Fatty acid profile of eggs produced by laying hens fed diets containing different shares of fish oil

This paper presents the results of the research on the use of fish oil (FO) in combination with soybean oil (SO) in laying hens diet on physical and chemical properties of fresh eggs and those stored in a refrigerator for 28 d at + 4 degrees C. Fatty acids (FA) profile, as well as thiobarbituric acid reactive substances (TBARS) values in yolks are also presented. The following feeding treatments have been used: C (control, without FO), E1 (0.3% FO + 4.7% SO), E2 (0.6% FO + 4.4% SO), E3 (0.9% FO + 4.1% SO), E4 (1.2% FO + 3.8% SO) and E5 (1.5% FO + 3.5% SO). Laying hens diets were balanced at the level of 176.10 g/kg crude protein and 11.50 MJ/kg ME. The results of the study showed that feeding treatments affected the relative shares of the eggs basic parts (P < 0.05). The egg storage duration significantly reduced Haugh units (HU), egg and albumen egg weight, and increased the yolk color intensity (P < 0.001). Fish oil share increment in the diets resulted in the EPA (eicosapentaenoic FA) content increase from 10.27 to 20.10mg/100 g egg; DHA(docosahexaenoic FA) from 105.44 to 236.87 mg/100 g egg and Sigma n-3 PUFA (polyunsatureated FA) from 204.59 to 327.35 mg/100 g egg. The Sigma n-6 PUFA/Sigma n-3 PUFA ratio decreased from 8.69 (C group) to 4.54 (E5 group). TBARS values were affected by feeding treatments as well as treatmentstorage interactions (P < 0.01).

Automated summary

The addition of fish oil and soybean oil in different proportions affects the basic parts ratio of eggs, with an increase in fish oil content resulting in higher levels of EPA and DHA in eggs, lower n-6 PUFA/n-3 PUFA ratio, and changes in protein content and color intensity with storage time.