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Effect of designer diets on egg yolk composition of ‘White Leghorn’ hens

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Title Effect of designer diets on egg yolk composition of ‘White Leghorn’ hens
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Creator T. Sujatha
D. Narahari
 
Subject Yolk Cholesterol
Carotenoids
Omega-3 fatty acids
Se
Vitamin E
 
Description Not Available
A study was made on 96 'White Leghorn' hens on the influence of designer diets enriched with omega-3 fatty acids and antioxidants from natural sources on egg yolk composition. The birds were divided into four equal groups viz. Control (without enrichment); FSE - (150 g flaxseeds + 200 mg vitamin E + 3 g spirulina/kg diet); FOSe (20 g fish oil + 0.2 mg organic Se (Sel-Plex) + 3 g spirulina/kg diet) and FSE + FOSe (75 g flaxseed + 10 g fish oil + 100 mg vitamin E + 0.1 mg organic Se + 3 g spirulina/kg diet). All three designer diets increased (p < 0.01) the yolk carotenoid pigments and omega-3 fatty acid levels with proportionate reduction in saturated fatty acid levels and no significant change in the oleic acid levels in the yolk lipids. The three diets also reduced (p < 0.01) the yolk cholesterol levels. Boiled eggs from all four groups had comparable sensory acceptability. Dietary Se and vitamin E supplementation acted synergistically in increasing omega-3 fatty acid levels in the egg.
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Date 2021-10-21T04:33:49Z
2021-10-21T04:33:49Z
2011-08-01
 
Type Article
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/65983
 
Language English
 
Relation Not Available;
 
Publisher Not Available