Effects of genotype, age and feed on the fat components of egg yolk
作者： Anna Johansson
DOI:
关键词: Total fat 、 Linoleic acid 、 Biology 、 Cholesterol lowering 、 Fatty acid 、 Food science 、 Yolk 、 Genotype 、 Linolenic acid 、 Cholesterol
摘要: The aim of this study was to investigate if the hen’s genotype, age and diet affect fat components in egg yolk. measured were total content, phospholipids, cholesterol fatty acid profile. This trial involved 12 groups laying hens housed 8-hen cages enriched with perches, dust baths nests. genotype Lohmann Selected Leghorn (LSL) Brown (LB)was used. fed ad lib. either a control or containing 20 % hemp seed cake. Egg collected when 32, 56 72 weeks old. yolk separated from albumen. Total weight registered. As expected weight, content increased hen age. Hens LB laid throughout heavier eggs than LSL-hens. results showed that decreased tendency towards lowering properties also an effect on profile yolks. A significant increase poly unsaturated acids linolenic linoleic seen yolks had been eating diet. Neither nor, effected amount phospholipids.
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