Cholesterol Content and Fatty Acids Profile in Conventional and Omega-3 Enriched Eggs

This study aimed to produce table eggs enriched with n-3 polyunsaturated fatty acids by diet modification and at the same time, determine acid profile cholesterol content in egg yolk, compare them that of conventionally produced eggs. Eighty laying hens Tetra SL hybrids were allocated into two experimental groups. The diets balanced level 11.60 MJ/kg ME 16.63% crude protein. experiment lasted 5 weeks. In PUFA eggs, yolk levels 1179.25 mg/100 g compared 1287.46 measured control difference 108.21 i.e. 8.4% was not statistically significant (p>0.05). versus as follows: SFA 30.55 vs 35.89% (p<0.001), MUFA 42.61 42.28%, n-6 22.10 21.40% (p>0.05), 4.74 0.82% (p<0.001). Furthermore, ALA 2.28 0.26%, EPA 0.31 0.14%, DHA 2.20 0.43% (p<0.001) respectively. n-6/n-3 ratio 5.11 conventional ones 23.73 Based on results our study, it can be concluded PUFA-enriched is significantly improved Thus, are nutritionally functionally more favorable than for human nutrition.