BONE QUALITY OF LAYING HENS FED DIETS SUPPLEMENTED WITH DIFFERENT VEGETABLE OILS.

Abstract

The present experiment was conduct on 112 days of duration with the aim of study the effect of adding vegetable oil sources of omega 3 and omega 6 in the diet on bone quality of white layers. A total of 50 white layers, Lohmann LSL, underwent to 10 treatments (T1 - control, T2- inclusion of 2.5% of linseed oil in the diet, T3- inclusion of 2.5% of canola oil in the diet; T4-inclusion of 2.5% of soybean oil in the diet; T5-inclusion of 5% of linseed oil in the diet; T6- inclusion of 5% of canola oil in the diet; T7-inclusion of 5% oil soy in the diet; T8- inclusion of 2.5% of linseed oil +2.5% soybean oil in the diet; T9- inclusion of 2.5% canola oil + 2.5% soybean oil in the diet and T10- inclusion of 2.5% of linseed oil + 2.5% of canola oil in the diet). The characteristics assessed were: resistance to breakage and bone mineral density. Through histological analysis of tibia, there was counting of osteoclasts were measured and the thickness of compact bone and the area occupied by cancellous bone. It was used a completely randomized design with 10 treatments (different lipid inclusions) and five replicates of tibia per treatment. The data were evaluated by analysis of variance. Were found significant effects of the inclusion of vegetable oils in the diet of laying hens on the epiphyseal regions proximal and distal shaft of the tibia. The inclusion of vegetable oils in the diet of laying hens leads to reduced bone mineral retention, however this reduction can be mitigated when supplementation is performed with highest inclusions of oils rich in ω-3. The inclusion of polyunsaturated fatty acids ω-3 and ω-6 in the diet of laying hens did not influence the formation and resorption of bone tissue.