Abstract
This study evaluated the effect of linseed incorporation in laying hens’ feed (alone or along with a tomato-red pepper mix) on laying hens’ egg yolk fatty acids profile, as well as on their atherogenic (IA) and thrombogenic (IT) health lipid indexes, and the ratio between the hypocholesterolemic and hypercholesterolemic fatty acids (HH). Sixty 27 weeks-old Novogen White laying hens were divided into three groups and given 100 g/hen/day of a standard diet (Control, C) containing 4.5% of ground linseed (Linseed diet, L), containing 1% of dried tomato paste and 1% sweet red pepper (Lineseeds-Tomato-Pepper, LTP). The linseed dietary inclusion significantly reduced the egg yolk content of palmitic acid from 25.41% (C) to 23.43% (L) and that of stearic acid from 14.75% (C) to 12.52% (L). Feeding 4.5% ground linseed did not affect the egg yolk content of α-Linolenic acid but significantly increased the egg yolk concentration of eicosapentaenoic acid (EPA) from 0.011% (C) to 0.047% (L) and that of docosahexaenoic acid (DHA) from 1.94% (C) to 2.73% (L). The IA and the HH were not affected (p > 0.05) by the dietary addition of linseed, whereas the IT decreased (p < 0.05) from 1.16 (C) to 0.86 (L). Adding tomato-sweet red pepper mix to the linseed-supplemented feed did not affect the measured parameters as compared to the linseed dietary treatment.
Highlights
Hen’s eggs that provide nutrients have been used as a food by human beings since antiquity.Eggs have been well accepted as a safe and nutritious food for all ages
Hen’s eggs are considered a functional food, since they are a source of high-quality proteins, vitamins, minerals and lipids, such as phospholipids and polyunsaturated fatty acids (PUFA) [3,4,5,6,7]
When we calculated the concentrations of ALA, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) per egg, we found that one egg from a hen fed a diet containing 4.5% linseed would provide about 88.5 mg of ALA, 2.35 mg of EPA and 135.7 mg of DHA
Summary
Hen’s eggs that provide nutrients have been used as a food by human beings since antiquity. Eggs have been well accepted as a safe and nutritious food for all ages. Eggs are readily available and are a balanced and nutrient rich inexpensive food; they have a great culinary versatility, and low economic cost. This make eggs widely accessible to most of the population [1]. They are accepted worldwide and are not subject to major cultural or religious prohibitions [2]. Hen’s eggs are considered a functional food, since they are a source of high-quality proteins, vitamins, minerals and lipids, such as phospholipids and polyunsaturated fatty acids (PUFA) [3,4,5,6,7]
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