The Enrichment of Eggs with Omega-3 Fatty Acids and Their Effects in Humans

eggs l A preliminary study showed that maximum enrichment of egg lipid with omega-3 polyunsaturated fatty acids (LCPUFA) had not occurred after about 5 days on dietary oil regimens. When cod liver oil, canola oil or linseed oil was added at 7% to layer diets for 12 weeks, production parameters were usually better than on the commercial layer diet; e g g w e i g h t was normally higher on the oil-based diets. Plasma cholesterol, triglycerides and high density lipoproteins in blood samples from hens showed no dietary effect. C h o l e s t e r o l in eggs (g/lOOg yolk) was lower on the canola (2.02) and on the linseed (1.98) than on the fish oil and commercial diets. A sensory evaluation panel failed to detect any differences between egg types in flavour, taste, colour or overall assessment. Profiles of fatty acids in eggs showed after 42 days considerable enrichment with omega-3 LCPUFA particularly in eggs from hens on the linseed and fish oil based diets.