caa a22 4500 397567286 CHVBK 20180308164831.0 cr unu---uuuuu 161202e199610 xx s 000 0 eng 10.3382/ps.0751221 doi (NATIONALLICENCE)oxford-10.3382/ps.0751221 The Combined Influence of Dietary Flaxseed Variety, Level, Form, and Storage Conditions on Egg Production and Composition Among Vitamin E-Supplemented Hens [Elektronische Daten] [S. E. SCHEIDELER, G. W. FRONING] Trial 1 tested the effects of ground vs whole flaxseed at dietary levels of 5, 10, or 15% compared to a corn-soybean or fish oil control on egg production of Leghorn hens over a period of 8 wk. Dietary flaxseed decreased feed consumption, weight gain, and egg weights compared to the control diets; however, flaxseed and fish oil significantly improved egg production (88.9 and 93.0%, respectively) compared to the control (83.1%). Incorporation of linolenic acid (C18:3n-3) into the egg increased linearly as the level of dietary flaxseed increased (2.31, 4.18, or 6.83% of the yolk fatty acids for 5, 10, and 15% flaxseed diets, respectively). In Trial 1, flaxseed and fish oil significantly increased percentage white and decreased percentage yolk compared to the control treatment but had no effects on egg cholesterol. Trial 2 was a factorial design of varieties of flaxseed (brown vs golden), types (ground vs whole), levels of dietary vitamin E (27 vs 50 IU/kg), and feed storage temperatures (4 vs 21 C) fed to hens for 6 wk. Brown flaxseed significantly increased egg weight and egg production compared to the golden variety. There was no difference in whole vs ground flaxseed for measured production variables. Vitamin E (50 IU) significantly improved egg production (96.1 vs 94.3%) compared to 27 IU. Storage temperature of flaxseed did not significantly affect any production variables. In conclusion, dietary flaxseed can be safely added whole to layer diets up to 15% without any detrimental effects on hen-day egg production. Levels of 10 to 15% flaxseed yield eggs with 4 to 7% yolk n-3 fatty acids, respectively, making these eggs rich sources of n-3 fatty acids. © 1996 Poultry Science Association, Inc. Metabolism and Nutrition nationallicence flaxseed nationallicence layer nationallicence egg composition nationallicence n-3 fatty acids nationallicence SCHEIDELER S. E. aut FRONING G. W. aut Poultry Science Oxford University Press 75/10(1996-10), 1221-1226 0032-5791 75:10<1221 1996 75 ps https://doi.org/10.3382/ps.0751221 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.3382/ps.0751221 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- SCHEIDELER S. E. aut NATIONALLICENCE 700 1- FRONING G. W. aut NATIONALLICENCE 773 0- Poultry Science Oxford University Press 75/10(1996-10), 1221-1226 0032-5791 75:10<1221 1996 75 ps Metadata rights reserved CC BY-NC-4.0 http://creativecommons.org/licenses/by-nc/4.0 nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-oxford