Design of Physicochemical Properties of Eggs as a Result of Modification of the Fat Fraction of Laying Feed.
Molecules
; 29(6)2024 Mar 11.
Article
em En
| MEDLINE
| ID: mdl-38542879
ABSTRACT
The aim of this study was to investigate and confirm the properties of eggs produced by laying hens fed a diet consisting of pomegranate seed oil as a source of CLnA and flaxseed oil as a source of α-linolenic acid. The study involved determining the chemical composition of the eggs, including their fatty acid profile. The results showed that modifying the laying hens' feed composition resulted in eggs with high nutritional value, with a favorable change in their fatty acid profile. In most cases, the addition of linseed oil or pomegranate seed oil did not affect the physical and chemical properties of the eggs. However, the diet of laying hens had a positive effect on the fatty acid profile of the egg yolk. The presence of conjugated linolenic acid trienes in eggs produced by laying hens fed a modified diet makes them a potential source of these compounds for human consumption.
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Base de dados:
MEDLINE
Assunto principal:
Galinhas
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Ovos
Idioma:
En
Revista:
Molecules
Ano de publicação:
2024
Tipo de documento:
Article
País de afiliação:
Polônia