Production of Bio-omega-3 eggs through the supplementation of extruded flaxseed meal in hen diet

Lipids in Health and Disease

Shahzad Hussain¹  Zarina Mushtaq³  Muhammad Kamran Khan³  Nazir Ahmad³  Muhammad Nadeem²  Faqir Muhammad Anjum³  Muhammad Imran³ 

[1] Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia;Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan;Institute of Home and Food Sciences, Faculty of Science and Technology, Government College University, Faisalabad, Pakistan

关键词: Omega-3 fatty acids;    Designer eggs;    Hen diet;    Linseed;    Hot extrusion;   

Others  :  1231385
DOI  :  10.1186/s12944-015-0127-x

 received in 2015-07-03, accepted in 2015-10-03,  发布年份 2015

【 摘 要 】

Background

The full-fat flaxseed meal has obtained relatively new flourished concept as staple chicken feedstuff for the production of designer eggs. However, unprocessed flaxseed also encloses well documented anti-nutritional factors which are associated with growth depression of laying hens. The present research work was carried out to evaluate the impact of full-fat extruded flaxseed meal supplemented diets on productivity performance of hens and production of modified ω-3 fatty acids-enriched eggs.

Methods

The full-fat flaxseed meal was extruded at barrel exit temperature (140 °C), screw speed (160 rpm) and feed rate (25 kg/h) for reduction of anti-nutritional compounds. One hundred and sixty, Babcock hens (age 24 weeks old) were selected at random from a large flock and ten hens were placed in each of 16 wire-mesh pens. The experimental diets prepared by supplementation of extruded flaxseed at 10 %, 20 % and 30 % level were fed to hens along with control.

Results

The extruded flaxseed contained 86 % and 76 % less hydrocyanic compounds and tannin, respectively than the initial material. The hens fed with control diet consumed more feed, possessed heavy body weight and showed higher egg production as compared to hens fed on extruded flaxseed supplemented diets. The loss in body weight and egg production was recorded less for hens fed on 10 % extruded flaxseed supplemented diets as compared to those fed on 30 % extruded flaxseed supplemented diets. None of the experimental diets resulted in significant increase or decrease the total lipids and cholesterol content in egg yolk of hens. The extruded flaxseed supplemented diets resulted in a significant improvement of α-linolenic and docosahexaenoic acid in egg yolk with a concomitant reduction in arachidonic acid. The sensory scores were assigned higher to control eggs. Increasing level of extruded flaxseed in experimental diets decreased the scores for all sensory attributes of eggs.

Conclusion

The present study suggested that extruded flaxseed meal up to 20 % can be supplemented in the diets of hens for maximum deposition of α-linolenic acid and docosahexaenoic acid in egg yolk with acceptable detrimental effects on egg traits.

【 授权许可】

   
2015 Imran et al.

【 图 表 】

Fig. 1.

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