Effects of dietary fat type and different levels of vitamin E on performance and some of eggs characters of broiler breeder

This study carried out to evaluate the effects of fat type and different levels of vitamin E on the performance and some of the egg characters of broiler breeding hens. Ninety broiler breeder hens (Ross 308 strain) at 27 weeks of age were fed in a 2x3 factorial trial (4% canola oil and tallow with 0. 75 and 150 mg kg(-1) of vitamin E) in 8 weeks period. At the end of the experiment no significant differences were found in body weight, feed intake, feed conversion rate, number and weight of eggs, laying percentage and hatchability variables between fat type and vitamin E treatments. There were no significant differences in biochemical characters of eggs including cholesterol, triglyceride and MDA. The difference between levels of eggs vitamin E, linoleic and linolenic acids (p < 0.01), total fat percentage and oleic acids (p < 0.05) were significant, while in eggs arachidonic and stearic acid there were no significant difference. The results showed that eggs fatty acids profile were significantly influenced (mainly in the linoleic and linolenic acids) by fat type and vitamin E levels of diet. In a conclusion, it was found that the fat type and vitamin E levels could be effective in the egg fatty acids profile and vitamin E content and fat source do not limit vitamin E absorption, although they may increase its degradation in the gastrointestinal tract.