Effect of feeding perilla seeds on fatty acid content in egg yolk
2001
Saito, K. (Aomori-ken. Experiment Station of Animal Husbandry, Noheji (Japan)) | Nomura, M.
The aim of this study was to fortify egg yolk with alpha - linolenic acid (C18 : 3 omega 3) using perilla seeds. Perilla seed is a rich source of alpha - linolenic acid. Diets containing different levels of perilla seeds were formulated and given to 30-wk-old laying hens over a period of 6 wk. alpha - Linolenic acid contents of the egg yolk were 0.18, 0.66, 1.30, 1.71 and 2.10mg/100mg egg yolk in the diets containing perilla seeds at the levels of 0, 2.5, 5, 7.5 and 10%, respectively. Quadratic regression between contents of alph - linolenic acid in the diets and in the egg yolk was significant. C18 : 2 omega 6 and C20 : 5 omega 3 contents in the egg yolk also increased by perilla seed feeding. However, C14 : 0, C16 : 0, C16 : 1, C18 : 1, C18 : 3 omega 6 and C20 : 4 omega 6 contents decreased by the treatment. Feed consumption, egg production rate and egg weight were not influenced. During 4 wk storage, total fatty acids, saturated fatty acid and omega 6 fatty acid contents in the egg yolk decreased, but there was no significant decrease in omega 3 fatty acid. In conclusion, the present study indicates that up to 5% from 2.5% perilla seed could be included in the commercial layer diet to produce eggs of high alpha - linolenic acid content.
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