Abstract

The aim of this study was to know the effect of adding vitamin E (VE) (100 and 200 mg/kg) to diets supplemented with sardine oil (SO) on egg fatty-acids (FA) composition. 240 Bovans hens were grouped into four treatments: T1- basal diet (BD), T2-BD+2.5% SO, T3-BD+2.5% SO+100 mg/kg VE, and T4-BD+2.5% SO+200 mg/kg VE. After four weeks, eggs were collected from each treatment, and analyzed FA content using gas chromatography. Results:  a) 14:0, 16:0, 16:1, 20:5n3, 22:6n3 and 22:6n3 content were higher in eggs from treatments with SO (T2) and n6:n3 ratio was better (11:1 vs 2:1) than the control group (T1) (P<0.05); b) T3 had a reduction of 16:0, 16:1, 18:2n6 and 18:3n3 in eggs (P>0.05); c) T4 had a reduction on the concentration of saturated and polyunsaturated FA in eggs (P<0.05). The productive parameters were no affected, only egg yolk color increased when SO was added to the diets (P<0.05). It is concluded that adding SO to laying hens diet increases n3 FA in eggs, and that adding large quantities (100 or 200 mg/kg) of VE to diets supplemented with SO reduce the concentration of the polyunsaturated FA.

Key words: Vitamin E, sardine oil, egg fatty acid, laying hen, egg composition, egg lipids.