Profile of fatty acid lipid fractions of omega-3 fatty acid-enriched table eggs.
diet
egg quality
linseed
phospholipids
triglycerides
yolk
Journal
Journal of animal physiology and animal nutrition
ISSN: 1439-0396
Titre abrégé: J Anim Physiol Anim Nutr (Berl)
Pays: Germany
ID NLM: 101126979
Informations de publication
Date de publication:
Mar 2021
Mar 2021
Historique:
received:
09
06
2020
revised:
02
09
2020
accepted:
23
09
2020
pubmed:
30
10
2020
medline:
16
10
2021
entrez:
29
10
2020
Statut:
ppublish
Résumé
The omega-3 fatty acid (FA) enrichment of yolk is a key means one of the main objectives to improve the nutraceutical properties of eggs. We evaluated the effect of the dietary inclusion of extruded linseed fed to laying hens on the fatty acid composition of the polar and non-polar lipid classes of the eggs. Two groups of 36 Lohmann White Leghorn layers (65 weeks old) were each fed one of two different diets for a period of 12 weeks. The two diets consisted of a conventional cereal-based diet concentrate (C) and a diet concentrate containing 5% linseed (L). The inclusion of linseed in the diet increased the content of α-linolenic (C18:3n-3), eicosapentaenoic (C20:5n-3) and docosahexaenoic (C22:6n-3) acids in neutral lipids, while a concomitant decrease in arachidonic acid (C20:4n-6) was observed. As regards the polar fraction, the fatty acid composition was slightly affected by the dietary treatments except for C18:0 (+1.14 fold), C18:2n-6 (+1.23 fold), C18:3n-3 (+2.8 fold) and C22:6n-3 (+1.41 fold). Principal component analysis demonstrated that very long-chain FAs were more representative of polar lipids, except for C20:5n-3, while neutral lipids were characterized by dietary n-3 FA (C18:3n-3).
Substances chimiques
Fatty Acids
0
Fatty Acids, Omega-3
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
326-335Informations de copyright
© 2020 Wiley-VCH GmbH.
Références
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