An ω-3 fatty acid enriched chia diet: Influence on egg fatty acid composition, cholesterol and oil content

Abstract:

Twenty-four Issa Brown laying hens were fed for 4 wk for the purpose of comparing a control diet with a diet containing 30% whole chia (Salvia hispanica L.) seeds. Egg weight and production, cholesterol content, total fat content, and fatty acid composition of the yolks were determined weekly. Sensory evaluation was conducted on eggs from the final week of the trial. Egg production was significantly (P < 0.05) greater for the control, although individual egg weights were not significantly different. No statistically significant difference (P < 0.05) in yolk fat content was found between treatments. Saturated palmitic fatty acid content of yolks was significantly (P < 0.05) less with the chia diet, with a 35% difference found at the end of the trial. Polyunsaturated, ω-3 α-linolenic fatty acid was significantly greater (P < 0.05) in yolks from the chia diet, and increased from 0 to 14.7% by the end of the trial. Chia improved the saturated:polyunsaturated fatty acid ratio in the yolks, compared to the control diet. No significant differences (P < 0.05)in taste preferences or off-flavors were found between eggs from both treatments.

Año de publicación:

1999

Keywords:

• Chía
• ω-3 α-linolenic fatty acid
• Flavor
• cholesterol
• Egg yolk

Fuente:

scopus