Comparative evaluation of the effect of two maternal diets on fatty acids,vitamin E and carotenoids in the chick embryo

1. The fatty acid profile of egg yolk and vitamin E and carotenoid accumula tion in the egg yolk and embryonic tissues were investigated in relation to the maternal diet. 2. Two hundred fertile eggs (Ross 308 Broiler Breeder), obtained from hens fed on a maize-based (M-diet) or a wheat-based diet (W-diet), were incubate d using standard conditions. 3. The egg yolk and embryo tissues (residual yolk, yolk sac membrane, liver , kidney, lung, muscles, adipose tissue and plasma) were collected on d 18 of incubation and on d 21 (newly-hatched chicks) and analysed for fatty aci ds, vitamin E and carotenoids. 4. The diets did not differ in terms of fatty acid or alpha -tocopherol con centrations. The concentration of carotenoids in the M-diet was 11.8 mg/kg and in the W-diet was 5.6 mg/kg with lutein and zeaxanthin being major caro tenoids. 5. Eggs from the M-group contained higher (P < 0.01) concentrations of <bet a>+gamma -tocopherols, total carotenoids, lutein and zeaxanthin. Chickens h atched from those eggs were characterised by the increased concentrations o f total carotenoids and zeaxanthin in all the tissues studied. The concentr ation of beta+gamma -tocopherol was enhanced only in the liver and yolk sac membrane. 6. It is concluded that the maternal diet plays an important role in antiox idant systems formation during chick embryonic development; the M-diet can increase the antioxidant potential of the egg yolk and embryonic tissues co mpared to the antioxidant potential provided by parent birds fed the W-diet .