title: Omega-3 fatty acid profile of eggs from laying hens fed diets supplemented with chia, fish oil, and flaxseed.
abstract: The aim of this study was to investigate the effect of diets supplemented with fish oil, flaxseed, and chia seed on the omega-3 fatty acid composition and sensory properties of hens' eggs. No significant difference in yolk fat content was found between treatments. The fatty acid composition of egg yolk was significantly affected by the dietary treatments. Inclusion of chia at 300 g/kg into the diet produced eggs with the highest concentration of omega-3 fatty acid. Eicosapentaenoic acid and docosahexaenoic acid were only detected in eggs from laying hens fed the diet supplemented with fish oil. Diet had a significant effect on color, flavor and overall acceptability of eggs. Types and levels of omega-3 fatty acids in feed influence the level of yolk omega-3 fatty acids in egg yolk. Inclusion of chia into the hens' diet significantly increased the concentration of yolk omega-3 fatty acid without significant change in sensory properties.
authors.affiliation: School of Public Health, Faculty of Health Sciences, Curtin Univ, GPO Box U1987, Perth, Western Australia, 6845, Australia.
authors.forename: Ranil
authors.initials: R
authors.lastname: Coorey
authors.forename: Agnes
authors.initials: A
authors.lastname: Novinda
authors.forename: Hannah
authors.initials: H
authors.lastname: Williams
authors.forename: Vijay
authors.initials: V
authors.lastname: Jayasena
mesh_terms: D000821:Animal Feed / Q000032:analysis; D000818:Animals; D002645:Chickens; D004032:Diet / Q000662:veterinary; D019587:Dietary Supplements; D004281:Docosahexaenoic Acids / Q000032:analysis*; D004530:Egg Yolk / Q000737:chemistry*; D015118:Eicosapentaenoic Acid / Q000032:analysis*; D005260:Female; D005395:Fish Oils / Q000008:administration & dosage / Q000032:analysis*; D019597:Flax / Q000737:chemistry*; D006801:Humans; D027544:Salvia / Q000737:chemistry*
chemical_list: D005395:Fish Oils; D004281:Docosahexaenoic Acids; D015118:Eicosapentaenoic Acid
keywords: chia seed; eggs; flaxseed; omega-3 fatty acid; sensory properties