ORIGINAL PAPER
Quality characteristics of n-3 polyunsaturated fatty
acid-enriched eggs
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University of Oviedo, Faculty of Chemistry,
Julián Clavería s/n. 33071 Oviedo, Spain
Publication date: 2009-01-23
Corresponding author
M. Díaz
University of Oviedo, Faculty of Chemistry,
Julián Clavería s/n. 33071 Oviedo, Spain
J. Anim. Feed Sci. 2009;18(1):101-112
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ABSTRACT
The aim of this work was to develop a diet suitable for obtaining eggs enriched in omega-3
fatty acids at a sufficient level with minimum disadvantages affecting egg quality parameters or
laying hen health and yield. A trial was conducted to study the effects of two previously designed
experimental diets on egg quality and fatty acid composition; these effects were compared with
those of a standard diet for laying hens. Yolk fatty acid composition was determined and typical
egg quality parameters were measured, in particular rheological measurements were carried out to
evaluate structural yolk quality. Sensorial quality of eggs was also analysed and necropsies of laying
hens were performed. The results show that a diet containing 1.5% Cantabrian blue fi sh oil and 5%
linseed achieved commercially acceptable levels of omega-3 fatty acids in egg yolk avoiding most
of the drawbacks reported by many authors.
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