Fatty acid profile and nutritional composition of table eggs after supplementation by pumpkin and flaxseed oils

Abstract

The aim of this study was to determine the effect of pumpkin and flaxseed oils on the fatty acid profile and nutrient changes in table eggs. At 38 weeks of age, Lohmann Brown Lite hens were divided into three groups depending up the diet. The birds were housed in individual cages (6 hens per cage) with a space allowance of 943.2 cm 2 per hen, and given diet standard complete feed mixture for laying hens. Hens from experimental groups were fed with complete feed mixtures supplemented by pumpkin (group E1) or flaxseed (group E2) oils at a dosage of 3%. The experiment lasted 52 days. In the last week of the trial, the eggs were collected for chemical analysis. Twelve eggs from each dietary treatment were randomly selected and analysed. Significant differences between control and group E1 in the content of crude protein (P ˂ 0.05), between both experimental groups (E1 and E2) in the content of ash (P ˂ 0.01) in yolk, and between control and the experimental groups in the content of dry matter (P ˂ 0.05) in albumen were detected. Significant (P ˂ 0.01) differences were found in contents of myristic, palmitic, heptadecanoic, oleic, linoleic, and cis-11,14-eicosadienoic acids between control and experimental groups E1 and E2. Compared to control, higher (P ˂ 0.01) concentrations of monounsaturated fatty acids, lower concentrations of saturated fatty acids and also lower contents of polyunsaturated fatty acids in the experimental groups were observed. The supplementation of flaxseed oil had a positive effect on the content of n-3 α-linolenic acid. Albumen, laying hens, nutrients, plant fats, yolk

Enriched eggs as a source of n-3 polyunsaturated fatty acids for humans

“…Rowghani et al (2007) stated that rapeseed oil (3% and 5%) increased the percentage of ALA to 3.43% and 6.02%, respectively, and also affected the increase of DHA. Linseed oil also increased Σn-3 PUFA to 4.72% and 6.80% when compared to the control (1.43%), which was also found by Herkel et al (2016). Lewis et al (2000) determined that supplementation of 7% rapeseed oil affected the increase of ALA by × 1.2% to 6.3%, and the increase of DHA × 4.…”

“…In line with Meluzzi et al (2000), Kralik et al (2008) and Herkel et al (2016), enrichment of eggs with the n-3 PUFA depended on the increased content of n-3 PUFA in the hens' diet, and it was connected with the lowering of n-6 PUFA in egg yolks. According to Simopoulos (2000), LA and ALA are very important as precursors of n-6 PUFA and n-3 PUFA.…”

“…These results are in accordance with those published by Rowghani et al (2007), Kralik et al (2008), Antongiovanni et al (2009) and Salamatdoustnobar et al (2009), although there is very little fluctuation referring to FA, caused by the origin of oil. In general, plant oils contain less than 25% ALA, with the exception of linseed oil, which is rich in ALA (Hiltunen and Holm 2000;Herkel et al 2016). ALA in linseed oil varies between 34.1 and 64.4% (Hiltunen and Holm 2000).…”

Physical-Chemical Characteristics of Designer and Conventional Eggs

“…According to Gajčević et al (2009), increasing selenium levels in the feed from 0.2 ppm to 0.4 ppm proportionally increased Se content in the yolk from 573 to 783 ng Se/g, and in albumen from 171 to 345 ng Se/g. Herkel et al (2016) reported that the dietary addition of 3% pumpkin (E1) or linseed (E2) oils increased total n-3 PUFA levels in the eggs from 1.43% (control group) to 4.72% (E1) and 6.80% (E2).…”

The effect of different vegetable oils on energy content of table eggs yolk

“…Results of Javad et al (2011) show that egg weight, egg production, fertility and hatchability are significantly affected by diet formulation based on energy, which effects the reproductive performance of hens. Furthermore, according to Herkeľ et al (2016) the addition of oil in to feed of laying hens affects the egg nutrients as well as the quality of yolk. Besides the importance of yolk for embryonic health and hatchability, plays yolk essential role in human nutrition through increasing the energy value and therewith also nutritional value of whole egg.…”