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Effect of different source of oils on fatty acid profile and organoleptic traits of eggs

This study was aimed at assessing effects of oils supplemented to layer diets on fatty acid profile and organoleptic traits of eggs (aroma, taste, presence of admixtures and overall impression). Three groups of hens were fed diets that contained 5% of soybean oil (control group), 2.5% of fish oil and 2.5% of linseed oil (experimental group E1), and 2.5% of fish oil and 2.5% of rapeseed oil (experimental group E2). After a 28-day production, samples of diets and five eggs were taken from each group for determination of fatty acids. For the purpose of assessing sensory traits of eggs, panelists graded aroma, taste, admixtures and overall impression with grades from 1 (bad) to 3 (good). The control group contained significantly more (P<0.05) linoleic acid (C18:2n-6, LA), arachidonic acid (C20:4n-6) and total n-6 PUFA than other groups. Egg yolks of the E1 group contained the most (P<0.05) total MUFA. Egg yolks of the E2 group contained the most (P<0.05) α LNA (C18:3n-3) and total n-3 PUFA. The best ratio of n-6/n-3 PUFA was determined in egg yolks of the E2 group, which was statistically better (P<0.05) than in other groups. On average, eggs from all groups were given satisfactory grades referring to aroma, taste, admixtures and overall impression. However, panelists gave the best grade to eggs of the control group. These eggs were given statistically significantly better (P<0.05) grade for overall impression than eggs from experimental groups.

poultry ; laying hens ; animal nutrition ; oils ; eggs ; composition ; fatty acids ; organoleptic traits

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