Changes in Fatty Acid Profiles in Different Lipid Classes during Late Development of Turkey Embryos from Two Genetic Lines
Journal
Poultry Science
Journal Volume
76
Journal Issue
6
Pages
828-833
Date Issued
1997
Author(s)
Lilburn, M.S.
Abstract
Fatty acid (FA) profiles in embryonic yolk sacs (YS) and livers were studied in embryos from a randombred turkey line (RBC2) and a line selected for body weight at 16 wk (F line). There were no differences in FA profiles of fresh yolk lipids. During the course of incubation, oleic acid (C18:1) was higher and linoleic acid (C18:2) was lower in YS triglyceride (TG) and phospholipid (PL) subclasses in F line compared with RBC2 embryos. In both lines, the C18:1 content of YS cholesteryl esters (CE) increased from 58 to 63% during the last 6 d of incubation. From 22 to 28 d of incubation, there was a constant C18:1 concentration in hepatic CE, which was > 60% of total hepatic CE FA. As incubation proceeded, palmitic acid (C16:0) and C18:1 in hepatic TG decreased from 27 to 16% and 37 to 34%, respectively. The stearic acid (C18:0) in TG increased from 12% at Day 22 to 32% of total FA at hatch (Day 28) in RBC2 embryos compared with a lesser increase in the F line (11.8 to 18.6%). In hepatic PL, arachidonic acid (C20:4) decreased, whereas both C16:0 and C18:0 increased from 22 to 28 d of incubation. During this same time period, there was an overall decline in docosahexaenoic acid (C22:6) only in the RBC2. On Days 26 and 28, F line embryos had greater concentrations of C22:6 and C20:4 in hepatic PL than did RBC2. These results suggest that selection for increased BW has changed the proportional incorporation of different FA into embryonic lipids.
SDGs
Type
journal article