Effects of some dietary oils on performance and fatty acid composition of eggs in layers

This study was carried out to examine the fatty acid compositions of the oi ls (cotton, corn, flax, soybean, olive, sunflower, fish, tallow and renderi ng oils). Thus, the effects on the productivity of layer and reflection in their product was also investigated. In this trial, the effects of 2.5 % nine different kind of oils on the perf ormance of layer and fatty acid in the yolk of the each ration was determin ed. For the study, 24 hens were used in each group. The study for 56 days c arried out and totally 216 hens were used. Feed intake, egg productivity, e gg weight, feed conversion, the ratio of damaged eggs and the fatty acid co mpositions in the egg yolk were determined. Daily feed intake were found nonsignificant between each group (P > 0.05). Thus, there were no differences between the groups on egg yield and egg wei ght (P > 0.05). The smallest value for feed conversion was observed at the group fed the ra tion contained tallow (2.03 kg), while the greatest value was obtained from the group fed ration contained sunflower oil (2.31 kg). No effect of ratio ns on the specific weight which is one of the important criterions on deter mining the shell quality was observed. Fat content of the egg yolk and fatty acid composition were also determined . As a result of consuming tallow and rendering oil- rich rations, the leve l of saturated fatty acids were increased in the egg yolk it is shown that feeding the omega-3 fatty acid-rich flax oil and omega-6 fatty acid-rich so ybean oil is in higher omega-3 and omega-6 fatty acids values in egg yolks, comparate the others.