Production of eggs with added walue using different levels of linseed in laying hens’ diet
2016
Čolović, Dušica (Institute of Food Technology, Novi Sad (Serbia)) | Spasevski, Nedeljka (Institute of Food Technology, Novi Sad (Serbia)) | Lević, Jovanka (Institute of Food Technology, Novi Sad (Serbia)) | Tasić, Tatjana (Institute of Food Technology, Novi Sad (Serbia)) | Banjac, Vojislav (Institute of Food Technology, Novi Sad (Serbia)) | Đuragić, Olivera (Institute of Food Technology, Novi Sad (Serbia)) | Čolović, Radmilo (Institute of Food Technology, Novi Sad (Serbia))
The aim of presented paper was to evaluate influence of different concentrations of co-extruded linseed and sunflower meal, as a source of omega-3 fatty acids, on quality and nutritive value of produced laying hens’ eggs. This experiment included three groups (control and two experimental) of 135 hybrid "BOVANS" laying hens from 36 to 40 weeks of age. Complete mixtures were formulated for all groups of laying hens and composed of conventional raw materials with the addition of co-extruded linseed and sunflower meal in the diet for experimental groups. First experimental feed contained 14% of linseed-sunflower meal co-extrudate, which means 7% of extruded linseed. Second experimental feed contained 20% of linseed sunflower meal co-extrudate, which means 10% of extruded linseed. The obtained results has shown that fatty acid compositions of the yolk lipids were significantly (p<0.05) influenced by the experimental diets. The major effects of the diet were observed in αlinolenic, docosahexaenoic and eicosapentaenoic acid. It was also noticed that saturated fatty acid content of egg yolk lipids of both experimental groups significantly decreased (p<0.05) in comparison with control group for both feeding periods. Also, the addition of co-extruded linseed and sunflower meal to the hens’ diet caused significant decrease in n-6/n-3 ratio.
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