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Evaluation of Omega-3 fatty acids and antioxidants in the prevention of fatty liver hemorrhagic syndrome in laying

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Title: Evaluation of Omega-3 fatty acids and antioxidants in the prevention of fatty liver hemorrhagic syndrome in laying
Author: Schumann, Bruce Ezra
Department: Department of Animal and Poultry Science
Advisor: Squires, E.J.
Abstract: The effects of dietary flaxseed, flax oil, Dry n-3® and supplemental antioxidants in the prevention of fatty liver hemorrhagic syndrome in laying hens were investigated. Experiment 1 was a short-term (28 day) trial using an inbred line of hens (UCD-003) predisposed to FLHS. Hens fed 10% flaxseed had lower hepatic fat content compared to those fed diets supplemented with choline chloride (1609 mg/kg) or cysteine (6 mg/kg). Experiments 2 and 3 were short-term (28 day) trials using both a commercial strain and the UCD-003 strain of SCWL hens. Both strains of hens fed 10% flaxseed, 4% flax oil and 10% Dry n-3® showed significant reductions in liver fat compared to hens fed the control diet. Experiment 4 was a long-term (9 month) trial using the UCD-003 strain. Hens were fed control or 10% flaxseed diets with or without supplemental antioxidants. Hens fed flaxseed diets had lower body weight, liver dry matter, percent fat and plasma triglycerides compared to hens fed control diets. Overall, the occurrence of liver hemorrhagic syndrome was not significantly affected by any dietary treatment. Hemorrhage was correlated with liver weight, but not liver fat or malondialdehyde. This finding suggests that other factors likely play a more important role in the development of FLHS than liver fat and liver lipid peroxidation.
URI: https://hdl.handle.net/10214/25045
Date: 1999
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