Influence of Dietary Linoleic Acid on Production and Weight of Eggs and Egg Components in Young Brown Hens

Abstract

A study was conducted to test the effects linolenic acid (LIN) content of the diet on egg production, weight of eggs and egg components, and commercial value of eggs of Isabrown hens 20-32 wk of age. Four diets were formulated using as many ingredients as economically feasible. All the diets had the same energy and nutrient content except for LIN, which was 0.79, 1.03, 2.23, and 2.73%. Diet did not influence hen-day production, feed intake, feed conversion, egg mass output, or body weight (BW) change. From 20-32 wk of age, increasing the LIN content of the diet from 0.79 to 1.03% or more and at the same time increasing the added fat from 0.60 to 3.8% or more increased egg weight (P=.09). Weights of shell, yolk, and albumen were not modified by the experimental treatment, but hens fed the 0.79% LIN diet produced eggs with a greater yolk: albumen ratio (P<.05) than the 1.03% LIN to maximize egg size at the beginning of the laying period when fed practical diets containing 6.2% ether extract.