<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Eggs enriched with n-3 fatty acids and natural pigments are desirable in human food chain due to numerous benefits for health. In this study, we investigated the effects of inclusion of co-extruded linseed and sunflower meal into laying hens’ diet and replacement of synthesized pigment with paprika and marigold flower as sources of natural pigments. Four hundred 18–wk-old Bovan laying hens divided in two groups (control and experiment) were fed for 12 weeks. Fatty acids and β-carotene were monitored every fourth week and successively analyzed. Significantly (p&lt;0.05) increased content of α-linolenic acid in egg yolk in the experimental group in comparison to the control group was observed with addition of linseed, paprika and marigold in laying hens’ nutrition. Nearly the same tendency was observed in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) content. Supplementation of the co-extruded linseed and sunflower meal into laying hens’ diet demonstrated significantly (p&lt;0.05) lower n-6/n-3 FA ratio in experimental group compared to control group. The obtained results showed that the synthetic pigment added to laying hens’ diet provided better pigmentation of egg yolks after one and two months of the feeding trial than paprika and marigold flower. The concentration of β-carotene in egg yolks increased in experimental group after three months of the treatment, and that was the first time that concentrations of β-carotene did not significantly (p &lt; 0.05) differ among control and experimental group, which shows that paprika and marigold flower as sources of natural pigments can successfully replace synthetic pigment. We shall continue research in this field with other supplemented mixtures, as there are indices for other potential feed enhancements among oily seeds and herbs.</p></abstract>

Eggs enriched with n-3 fatty acids and natural pigments are desirable in human food chain due to numerous benefits for health. In this study, we investigated the effects of inclusion of co-extruded linseed and sunflower meal into laying hens’ diet and replacement of synthesized pigment with paprika and marigold flower as sources of natural pigments. Four hundred 18–wk-old Bovan laying hens divided in two groups (control and experiment) were fed for 12 weeks. Fatty acids and β-carotene were monitored every fourth week and successively analyzed. Significantly (p<0.05) increased content of α-linolenic acid in egg yolk in the experimental group in comparison to the control group was observed with addition of linseed, paprika and marigold in laying hens’ nutrition. Nearly the same tendency was observed in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) content. Supplementation of the co-extruded linseed and sunflower meal into laying hens’ diet demonstrated significantly (p<0.05) lower n-6/n-3 FA ratio in experimental group compared to control group. The obtained results showed that the synthetic pigment added to laying hens’ diet provided better pigmentation of egg yolks after one and two months of the feeding trial than paprika and marigold flower. The concentration of β-carotene in egg yolks increased in experimental group after three months of the treatment, and that was the first time that concentrations of β-carotene did not significantly (p < 0.05) differ among control and experimental group, which shows that paprika and marigold flower as sources of natural pigments can successfully replace synthetic pigment. We shall continue research in this field with other supplemented mixtures, as there are indices for other potential feed enhancements among oily seeds and herbs.

Fatty Acid Composition and β-Carotene Content in Egg Yolk of Laying Hens Fed with Linseed, Paprika and Marigold

Contemporary Agriculture

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Eggs enriched with n-3 fatty acids and natural pigments are desirable in human food chain due to numerous benefits for health. In this study, we investigated...

Fatty Acid Composition and β-Carotene Content in Egg Yolk of Laying Hens Fed with Linseed, Paprika and Marigold

Online veröffentlicht: 23. Sept. 2016

Seitenbereich: 15 - 22

Eingereicht: 13. Apr. 2016

Akzeptiert: 02. Juni 2016

DOI: https://doi.org/10.1515/contagri-2016-0003

Schlüsselwörter
β-carotene, fatty acids, egg yolk, linseed, marigold, paprika

© 2016 Nedeljka Spasevski et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Fatty Acid Composition and β-Carotene Content in Egg Yolk of Laying Hens Fed with Linseed, Paprika and Marigold

Online veröffentlicht: 23. Sept. 2016

Seitenbereich: 15 - 22

Eingereicht: 13. Apr. 2016

Akzeptiert: 02. Juni 2016

DOI: https://doi.org/10.1515/contagri-2016-0003

Schlüsselwörterβ-carotene, fatty acids, egg yolk, linseed, marigold, paprika

© 2016 Nedeljka Spasevski et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
β-carotene, fatty acids, egg yolk, linseed, marigold, paprika