Enriching table eggs with certain nutrients such as omega-3 fatty acids is an ongoing topic. Therefore, the aforementioned research was carried out with the aim of examining the possibility of feeding laying hens with ground flax seed, flax cake and flaxseed oil and their influence on the ratio of omega-6 and omega-3 fatty acids of table eggs, as well as on certain production parameters. The experiment was set up in a production facility with 192 consuming laying hens 27 weeks old. The laying hens were divided into 4 groups: control group; group fed with flax cake (10%) + flax oil (2%); a group fed with 5% ground flax and a group fed with 10% ground flax. Each group had 8 cages with 6 laying hens, a total of 48 laying hens per group. The production parameters presented in this paper are as follows: number of eggs per laying hen , egg weight and yolk weight. Egg quality indicators were determined at the end of the 5th and 10th week from the start of the experiment, namely: pH of egg white and yolk, polyunsaturated and saturated fatty acids ratio, as well as omega-3 and omega-3 fatty acids ratio. The results of the study showed that the inclusion of flax cake, flax oil and ground flaxseed had no negative effects on the shown production parameters and that there was a positive effect of these nutrients on the ratio of omega-6 and omega-3 fatty acids in table eggs.

The purpose of the study was to investigate the potential of feeding laying hens with ground flax, a combination of flax cake and flax oil in the production of eggs enriched with omega-3 fatty acids. The experiment was set up using 192 laying hens divided into 4 groups: the control group; a group fed with flaxseed cake (10%) + flaxseed oil (2%); a group fed with 5% ground flax, and a group fed with 10% ground flax. Each group had 8 cages housing 6 laying hens, that is, a total of 48 laying hens per group. The Haugh unit values, fat content, Thiobarbituric acid reactive substances (TBARS) values, yolk color parameters and yolk fat content were measured at the end of 5th and 10th weeks of the trial. The results of this study showed that omega-3 enriched dietary treatments had an impact on the results obtained for the amount of total fat in the yolk, and the results of the TBARS test. The results presented show that the average amounts of alpha linoleic (ALA) and docosahexaenoic (DHA) fatty acids in egg yolk were influenced by the nutritional treatments, i.e. the laying hens that were fed with mixtures enriched with 5% and 10% ground flaxseed, as well as 10% flaxseed cake + 2% flaxseed oil, had significantly (P<0.05) higher amounts of ALA and DHA in their egg yolk compared to the laying hens in the control group.