The fatty acid and cholesterol composition of enriched egg yolk lipids obtained by modifying hens’ diets with fish oil and flaxseed

Abstract

RESUMENComposición en ácidos grasos y colesterol de los lí-pidos de yema de huevo enriquecida mediante modificación de la dieta de gallinas con aceite de pescado y linaza.Se han estudiado los efectos producidos por la presencia de aceite de pescado y linaza, en la dieta de gallinas ponedoras, sobre la composición en colesterol y ácidos grasos de los lípidos del huevo. Se han utilizado gallinas ponedoras Isa-White y cinco tipos de dietas experimentales. La primera dieta fue usada como control. Se añadió aceite de pescado (1.5%), linaza (4.32% y 8.64) o ambos (1.5% aceite de pescado y 4.32% linaza) a las otras dietas y se alimentó a las gallinas durante 30 y 60 días, determinándose la composición en colesterol y ácidos grasos de las yemas. No se encontró diferencia significativa (p<0.05) debida a las dietas en el contenido de colesterol de las yemas excepto en la que contenía 8.64% de linaza. El contenido total de ácidos grasos saturados disminuyó en todas las dietas en comparación con la dieta control. El contenido total de ácidos grasos n-3 fue significativamente mayor en todas las dietas. El cambio predominante en las dietas que contenían linaza se encontró en el contenido de ácido linolénico. El contenido de los ácidos eicosapentaenoico, docosapentaenoico y docosahexaenoico de todas las dietas fue significativamente mayor. PALABRAS-CLAVE: Aceite de pescado -Ácido grasoColesterol -Huevo -Linaza -Omega 3. SUMMARYThe fatty acid and cholesterol composition of enriched egg yolk lipids obtained by modifying hens' diets with fish oil and flaxseed.The effects of fish oil and flaxseed in the diets of laying hens on the cholesterol and fatty acid composition of egg lipids were studied. Isa-White laying hens and five experimental diets were used. The first diet was used as the control. Fish oil (1.5%), flaxseed (4.32% and 8.64) or both of them (1.5% fish oil and 4.32% flaxseed) were added to the others and hens were fed for 30 and 60 days. The cholesterol and fatty acid composition of the yolks were determined. No significant difference (p<0.05) was found in the cholesterol content of the yolks due to diets except the diet containing 8.64% flaxseed. Total saturated fatty acid content was decreased in all diets compared to the control diet. Total n-3 fatty acid content was significantly greater for all diets. The predominant change in flaxseed containing diets was found in linolenic acid content.Eicosapentaenoic acid, docosapentaenoic acid and docosahexaenoic acid content of all diets was significantly greater.

Effect of Linseed Oil Supplementation on Hen Day Egg Production, Body Weight, Egg Shape Index, Economics and Egg Quality in Layers

“…The present study showed that there was significant decrease in the n6: n3 ratio from T 1 to T 7 . In agreement with present findings, Aymond and Elswyk, (1995), Ansari et al, (2006), Goncuglu and Ergun (2004), Van Elswyk (1997), Yalcyn et al, (2007), Galobart et al, (2001),. Grobas et al, (2001), Shapira et al, (2008), Souza et al, (2008), T. Sujatha and D. Narahari (2011), Kirubakaran A. et al, (2011), Oliveira et al, (2010 and Omar et al, (2014) reported that linseed oil supplementation in ration of layer increases PUFA and decreases n6:n3.…”

Alternations in Cholesterol and Fatty Acids Composition in Egg Yolk of Rhode Island Red x Fyoumi Hens Fed with Hemp Seeds (Cannabis sativaL.)

“…There is a strong relationship between the cholesterol profile of egg and the plasma cholesterol level [1]. Nutritionists have agreed that dietary polysaturated fatty acids (PUFA) of n-3 series play a crucial role in human health by promoting growth and development and demonstrate antithrombotic and antilipidemic effects [2][3][4]. The fatty acid composition of the egg may be influenced by the dietary composition offered to the laying hens [5,6].…”

Lipid composition of some commonly consumed traditional Nigerian dishes

“…However, this dish often also contain red meat and offals as constituents with a high dietary cholesterol content and which may be responsible for the high cholesterol content of this dish. Yam with eggs also had a high concentration of cholesterol; this amount is not surprising because many studies (Oloyede, ; Yalcyn et al ., ; Spence et al ., ) have implicated a high concentration of cholesterol in egg yolk. Aside from the aforementioned dishes, most of the traditional dishes analysed in the present study had low to marginal concentrations of dietary cholesterol; this is in consonance with many scientific studies indicating that traditional diets tend to have lower amounts of dietary cholesterol compared to dishes of western origin.…”