تاثیر روغن های بازیافتی سویا و مکمل های ویتامین E و C بر فراسنجه های سرم، الگوی لیپیدی زرده و پایداری اکسیداتیو تخم مرغ های تخم گذار

The objective of this study was to assess the effects of soy oil sources, dietary vitamin e and vitamin c supplementation onserum and yolk total cholesterol (tc) and triglyceride (tg) and contents and egg oxidative stability in laying hens.a total of 300 hy-line variety w-36 laying hen with 44-wk of age were used. twelve corn-soybean meal-based diets containing; 3.5% refined soybean oil (sbo), recycled soybean oil (rso), or acidulated soybean oil soapstocks (aso) each containing two levels of vitamin e (0 and 250 mg/ kg diet), or two levels of vitamin c (0 and 250 mg/ kg diet) were used in a completely randomized design trial with a 3×2×2 factorial arrangement.the yolk oxidative stability was determined on 3 groups of fresh eggs after refrigeration at 5°c for 1, 15, and 30 days.the results showed that serum concentrations of tcand tg, and yolk tc content were not affected by dietary oil sources (p > 0.05). dietary inclusion of rso and aso, however, increased (p < 0.05) egg tg content. although dietary supplementation of vitamin e had no marked effect on serum and egg lipid profile, supplemental vitamin c decreased (p < 0.05)egg tg. no interaction of dietary fat sources and vitamin supplementation was observed on serum tc and tg or egg tc. however, there was a positive interaction between vitamin e and vitamin c for yolk tg content, so that the presence of both vitamins had more reducing effect on yolk tg.on the other hand, 30 days egg storage decreased (p < 0.05) yolk oxidative stability and dietary vitamin e supplementation improved stability index.these results confirm the fact that egg triglyceride is more prone to dietary manipulation compared to egg cholesterol