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The aim of the study was to determine the effect of three different phyto-humic feed preparations on  the basic qualitative characteristics of eggs, i.e. total cholesterol content and fatty acid profile of the yolk.  The study was carried out on 80 Lohmann Brown (LB) laying hens in an experimental facility with a floor  maintenance system on a straw bedding (5 layers/m2). A control group (K) and three experimental ones  (A, B, C), with 20 birds in each (in separate pens), were created. The birds were placed in the 16th week of life,  while the experimental preparations were introduced in the 22nd week of life and were administered for 43  weeks (constant 3% addition to the feed mixture).The following preparations were applied: humic-peat (H-t)  in group A, humic-herbal (H-z) in group B, and humic-lucerne (H-1) in group C. The eggs for the study were  collected three times, 30 eggs from each group in the following periods: 1st series – 31st week of life (peak of  laying period); 2nd series – 54th week of life (later phase of laying period) and 3rd series – 65th week of life (final  phase of laying period). Six samples (mean of 5 well-mixed yolks) from each group in three laying periods  (360 eggs were used in total) were prepared for laboratory analyzes (lipids examination). Laboratory analyzes  were performed using a chromatograph – Finnigan Focus PolarisQ manufactured by Thermo Electron with  capillary columns: HP-88 by Agilent J&amp;W (fatty acids) and Rtx-1MS by Restek (cholesterol). The applied phytohumic  preparations – but only those with a share of dried lucerne or herbs – significantly (p ≤ 0.05) reduced  total cholesterol content, especially in group C (10.88 mg/g yolk) compared to group K (11.94 mg/g yolk). All  preparations positively influenced the fatty acids profile of yolk; there was a significant (p ≤ 0.05) increase in  the concentration of n-3 PUFAs (max 2.84% in the group B), the n-6/n-3 ratio decreased significantly (most  beneficial 8.33 in group B), and lipids quality improved: atherogenic index (AI) decreased significantly (p ≤ 0.05)  in group A (0.32) and thrombogenic index (TI) was a significantly (p ≤ 0.05) lower in all experimental groups  (0.83 – 0.84) compared to group K (0.36 and 0.87 respectively). Dietary phyto-humic preparations increased  the nutritional and dietary value of hen eggs.

Effect of dietary phyto-humic preparations on lipids indices of commercial laying hen eggs