The effect of storage on egg quality and fatty acid content in PUFA-enriched eggs
More details
Hide details
Department of Poultry Breeding, Warsaw Agricultural University, Przejazd 4, 05-840 Brwinów, Poland
Publication date: 2001-06-28
J. Anim. Feed Sci. 2001;10(Suppl. 2):267–272
The study was conducted on 90 thirty-week-old Messa H-43 layers divided into 3 groups. The control group was fed a diet without oil seeds, while the RLP and RLP+E groups were given a diet containing a mixture of 00 rapeseed, linseed, and evening primrose seed. Vitamin E, 200 mg/kg, was added to the RLP+E diet. After 4 weeks, egg quality, fatty acid content, and the lipid oxidation level were determined. Half of the collected eggs were examined the next day and the second half, after 20 days of storage at 12°C. No effect of feeding was found on egg quality. Eggs from groups RLP and RLP+E had less saturated fatty acids and more polyunsaturated fatty acids. Egg weight and albumen quality decreased and yolk content increased during storage, irrespective of the diet. Changes in fatty acid content in yolk during storage were found. Diet and the storage had insignificant effect on oxidation of yolk lipids.
Omega-3 Fatty Acids
Manohar L. Panse, Shripad P. Atakare, Mahabaleshwar V. Hegde, Shivajirao S. Kadam
Egg Yolk Antioxidants Profiles: Effect of Diet Supplementation with Linseeds and Tomato-Red Pepper Mixture before and after Storage
Besma Omri, Nadir Alloui, Alessandra Durazzo, Massimo Lucarini, Alessandra Aiello, Raffaele Romano, Antonello Santini, Hedi Abdouli
Effects of supplementing broiler breeder diets with organic selenium and polyunsaturated fatty acids on egg quality during storage
A.C. Pappas, T. Acamovic, N.H.C. Sparks, P.F. Surai, R.M. McDevitt
Poultry Science