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Open Access Article
1 - Laying hens’ diet modification with flaxseed and fish oils to enrich egg yolks with omega-3 fatty acids and vitamin D3
Reza Kazempoor Arman Ghorbanzadeh Mohsen Mokhtarian Saeed RasoulinezhadToday, food enrichment is one of the most widely used methods in benefiting the food processing industry. The effects of four different dietary groups [basic diet (I), basic diet+flaxseed oil (II), basic diet+non-absorbable fiber+flaxseed oil (III)& basic diet+non-a MoreToday, food enrichment is one of the most widely used methods in benefiting the food processing industry. The effects of four different dietary groups [basic diet (I), basic diet+flaxseed oil (II), basic diet+non-absorbable fiber+flaxseed oil (III)& basic diet+non-absorbable fiber+fish oil (IV)] were studied on the development of eggs with high content of long-chain omega-3 fatty acids &vitamin D3. To achieve this goal, the egg yolk oil was extracted by the cold extraction method and analyzed by gas chromatography. A total of 24 fatty acid compounds were identified in egg yolk oil, which ~48-52% of contained monounsaturated fatty acids (mainly oleic acid). The diet modifications significantly (p<0.05) increased the total content of egg yolk omega-3 fatty acids, and the highest value was observed in the diet (III) (84.2% increase compared to the control). The highest elevations were observed in ALA (3.49%), DPA (0.24%), and DHA (1.21%) fatty acids. Also, the ratio of ω-6/ω-3 fatty acids was ~18.36% in the control group (I), while in the diets II, III, and IV, the ratios decreased to ~3.79 (~80%), ~3.16 (~83%), and ~6.09 (~67%), respectively. Overall, the results indicated that diet (III) & (IV) were the most effective to increase the content of omega-3 fatty acids and Vit-D3 in egg yolk, respectively. Manuscript profile
List of Articles Arman Ghorbanzadeh
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