Table 7.
Effect of C. lanatus essential oil inclusion in diets on fatty acid composition (%) of egg yolks (mean ± SEM).
| Parameter | Diet1 |
||
|---|---|---|---|
| Control | 1gCL | 2gCL | |
| Proximate composition | |||
| Fat | 32.81 ± 0.59 | 31.36 ± 0.46 | 32.82 ± 0.48 |
| FFDM | 18.72 ± 0.35 | 18.98 ± 0.27 | 18.89 ± 0.29 |
| Moisture | 48.45 ± 0.71 | 49.66 ± 0.55 | 48.29 ± 0.58 |
| Individual fatty acids | |||
| Myristic | 0.29 ± 0.02 | 0.29 ± 0.02 | 0.30 ± 0.01 |
| Myristoleic | 0.03 ± 0.01 | 0.04 ± 0.01 | 0.03 ± 0.01 |
| Pentadecyclic | 0.005 ± 0.01 | 0.00 | 0.01 ± 0.01 |
| Palmitic | 26.34 ± 0.42 | 26.38 ± 0.32 | 26.76 ± 0.34 |
| Palmitoleic | 3.57 ± 0.24 | 3.41 ± 0.19 | 3.44 ± 0.19 |
| Margaric | 0.11 ± 0.01 | 0.10 ± 0.01 | 0.11 ± 0.01 |
| Stearic acid | 5.96 ± 0.22a | 6.67 ± 0.28b | 6.32 ± 0.23b |
| Elaidic | 0.05 ± 0.01 | 0.06 ± 0.01 | 0.06 ± 0.01 |
| Oleic | 44.63 ± 0.81 | 45.03 ± 0.31 | 43.23 ± 0.66 |
| Vaccenic | 4.63 ± 0.39 | 4.17 ± 0.31 | 4.38 ± 0.32 |
| Linoleic | 13.35 ± 0.69a | 12.64 ± 0.54a | 14.11 ± 0.57b |
| γ-Linolenic | 0.05 ± 0.01 | 0.04 ± 0.01 | 0.05 ± 0.01 |
| α-Linoleic | 0.46 ± 0.02 | 0.42 ± 0.01 | 0.46 ± 0.02 |
| Eicosadienoic | 0.04 ± 0.01 | 0.04 ± 0.01 | 0.05 ± 0.01 |
| Erucic | 0.03 ± 0.01 | 0.03 ± 0.01 | 0.04 ± 0.01 |
| Arachidonic | 0.58 ± 0.12 | 0.61 ± 0.09 | 0.59 ± 0.10 |
| Docosahexanoic | 0.06 ± 0.03 | 0.06 ± 0.02 | 0.03 ± 0.02 |
a,bMeans in the same column with different superscripts are significantly different (P < 0.05).
Abbreviation: FFDM, fat-free dry matter.
1
Diets: Control, commercial layer diet; 1gCL, commercial layer diet mixed with 1 g/kg C. lanatus oil; 2gCL, commercial layer diet mixed with 2 g/kg C. lanatus oil.