Effect of dietary fish oil and linseed oil on performance, egg components and fatty acid composition of egg yolk in laying hens

Two experiments with laying hens were carried out from week 23 to week 75 of ape to examine the effects of added fish oil and or linseed oil (0%. 0.7%, 1.4% and 2.1%) on laying performance, egg components and fatty acid composition of egg yolk. Feed intake, laying intensity and egg mass were not influenced by dietary treatment over the entire laying period. In conclusion, a content of 8 g linoleic acid and 400 mg alpha -linolenic acid per kg of diet was sufficient for a good laying performance under experimental conditions applied. The effect of dietary polyunsaturated omega -3 fatty acids on yolk mass was significant at week 39 of age and on egg-, yolk- and shell mass at week 70 of age. In the present studies diet and age of hens affected the fatty acid composition of triacylglycerides and phospholipides of egg yolk. Hens fed diet with 0.7% fish oil plus 1.4% linseed oil deposited 165 mg omega -3 fatty acids (cr-linolenic acid plus docosahexaenoic acid) in the egg yolk at week 29 of age. At the end of the laying period (age of 70 weeks) hens fed diet with 2.1% linseed oil deposited 132 mg omega -3 fatty acid in the yolk.