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
Not Available |
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Creator |
T. Sujatha
D. Narahari |
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Subject |
Yolk Cholesterol
Carotenoids Omega-3 fatty acids Se Vitamin E |
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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. Not Available |
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Date |
2021-10-21T04:33:49Z
2021-10-21T04:33:49Z 2011-08-01 |
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Type |
Article
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Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/65983 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Not Available
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