Influence of different sources of essential fatty acids supplemented with Oregano essential oil as antioxidant on the lipid and fatty acid composition of egg yolk of hens
2006
Profirov, Ya. (Lesotekhnicheski Universitet, Sofia (Bulgaria)) | Toncheva, E. (Institut po Zhivotnovadni Nauki, Kostinbrod (Bulgaria))
The antioxidant -oregano essential oil -OEO(Ropadiar) supplementation to the diet with rapeseed oil and soybean oil leads to decrease the egg yolk cholesterol. The fatty acid modification of the yolk in direction of polyunsaturated fatty acids is especially successfully after use of OEO. The increase of fatty acids from the linolenic family n-3 which is connect with decreased ratio n-6:n-3 is espesially expressed in the Ropadiar combination with fish and soybean oils in the end with rapeseed oil. The changes of cholesterol content and fatty acid composition show that egg dietetic quality is increased with the use of these oils in combination with the antioxidant -OEO (Ropadiar).
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