Naslov
Fatty acid composition of yolks from laying hens fed with dietary supplementation of Shiitake mushroom

Autori
Delaš, Ivančica ; Beganović, Jasna ; Delaš, Frane

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Oils, Fats and Lipids in a Changing World / - Frankfurt : Euro Fed Lipid, 2004

Skup
3rd Euro Fed Lipid Congress and Expo: Oils, Fats and Lipids in a Changing World

Mjesto i datum
Edinburgh, Ujedinjeno Kraljevstvo, 05.09.2004. - 08.09.2004

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Fatty acids; yolk; shiitake

Sažetak
Numerous studies have confirmed specific and beneficial effects of the consumption of n-3 fatty acids on human health. Therefore an increasing interest and the attempts for enrichement of poultry products with polyunsaturated fatty acids are considerable. Increased intake of such food by humans has been shown to offer some potential in reducing the risk of coronary heart disease. This study was undertaken to examine whether the fatty acid composition of egg yolks can be moderated by dietary supplementation of laying hens with Shiitake mushrooms. Hens were divided into three groups and fed with three different diets: control diet (C), diet enriched with 3 % of Shiitake mushroom (3S) and diet enriched with 20 % of Shiitake mushroom (20S). Yolk samples were extracted by chloroform : methanol mixtures in order to obtain total lipids. After methanolysis, fatty acid composition was revealed by gas chromatography. In fatty acid composition of Shiitake mushroom, linoleic acid (C18:2, n-6) was found to be the major component (59.78%). In eggs obtained from hens fed by the feed enriched with 3% of Shiitake mycelium (3S), saturated fatty acids fraction was increased in comparison to the control group. Changes in fatty acid composition of egg yolks from hens fed with supplementation of 20% of Shiitake mushroom (20S) were of a different kind, showing higher levels of linoleic acid (C18:2, n-6), as well as palmitoleic (C16:1, n-7) and oleic (C18:1, n-9) acid. These results clearly show that the fatty acid content of egg yolk lipids is readily alterable by the composition of fats in the hens’ diet.

Izvorni jezik
Engleski

Znanstvena područja
Temeljne medicinske znanosti, Prehrambena tehnologija

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