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Effect of dietary omega-3 and omega-6 fatty acids on clotting activities of Factor V, VII and X in Fatty Liver Haemorrhagic Syndrome-susceptible laying hens

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Abstract:

1. The relationship between concetrations of omega-3 and omega-6 fatty acids in plasma and Factor V, VII and X clotting activities was determined using a crossover feeding trial with diets supplemented with either soy oil or flax oil. 2. Laying hens on the soy diet, which is high in omega-6 fatty acids, had substantially higher clotting activity for all three factors compared to laying hens on the flax diet that was high in omega-3 fatty acids. 3. Positive associations were seen between liver haemorrhage score and the percentage of liver weight and between the percentage of liver weight and the severity of haemorrhagic and fatty changes seen on histology. 4. These results support the hypothesis that concentrations of omega-6 and omega-3 fatty acids in plasma affect clotting activity; however, there was no relationship between the extent of liver haemorrhages and the composition of plasma fatty acids.

Document Type: Research Article

DOI: http://dx.doi.org/10.1080/00071660902942767

Affiliations: 1: Department of Animal and Poultry Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1 2: Department of Pathobiology, University of Guelph, Guelph, Ontario, Canada N1G 2W1

Publication date: May 1, 2009

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