Grasas y Aceites, Vol 58, No 4 (2007)

The fatty acid and cholesterol composition of enriched egg yolk lipids obtained by modifying hens’ diets with fish oil and flaxseed

Hasan Yalçyn
Selçuk University, Technical Science Vocational High School, Food Technology Department, Turkey

Mustafa Kemal Ünal
Ege University Engineering Faculty, Food Engineering Dep., Turkey

Hatice Basmacyoolu
Ege University Agricultural Faculty, Turkey


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<0.05) was found in the cholesterol content of the yolks due to diets except the diet containing 8.64% flaxseed. Total saturated fatty acid content was decreased in all diets compared to the control diet. Total n-3 fatty acid content was significantly greater for all diets. The predominant change in flaxseed containing diets was found in linolenic acid content. Eicosapentaenoic acid, docosapentaenoic acid and docosahexaenoic acid content of all diets was significantly greater.


Cholesterol; Egg; Fatty acid; Fish oil; Flaxseed; Omega 3

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