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Profile of fatty acid lipid fractions of omega‐3 fatty acid‐enriched table eggs
Author(s) -
CorralesRetana Leonor,
Ciucci Francesca,
Conte Giuseppe,
Casarosa Laura,
Mele Marcello,
Serra Andrea
Publication year - 2021
Publication title -
journal of animal physiology and animal nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.651
H-Index - 56
eISSN - 1439-0396
pISSN - 0931-2439
DOI - 10.1111/jpn.13462
Subject(s) - eicosapentaenoic acid , arachidonic acid , food science , polyunsaturated fatty acid , fatty acid , docosahexaenoic acid , yolk , chemistry , composition (language) , linseed oil , linolenic acid , biochemistry , biology , linoleic acid , enzyme , linguistics , philosophy
The omega‐3 fatty acid (FA) enrichment of yolk is a key means one of the main objectives to improve the nutraceutical properties of eggs. We evaluated the effect of the dietary inclusion of extruded linseed fed to laying hens on the fatty acid composition of the polar and non‐polar lipid classes of the eggs. Two groups of 36 Lohmann White Leghorn layers (65 weeks old) were each fed one of two different diets for a period of 12 weeks. The two diets consisted of a conventional cereal‐based diet concentrate (C) and a diet concentrate containing 5% linseed (L). The inclusion of linseed in the diet increased the content of α‐linolenic (C18:3n‐3), eicosapentaenoic (C20:5n‐3) and docosahexaenoic (C22:6n‐3) acids in neutral lipids, while a concomitant decrease in arachidonic acid (C20:4n‐6) was observed. As regards the polar fraction, the fatty acid composition was slightly affected by the dietary treatments except for C18:0 (+1.14 fold), C18:2n‐6 (+1.23 fold), C18:3n‐3 (+2.8 fold) and C22:6n‐3 (+1.41 fold). Principal component analysis demonstrated that very long‐chain FAs were more representative of polar lipids, except for C20:5n‐3, while neutral lipids were characterized by dietary n‐3 FA (C18:3n‐3).