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

Hasan Yalçyn; Mustafa Kemal Ünal; Hatice Basmacyoolu

doi:10.3989/gya.2007.v58.i4.449

Autores/as

Hasan Yalçyn Selçuk University, Technical Science Vocational High School, Food Technology Department
Mustafa Kemal Ünal Ege University Engineering Faculty, Food Engineering Dep.
Hatice Basmacyoolu Ege University Agricultural Faculty

DOI:

https://doi.org/10.3989/gya.2007.v58.i4.449

Palabras clave:

Aceite de pescado, Ácido graso, Colesterol, Huevo, Linaza, Omega 3

Resumen

Se han estudiado los efectos producidos por la presencia de aceite de pescado y linaza, en la dieta de gallinas ponedoras, sobre la composición en colesterol y ácidos grasos de los lípidos del huevo. Se han utilizado gallinas ponedoras Isa-White y cinco tipos de dietas experimentales. La primera dieta fue usada como control. Se añadió aceite de pescado (1.5%), linaza (4.32% y 8.64) o ambos (1.5% aceite de pescado y 4.32% linaza) a las otras dietas y se alimentó a las gallinas durante 30 y 60 días, determinándose la composición en colesterol y ácidos grasos de las yemas. No se encontró diferencia significativa (p<0.05) debida a las dietas en el contenido de colesterol de las yemas excepto en la que contenía 8.64% de linaza. El contenido total de ácidos grasos saturados disminuyó en todas las dietas en comparación con la dieta control. El contenido total de ácidos grasos n-3 fue significativamente mayor en todas las dietas. El cambio predominante en las dietas que contenían linaza se encontró en el contenido de ácido linolénico. El contenido de los ácidos eicosapentaenoico, docosapentaenoico y docosahexaenoico de todas las dietas fue significativamente mayor.

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