The effect of linseed oil supplementation of the diet on the content of fatty acids in the egg yolk
2012
Hudeckova, P., Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Vyzivy, Zootechniky a Zoohygieny | Rusnikova, L., Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Vyzivy, Zootechniky a Zoohygieny | Strakova, E., Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Vyzivy, Zootechniky a Zoohygieny | Suchy, P., Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Vyzivy, Zootechniky a Zoohygieny | Marada, P., Mendelova Univ., Brno (Czech Republic). Ustav Zemedelske, Potravinarske a Environmentalni Techniky | Machacek, M., Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Vyzivy, Zootechniky a Zoohygieny
The aim of this study was to compare the effect of two different types of oils in diet on the fatty acid profile in chicken eggs and to include a particular type of oil as a supplement of feeding mixtures for layers in order to support the development of functional foodstuffs. Thirty layers fed a diet containing soybean oil constituted the control group. In the experimental group (thirty layers), soybean oil was replaced with linseed oil at the same amount (3 kg of oil per 100 kg of feeding mixture). Feeding was provided ad libitum for all days of the month. After one month, egg yolks were analysed and the fatty acid profile was compared. Eggs in the experimental group showed significantly higher concentrations of myristic acid than those in control group (0.20 g/100 g of fat vs. 0.18 g/100 g of fat, respectively). Concentrations of heptadecanoic acid were significantly lower in experimental than in control eggs. Significant differences were found for n-9 monounsaturated fatty acids. Egg yolks in eggs from experimental hens contained higher concentrations of oleic, myristoleic and palmitoleic acids than egg yolks from the control group. Significantly lower concentrations of n-6 fatty acids were found in eggs from the experimental group. Linseed oil showed a positive effect on n-3 fatty acids (alpha-linolenic acid), its concentration in the control and experimental group was 0.82 g/100 g of fat and 5.63 g/100 g of fat, respectively.
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