Authors: S Carrillo E López M M Casas E Avila R M Castillo M E Carranco C Calvo F PérezGil
Publish Date: 2008/06/26
Volume: 20, Issue: 5, Pages: 721-728
Abstract
An association between dietary fish oil and decreased yolk weight and reduced sensory quality of eggs has been reported when eggs are enriched with n3 FA from fish oil Seaweeds are an important source of compounds that seem to increase egg weight when included in the laying hen diet The objectives of this study were to determine the influence of the dietary seaweeds Macrocystis pyrifera Sargassum sinicola and Enteromorpha sp on the physical quality lipid composition and consumer acceptability of n3 FA enriched eggs Onehundred and fortyfour 35weekold Leghorn hens were randomly distributed in four treatments that consisted of the inclusion of 2 of sardine oil SO and 10 of each marine alga MA in laying hens diets a control diet C was also prepared The study lasted 8 weeks and egg physical quality egg lipids and sensory attributes were evaluated The results showed that incorporation of 10 M pyrifera in the diets is an effective way of increasing the n3 FA content the albumen height and yolk color but not the egg weight when these are enriched with n3 FA from fish oil The egg flavor was also not affected
Keywords: