Effect of pomegranate seed oil on egg production, egg quality and yolk fatty acid deposition in laying hen

Abstract

AbstractBackgroundPomegranate seed oil (PSO) contains punicic acid as well as conjugated linolenic acid isomers, including α‐eleostearic and catalpic acids, along with phytosterols, especially β‐sitosterol, campesterol and stigmasterol, with lipotropic impact and egg fortifying effect in laying hens.ObjectivesThe present experiment was designed to examine the effects of PSO on egg production, egg quality, blood lipids and yolk fatty acid deposition in laying hens.MethodsA total of 360 Hy‐line laying hens (w‐80), at 25 weeks of age, were randomly allotted to five dietary treatments in a completely randomized design during a 10‐week period. Experimental treatments consisted of a basal diet or supplementation of 1, 2, 3 and 4 g PSO/kg to basal diet. Performance indicators and fatty acid composition of egg yolk were evaluated during different experimental periods. Blood lipid attributes were evaluated at the end of the experiment.ResultsDietary supplementation of 4 g PSO/kg feed increased daily feed intake and egg production rate of laying hens (p < 0.05). There was not any significant influence of experimental treatments on egg quality, whereas an increasing trend observed in egg yolk colour of hens received dietary graded levels of PSO. Dietary supplemental 4 g/kg PSO increased the proportion of yolk poly‐unsaturated fatty acid (PUFA) concentration (p < 0.05). Furthermore, the PUFA to saturated fatty acid ratio increased after dietary supplementation of 1 or 4 g/kg PSO (p < 0.05). Serum concentration of cholesterol, triacylglycerol and low‐density lipoprotein decreased in response to the supplementation of more than 3 g PSO/kg in the feed (p < 0.05).ConclusionsIn conclusion, dietary supplementation with 4 g/kg PSO improved production rate and decreased blood lipids in laying hens. Moreover, dietary supplemental PSO modified yolk fatty acid deposition without detrimental effects on the egg quality.