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
The research was carried out in two experiments on Ross 308 male hybrid chickens. Chickens were divided into five groups （five dietary treatments differing in source and concentration of plant oil and fish oil）. Fee...The research was carried out in two experiments on Ross 308 male hybrid chickens. Chickens were divided into five groups （five dietary treatments differing in source and concentration of plant oil and fish oil）. Feeding chickens with diets of determined composition from 22nd to 42nd day of fattening resulted in altered fatty acid profile in white meat and dark meat, and in significantly lowered n-6/n-3 polyunsaturated fatty acids （PUFA） ratio in white meat. Increase of n-3 PUFA concentration in diets resulted in statistically significant （P = 0.001） increase of n-3 PUFA, as well as in decrease （P = 0.02） of n-6 PUFA in white and dark chicken meat in the 1 st experiment. The 2nd experiment resulted in statistically significant increase of n-3 PUFA concentration in white and dark chicken meat （P 〈 0.001）, and n-6 PUFA concentration decreased only in dark chicken meat （P 〈 0.001）. The increase of PUFA in both experiments was accompanied with decrease of saturated fatty acids （SFA） concentration in chicken meat. Although all experimental treatments were assessed as having more fishy odour and flavour than the control sample, statistically significant difference between samples was found only for fishy flavour in dark meat （P 〈 0.05）. In the 2nd experiment, where the feeding treatment was altered seven days before chickens＇ slaughtering （fish oil was omitted）, the intensity of fishy odour and flavour was assessed with ＂none＂ to ＂slightly noticeable＂ （P 〉 0.05）. In order to produce chicken meat as functional product, it is possible to reach balance between high n-3 PUFA concentration and satisfactory sensory traits characteristics of chicken meat.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.
文摘The research was carried out in two experiments on Ross 308 male hybrid chickens. Chickens were divided into five groups （five dietary treatments differing in source and concentration of plant oil and fish oil）. Feeding chickens with diets of determined composition from 22nd to 42nd day of fattening resulted in altered fatty acid profile in white meat and dark meat, and in significantly lowered n-6/n-3 polyunsaturated fatty acids （PUFA） ratio in white meat. Increase of n-3 PUFA concentration in diets resulted in statistically significant （P = 0.001） increase of n-3 PUFA, as well as in decrease （P = 0.02） of n-6 PUFA in white and dark chicken meat in the 1 st experiment. The 2nd experiment resulted in statistically significant increase of n-3 PUFA concentration in white and dark chicken meat （P 〈 0.001）, and n-6 PUFA concentration decreased only in dark chicken meat （P 〈 0.001）. The increase of PUFA in both experiments was accompanied with decrease of saturated fatty acids （SFA） concentration in chicken meat. Although all experimental treatments were assessed as having more fishy odour and flavour than the control sample, statistically significant difference between samples was found only for fishy flavour in dark meat （P 〈 0.05）. In the 2nd experiment, where the feeding treatment was altered seven days before chickens＇ slaughtering （fish oil was omitted）, the intensity of fishy odour and flavour was assessed with ＂none＂ to ＂slightly noticeable＂ （P 〉 0.05）. In order to produce chicken meat as functional product, it is possible to reach balance between high n-3 PUFA concentration and satisfactory sensory traits characteristics of chicken meat.
