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Evaluation of the production of n-3 fatty acids enriched eggs by introducing different quantities of linseed oil in hen diet

The production of n-3 polyunsaturated fatty acid enriched eggs by addition of linseed oil to the laying hens’ diet has been evaluated in terms of production parameters and n-6/n-3 ratio. A total of 150 18 weeks old Lohmann Brown laying hens were housed in cages and fed with basal diet and 4 experimental diets containing 1%, 2%, 3% or 4% of linseed oil added to the basal diet. The effect of the altered level of linseed oil on hens laying performance, fatty acid content and composition and cholesterol content in egg yolk has been evaluated during 13 weeks of experiment. Egg weight, yolk fat content, yolk weight, yolk percentage and shape index were not influenced by dietary treatment. The ratio between n-6 and n-3 polyunsaturated fatty acids in eggs decreased in first five weeks and then remained stable until the end of the experiment for all experimental groups. Different contents of linseed oil in feed highly influenced the n-6/n-3 ratio (P<0.0001). Addition of linseed oil did not influence the cholesterol content in yolks (P=0.5200) while the only factor affecting the cholesterol content was the hens age (P<0.0001). In the final phase of the experiment, all groups were fed with control diet and the increase of the ratio was more rapid than its reduction at the beginning of the experiment. All groups, except the group fed with the addition of 4% of linseed oil, reached control group ratio within 18 days.

cholesterol; eggs; fatty acid composition; n-6/n-3 ratio; production; linseeds oil

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