Effects of Fat Type on Performance, Some Egg Charecteristics and Egg Yolk Cholesterols of Laying Hens

The objective of this experiment was to determine the effect of fat type on hen performance, cholesterol level and some egg charecteristics. A total number of 75 Lohman white layers, with 36 week old weeks of age at the beginning of the experiment, was distributed in a completely randomized experimental desing into five treatments, with three replicates of 5 hens each. Fat type had no significant (p>0.05) effect on Final Body Weight (FBW), Feed Intake (FI) and Feed Conversion Ratio (FCR) of laying hens. The FBW of laying hens at the end of experiment ranged from 1586.67+/-21.53-1623.33+/-27.21 g. The FI and FCR of laying hens ranged from 124.48+/-0.29-126.66+/-0.11 and 2.14+/-0.02-2.28+/-0.04, respectively. The fat type also had no significant (p>0.05) effect on the external egg charecteristics. The egg weigth and shell weight ranged from 60.07-63.55 and 7.62-7.96 g, respectively. The egg shape index ranged from 74.00-75.00%. The fat type had significant (p<0.001) effect on the cholesterol level of egg of laying hens. The egg yolk cholesterol level and egg yolk fat content ranged from 211.89-248 mg and 32.87-36.02 g, respectively. Egg yolk cholesterol level and fat content of laying hen fed diet V was significantly (p<0.001) higher than those of laying hen fed other diets. It is likely to manipulate the chlosterol level of egg without changing external and internal egg quality charecteristics.