DIETARY ALPHA-LINOLENIC ACID AND LAYING HEN STRAIN - FATTY-ACIDS OF LIVER, ADIPOSE-TISSUE, WHITE MEAT, DARK MEAT, AND EGG-YOLK

The effect of dietary 18:3n-3 on fatty acids and total lipids of liver , adipose tissue (subdermal fat), egg yolk, and dark and white meat wa s studied in six strains (White Leghorn, Brown Leghorn, Light Sussex, New Hampshire, Barred Rock, and Rhode Island Red) of laying hens. Diet ary 18: 3n-3 resulted in an increase (P < 0.001) in n-3 fatty acid con tent of all tissues. Among the tissues, the adipose tissue incorporate d the highest level of 18:3n-3. The increase in tissue n-3 fatty acids resulted in a concomitant reduction (P < 0.05) in 18:1 and 20:4n-6. A mong strains, light Sussex incorporated the lowest (P < 0.05) concentr ation of 18:3n-3 in the hepatic tissue. A significant strain effect (P < 0.05) was observed in the total lipids of egg yolk, adipose tissue, and dark and white meat. The high 18:3n-3 diet resulted in a reductio n (P < 0.05) in the total lipid content of the liver tissue in all str ains.