Naslov
Enrichment of eggs in n-3 polyunsaturated fatty acids by feeding henswith flaxseed oil

Autori
Marinko Petrović

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, znanstveni

Knjiga
Handbook of eggs in human function

Urednik/ci
Watson, Ronald R. ; De Meester, Fabien

Izdavač
Wageningen Academic Publishers

Grad
Wageningen

Godina
2015

Raspon stranica
200-213

ISBN
978-90-8686-254-2

Ključne riječi
α-linolenic acid, eggs, flaxseed oil, linoleic acid, n-3 enrichment

Sažetak
The nutritional benefits of n-3 fatty acids have been well documented especially in cases of increased risk of coronary heart diseases. Functioning of immune system as well as some other living processes are influenced by n-6/n-3 ratio of food. That alteration of n-6/n-3 ratio of food has been subject of many scientific reports. Enrichment of eggs with n-3 fatty acids can contribute to an overall increase in the intake of n-3 fatty acids because eggs are highly present in human diet. Their inclusion into eggs can be achieved by addition of n-3 sources such as flaxseed or flaxseed oil, fish oil or marine algae in hens diet. These changes in diet can result in changes of production parameters as well as in stability and sensory characteristics of eggs. The aim of this chapter is to describe possibilities of enrichment of eggs in n-3 fatty acid by addition of flaxseed in hens diet. Presented studies show that the changes in the ratio occur soon after the introduction of enriched diet and final ratio is achieved after several weeks of feeding. The increased amount of n-3 fatty acids has no impact on egg quality parameters or changes of these parameters during. Moreover, the increase of the number of double bonds, that can affect development of oxidative rancidity, has no impact sensory characteristics of n-3 enriched eggs.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA