Effects of L-carnitine supplementation to diets with different fat sources and energy levels on fatty acid composition of egg yolk of laying hens

Corduk M., SARICA Ş., Calikoglu E., Kiralan M.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.88, sa.13, ss.2244-2252, 2008 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 88 Sayı: 13
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1002/jsfa.3339
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2244-2252
  • Anahtar Kelimeler: laying hen, fat source, energy level, L-carnitine, fatty acid, egg yolk, FISH-OIL SUPPLEMENTATION, CONJUGATED LINOLEIC-ACID, BROILER-CHICKENS, VITAMIN-E, BLOOD PARAMETERS, FEEDING VALUE, MENHADEN OIL, FLAX SEED, PERFORMANCE, QUALITY
  • Ankara Üniversitesi Adresli: Evet

Özet

BACKGROUND: The present study was carried out to determine the effects of feeding diets with two different levels of metabolisable energy (ME) (11.51 or 10.88 MJ ME kg(-1) diet) and three different sources of fat (palm oil, sunflower oil or fish oil) with or without supplemental L-carnitine (0 or 500 mg kg(-1) diet) on the fatty acid (FA) composition of egg yolk and the passage of n3 polyunsaturated FAs to egg yolk in laying hens.