EFFECT OF DIETARY INCLUSION OF MARGARINE ON LAYING PERFORMANCE, EGG QUALITY, EGG YOLK FATTY ACIDS, AND SERUM LIPID METABOLITES IN LAYING HENS

In this study, feed consumption, feed conversion ratio, egg production, egg quality, and some serum lipid metabolites were evaluated in laying hens fed diets containing different inclusion levels of margarines with different degrees of saturation. A total of sixty 18 -wk -old ATAK-S laying hens were distributed to 5 experimental groups, each consisting of 6 replicates with 2 laying hens in each replicate. In the experiment, two inclusion levels (5 and 10%) of margarine with two different degrees of saturation (17 and 35%) containing 60% crude fat were used. Control group was fed diet without the inclusion of margarine. Other groups were fed diets with 5 or 10% of 17% (M17-5 and M17-10) or 35% (M35-5 and M35-10) saturated margarines. All the groups were fed isocaloric and isonitrogenous diets. The experiment lasted for eight weeks. Feeding margarines at different inclusion levels had no effect on daily feed consumption, egg yield, feed conversion rates (dozen eggs/kg feed and kg eggs/kg feed), and serum triglyceride and cholesterol levels of laying hens. In addition, yolk color, albumen index, shape index, egg weight, Haugh unit, and yolk index were not affected across the groups. However, the addition of 35% saturated margarine with regardless of the inclusion level increased the total unsaturated fatty acids in the egg yolk of laying hens. In conclusion, egg yolk fatty acids can be manipulated by different dietary inclusion levels of margarines at saturation points.