Evaluation of the fatty acid and carotenoid contents of the yolk and preservation of nutrients in eggs of Japanese quails fed different lipid sources

This study aimed to evaluate yolk lipid content, fatty acids, carotenoids, and the preservation of egg quality in quails fed diets containing different lipid sources. The experiment followed a completely randomized design with five treatments (soybean oil, corn oil, canola oil, sunflower oil, and poultry fat), 10 replicates, and seven birds per experimental unit, totaling 350 quails. Ether extract, carotenoid levels, fatty acid profile, and egg quality after 7 and 14 days of storage were evaluated in relation to lipid inclusions. Data were subjected to analysis of variance, and polynomial regressions were applied to estimate the effects of storage time. The effects of lipid sources were evaluated using Tukey’s test at the 5% significance level. Lipid source had no effect on yolk ether extract content; however, quail fed soybean oil produced eggs with lower carotenoid levels. A significant effect (P≤0.05) of lipid source and of the interaction between lipid source and storage time was observed for egg quality variables, except yolk diameter. Different lipid sources did not influence the preservation of egg quality during storage, but they did affect carotenoid and fatty acid deposition in the yolk. The inclusion of sunflower oil improved the deposition of linoleic acid and β-carotene in egg yolks.