Influence of diet on the fatty acid profile of chicken eggs - Janete Gouveia de Souza - Bog

The aim of this study was to evaluate the zootechnical performance, quality and fatty acid profile of eggs from commercial layers fed diets containing 2% of two lipid sources (linseed and soy) and a combination of the two. The experimental procedure involved 194 commercial layers aged 129 weeks, divided into 5 cycles of 28 days, during which data was collected for the study. The statistical design was entirely randomized, with 6 treatments, the experimental unit being represented by a plot with 8 birds and 4 repetitions per treatment. The treatments consisted of a control diet (no vegetable oil) and diets including 2% vegetable oil (2,800 kcal ME/kg and 18% CP), with linseed oil substituted for soybean oil at 0, 25, 50, 75 and 100%, making up levels of 0.0, 0.5, 1.0, 1.5 and 2.0% linseed oil in the diet.