The fatty acid and cholesterol composition of enriched egg yolk lipids obtained by modifying hens’ diets with fish oil and flaxseed

Grasas y Aceites

Hatice Basmacyoolu¹  Mustafa Kemal Ünal²  Hasan Yalçyn³ 

[1] Ege University Agricultural Faculty;Ege University Engineering Faculty, Food Engineering Dep.;Selçuk University, Technical Science Vocational High School, Food Technology Department;

关键词: cholesterol;    egg;    fatty acid;    fish oil;    flaxseed;    omega 3;   

DOI  :  10.3989/gya.2007.v58.i4.449

来源: DOAJ

【 摘 要 】

The effects of fish oil and flaxseed in the diets of laying hens on the cholesterol and fatty acid composition of egg lipids were studied. Isa-White laying hens and five experimental diets were used. The first diet was used as the control. Fish oil (1.5%), flaxseed (4.32% and 8.64) or both of them (1.5% fish oil and 4.32% flaxseed) were added to the others and hens were fed for 30 and 60 days. The cholesterol and fatty acid composition of the yolks were determined. No significant difference (p

【 授权许可】

Unknown