Linseed oil as an increaser of omega-3 fatty acid content in hen egg yolk
1999
Haemmal, J. | Tikk, H. | Kuusik, S. | Tikk, V. (Estonian Agricultural Univ., Tartu (Estonia))
Two groups of laying hens were fed a ration containing 2 per cent and 4 per cent linseed oil, respectively, during 6-week trial. It was observed that linseed oil did not decrease the enriched fatty acid content in egg yolk. The content of omega-6 fatty acids in the yolk lipids reduced by 14.5 per cent in the 1st group (2 per cent linseed oil ration), and by 10.1 per cent in the 2nd group (4 per cent linseed oil ration). Omega-3 fatty acid content of yolk increased 2.6 and 3.7 times, respectively. The ratio of omega-6 and omega-3 fatty acid changed from 7.1 : 1 to 2.4 : 1 and from 7.3 : 1 to 1.8 : 1, respectively. By the end of the 6th week of the ration containing 4 per cent linseed oil reduced the laying rate of hens by 4.1 per cent
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Эту запись предоставил Estonian University of Life Sciences