Profile of fatty acid lipid fractions of omega‐3 fatty acid‐enriched table eggs
2021
Corrales‐Retana, Leonor | Ciucci, Francesca | Conte, Giuseppe | Casarosa, Laura | Mele, Marcello | Serra, Andrea
The omega‐3 fatty acid (FA) enrichment of yolk is a key means one of the main objectives to improve the nutraceutical properties of eggs. We evaluated the effect of the dietary inclusion of extruded linseed fed to laying hens on the fatty acid composition of the polar and non‐polar lipid classes of the eggs. Two groups of 36 Lohmann White Leghorn layers (65 weeks old) were each fed one of two different diets for a period of 12 weeks. The two diets consisted of a conventional cereal‐based diet concentrate (C) and a diet concentrate containing 5% linseed (L). The inclusion of linseed in the diet increased the content of α‐linolenic (C18:3n‐3), eicosapentaenoic (C20:5n‐3) and docosahexaenoic (C22:6n‐3) acids in neutral lipids, while a concomitant decrease in arachidonic acid (C20:4n‐6) was observed. As regards the polar fraction, the fatty acid composition was slightly affected by the dietary treatments except for C18:0 (+1.14 fold), C18:2n‐6 (+1.23 fold), C18:3n‐3 (+2.8 fold) and C22:6n‐3 (+1.41 fold). Principal component analysis demonstrated that very long‐chain FAs were more representative of polar lipids, except for C20:5n‐3, while neutral lipids were characterized by dietary n‐3 FA (C18:3n‐3).
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