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The role of fatty acids in chicken
Fatty acids also affect the immune function of chickens. Addition of lard, corn oil, linseed oil and fish oil to the broiler diets determined the antibody production to SRBC and the proliferation of spleen lymphocytes, indicating that the addition of fish oil significantly increased the antibody production capacity of SRBC compared to the addition of other fat chickens. Fat promotes the proliferation of splenic lymphocytes (Frilsche, 1991). Because fish oil contains more polyunsaturated fatty acids than other fats, it shows that polyunsaturated fatty acids can significantly improve chicken immune function. In addition, different levels of linoleic acid were added to the diet, and as the level of linoleic acid increased, chickens' ability to synthesize antibodies decreased (Friedman, 1995). This suggests that excessive linoleic acid inhibits the chicken's immune response, which may be due to an increase in prostaglandins. Since the study on the effect of fatty acids on immune function of chickens is still not very thorough, the mechanism of fatty acids affecting the immune response remains to be further studied.