Natasha Gjorgovska, K. Filev

SUMMARY

Production of designed eggs was focused on enriching the egg yolk with n-3 fatty acids protected with antioxidants such as vitamin E and selenium.
Forty (40) molted laying hens (Hisex Brown) were divided in four groups times ten and treated with enriched feed:-0.46 mg selenium/kg, DL -tocopherol acetate 100 and 200 mg/kg, fish oil 1.93% and 2.90%.
The layers (group 3 and 4) fed with 200 mg of vitamin E/kg feed performed higher laying intensity (90.0 and 82.0%) in comparison to layers (group 1 and 2) fed with 100 mg vitamin E/kg feed which performed lower intensity (68.3% and 70.0%).
Selenium content in egg yolk was balanced between 18.36μg/100g to 21.50μg/100g, and 3.48μg to 4.14μg in one yolk.
The treatment with vitamin E increased its content in yolk, because hens receiving 100 mg vitamin E in kg feed produced eggs with 9.88 mg and 13.2 mg vitamin E/100 g yolk. Hens treated with 200 mg vitamin E in kg feed, in 100 g yolk transferred 24.03 mg and 20.50 mg vitamin E.
Omega 3 fatty acids, docosahexaenoic (DHA, C22:6n-3) and eicosapentaenoic (EPA, C20:5n-3), are highly contained in eggs of hens treated with higher level of fish oil (1180 mg DHA and EPA/kg feed) because in 100 g yolk 1050 mg and 1062 mg were found and in those treated with a lower level of fish oil (792 mg DHA and EPA/kg feed) in 100 g yolk 896 mg and 873 mg were found, respectively. In one yolk (by calculations) 169 mg and 170 mg were found in groups treated with a higher level and 139 mg to 144 mg DHA and EPA/yolk were found in the groups treated with a lower level of n-3 fatty acids.
From this study it can be confirmed that it is possible multi-enriched eggs with n-3 fatty acids, vitamin E and selenium to be produced.

Keywords: enriched eggs, omega 3 fatty acids, vitamin E, selenium