The Effect of Different Levels of Canola Oil on Performance, Egg Shell Quality and Fatty Acid Composition of Laying Hens

Abstract

The effects of different levels of canola oil (0.0, 2.0, 4.0 and 6.0%) on the performance, egg shell quality and fatty acid composition of laying hens were investigated in the present study. A total of 96 chickens consisting of 24 chickens in each group were used in the four groups. Feed and water were offered as ad libitum. Egg production was recorded daily, while feed intake was recorded weekly. Egg quality criteria were determined in 12 eggs from each group. The egg yolk fatty acid profile was determined with gas chromatography. The use of increasing levels of canola oil decreased egg production, egg weight and daily feed intake (in group including 6.0% canola oil, 70.98%, 61.68g, 109.52g respectively), although these mentioned parameters increased in the control group according to the other canola oil groups and conversely did not affect the feed conversion. In addition, supplementation of canola oil increased the yellow colour of the eggs and the egg-yellow index. On days 21 TBARS (Thiobarbituric Acid Reactive Substance) value significantly increased depending on increasing levels of canola oil (13.60, 14.78, 16.68, respectively), while on days 42 TBARS value did not change. The egg yolk lipid profile was not significantly difference in the canola oil groups, conversely decreased a very small amount of in the control group. The blood serum lipid profile decreased in the canola oil groups according to the control group. In the same time, monoaçildigliserol also decreased in the canola additive groups. In parallel with increasing levels of canola oil (42.94, 42.14 and 43.51%, respectively), monounsaturated fatty acid (oleic acid) in the egg yolks significantly increased compared to the control group (36.05%). On the basis of the results, we concluded that canola oil supplementation into the diet of laying hens is important in producing monounsaturated fatty acid (MUFA)-rich functional eggs.

Full text

International Journal of Poultry Science 11 (12): 769-776, 2012
ISSN 1682-8356
© Asian Network for Scientific Information, 2012
Corresponding Author: Mehmet GÜL, Atatürk University Veterinary Faculty Animal Nutrition and Nutrition Disease Department, Erzurum,
Turkey 769
The Effect of Different Levels of Canola Oil on Performance,
Egg Shell Quality and Fatty Acid Composition of Laying Hens
Mehmet GÜL , M. Akif YÖRÜK , Taylan AKSU , Adem KAYA andÖzgür KAYNAR
1 1 2 3 4
Department of Animal Nutrition and Nutrition Disease, Faculty of Veterinary,
1
Atatürk University, Erzurum, Turkey
Mustafa Kemal University, Department of Animal Nutrition and Nutrition Disease,
2
Faculty of Veterinary, Hatay, Turkey
Department of Feeds and Animal Nutrition, Faculty of Agriculture, Atatürk University, Erzurum, Turkey
3
Department of Biochemistry, Faculty of Veterinary, Atatürk University, Erzurum, Turkey
4
Abstract: The effects of different levels of canola oil (0.0, 2.0, 4.0 and 6.0%) on the performance, egg shell
quality and fatty acid composition of laying hens were investigated in the present study. A total of 96 chickens
consisting of 24 chickens in each group were used in the four groups. Feed and water were offered as ad
libitum. Egg production was recorded daily, while feed intake was recorded weekly. Egg quality criteria were
determined in 12 eggs from each group. The egg yolk fatty acid profile was determined with gas
chromatography. The use of increasing levels of canola oil decreased egg production, egg weight and daily
feed intake (in group including 6.0% canola oil, 70.98%, 61.68g, 109.52g respectively), although these
mentioned parameters increased in the control group according to the other canola oil groups and
conversely did not affect the feed conversion. In addition, supplementation of canola oil increased the yellow
colour of the eggs and the egg-yellow index. On days 21 TBARS (Thiobarbituric Acid Reactive Substance)
value significantly increased depending on increasing levels of canola oil (13.60, 14.78, 16.68, respectively),
while on days 42 TBARS value did not change. The egg yolk lipid profile was not significantly difference in
the canola oil groups, conversely decreased a very small amount of in the control group. The blood serum
lipid profile decreased in the canola oil groups according to the control group. In the same time,
monoaçildigliserol also decreased in the canola additive groups. In parallel with increasing levels of canola
oil (42.94, 42.14 and 43.51%, respectively), monounsaturated fatty acid (oleic acid) in the egg yolks
significantly increased compared to the control group (36.05%). On the basis of the results, we concluded
that canola oil supplementation into the diet of laying hens is important in producing monounsaturated fatty
acid (MUFA)-rich functional eggs.
Key words: Canola oil, egg yolk fatty acids, performance, laying hens
INTRODUCTION
Oils are commonly used as a source of energy in layer
diets (Rowghani et al., 2007). Studies showed that oils
significantly alter egg yolk lipid profiles or lipid
composition ratios (Rowghani et al., 2007; Skrtic et al.,
2008). Approximately 30% of lipids make up egg yolks
(Milinsk et al., 2003) which also contain an average of 4
g of fatty acid (Milinsk et al., 2003; Cherian, 2008; Mazalli
et al., 2004a). Canola oil is a plant-derived oil rich in
oleic acid (C18:1 Cis:9; 53.8%) which is a
monounsaturated fatty acid (Antongiovanni et al., 2009;
Özdoan and Sari, 2001). However, it also contains
significant amounts of linoleic (22.1%) and alpha-
linoleic fatty acids (Rowghani et al., 2007; Antongiovanni
et al., 2009; Salamatdoustnobar et al., 2009; Aydin and
Dogan, 2010). Soybean oil is rich in linoleic acid (51%).
Linoleic acid can be converted into long chain omega-3
fatty acids in the form of docosahexaenoic acid (C22:6),
docosapentaenoic acid (C22:5) and eicosapentaenoic
acid (C20:5) through desaturation and elongation of fatty
acids in chickens(Antongiovanni et al., 2009; Cherian et
al., 2009; Mazalli et al., 2004b). Omega-3 fatty acids have
beneficial effects on rheumatoid arthritis, cancer (Milinsk
et al., 2003; Aydin and Dogan, 2010) and cardiovascular
diseases (An et al., 2010; Mazalli et al., 2004b; Katleen
et al., 2002; Sarica, 2003; Pita et al., 2010; Van Elswyk,
1997). They also strengthen the immune system (Xi He
et al., 2007). The fatty acid composition of fats used in
poultry diets is reflected as well in animal products.
Being rich in omega-3 fatty acids (Mazalli et al., 2004a;
Fouladi et al., 2008a; Agah et al., 2010), canola oil also
increases the amount of omega-3 in the form of alpha-
linoleic fatty acid (Fouladi et al., 2008b) in egg and
animal tissue; the presence of omega-3 in the diet of
food animals improves the taste of animal meat and
increases the ratio of canola oil in these animals
(Sarica, 2003). Canola oil has what is now considered
to be an almost perfect balance of n-6 to n-3 PUFA; the

Int. J. Poult. Sci., 11 (12): 769-776, 2012
770
n-6 to n-3 ratio in canola oil is 2:1 which perfectlyrandomly to receive one of four diets containing 0.0, 2.0,
matches human requirements. The inclusion of canola
oil in the diet of laying hens resulted into the eggs with
better proportion of n-3 PUFA. N-3 enriched eggs
produced by canola oil feeding to laying hens are more
valuable for human beings than ordinary commercial
eggs (Shakeel et al., 2010).
The aim of the study was to investigated the effect of
different levels of canola oil (2, 4 and 6%) on
performance (egg production, egg weight, feed
consumption, feed conversion ratio), egg quality
parameters, blood serum cholesterol level and fatty acid
composition as well as producing monounsaturated
fatty acid (MUFA)-rich functional egg, of which
consumption proposed in terms of cardiovascular
health. Besides the benefits of canola oil, soybean oil is
cheaper and can be obtained easily. Based on this
feature, investigation of the availability and amount of
canola oil as an energy source in layer diets was the
primary aim of this study.
MATERIALS AND METHODS
Experimental design and animals: Research was
conducted on the poultry unit of the Agriculture
Department of Atatürk University. The experimental
procedures were approved by the ethical animal
research committee of Atatürk University. Ninety six
Hisex Brown laying hens aged 40 week, with a uniformity
of 92% were selected from the University Research
Farm. The hens were blocked according to the location
of the cages (50cm x 46cm x 46cm) and them assigned
4.0 and 6.0% canola oil. Each treatment was replicated
in 6 groups with each containing 4 hens housed in each
cage. The basal diet (Table 1) was formulated to meet or
exceed the NRC recommendations (National Research
Council, 1994). Basal diet containing 2.0% soy oil was
considered as a control group. In the experimental
groups, different levels (0.0, 2.0, 4.0 and 6.0%) of canola
oil was supplemented into the basal diet. The
experiment was carried out in winter season and the
diets were stored in cold conditions (-25, -30°C).
Thus, additional antioxidant to prevent oil degradation
was not required. The metabolizable energy level (ME) of
the feeds was calculated by the following Formula which
is described in Turkish Standards No: 9610 (1994) (ME,
kcal/kg = 38 (A+B+C+D)+53) where A:% crude protein x
0.1; B;% crude fat x 2.25; C:% stark x 1.10; D:% sugar x
1.05) (TSE, 1994). During the 3 month experiment, the
hens were fed ad libitum once daily at 07:30 with free
access to water. The hens were housed in cages that
were lit for 17 hours each day.
Egg quality analysis and collection of samples: The
sample collection and analytical procedure are
described as follows. The composites of the feed
samples were analyzed for DM, CP, CF, NDF and ash
contents (AOAC, 2000). Feed consumption and egg
production were recorded daily; egg weight was
measured biweekly. Before the determination of egg
weight, a sample of 12 eggs from each experimental
Table 1: Chemical compositions and compound of rations (%)
Food items Control 2.0% canola oil 4.0% canola oil 6.0% canola oil
Corn 7.5 52.00 52.00 52.00 45.00
Soybean meal 21.70 21.70 22.50 22.50
Barley 2.00 2.00 -2.00
Wheat bran 10.22 10.22 9.42 12.42
Calcium carbonate 7.95 7.95 7.95 7.95
Canola oil -2.00 4.00 6.00
Soybean oil 2.00 - - -
Full fat soybean 2.00 2.00 2.00 2.00
DCP 1.32 1.32 1.32 1.32
Salt 0.40 0.40 0.29 0.29
Vit.+Min. 0.20 0.20 0.20 0.20
D-L Methionine 99 0.12 0.12 0.12 0.12
Antioxidant 0.20 0.20 0.20 0.20
Nutrients determined with analysis
Dry matter (%) 87.06 87.46 87.57 86.45
Crude Protein (%) 16.46 16.88 16.28 16.80
Ether Extract (%) 11.67 11.08 11.57 12.35
Crude ash (%) 10.93 9.84 11.42 10.69
ME, kcal/kg** 2739 2739 2861 2886
*Each kilogram of feed: 12.000.000IU Vitamin A, 2.500.00IU Vitamin D3, 30.000mg Vitamin E, 34.000mg Vitamin K, 3.000mg Vitamin
B1, 6.000mg Vitamin B2, 30.000mg Nicotinamide, 10.000mg Cal.-D-Palm, 5.000mg Vitamin B6, 15mg Vitamin B12, 1.000mg Folic
Acid, 50mg D-Biotin, 300.000mg Cholin, 50.000mg Vitamin C, 80.000mg Manganese (Mn), 60.000mg Iron (Fe), 60.000mg Zinc (Zn),
5.000mg Copper (Cu), 2.000mg Iodine (I), 500mg Cobalt (Co), 150mg Selenium (Se), 1000mg Antioksidan, 2500mg kantaksantin, 500mg
Apo-ester includes.
**: Calculated analysis.

Int. J. Poult. Sci., 11 (12): 769-776, 2012
771
group was stored for 24 hours at room temperature. The Fatty acids and blood analysis: Fatty acids were
feed conversion ratio was expressed as the kilogram of
feed consumed per kilogram of egg produced. Another
12 egg samples were randomly collected from each
experimental group every month in order to assess egg
quality parameters. Egg quality parameters were shape
index, shell strength, shell thickness, albumen index,
yolk index, yolk colour (Yolk Colour Fan, the CIE standard
colorimetric system, F. Hoffman-La Roche Ltd., Basel,
Switzerland) and Haugh unit and they were calculated
using following formulas as summarized by Ergün et al.
(1987). Egg quality parameters were assessed using
the following formulas:
Shape index (100) = [(egg width (cm)/egg length (cm)] x 100
Shell strength (kg/cm x cm) determined by using a
machine with a spiral pressure system; Shell thickness
(mm) was determined in 3 different parts (upper and
lower ends and middle) using a micrometre;
albumen index (%) = [(albumen height (mm) / average of
albumen length (mm) and albumen width
(mm)]x100;
yolk index (%) = [(yolk height (mm) / yolk diameter (mm)] x 100
yolk colour was determined using commercially
available yolk colour fan according to the CIE standard
colorimetric system;
Haugh unit = 100 x log (H+7.57-1.7 x W ),
0.37
where H = albumen height (mm) and W = egg weight (g)
(Card and Nesheim, 1972).
Lipid oxidation was assessed on the basis of the MDA
(Malondialdehit) formed during refrigerated storage.
MDA was the compound used as an index of lipid
peroxidation (Botsoglou et al., 2005). To determine the
total of TBARS values 18 eggs were taken from each
group at the end of the experiment and after stored 0, 21
and 42 days at +4°C, samples were analyzed according
to the method of Kilic and Richards (2003). In this
method, yolk sample (2g) was mixed with 12mL TCA
(ethanol dissolved in 3ml of 7.5% TCA, 0.1% EDTA,
0.1% Propil galat). The mixture was vortexed for 15-20
seconds and filtered through Whatman filter paper.
Following filtration, a 3mL aliquot was transferred to
another tube and mixed with 3mL 0.02M of thiobarbituric
acid (TBA) and the mixture was incubated for 40 minutes
at 100°C. After incubation, the mixture was allowed to
cool under tap water. After the mixture was centrifuged at
2000 rpm for 5 min, absorbance values were read at a
wavelength of 530 with spectrophotometry. TBARS value
was calculated by the following equation:
TBARS = [(absorbance / k (0.06) x 2/1000) x 6.8) x 1000 / sample
weight)
analyzed by gas chromatography at the Food
Engineering Department of Atatürk University (IUPAC,
1976). For analysis of the yolk fatty acid, yolk samples
were extracted and analyzed as reported by Aksu and
Kaya (2002). Fat (0.15 to 0.20g) extracted by the ether
method from each sample (total of two), was saponified
with 5 ml NaOH with methanol in a water bath for 10
minutes. Previously, at this mixture 5mL BF3-methanol
was added and the extract was refluxed for 2 minutes.
After adding 5mL heptane to the mixture, it was boiled
again for 1 minute. The content of this mixture was
transferred into 25mL volumetric flasks and the volume
was adjusted with saturated NaCl to 25ml. 1mL of the
heptane phase from upper layer of the volumetric flasks
was used to determine the fatty acids composition. Fatty
acids were analyzed with gas chromatography (Agilent
6890N, Hewlett Packard, Palo Alto, CA) with a capillary
column (supel covax 10, 60m x 0.25 mm ID). The
chromatographic conditions were: detector temperature
280°C; injector temperature 200°C; initial column
temperature 100EC for 8 min, programmed to increase
at a rate of 5EC per five minutes up to 200EC and then at
4EC per minute up to the final temperature of 250EC. The
helium carrier gas flow was set at 1.2mL/min, hydrogen
at 30mL/min and air at 300mL/min. Injection of the 1-µL
samples was performed with a split ratio of 20:1.
Identification of individual fatty acids was based on
comparisons of retention times of unknown peaks to
authentic fatty acid methyl ester standards.
To determine the serum and egg lipid profile blood was
taken from 5 hens and 5 eggs for each group, samples
were analyzed according to method of (Hara and Radin,
1978).
Statistical analysis: Differences between groups were
analyzed with one-way analysis of variance (ANOVA) by
using the statistical package SPSS for Windows (1999),
version 10.0. Significant means were subjected to a
multiple comparison test (Duncan) at alpha = 0.01 and
0.05 level.
RESULTS
Canola oil prevents the accumulation of bad cholesterol
(LDL) by enriching the monounsaturated fatty acid (oleic
acid) content. It also contains 61% unsaturated fatty
acids which are heart-friendly acids; this rate is second
only to that of olive oil. Because of these properties,
canola oil plays an important role in maintaining
cardiovascular health (Denekbasi and Karayücel, 2010).
When data from Table 2 was examined, it was observed
that egg production, weight of egg and feed intake
decreased compared to the control (p<0.05), although
feed conversion did not affect by supplementing the
canola oil.

Int. J. Poult. Sci., 11 (12): 769-776, 2012
772
Table 2: Feed conversion rates and daily feed intake, egg
production, egg weight of trial groups (%)
Groups EP EW FC FCR
Control 84.75 67.19 127.16 1.50
a a a
2.0% 81.03 65.19 127.18 1.56
a b a
4.0% 76.64 61.48 111.77 1.45
ab cb
6.0% 70.98 61.68 109.52 1.54
bcb
SEM 2.76 0.57 3.15 0.06
a,b,c: Means with different superscripts each column differs
significantly P<0.05.
EP: Egg Production, EW: Egg Weight, FC: Feed Consumption,
FCR: Feed Conversion Ratio.
Table 3: The effects of canola oil on egg shell quality of laying
hens
Groups Control 2.0% 4.0% 6.0% SEM
Quality criteria
SI(%) 74.50 73.39 74.75 74.22 0.86
BS (kg/cm )2.17 1.56 2.00 1.82 0.17
2
ST(mm) 0.39 0.38 0.38 0.38 0.01
SW(g) 7.85 7.91 7.60 7.67 0.17
YC 8.11 6.61 6.61 6.56 0.12
aab ab ab
YI(%) 38.36 39.71 41.23 40.89 0.41
FI(%) 7.97 9.08 8.47 9.12 0.39
b a b a
HU 79.04 82.79 81.12 83.36 1.50
bab ab a
a,b,c: Means with different superscripts each column differs
significantly P<0.05.
SI: Shape index; BS: Breaking Strength; ST: Shell Thickness; SW:
Shell Weight; YC: Yolk Colour; YI: Yellow Index; FI:Flow Index;
HU: Haugh Unit.
Table 4: TBARS values in egg of groups (MDA ng/g)
21 Day 42 Day
Control 7.53 15.49
c
2.0% 13.60 14.23
ab
4.0% 14.78 14.52
ab
6.0% 16.68 16.74
a
SEM 1.57 1.65
a,b,c: Means with different superscripts each column differs
significantly P<0.05.
When data from Table 3 was examined, it was seen that
there were no differences among groups for the
parameters examined, with the exception of the yellow
colour of the egg and egg yolk index.
Data related to TBARS is presented in Table 4 TBARS
values were determined on days 21 and 42 . On day
nd
21 , the TBARS values in the canola-supplemented
st
group increased. Compared with the TBARS values of
the control group on day 42th, those of the group
supplemented with 6.0% canola oil numerically
increased, although this change was not significant
statistically (p>0.05).
The egg yolk and serum lipid profile values are
presented in Table 5 and 6. The egg yolk lipid profile
was not different among treatment groups examined in
terms of hydrocarbons, although hydrocarbons in serum
lipid profile increased in containing canola oil groups.
The triacylglycerols in the group containing 6.0% canola
oil was lower than the control group. No statistical
differences were observed among groups for free fatty
acids, although free fatty acids were identified as being
higher in the 6.0% canola oil group compared to the
control group. Identified blood serum and egg yolk
cholesterol in egg yolks the canola oil containing groups
was observed to be higher than the control group. The
amount of canola oil in the treatment groups was also
observed to be lower than in the other as well as groups
the blood serum level.
The amounts of egg yolk fatty acid are presented in
Table 7. The lowest amount of oleic acid was
determined in the control group (36.05%), while the
highest amount was in the group with 6.0% canola oil
(43.51%). Conversely, the highest amount of linoleic and
alpha-linoleic acid (20.43 and 0.93%, respectively) were
found in the control group, the lowest amount of linoleic
and alpha-linoleic acid were also found in the group with
6.0% canola oil. No statistical differences were observed
among groups for EPA and DHA, as well as total
Saturated Fatty Acids (SFA) among the groups.
Polyunsaturated Fatty Acids (PUFA) in the groups with
canola oil decreased (P<0.05) compared to the control.
Monounsaturated Fatty Acids (MUFA) decreased in the
control, while it increased in the groups with increasing
levels of canola oil.
DISCUSSION
In a study with Cobb laying hens (Cherian, 2008), it was
determined that supplementation of n-3 fatty acid-rich oil
into the diet decreased the weight of eggs compared to
the un-supplemented group (control). Another study
(Mazalli et al., 2004a) was the effects of different feed
oils on the performance in laying hens were
investigated, determined that Polyunsaturated Fatty
Acids (PUFA) decreased the weight and size of eggs
and regulated the concentration of plasma estradiol by
reducing estrogenic activity. In another study where the
different levels of locally produced canola seeds were
used in the diet of laying hens (Agah et al., 2010), it was
observed that feed intake, egg production and the weight
of eggs decreased in parallel with an increase in the
level of canola seed. The cause of decrease in egg
weight is the lack of linoleic acid in the diet (Rasaulpour
et al., 2011; Nobakht et al., 2011). In a similar study
(Grobas et al., 2001) the effects of different levels of
tallow, olive oil, soy oil and flax seed oil on the
performance of laying hens were investigated and it was
reported that all supplementations decreased feed
intake compared to the control; the weight of eggs
numerically increased in the soy oil supplemented
group; egg production was higher in the experimental
group with the exception of the soy oil supplemented
group; feed conversion was not affected from
supplementation. The data obtained from the present
study were consistent with some research findings that
reported a decrease for weight of egg (Cherian, 2008;
Mazalli et al., 2004a; Nobakht et al., 2011), egg

Int. J. Poult. Sci., 11 (12): 769-776, 2012
773
Table 5: The egg yolk lipid profile (%)
Groups HC TAG FFA Col M-DAG PL
Control 9.21 65.48 3.88 15.26 5.17 1.00
a b
2% 9.54 63.41 3.99 16.56 5.44 1.05
b a
4% 9.40 64.48 3.23 17.09 5.00 0.81
ab a
6% 9.00 63.91 3.35 17.71 5.23 0.80
b a
SEM 0.30 0.43 0.24 0.39 0.26 0.09
a,b,c: Means with different superscripts each column differs significantly P<0.05.
HC: Hydrocarbons; TAG: Triachyleglyserol; FFA: Free Fatty Acids; Col: Cholesterol; M-DAG: Mono-Diaçilgliserol; PL: Polar Lipids
Table 6: The blood serum lipid profile (%)
Groups HC TAG FFA Col M-DAG PL
Control 16.97 46.45 4.35 20.00 2.33 9.90
cabc ab a b
2% 22.13 39.29 3.81 20.61 1.78 12.04
b b ca b a
4% 24.10 37.54 5.56 19.21 1.69 11.91
b b ab bc b a
6% 27.32 34.90 6.03 18.64 1.74 11.37
acacbab
SEM 0.95 0.87 0.42 0.33 0.16 0.52
a,b,c: Means with different superscripts each columns differ significantly P<0.05.
HC: Hydrocarbons; TAG: Triachyleglyserol; FFA: Free Fatty Acids; Col: Cholesterol; M-DAG: Mono-Diaçilgliserol; PL: Polar Lipids
Table 7: The effects of canola oil on egg yolk fatty acid composition of laying hens (%)
Fatty acids Control 2.0% 4.0% 6.0% SEM
C14:0 (Miristic Acid) 024 0.31 0.28 0.25 0.305
b a ab b
C16:1 T7(Palmitoleic Acid) 2.13 2.34 1.96 1.18 0.102
ab a b c
C18:1 T9(Oleic Acid) 36.05 42.94 42.14 43.51 0.528
b a a a
C18:2 T6(Linoleic Acid) 20.43 13.90 14.10 14.12 0.792
a b b b
C18:3 T3(alpha-Linolenic Acid) 0.93 0.51 0.68 0.71 0.051
acb b
C20:5 T3 (EPA) 0.04 0.03 0.02 0.02 0.006
C22:5 T3 (DPA) 0.10 0.10 0.13 0.11 0.014
C22:6 T3(DHA) 0.93 0.84 1.15 1.55 0.051
c c b a
GSFA 34.55 33.88 34.59 33.46 1.033
GMUFA 40.02 47.58 46.21 46.67 0.541
b a a a
GPUFA 24.68 17.61 18.31 19.00 0.948
a b b b
GT622.69 16.12 16.34 16.61 0.859
a b b b
GT31.99 1.49 1.98 2.39 0.097
bcb a
a,b,c: Means with different superscripts each column differs significantly P<0.05.
production (Agah et al., 2010), feed intake (Çelebi andet al., 2010). The findings of the present study were in
Utlu, 2006; Shafey et al., 2003) and feed conversionagreement with the findings of Ceylan et al. (2011). The
(Grobas et al., 2001; Lelis et al., 2009; Balevi andegg yolk index increased in the present study (Table 3).
Coskun, 2000) when canola oil was supplemented intoIn a study where solid and liquid oil and their mixtures
laying hens. Conversel, the finding of the current studywere used in laying hens diets it was observed that
were in contrast with some research findings indicatingthese oils did not affect the egg quality parameters
that performance parameters improved with the(Rasaulpour et al., 2001).Conversely, Mazalli et al.
supplementation of different feed oils (Küçükersan et al., (2004a) reported that the diameter of the egg yellow
2010). Alternatively, some researchers (Rasoulpour etreduced due to reduction in plasma estradiol level when
al., 2001; Shahriar et al., 2002; Lelis et al., 2009; Ceylan n-3 PUFA level increased the in diet. In previous studies
et al., 2011) reported that types of feed oils did not affect where the effects of different feed oils on performance
feed intake, egg production and feed conversion,and egg quality in laying hens were investigated (Ceylan
although saturated oils supplementation decreasedet al., 2011; Cherian, 2008) it was observed that the
feed intake (Grobas et al., 2001). Variation amongsupplementation of different feed oils into laying hens
results can be ascribed to the differences in theimproved the yellow color and yolk index of egg. Data
conditions of the studies. It is well known that the feedfrom current study for yellow colour and yolk index of the
intake of poultry varies depending on several factorseggs was in agreement with the findings of the last
such as metabolizable energy levels of diets, age, bodyresearchers mentioned above.
weight and breeding (Küçükersan et al., 2010). Given the numerous double bonds between the carbon
The yellow colour of the eggs in the experimental groups atoms of polyunsaturated fatty acids, they are more
decreased compared to the control (P<0.05) as this was rapidly oxidized than then monounsaturated fatty acids
similar among the groups. This difference is thought to(Barroeta, 2007). On day 21 of the experiment in the
be related to the amount of xanthophylls in the ration (An current study, the egg yolk TBARS values significantly

Int. J. Poult. Sci., 11 (12): 769-776, 2012
774
increased in the canola oil-supplemented group egg yolk PUFA level in the groups with soy oil and flax
compared to TBARS values of the control group
(P<0.05). The n-3 PUFA is highly susceptible to
peroxidation, especially in egg yolk which contains a
great deal of lipids (An et al., 2010). An et al. (2010)
reported that the MDA content of egg yolk substantially
increased due to the replacement of CO (corn oil) with
FO (fish oil) in the broiler breeder diet at the end of the
8th week of the experiment. Cherian et al. (2007)
observed that combination yellow grease, conjugated
linolic acid+yellow grease (CLA-YG), yellow
grease+conjugated linoleic acid+fish oil (YG-CLA-FO),
yellow grease+fish oil (YG-FO) in the rations of laying
hens was higher in YC-CLA than all the other treatments
accumulation of TBARS during storage. Cherian et al.
(2007) reported that diet and storage reduced the
tocopherol content of eggs.
Consumed monogenic fatty acids were observed
efficiently reduced the blood serum cholesterol level.
Rape seed oil reduced the serum cholesterol level due
to the rich monogene (Salamatdoustnobar et al., 2009).
In a study carried out by the addition at different levels of
canola oil on the rations of Iranian domestic turkeys,
Salamatdoustnobar et al. (2009), reported that an
increased amount of canola oil in the diet caused a
decrease in the serum cholesterol and HDL levels. In
the same study, serum triacylglycerol levels between the
groups was not found to be significant. Mazalli et al.
(2004b) reported that addition in the different levels oil
the layer hens rations were in groups consumed canola
oil and sunflower oil with vitamin E of the lowest
cholesterol levels. Küçükersan et al. (2010) reported that
addition in different levels of sunflower oil, fish oil,
soybean oil and hazelnut oil the layer hens rations were
not efficiently on the egg yolk cholesterol levels. Increase
in the amount of egg yolk cholesterol decreased
lipogenezis with fatty acids, although the cholesterol
level increased in the liver. Therefore, it is increased in
the egg yolk (Rowghani et al., 2007). In a study added
control, 1.0% calcium soaps of fatty acids, 3.0% and
5.0% canola oil (Rowghani et al., 2007) egg yolk
cholesterol levels have been identified as 12.07, 12.57,
12.28, 12.30 mg/g, respectively. Differences between
studies on egg yolk cholesterol is thought to be related
to the genetic structure of chickens with on the factors
connected to ration.
A study carried out with breeding- broilers (Cherian,
2008), observed that high or low levels of n-3 PUFA in
diets did not affect the egg yolk fatty acid profile (PUFA,
MUFA and SFA). It was reported that the egg yolk fatty
acid profile would be related to the age and breed of
animals (Cherian, 2008; Grobas et al., 2001). In a
similar study (Grobas et al., 2001) the effects of different
levels of tallow oil, olive oil, soy oil, flax seed oil on
performance of laying hens was investigated. It was
observed that the egg yolk MUFA level was higher in the
groups with tallow oil and olive oil (P<0.05); as well as
seed oil (P<0.05). In the same study, the amounts of
docosapentanoik acid (DPA, C22:5 n-3) and
dokosahexanoik acid (DHA, C22:6 n-3) were increased in
the groups supplemented with feed oils compared to the
control (P<0.05). An increase in the PUFA of egg yolk
ascribed to the high level of linoleic acid in soy and flax
oil (Grobas et al., 2001; Shakeel et al., 2010). In the
current study, it was determined that the amounts
docosapentanoik acid (DPA, C22:5 n-3) and
dokosahexanoik acid (DHA, C22: 6 n-3) were highest in the
group with 6% canola oil (1.55%) and lowest in the
control (0.93%) (Table 7). Ceylan et al. (2011) reported
that the highest amount of (DHA, C22:6 n-3) was in the
group with flax seed oil. In another study where different
feed oils were used at a 3.0% level in laying hens (Pita
et al., 2010), it was determined that the amount of PUFA
was higher in the groups with flax oil (23.66%) and soy
oil (24.06%) and it was lower in the group with canola oil
(17.32%). Milinsk et al. (2003) reported that
supplementation of canola oil increased the amount of
oleic acid compared to other feed oil resources (soy oil,
flax oil, sunflower oil) and the control (P<0.01); while the
amount is similar between the groups with sunflower oil
and the control. In the same study, it was also observed
that the lipid concentration of egg yolk was highest
(39.8%) in the group with canola oil and lowest in the
group with sunflower oil (30.4%). In another study (Güçlü
et al., 2008), were the effects of different feed oil
resources on performance and egg quality in laying
quail were investigated, the highest oleic acid level was
determined in the group with rape seed oil due to the
presence of high oleic acid level in rape seed oil
(73.2%). In the current study, a high amount of MUFA and
a low amount of PUFA were observed in the
experimental group. This can be ascribed to the
differences in the fatty acid profile of canola oil. Data
from the current study for the amounts of PUFA and
MUFA of egg yolk was in agreement with those the
finding of certain researchers (Milinsk et al., 2003; Pita et
al., 2010; Grobas et al., 2001; Güçlü et al., 2008).
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