title: The effect of soybean soapstock on the quality parameters and fatty acid composition of the hen egg yolk.
abstract: The effects of increasing proportions of soybean soapstock (SSS) in laying hen diets on egg quality parameters and on the fatty acid (FA) composition of the yolk were studied. One hundred sixty Babcock B-300 x laying hens, 20 wk of age, were allotted to 5 dietary treatments comprising a control diet (D5) with soybean oil at 100% or SSS in proportions of 25% (D1), 50% (D2), 75% (D3), and 100% (D4) replacing the oil source in commercial-type diets throughout the 15-wk laying period. Egg quality parameters were recorded weekly. Four pooled yolks for each treatment were collected at 0, 9, and 15 wk, and their FA profiles were determined. Egg weight, shell thickness, shape index, and Haugh unit were not influenced by dietary treatment. The concentrations of saturated FA (SFA) in yolks were generally kept at a constant level, regardless of the percentage of SSS in the hen diets. Total monounsaturated FA (MUFA) content did not vary over the course of the experiment, except for C14:1. After 15 wk of feeding, the total polyunsaturated FA (PUFA) n-3 increased in yolks of all diets. Among the long-chain PUFA, the percentage of C20:4 (arachidonic acid) was less affected. Inclusion of 100% SSS allowed production of eggs with similar PUFA/SFA and n-6/n-3 ratios when compared with eggs from hens fed D5. As SSS represents one-third of the oil cost, its inclusion in layer diets could represent an important economic benefit.
authors.affiliation: Universidad Veracruzana, Facultad de Medicina Veterinaria y Zootecnia, Apartado Postal 1380, Veracruz, Veracruz, México 9170. vpardio@yahoo.com.mx
authors.forename: V T
authors.initials: VT
authors.lastname: Pardío
authors.forename: L A
authors.initials: LA
authors.lastname: Landín
authors.forename: K N
authors.initials: KN
authors.lastname: Waliszewski
authors.forename: F
authors.initials: F
authors.lastname: Pérez-Gil
authors.forename: L
authors.initials: L
authors.lastname: Díaz
authors.forename: B
authors.initials: B
authors.lastname: Hernández
mesh_terms: D000818:Animals; D002645:Chickens; D004032:Diet; D004530:Egg Yolk / Q000737:chemistry*; D004531:Eggs / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis*; D005229:Fatty Acids, Monounsaturated / Q000032:analysis; D015525:Fatty Acids, Omega-3 / Q000032:analysis; D043371:Fatty Acids, Omega-6 / Q000032:analysis; D011786:Quality Control; D045730:Soy Foods; D013025:Glycine max
chemical_list: D005227:Fatty Acids; D005229:Fatty Acids, Monounsaturated; D015525:Fatty Acids, Omega-3; D043371:Fatty Acids, Omega-6