engleski

Quality indicators of eggs enriched with DHA

By designing hens’ mixtures, it is possible to achieve a change in the fatty acid profile of eggs. The content of omega-3 fatty acids in egg yolks therefore depends on the share and source of oil in hens’ mixtures. In recent times, an alternative to fish oil in hens’ mixtures are microalgae rich in DHA. The aim of the study was to determine the impact of feeding treatments on egg quality. As sources rich in DHA, microalgae (Schizochytrium limacinum) or fish oil were used. In the study, 120 hens of Tetra SL line were used. The trial period lasted for three weeks, and the hens were between 42 and 45 weeks of age. Hens were randomly divided into three experimental groups, which were fed with specially prepared mixtures as follows: A=5% soybean oil (SO) ; B=2% SO+1, 2% rapeseed oil (RO)+1, 3% linseed oil (LO)+0, 5% microalgae ; C=2, 0% SO+1, 2% RO+1, 3% LO+0, 5% fish oil (FO). Analysis of the results showed statistically significantly higher DHA content per 100 g of eggs in groups B and C compared to group A (C=148.65 mg ; B=140, 74 mg and A=89.90 mg ; P<0.05). The use of microalgae in hens’ feed has favorably influenced shell quality. The statistically significantly thicker shell (P=0.025) was measured in group B (0.461 mm) in relation to groups A and C (0.431 and 0.437 mm). The addition of fish oil to hens’ feed had statistically significant influence on the better values of egg weight, albumen height and HU, while microalgae addition had the most favorable influence on the pH values of albumens and yolks. The feeding treatments used had no effect (P>0.05) on the share of basic parts in eggs, yolk color and shell strength.

eggs, microalgae, fish oil, quality, DHA

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