Effect of Dietary Fish Oil on Production Traits and Lipid Composition of Laying Hens


Authors

  • S.I. Al-Sultan Department of Public Health and Animal Management, Veterinary Medicine, King Faisal University, P.O. Box 11647, Alhasa 31982, Saudi Arabia

DOI:

https://doi.org/10.3923/ijps.2005.586.588

Keywords:

Egg production, fish oil, layers, lipids

Abstract

Feeding of fish oil at a concentration of 1.5 and 3% in a basal diet to laying hens for one month produced no significant effect on production traits except in the egg number and food conversion parameters. Fish oil had significantly reduced plasma total lipids, triglycerides, cholesterol and low and very low density lipoproteins. It`s suggested that fish oil may divert lipids metabolism to phospholipids formation, a mechanism explaining elevation in phospholipids observed in this study.

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Published

2005-07-15

Issue

Vol. 4 No. 8 (2005)

Section

Research Article

License

Copyright (c) 2005 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Al-Sultan, S. (2005). Effect of Dietary Fish Oil on Production Traits and Lipid Composition of Laying Hens. International Journal of Poultry Science, 4(8), 586–588. https://doi.org/10.3923/ijps.2005.586.588