The Effect of Dietary Oils in Prevention of Conjugated Linoleic Acid-Induced Embryo Mortality in Fertile Eggs from Artificially Inseminated Chickens

Authors : Rahim AYDIN

Pages : 121-126

View : 17 | Download : 6

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :Dietary conjugated linoleic acid insert ignore into journalissuearticles values(CLA); decreases the ratio of unsaturated fatty acids/saturated fatty acids insert ignore into journalissuearticles values(UFA/SFA); in yolk and induces embryo mortality in fertile chicken eggs. The objective of this study was to determine if oils rich in UFA would prevent CLA-induced changes in the yolk fatty acid composition and embryo mortality in the fertile eggs. Each diet supplemented with 0.5% corn oil insert ignore into journalissuearticles values(Group A);, 0.5% CLA insert ignore into journalissuearticles values(Group B);, 0.5% CLA plus 10% canola oil insert ignore into journalissuearticles values(Group C);, 0.5% CLA plus 10% olive oil insert ignore into journalissuearticles values(Group D); or 0.5% CLA plus 10% corn oil insert ignore into journalissuearticles values(Group E); was fed to 12 laying hens per treatment. Hens were artificially inseminated weekly. Eggs were collected and incubated daily. Three eggs from each group were obtained for fatty acid analysis. After 6 days, Group B had 100% embryo mortality, whereas overall embryo mortality insert ignore into journalissuearticles values(%); in groups A, C, D and E was 5%, 7%, 4%, and 3%, respectively. The levels of CLA insert ignore into journalissuearticles values(%); in the yolks from groups A, B, C, D, and E were 0.05%, 2.67%, 1.05%, 0.93%, and 1.25%, respectively. Yolks from Group B had 3.8- and 3.7-fold decreases in the ratios of 16:1insert ignore into journalissuearticles values(n-7);/16:0 and 18:1insert ignore into journalissuearticles values(n-9);/18:0, respectively. Adding canola or olive oil to the CLA diet prevented the CLA-induced increase in 16:0 and 18:0 levels and decrease in 18:1insert ignore into journalissuearticles values(n-9); level. As yolk from the Group B had a higher level of SFA, egg yolk from the groups C, D, and E had a lower level of SFA compared to Group A. While egg yolk from the Group D had increased level of monounsaturated fatty acids insert ignore into journalissuearticles values(MUFA);, the egg yolk from the Group E had a decreased level of MUFA. Dietary CLA decreased the levels of MUFA and UFA significantly insert ignore into journalissuearticles values(P < 0.05);. However, adding oils to the CLA diet insert ignore into journalissuearticles values(Group C, D, or E); restored the level of UFA in the egg yolk. This study shows that oils rich in UFA prevent CLA-induced embryo mortality. This study also suggests that the adverse effects of CLA may be due to an increased ratio of SFA to UFA.
Keywords : Conjugated linoleic acid, fatty acids, embryo mortality, laying hens