Authors: Natasha GJORGOVSKA, Kiril FILEV, Svetlana GRIGOROVA

Publish: 2018, YUZUNCU YIL UNIVERSITY JOURNAL OF AGRICULTURAL SCIENCES, Volume: 28, ISSN 1308-7576, e-ISSN 1308-7584

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Abstract

Ω-3 polyunsaturated fatty acids (PUFAs), first of all α-linolenic (ALA, C18:3), eicosapentaenoic (EPA, C20:5) and docosahexaenoic (DHA, C22:6) acids are necessary for the brain development, the eye function, the prophylaxis of cardiovascular diseases etc. One hundred and forty ISA Brown hens (n=20/treatment), 60 weeks old were fed with diets containing sunflower (2.5%), soybean (2.5%), fish oil (1.5 and 2.5 %) or marine algae (1.5 and 2.5 %) in a period of 45 days. There was a significant (P<0.05) influence of the fatty acids’ sources (fish oil and marine algae) on the total egg weight, albumen weight and yolk weight.

DHA content in one yolk was significantly higher (p<0.01) in the groups fed on diet supplemented with 1.50% of fish oil (120.94 mg), 2.5% of fish oil (162.91mg), 1.50% of marine algae (130.73 mg) and 2.5% of marine algae (243.44 mg). Although with the diet supplemented with 2.5 % marine alga the amount of DHA in yolk was eight times higher (15.58 mg/g yolk) in comparison with DHA in the control (1.70 mg/g yolk).

Keywords: laying hen, fatty acids’ sources, egg’s structure, DHA deposition, yolk