Design of Physicochemical Properties of Eggs as a Result of Modification of the Fat Fraction of Laying Feed

Filipiak-Florkiewicz, Agnieszka and Dymińska-Czyż, Maja and Szymczyk, Beata and Franczyk-Żarów, Magdalena and Kostogrys, Renata and Florkiewicz, Adam and Lukasiewicz, Marcin (2024) Design of Physicochemical Properties of Eggs as a Result of Modification of the Fat Fraction of Laying Feed. Molecules, 29 (6). p. 1242. ISSN 1420-3049

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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.

Item Type: Article
Subjects: Euro Archives > Multidisciplinary
Depositing User: Managing Editor
Date Deposited: 12 Mar 2024 04:57
Last Modified: 12 Mar 2024 04:57
URI: http://publish7promo.com/id/eprint/4549

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