Acta Vet. Brno 2016, 85: 277-283

Fatty acid profile and nutritional composition of table eggs after supplementation by pumpkin and flaxseed oils

Róbert Herkeľ1, Branislav Gálik1, Henrieta Arpášová2, Daniel Bíro1, Miroslav Juráček1, Milan Šimko1, Michal Rolinec1

1Slovak University of Agriculture in Nitra, Faculty of Agrobiology and Food Resources, Department of Animal Nutrition, Nitra, Slovakia
2Slovak University of Agriculture in Nitra, Faculty of Agrobiology and Food Resources, Department of Poultry Science and Small Animal Husbandry, Nitra, Slovakia

Received January 29, 2016
Accepted August 31, 2016

The aim of this study was to determine the effect of pumpkin and flaxseed oils on the fatty acid profile and nutrient changes in table eggs. At 38 weeks of age, Lohmann Brown Lite hens were divided into three groups depending up the diet. The birds were housed in individual cages (6 hens per cage) with a space allowance of 943.2 cm2 per hen, and given diet standard complete feed mixture for laying hens. Hens from experimental groups were fed with complete feed mixtures supplemented by pumpkin (group E1) or flaxseed (group E2) oils at a dosage of 3%. The experiment lasted 52 days. In the last week of the trial, the eggs were collected for chemical analysis. Twelve eggs from each dietary treatment were randomly selected and analysed. Significant differences between control and group E1 in the content of crude protein (P < 0.05), between both experimental groups (E1 and E2) in the content of ash (P < 0.01) in yolk, and between control and the experimental groups in the content of dry matter (P < 0.05) in albumen were detected. Significant (P < 0.01) differences were found in contents of myristic, palmitic, heptadecanoic, oleic, linoleic, and cis-11,14-eicosadienoic acids between control and experimental groups E1 and E2. Compared to control, higher (P < 0.01) concentrations of monounsaturated fatty acids, lower concentrations of saturated fatty acids and also lower contents of polyunsaturated fatty acids in the experimental groups were observed. The supplementation of flaxseed oil had a positive effect on the content of n-3 α-linolenic acid.


This study was supported by Scientific Grant Agency of the Ministry of Education, Science, Research and Sport of the Slovak republic and Slovak Academy of Sciences (project No. 1/0723/15).


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