The fatty acid and cholesterol composition of enriched egg yolk lipids obtained by modifying hens’ diets with fish oil and flaxseed
Articles > Article · 2007
Authors: Hasan Yalçyn, Mustafa Kemal Ünal, Hatice Basmacyoolu
Grasas y Aceites, International, WoS, 2007, vol 58, pp 372-378
DOI: 10.3989/gya.2007.v58.i4.449
Summary
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