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Effects of Dietary Polyunsaturated Fatty Acids on Antibody Production and Lymphocyte Proliferation of Laying Hens
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 Title & Authors
Effects of Dietary Polyunsaturated Fatty Acids on Antibody Production and Lymphocyte Proliferation of Laying Hens
Xia, Z.G.; Guo, Y.M.; Chen, S.Y.; Yuan, J.M.;
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The purpose of present study was to assess the effect of polyunsaturated fatty acids (PUFA) on the immune responses of laying hens. Three hundred and sixty hens at the age of 60 weeks were randomly assigned to ten diets, which contained no oil (CK), 1%, 3%, 5% fish oil (FO); 2%, 4%, 6% linseed oil (LO) and 2%, 4%, 6% corn oil (CO). After 5 weeks of feeding experimental diets, humoral and cellular immune responses were assayed. Laying hens were injected with Sheep Red Blood Cell (SRBC) and Bovine Serum Albumin (BSA) and antibody titers, which were measured on d6, d10, d14 after primary challenge and on d5, d9, d13 after secondary challenge. Concanavalin (ConA) and lipopolysaccharide (LPS) -stimulated proliferation of peripheral blood and spleen lymphocytes were assessed by [H] thymidine incorporation at the week age of 5 and 10, respectively. The results showed that antibody titers in FO-fed and LO-fed laying hens were higher than that in laying hens fed CO. The proliferation response to ConA was lower in laying hens that fed oils rich in n-3 fatty acids than that in laying hens fed CO. Higher level n-3 fatty acids can improve immune functions of laying hens. In conclusion, dietary fat source and level had a significant impact on immune responses of laying hens.
Laying Hens;Dietary Polyunsaturated Fatty Acids;Humoral Immunity;Cell-mediated Immunity;
 Cited by
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