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LEVEL OF SELECTED LIPID FRACTIONS IN EGG YOLK OF HENS FED WITH FODDERS SUPPLEMENTED WITH AMARANTH SEEDS
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 4A):3–6
 
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This investigation was aimed at the assessment of the effect of amaranth addition to laying hens fodder on egg yolk lipid fractions. The examinations were conducted on 32-week-old laying hens of ISA SHAVER line, divided into 4 groups: control (I) – fed without supplementation and experimental (II, III and IV) fed with the addition of amaranth seeds (2%, 5% and 10%, respectively). Strict experiment lasted for 56 days. The following analyses were conducted: vitamin A, cholesterol and fatty acids content in egg yolk (after 4 weeks – series I and after 8 weeks – series II). Fatty acids content in amaranth seeds was analysed as well. There were not proved any statistically significant differences between particular groups. The highest vitamin A content in both series was assayed in the eggs of laying hens fed with the fodder containing 5% amaranth addition and ranged 1.96 μg and 4.37 μg/1 g yolk, respectively. Cholesterol level was the lowest in group III in both series (137 and 165 mg/1 g egg yolk, respectively). Fatty acids content in egg yolk was similar in all groups, although in the case of polyunsaturated acids of n-6 group, especially linoleic acid, there was reported their slightly higher level in experimental groups, with a slight increase in n-6/n-3 acids ratio at the same time.
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ISSN:1230-0322