Quality characteristics of n-3 polyunsaturated fatty acid-enriched eggs

The aim of this work was to develop a diet suitable for obtaining eggs enriched in omega-3 fatty acids at a sufficient level with minimum disadvantages affecting egg quality parameters or laying hen health and yield. A trial was conducted to study the effects of two previously designed experimental diets on egg quality and fatty acid composition; these effects were compared with those of a standard diet for laying hens. Yolk fatty acid composition was determined and typical egg quality parameters were measured, in particular rheological measurements were carried out to evaluate structural yolk quality. Sensorial quality of eggs was also analysed and necropsies of laying hens were performed. The results show that a diet containing 1.5% Cantabrian blue fi sh oil and 5% linseed achieved commercially acceptable levels of omega-3 fatty acids in egg yolk avoiding most of the drawbacks reported by many authors.