[Possibilities to increase level of linoleic acid in laying hens' egg]
2003
Vitina, I. (Latvia Univ. of Agriculture, Sigulda (Latvia). Research Centre "Sigra")
The level of linoleic acid was evaluated in 23 to 41 week old Cross Lohmann Brown laying hens egg yolk under trial conditions depending on linoleic acid content in the consumed feed that was provided by different additives of soy-bean and rape-seed oil. It was ascertained that linoleic acid content in egg yolk was 7.9 to 19.4 % of the total lipid amount. Total cholesterol level in egg yolk was 0.45 to 0.52 %. The amount of linoleic acid increasing in layers feed by 0.43 to 1.38 % caused increased linoelic acid content in egg yolk by 4.1 to 11.5 %. The increase of linoleic acid content in egg yolk resulted in the decrease of total cholesterol level in the products.
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