The aim of this research was to enrich table eggs with n-3 polyunsaturated fatty acids （n-3 PUFA）, especially with essential eicosapentaenoic acid （EPA） and docosahexaenoic acid （DHA）. After five weeks of feedin...The aim of this research was to enrich table eggs with n-3 polyunsaturated fatty acids （n-3 PUFA）, especially with essential eicosapentaenoic acid （EPA） and docosahexaenoic acid （DHA）. After five weeks of feeding of laying hens with standard and experimental diets, there was analysis carried out to determine the fatty acid profile in egg yolks of both groups. Omega-3 eggs contain statistically significantly （P 〈 0.05） less sum of saturated fatty acids （∑SFA） and more∑n-3 PUFA, as well as narrower ratio of∑n-6/∑n-3 PUFA than conventional eggs. If referring to individual fatty acids of omega-3 eggs, there were increased portions （P 〈 0.05） of α-linolenic acid （α-LNA）, docosapentaenoic acid （DPA）, EPA and DHA determined in this research, which was in line with the research objective. Within the presented research, concentration of n-3 PUFA in egg yolk lipids of experimental group was two times higher than that in the control group. The ratio of ∑n-6 PUFA/∑n-3 PUFA was reduced from 12.04 to 6.17. Within their enzymatic system, laying hens can act as a bioreactor to naturally enrich their eggs with n-3 PUFA, especially with EPA and DHA. The results of this research proved that the fatty acid profile can be modified by designing of laying hens＇ diets with specific forages. Eggs were enriched with favorable fatty acids in the following order： α-LNA 〉 DHA 〉 DPA 〉 EPA.展开更多
文摘The aim of this research was to enrich table eggs with n-3 polyunsaturated fatty acids （n-3 PUFA）, especially with essential eicosapentaenoic acid （EPA） and docosahexaenoic acid （DHA）. After five weeks of feeding of laying hens with standard and experimental diets, there was analysis carried out to determine the fatty acid profile in egg yolks of both groups. Omega-3 eggs contain statistically significantly （P 〈 0.05） less sum of saturated fatty acids （∑SFA） and more∑n-3 PUFA, as well as narrower ratio of∑n-6/∑n-3 PUFA than conventional eggs. If referring to individual fatty acids of omega-3 eggs, there were increased portions （P 〈 0.05） of α-linolenic acid （α-LNA）, docosapentaenoic acid （DPA）, EPA and DHA determined in this research, which was in line with the research objective. Within the presented research, concentration of n-3 PUFA in egg yolk lipids of experimental group was two times higher than that in the control group. The ratio of ∑n-6 PUFA/∑n-3 PUFA was reduced from 12.04 to 6.17. Within their enzymatic system, laying hens can act as a bioreactor to naturally enrich their eggs with n-3 PUFA, especially with EPA and DHA. The results of this research proved that the fatty acid profile can be modified by designing of laying hens＇ diets with specific forages. Eggs were enriched with favorable fatty acids in the following order： α-LNA 〉 DHA 〉 DPA 〉 EPA.
