid fatty acids in humans. Am J Clin Nutr, 62, 81-86, 1995.
Tesedo J, Barrado E, Angeles SM, Tesedo A, De la Rosa F: Fatty acid profiles of processed chicken egg yolks. J Agr Food Chem, 54 (17): 6255-6260, 2006.
Manilla HA, Husveth F, Nemeth K: Effects of dietary fat origin on the performance of broiler chickens and on the fatty acid composition of selected tissues. Acta Agraria Kaposvariensis, 3 (3): 47-57, 1999.
Cachaldora P, Blas JC, García-Rebollar P, Álvarez C, Méndez J: Effects of type and level of supplementation with dietary ω-3 fatty acids on yolk fat composition and ω-3 fatty acid retention in hen eggs. (Short comm). Span J Agric Res, 3 (2): 209-212, 2005.
Cherian G, Holsonbake TB, Goeger MP: Fatty acid composition and egg component of speciality eggs. Poult Sci, 81 (1): 30-33, 2002.
Gao YC, Charter EA: Nutritionally important fatty acids in hen egg yolks from different sources. Poult Sci, 79 (6): 921-924, 2000.
Hussein N, Ah-Sing E, Wilkinson P, Leach C, Griffin BA, Millward DJ: Long-chain conversion of [13C]linoleic acid and a-linolenic acid in response to market changes in their dietary intake in men. J Lipid Res, 46 (2): 269-280, 2005.
Parlat SS, Citil OB, Yildirim I: Effects of dietary fats or oils supplementations on fatty acid composition of yolk of brown eggs. Asian J Chem, 22 (2): 1445-1452, 2010.
Simopoulos AP: Role of poultry products in enriching the human diet with ω-3 PUFA. Human requirement for ω-3 polyunsaturated fatty acids. Poult Sci, 79, 961-970, 2000.
Harper CR, Jacobson TA: The fats of life: The role of omega-3 fatty acids in the prevention of coronary heart disease. Arch Intern Med, 161 (18): 2185-2192, 2001.
Simopoulos AP: Omega-6/Omega-3 essential fatty acid ratio and chronic diseases. Food Rev Int, 20 (1): 77-90, 2004.