Journalartikel

Jahr der Veröffentlichung: 1998

Seiten: 223-228

Zeitschrift: Archives of Poultry Science

Bandnummer: 62

Heftnummer: 5

ISSN: 0003-9098

URL: https://www.european-poultry-science.com/artikel.dll?AID=5003962

Verlag: Ulmer

Abstract: 
The study was performed to compare the effects of dietary ground and whole flaxseed at various levels on laying performance of hens and the fatty acid composition of egg polk lipids. Therefore, a two-factorial experiment was carried out with 72 hens which were assigned to eight groups and were fed diets with 0, 5, 10, or 15% of full-fat flaxseed, either ground or whole. All the diets were formulated to be isocaloric (13.0 MJ MENN-corr. per kg) and isonitrogenic (17.5% crude protein). Dietary levels of ground and whole flaxseed up to 10% did not influence feed consumption, egg weight, egg production, and daily produced egg mass. Levels of 15% of flaxseed, however, increased the feed intake per kg egg mass. These findings suggest that flaxseed should be restricted to levels of 10% for layer diets. The fatty acid composition of egg yolk lipids was markedly influenced by dietary flaxseed. The main effect was a large elevation of the level of cc-linolenic acid, at the expense of saturated and monounsaturated fatty acids. Highly unsaturated polyunsaturated fatty acids such as eicosapentaenoic and docosahexaenoic acid were only slightly elevated by dietary flaxseed, and thus remained at a low level. The effects of flaxseed on the fatty acid composition of yolk lipids were slightly more pronounced by dietary ground flaxseed than by whole flaxseed. Levels of alpha-linolenic acid in yolk lipids caused by dietary levels of 5, 10 or 15% were 3.6, 8.0 and 11.7% for ground flaxseed and 2.8, 6.3 and 10.4% for whole flaxseed, respectively. This suggests that the fat fraction of ground flaxseed is slightly more intestinally available than that from whole flaxseed. As a consequence of the alterations of individual fatty acid levels, dietary flaxseed markedly reduced the ratio between n-6 and n-3 polyunsaturated fatty acids and increased P/S ratio and double bond index of egg yolk fatty acids. Feeding diets with high amounts of flaxseed additionally increased the concentration of egg yolk total lipids slightly. These alterations are discussed with regard to the dietetic properties of eggs. In contrast to fatty acids, several parameters of egg quality such as height of air chamber and egg yolk, yolk color of raw and cooked egg, Haugh unit index and sensory traits were not influenced by dietary flaxseed.

Harvard-Zitierstil: Eder, K., Roth-Maier, D. and Kirchgeßner, M. (1998) Laying performance and fatty acid composition of egg yolk lipids of hens fed diets with various amounts of ground or whole flaxseed, Archives of Poultry Science, 62(5), pp. 223-228. https://www.european-poultry-science.com/artikel.dll?AID=5003962

APA-Zitierstil: Eder, K., Roth-Maier, D., & Kirchgeßner, M. (1998). Laying performance and fatty acid composition of egg yolk lipids of hens fed diets with various amounts of ground or whole flaxseed. Archives of Poultry Science. 62(5), 223-228. https://www.european-poultry-science.com/artikel.dll?AID=5003962